How To Make Gluten Free Sourdough Bread

Just because you tin't have gluten doesn't mean you need to miss out on the fun and deeply satisfying feel of baking homemade sourdough bread. Do you want to know a little underground? Not only is it possible to make delicious gluten-free sourdough, but the process of making gluten-free sourdough bread is actually exponentially easier than classic sourdough! Yes. You read that correct. Making gluten-free sourdough bread takes less time, steps, fuss, and skills than its wheaty counterpart. The news just keeps getting better, right?

Read along to learn how to make your own gluten-free sourdough bread at home. Nosotros'll go through the process pace-by-step. I will admit that we are not gluten-free in this household and do thoroughly bask wheat sourdough! However, I felt like a meany, teasing yous all with photos of our crusty gluten loaves… And then over the concluding few months we've been working on tweaking and perfecting this gluten-costless sourdough staff of life recipe for you all. That way, no one feels left out.

Earlier we swoop in, keep in mind that you'll demand an active gluten-free sourdough starter to brand this staff of life recipe. If y'all don't take one still, no worries! It is actually quite simple to brand your own GF sourdough starter from scratch. Learn how to in this tutorial. That article also explains why sourdough bread is healthier for yous than not-fermented bread, how wild yeast and bacteria create natural rise in the dough, and other neat tips – if you lot're interested. Then, yous can also bake these delicious gluten-costless sourdough discard crackers!

Alright, let's get started with some expectation-setting.

The Texture and Flavor of Gluten-Gratuitous Sourdough

If y'all think I'm going to warn you that gluten-gratuitous sourdough bread is dense, gummy and tastes terrible, you're expressionless wrong. Coming from someone who can and does regularly consume wheat breadstuff, I must say that I have truly enjoyed noshing on the gluten-free sourdough bread we have been whipping up. I do non consider them lesser-than, or experience like I'1000 "settling".

Sure, gluten-free sourdough bread may non get quite every bit tall and lofty every bit wheat loves. The air pockets might not be as impressively large. Yet this gluten-free sourdough staff of life recipe is FAR from "a dense brick" as I too-ofttimes hear GF bread described. Big air bubbles aren't all they're croaky upward to exist anyways. Truth exist told, I prefer when our wheat-based sourdough breadstuff has only minor to medium air pockets. Large air pockets make the breadstuff more than hard to slice nicely – and besides leaves too much space for your precious sandwich goodies to fall through!

This gluten-free sourdough recipe should create a wholesome loaf that is full of small-scale air bubbles, is soft and spongy in texture, slices beautifully, toasts to superb crunch, and holds together well. Basically, you lot're about to bake the perfect companion for avocado toast.

Now that we fix the tape straight, let's bake!

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SUPPLIES & INGREDIENTS

Supplies

• A large mixing bowl
• A kitchen scale. Sourdough recipes are virtually always described in weight rather than cups, because various flours all have different weights!
• Liquid measuring cup
• A Dutch oven or cast iron combo cooker, explained more than below.
• A lint-gratuitous tea towel
• High-heat oven mitts rated for up to 500°F. Most standard oven mitts are not made to handle temperatures up to 500°F. They can fifty-fifty melt! Protect yourself, please. A second-degree fire from a 475 degree oven or tool is no joke!
• Thermometer – either a food probe thermometer or an ambient room thermometer
• Parchment paper
• A warm location
• Optional just highly recommended: A proofing Handbasket, aka a banneton. Cull between a round "boule" shape or an oval "batard" shape.

You might be wondering…

Why bake sourdough in a Dutch oven or combo cooker?

Using a Dutch oven or combo cooker creates a lovely little steamy cocoon for the staff of life. An "oven within the oven" if you volition – where the dough's moisture isn't lost to the larger surrounding. Instead, information technology steams itself with its own moisture, giving manner to an crawly crust and more moist loaf. I heard professional person bakers say that this is the closest you lot tin can get to a commercial oven at dwelling house.

We employ this Gild bandage iron combo cooker. It is basically a dutch oven that can be used upside down! The flat "lid" becomes the bottom, and the dome trunk sits on summit. This makes information technology incredibly easy to guide a loaf in and out of it without burning yourself.  An added perk of the combo cooker is that it'due south multi-purpose! Yous could use just the skillet side, the pot portion only, or both.

Alternate Version: Bread Pan

We created this recipe following a very similar process every bit our classic wheat sourdough. Plus, we already had all the supplies. However, gluten-gratuitous bread has a tendency to spread out and go more apartment than gluten-based bread. We've institute our gluten-gratis sourdough boule (circular) loaves cooked in a combo cooker accept satisfactory (but not insanely impressive) ascension. If you already accept a philharmonic cooker or a Dutch oven at home, requite this recipe a endeavor and see what you think!

All the same if the open up-pan boule method leaves your loaves more apartment than you desire (or if you practice non care to invest in a dutch oven/combo cooker), you can also broil gluten-gratuitous sourdough in a archetype tall-sided staff of life pan. The added construction creates a taller loaf. I am going to write up instructions for that method and post information technology ASAP! Substantially, it is the same ingredients, preparation, and cook time every bit below – except the dough bulk ferments and proofs right in the bread baking pan rather than a basin and banneton.

Ingredients

• 110 grams of gluten-free sourdough starter, added at peak action
• 450 grams full of gluten-gratuitous flour. I recommend 150 grams brown rice flour, 150 grams millet flour, 125 grams sorghum flour, and 25 grams buckwheat flour for this recipe. See flour notes below for other options and variations.
• 3 tbsp psyllium husk
• 10 grams salt (sea salt, kosher table salt, or Himalayan salt is preferred over iodized tabular array salt)
• 1.v to 2 cups of lukewarm warm (2 cups of water works well for the brands and types of flour nosotros used, and for our climate. However, some people have commented that the dough was too wet. Get-go on the lower end of the chosen-for water, and work your mode up as necessary to accomplish the desired dough consistency.)
• Optional: 1 tbsp honey, for a hint of sweetness and a nuance more than "food" for the starter to feed on.

Gluten-Free Sourdough Flour Options

When it comes to baking gluten-free sourdough bread, in that location are dozens of GF flour types to cull from! Millet, potato, brown rice, sweet rice, buckwheat, tapioca, oat, sorghum… the list goes on. Most gluten-gratis sourdough bread recipes call for a combination of several types of GF flours, along with the improver of psyllium husk and/or xanthan glue to assistance everything bind well in the absenteeism of gluten.

We accept tried this detail gluten-free sourdough bread recipe with several different flour combinations. Then far, we prefer the mix of brown rice, sorghum, millet, and buckwheat flours listed in the ingredients in a higher place. Feel free to experiment though! If you cull to use only three types of flour, I would suggest trying 175 grams brown rice, 150 grams of millet, and 125 grams sorghum. Too much sorghum may make your loaf more dense.

I have seen other gluten-complimentary sourdough staff of life recipes use a lot more than buckwheat flour than we do, but I personally observe the flavor likewise overpowering. We take too tried this recipe with a 1-i gluten-free baking flour and did not love the results. The finished loaf was far more dumbo and gummy than the loaves we created with our ain GF flour blend.

Folks with thyroid issues may want to avert millet flour, especially if you intend to bake gluten-complimentary sourdough bread regularly. Some studies show that regular (very frequent) consumption of millet tin can suppress thyroid part. In that instance, try substituting potato flour or oat flour in the identify of millet. I actually want to effort both of those flours in this recipe but haven't even so, and then please let us know how it turns out if you do!

INSTRUCTIONS

Before we go into the step-by-step, here is a quick summary.Sourdough baking is mostly a two-day process. Don't worry, most of the time the dough is simply sitting there, hanging out in diverse stages of fermentation. It doesn't need a abiding bodyguard. I will describe everything in detail below, but I thought it would exist helpful to become into it with this in mind.

Example timing: Say we desire to bake a loaf on Sabbatum morning. We store our sourdough starter in the refrigerator, so we'll need take it out on Thursday evening to let it sit to warm up overnight. Then we'll feed it a couple times on Friday, and brand dough with the active sourdough starter on Friday afternoon or evening. The dough bulk ferments at room temperature for a few hours, then proofs in the fridge overnight. It is prepare to broil on Sabbatum morning. You could also brand your dough in the morning and bake the bread later that afternoon, but nosotros have found the best results when the dough has time for an overnight cold proof.

It's not as complicated as it sounds, I promise!You'll get your own groove downward in no time.

The Importance of Temperature

During this process, try to keep both your starter and the dough effectually 70-80 degrees Fahrenheit. 75°F is the ideal fermentation temperature for the yeast and bacteria to stay agile and happy. During warmer months (or if your house is otherwise warm) you can usually go on everything out on the counter. However, libation winter conditions pb to less agile sourdough (less rising) and also an increased take chances of mold in the starter. Excessively warm conditions (over 80°F) will brand the dough rise more speedily, simply could also lead to over-proofing – or deflating.

I highly suggest using a thermometer in the immediate vicinity of where your starter and dough are hanging out. We similar to keep this ambient thermometer on the kitchen counter for like shooting fish in a barrel monitoring. Going by "experience" isn't ever reliable. For example, our house feels very comfortable to us humans at but 65F, but that is a bit besides cool for your dough baby.

A couple options to provide warmth to your sourdough are to keep it near a warm appliance, use an electric heating pad or seedling heat mat nearby, or to wrap the container/bowl in classic holiday lights. I emphasize classic lights because newer LED lights do not get warm. Last but not to the lowest degree, our favorite easy way to keep both sourdough starter and the proofing dough warm is to keep it within the oven – with the oven OFF, but the oven light on! It creates the perfect cozy home. It if gets too warm in the oven, keep the door cracked open up slightly.

The oven makes the perfect little warm "proofing box" for the sourdough starter and dough when it is too absurd on the counter. Oven calorie-free on, oven off! If it gets warmer than 80 degrees inside, crack the door slightly.

STEP 1: Fix Your Starter

Your gluten-free sourdough starter should be at "superlative activity" when it is combined with other ingredients to create the dough (the side by side step). Pinnacle activity happens later on a starter has been fed, grown in size (virtually doubled), is nice and bubbly, only hasn't even so started to fall back down or debunk in the container. During the winter, we put the fed starter in the oven (described above) to assistance it peak.

I suggest feeding your starter twice before blistering to become it nice and active, especially if information technology was previously stored in the refrigerator. Don't fret if your starter doesn't overflow from its container like you may encounter online! GF starter is a little less vigorous than gluten-based starters. I also detect that a gluten-gratis sourdough starter will height and fall more than quickly than wheat-based starters, much similar the dough itself. Therefore, effort to keep an eye on it afterwards feeding to catch it at that ideal time.

If y'all need more than tips about feeding, storing, and maintaining a sourdough starter, check out this commodity all about it.

She is peaked and prepare!

Stride 2: Mix the Dough

In a mixing basin, first combine and mix all of the dry ingredients – including flours, common salt, and psyllium husk. This is important because the psyllium husk needs to get evenly distributed among the flour. When yous're weighing flour, don't forget to tare/goose egg the scale. or accept the weight of the bowl into account! We typically weigh each type of flour in a smaller bowl, adding them one-past-one to the principal basin.

Side by side add the wet stuff: the active starter, h2o, and optional dear. The recipe calls for lukewarm water because cold water will lower the temperature of the dough and slow the activity of the starter. Also, if you want to add fresh or dried herbs, nuts or seeds, special seasonings, sun dried tomatoes, olives, or other goodies to your loaf, do so now! Avert adding juicy ingredients like fresh tomatoes.

I typically pre-mix everything fairly well with a wooden spoon, but then dig in with clean hands to mix it further. Another selection is to use a stand mixer. That will help fluff air into the dough. Nevertheless, yous do not need to "knead" the dough for any menstruum of time. Once everything is thoroughly combined, form the dough into a large shine ball. If things feel extra mucilaginous, try using wet hands! I likewise apply a dough scraper to clean up the sides of the basin if needed.

Step 3: Let the Dough Residual in Bulk Ferment

Here is the easy part. Just let it sit! Dissimilar classic wheat sourdough, gluten-free sourdough doesn't require routine stretching and folding, slapping, or other fussing during the majority fermentation phase. In fact, the less you affect information technology, the better. Just sit back and let her go through a long slow rising. This stage can be anywhere from three to v hours.

Tips for Bulk Ferment:

• Place the formed dough brawl in the bottom of the bowl.
• Cover the bowl with a damp lint-free towel, like a tea towel or flour sack towel. Dampening the towel helps foreclose the dough from drying out – without the demand for plastic wrap!
• Tuck the bowl somewhere warm and cozy, just not hot.
• Take a peek at the dough every so often. Is it puffing up a bit? We commonly let our gluten-costless sourdough sit in bulk ferment for about 4 hours, and so transfer information technology to the banneton for the final proof.
• If it is really warm in your home (over 80F), your loaf will ferment more chop-chop. Because gluten-complimentary sourdough is more decumbent to over-proofing than gluten sourdough, reduce the bulk ferment time to 2-3 hours.

STEP 4: Proof Overnight

Adjacent, nosotros're going to transfer the dough into the proofing basket, aka banneton. Proofing is substantially the final rising. Later on much experimentation, we take establish the best results with our gluten-complimentary sourdough staff of life when the room-temperature bulk fermentation stage is followed by a long common cold proof in the fridge. This is almost exactly how nosotros broil our wheat-based sourdough bread, with one exception: time. Wheat is more forgiving and tin can sit down for upwardly over 24 hours in cold proof. On the other hand, gluten-free sourdough peaks and falls faster, then I advise a vii-12 hour common cold proof instead.

By putting the dough into a banneton, it helps it form and agree the perfect loaf shape. A banneton proofing handbasket is made from woven material, which allows extra air into the loaf – adding to the rise. Final just not least, using a banneton for proofing makes the transfer into the hot baking pan a bit easier. If y'all do not accept a bannteon, simply transfer the dough into a smaller bowl (a loaf-size bowl that will easily fit in the fridge.

To transfer the dough into the banneton:

• Sprinkle a calorie-free dusting of flour over the blank banneton and/or material liner. I use a small fine mesh strainer (like a flour sifter) to evenly dust the handbasket. This prevents the dough from sticking.
• So gently pick up your dough ball, with an effort to continue it all in one piece and squish it as little as possible. If it seems to stick to your basin, don't pull at it. Employ a wet dough scraper to help lift the brawl away from the bowl.
• Set the dough brawl in the eye of the banneton, comprehend it once again with a damp towel.
• We sometimes leave the banneton out at room temperature for some other 60 minutes to puff upward slightly before putting it into the refrigerator. Other times (aka when it's already bedtime) we put it right into the fridge.

Step 5: Preheat the Oven

It may seem light-headed for "preheat the oven" to be its own step, merely it is an of import one! When baking sourdough, nosotros preheat the oven with the combo cooker or Dutch oven inside for an hour earlier the dough fifty-fifty goes in. When yous add common cold dough to a piping-hot pan it begins to melt and rise immediately, rather than having time to fall apartment.

So, before yous accept the common cold dough out of the refrigerator, plow the oven on to 475°F, stick your baking pan within, and fix the timer for an hr. Leave the dough in the refrigerator until right before it goes in to the oven.

(This footstep only applies if you are using a dutch oven, cast-iron combo cooker, or pizza stone. Otherwise, pre-rut the empty oven as you lot usually would when blistering)

STEP 6: Transfer Dough to the Hot Pan

Once the oven (and combo cooker or dutch oven) have been heating for an hr, get prepare to advisedly transfer your cold dough into the hot pan.

The easiest way to go your dough out of the proofing basket or bowl (without manhandling and smashing information technology) is as follows:

• Cut a piece of parchment newspaper to simply larger than the banneton size
• Gear up the parchment paper on top of the banneton, and place a cutting board on height of that
• Property both the cutting board and banneton together, carefully flip everything upside down.
• Gently lift the handbasket up and abroad.
• The sourdough ball should now exist on the cutting board and parchment paper. (Yep, you can reuse the parchment paper!)
• Earlier sliding it into the pan, I like to employ a small fine-mesh strainer or sifter to very lightly dust the top of the loaf with flour. If you choose to score your dough, information technology creates contrast and pretty designs.

Optional Stride: Score the Dough

Earlier hitting the hot pan, you may desire to score the superlative of your loaf. Scoring is the procedure of using a bread lame (substantially an easy-to-handle razor blade) to create a slit in the peak of your dough, along with optional fancy designs. Information technology isn't required, simply it does aid give your loaf a place to naturally expand as it rises. Without scoring, a loaf will likely carve up open haphazardly during baking.

The loaf will aggrandize and separate open up the near where you score it. Deeper scores are used for directing that rapid expansion. It may even create a nice trivial lip on your loaf. Bakers call this the "ear". Smaller, shallow scoring can be used to create beautiful designs.Move apace here then your loaf doesn't get-go to go flat on you!

Using a bread lame, a deeper score guides the direction of the expansion (the chief long 1 on this loaf). Smaller shallow scores can be used to create fun designs.

STEP seven: Bake

After flipping the dough onto the cutting board (and perchance scoring it), go that babe into the oven equally before long every bit possible! Gently ease the loaf and parchment newspaper into the dutch oven or combo cooker. This is where the combo cooker is extra handy. We poise the cutting board near the border of the (very hot!) apartment bottom portion, grab the sides of the parchment newspaper, and carefully slide the whole matter off the board and into the combo cooker. Identify the chapeau on summit, and put information technology all in the oven.

Bake the loaf covered for hr on 475°F. Hellooooo steam! Next, pull it all out and take the lid off. This is the best part – the large reveal! Only don't oogle over it too long. Quickly put it dorsum in the oven to finish baking – this fourth dimension uncovered, for a concluding 5 minutes to finish browning the top. One time it's finished, quickly go the loaf out of the hot pan and on to a cooling rack.

Tip to Forbid a Burned Bottom

Depending on your oven, the bottom of the loaf sometimes turns out a bit more browned than some folks prefer. To forbid a burned-bottom, try this tip: While baking, put a cookie sheet on the empty oven rack just below the ane your baking vessel (e.m. combo cooker or dutch oven) is resting on! It absorbs and blocks the extra heat from getting to your precious loaf instead.

STEP 8: Swallow & Enjoy!

It is most fourth dimension to dig in and relish your very own homemade gluten-free sourdough bread! Just not and then fast. Allow the loaf cool down for a few hours before cutting information technology. I know, I know. It is extremely difficult to resist cutting into it right away. But the steam is even so doing its magic within and you don't want to let it out also early. Cutting into your loaf while information technology is still warm will make it dry faster in storage.

Speaking of storage… Nosotros have found that is it best to wrap sourdough bread in a dry tea towel, and then put the parcel inside a paper bag. A paper bag lone seems to dry as well quickly. An air-tight container tin can crusade information technology to mold. The use of a bread box also increases freshness. Homemade sourdough bread is always best the commencement day or two later on baking. So, information technology does become increasingly stale with time. To combat that, we like to toast or broil the older slices of sourdough. It brings it back to life!

If yous don't recall y'all can eat a whole loaf within three-4 days, try freezing some! Cut the loaf in one-half on the first day while it is still nice and fresh, and and then put it in the freezer in an air tight container. You could even freeze slices. Pull it out to defrost at room temperature. Toasting may aid improve the texture in that case as well.

This was an experimentation of this recipe using equal parts buckwheat, brown rice and millet flours (150 grams each). The texture and rise was nice, but the stiff rye-like flavor of buckwheat was a chip likewise overpowering for my personal preference.

Boom! Yous just made some righteous gluten-gratis sourdough breadstuff.

I sure hope this recipe works well for y'all, and enables you to enjoy delicious and nutritious homemade bread that you may take otherwise been missing. Delight let us know how it goes past coming back for a review, sharing how your personal tweaks to the recipe become, or to ask questions! I would also love to run into your results over on Instagram past tagging #homesteadandchill and/or @deannacat3. Happy blistering!

Gluten-Free Sourdough Bread Recipe

No gluten? No trouble. Come up learn how to make gluten-costless sourdough bread at dwelling – which is fifty-fifty more simple than wheat sourdough! This recipe creates a wholesome homemade GF loaf that is full of minor air bubbles, soft and spongy in texture, slices beautifully, toasts to superb crunch, and holds together well. Basically, you're well-nigh to bake the perfect companion for avocado toast.

Prep Time 20 mins

Cook Time 1 hr 5 mins

Ferment & Proofing Fourth dimension 8 hrs

Course: Side Dish, Sourdough

Keyword: Gluten-free baking, Gluten-costless bread, Gluten-gratuitous sourdough, Gluten-free sourdough starter

Servings: 1 loaf of bread

• Big mixing bowl

• Lined banneton bread basket, for shaping and proofing dough

• Kitchen scale

• Bandage iron philharmonic cooker or dutch oven

• Staff of life lame for scoring (optional)

• Tea towel

• Loftier-heat oven mitts

• Thermometer

• Liquid measuring cup

• 110 grams active gluten-complimentary sourdough starter
• 450 grams total GF flour – we use 175 grams of organic brown rice flour, 150 grams of millet flour, 100 grams of sorghum flour, and 25 grams of buckwheat flour
• iii tbsp psyllium husk
• 10 grams common salt – sea table salt, kosher salt, or Himalayan salt is preferred over iodized table table salt
• i.5 to 2 cups filtered water, room temperature and filtered/non-chlorinated (*encounter h2o notes below)
• 1 tbsp honey (optional)

• Before making the dough, be sure to feed your sourdough starter at least twice, allowing it to reach elevation activity level.

• Combine all dry out ingredients (flours, salt and psyllium husk) in a mixing bowl.

• Add together wet ingredients (starter, water, and optional love). Mix with a utensil starting time, and then you may desire to utilize clean easily to thoroughly mix farther. Or, apply a stand mixer.

• Form the dough into a fairly smooth ball, and ready it in the bottom of a bowl. No demand to knead the dough, or perform "stretch and folds" equally you would with gluten-based sourdough.

• Embrace the bowl with a damp material. Set it aside in a location that is as close to 75F as possible to "bulk ferment" for 3-5 hours.

• After an boilerplate of iv hours of majority fermentation at room temperature, gently transfer the dough into a flour-dusted (and potentially cloth-lined) banneton proofing basket of pick.

• Cover the banneton with a clammy lint-free towel. You tin leave information technology at room temperature for another hour (optional) and and then movement it to the refrigerator, or but refrigerate immediately afterward transfer.

• Move the banneton to the fridge to cold-proof the dough overnight (vii to 12 hours). Go out the dough in the refrigerator until immediately before transferring to hot pre-heated blistering pan.

• Preheat the oven to 475 degrees F. If yous're using a dutch oven or combo cooker, place it in the oven to preheat for i hour.

• Afterward an hr of preheating the blistering pan, apply the cutting board trick (see Note ii beneath) to carefully transfer the cold dough out of the banneton and into the hot combo cooker or dutch oven. Score the top of the loaf with a breadstuff lame while information technology it is all the same on the cutting board if desired.

• Broil the loaf covered for 60 minutes, and then remove the lid and bake for an additional 5 minutes uncovered. (See Note 3 below)

• Once done, immediately remove the finished sourdough loaf from the oven and philharmonic cooker and place the loaf on a wire rack to absurd.

• Let the sourdough breadstuff loaf sit at room temperature for several hours before cutting. The steam trapped inside is important wet to retain!

• Enjoy!

• Shop the finished gluten-gratuitous sourdough staff of life wrapped in a dry lint-free cloth towel, and then inside a brown newspaper bag. Toasting or lightly broiling the bread helps revive dried bread that is a few days old. Freeze some while still fresh (the offset twenty-four hour period) if you practise not recall you lot'll be able to cease the loaf within 3-four days.

1. WATER RANGE: 2 cups of water works well for the brands and types of flour we used, and for our climate. However, some people have commented that the dough was likewise wet. Start on the lower cease of the called-for water and piece of work your manner up as necessary to achieve the desired consistency.
2. To transfer the dough from the banneton to the hot combo cooker or dutch oven, try this play tricks: Place a piece of parchment paper (cut to only larger than the banneton and loaf) on summit of the banneton and exposed dough. So place a cutting lath on top. Belongings both the cutting board and banneton, flip the whole affair over. Elevator the banneton abroad, leaving the dough brawl sitting on the parchment paper and cut board. Carefully slide the parchment paper into the combo cooker or dutch oven.
3. If the lesser of your loaf seems to brown more than than you'd like, effort adding an empty blistering or cookie canvas to the empty oven rack directly below your combo cooker or dutch oven. Information technology deflects some of the heat abroad from the bottom of the loaf, reducing called-for or browning.

Source: https://homesteadandchill.com/gluten-free-sourdough-bread-boule/

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