Servings:
Equipment Needed
- 1 Stand Mixer optional
- 1 Dutch Oven or Baking Stone
- 1 Banneton (6.5-8" = 16-20cm) or Soup Bowl with lint free towel
- 1 Bowl with lid or Ziplock bag fits banneton or soup bowl inside
- Parchment Paper optional
- 2 Ice cubes or spray bottle with water
- 1 small clear container with lid optional - for the sample dough
INGREDIENTS
To REACTIVATE your starter
- 75 g Sorghum Flour or Brown Rice Flour to feed your starter
- 75 g Warm Water (tepid or slightly warm to the touch) filtered or sat on counter 24 hours
- 15 g Gluten Free Sourdough Starter can be cold or room temp
For the LEAVEN
- 150 g Active Gluten Free Sourdough Starter @ PEAK see post for details
- 60 g Brown Rice Flour superfine (or ground as fine as possible)
- 90 g Warm Water (tepid or slightly warm to the touch) filtered or sat on counter 24 hours
For the SOAKER
- 55 g Sorghum Flour
- 50 g Brown Rice Flour superfine (or ground as fine as possible)
- 65 g White Rice Flour
- 200 g Warm Water (tepid or slightly warm to the touch) filtered or sat on counter 24 hours
For the GEL
- 100 g Aquafaba (or water) see post for details
- 30 g Olive Oil (Extra Virgin or water - optional, see post for details)
- 18 g Apple Cider Vinegar
- 16 g Pure Maple Syrup
- 9 g Kosher Salt or Sea Salt
- 20 g Psyllium Husk (whole)
For the STARCHES
- 55 g Tapioca Flour (aka Starch)
- 90 g Potato Starch can sub with arrowroot powder
INSTRUCTIONS
REACTIVATE STARTER - EVENING BEFORE YOU BAKE
- Feed your gluten free starter (either cold from refrigerator or room temp) a ratio of 1:5:5. Discard all but 15g of starter. Feed 75g brown rice flour (or sorghum flour), 75g water (may need a few more grams if feeding sorghum flour - ensure it passes the jiggle test). Ensure you keep more starter to replenish! Either set aside 10-20g of starter to replenish it now, or replenish later while you mix your leaven. See post for details.
- Leave fed starter in a warm place (near ideal temp 24°C or 75°F) until it reaches peak activity (usually 8-12 hours after feed) (see post for more details on how to tell when starter peaks).
MIX LEAVEN - when STARTER reaches PEAK activity (Bake day A.M.)
- Mix peaked starter (active), water & brown rice flour until well incorporated. This is your LEAVEN (aka preferment or active starter) that will be used to leaven (rise) the dough.
- Leave leaven in a warm place (near ideal temp 24°C or 75°F) until it reaches peak activity (see post for more details on how to tell when leaven peaks). Usually this will take between 2-4 hours.
MIX SOAKER & GEL
- After mixing leaven. Sift flours together & mix together all ingredients for soaker (I like to mix in the bowl of my stand mixer). Set aside in a warm place.
- Mix your gel. Mix all ingredients in the gel together & set aside.
ADD STARCHES & MIX DOUGH - when LEAVEN reaches PEAK activity (2-4 hours after mixing)
- Add peaked leaven, gel & sifted starches to your soaker (in the bowl of a stand mixer). Mix on low-medium for 2 mins until combined. Then increase speed to medium-high for another 5-10 mins until dough comes together nicely.
SHAPE DOUGH & PLACE INTO BANNETON OR BOWL
- Very lightly dust countertop with brown rice flour. Use a spatula or a bench scaper to make a dough ball & then transfer to countertop. Gently shape dough into a ball ensuring to close all seams. Remove a small piece of dough for your sample (see post & video for more details).
- Dust your banneton (or soup bowl lined with towel) generously with brown rice flour. Gently flip dough into banneton or soup bowl top side down. Place banneton or bowl into an airtight container or ziplock bag.
REST & CHILL
- Bulk ferment your dough (aka REST) covered for about 2 hours in a warm place. See post for list of signs that your dough is finished its "REST" time.
- CHILL the dough in refrigerator for 30mins (if baking same day) or overnight if you wish to bake the next morning. See post & video for details.
- BAKING TODAY - PREHEAT OVEN with dutch oven or baking stone inside, to 475°F (246°C) convection setting, while dough is chilling for 30 mins. No convection? Increase temp (500°F or 260°C) & or increase bake time slightly.
SCORE & BAKE
- Once oven has preheated for 30 mins, remove dough from refrigerator. Use parchment paper to gently flip dough out and onto countertop (top of loaf now facing up).
- Spray loaf with a little water (optional) then dust generously with brown rice flour. Score loaf at a 45° angle to the surface. See video for more details. Remember to score your sample too!
- Gently lift dough into the dutch oven, cover & place on center rack. TURN OVEN DOWN to convection 450°F (232°C) & BAKE covered for 45 mins (as little as 35 mins for a softer crumb & crust). No convection (475°F or 246°C).
- Bake your sample dough on a baking stone or tray for about 15-20mins. Remove, cool for 10 mins, slice and enjoy!
- After 45 mins, uncover dutch oven, turn dutch oven 180° & bake for another 35-45 mins uncovered.
COOL THEN ENJOY
- Make sure to let your beautiful artisan loaf cool for at least 2-3 hours before cutting into it. The gluten free sourdough needs to completely cool in order to set fully.
Video
Notes
- Stand mixer is very useful for this recipe but not essential. You can mix by hand but just make sure to mix well until ALL the ingredients are well incorporated & dough comes together nicely (10-15mins).
- This gluten free sourdough is best slightly warm. I always give mine a slight toasting and it tastes like it came directly out of the oven!
- HOW DO I MAKE THIS TOTALLY RICE FREE?
- You can substitute the white rice flour in this recipe very easily. It calls for a very small amount and switching it out will not affect it very much. You can either just increase the amounts of sorghum or cassava. Or totally substitute 1:1 for any of the following:
- Millet Flour
- Cassava Flour
- Oat Flour
- Tapioca Flour (aka Tapioca Starch)
- You can substitute the white rice flour in this recipe very easily. It calls for a very small amount and switching it out will not affect it very much. You can either just increase the amounts of sorghum or cassava. Or totally substitute 1:1 for any of the following:
-
CAN I FREEZE MY LOAF?
- Absolutely! As with most sourdough bread, gluten free sourdough is best in the 1st 2 days and can be left at room temperature in a brown paper bag or wrapped in a towel. However, if you won't consume it within 2 days please do slice it up & freeze it! TO FREEZE: Once fully cooled, slice the loaf and wrap each slice in either parchment or plastic wrap before placing in an airtight container and freezing. This will prevent freezer burn & should stay fresh for a good 2 weeks or longer! TO THAW: Simply take individual slices out of freezer and thaw on counter overnight. I find it best to toast them slightly to gain the best taste & texture. You can also pop them directly into the toaster from the freezer, you'll likely need to toast it twice!
Nutrition
Nutrition Facts
HOW TO MAKE GLUTEN FREE SOURDOUGH BREAD THE EASY WAY!
Serving Size
1 slice
Amount per Serving
Calories
163
% Daily Value*
Fat
3
g
5
%
Sodium
298
mg
13
%
Potassium
62
mg
2
%
Carbohydrates
32.5
g
11
%
Fiber
2.5
g
10
%
Sugar
1.1
g
1
%
Protein
1.7
g
3
%
Calcium
6
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please comment to let us know how you liked it!!