How To Make Gluten-Free Sourdough Bread

Making Gluten-free sourdough is so easy, it’s crazy.

In fact, it’s actually following the “no-knead” or “overnight” method:

You mix everything together, shape, wait and then bake. Done.

Gluten Free Sourdough Bread Recipe

For this GF Sourdough Bread tutorial, we’re going to use my GF Sourdough Bread Recipe Version 1.0 –it’s most similar to whole wheat sandwich bread.

Follow the steps below…

Ingredients / Dough Composition

Flours

Percentages	Ingredients	Measurements
19%	Rice	100g
28%	Millet	150g
19%	Buckwheat	100g

Starches

Percentages	Ingredients	Measurements
14%	Tapioca	75g
14%	Potato	75g

Other Dry Ingredients

Percentages	Ingredients	Measurements
2%	Salt	10g

Starter Gel Mixture

Percentages	Ingredients	Measurements
4%	Psyllium Husk	20g
2%	Ground Flax Seed	10g
37%	Gluten-free starter	200g
100%	Water	540g

Stage 1 – Preparation

Step 1 – Prepare your starter

Make sure you’re using a very active gluten-free starter, you might need to feed it 3x before using it.

Step 2 – Prepare your starter gel mixture

Mix all the ingredients very well.

It helps if you use a stick blender.

Work quickly, both psyllium husk and flaxseed gel pretty fast.

Do I need a stick blender?

You want to mix this as evenly as you can. That’s why I use a stick blender. A regular blender is good too.

When I didn’t use a blender, the starter gel came out sooooo clumpy. I gave up breaking up the clumps and proceeded anyway. It’ll still work, but you wont get the best outcome.

The blender (stick or regular) also adds air into the starter gel mixture, so that’s always a good thing with anything gluten-free.

Step 3 – Prepare your dry ingredients

Mix all of your dry ingredients together.

Watch out for the starches, they tend to clump together and jump out of their containers, so be careful dumping them into your bowl.

Also, remember the salt!

Stage 2 – Bulk Fermentation

Step 1 – Mix your dry ingredients into your wet

Combine everything, making sure there are no dry clumps of flour.

I mix in a big stainless steel bowl, using a plastic bench scraper to “chop in” the dry flour into hydrated dough.

Step 2 – Knead the dough

There will come a time where it wont mix together comfortably in your bowl anymore, so flip the whole thing out on your counter.

Knead the dough by folding it into itself a few times.

Then, leave it alone for 30 min.

Step 3 – Shape your dough, oil your pan

Shape the dough into a log by folding it into itself a few times.

It will be incredibly sticky —it’s a 100% hydration dough, after-all, so you want to work fast.

And it’s helpful if you wet your hands while you’re doing this.

Just follow what I’m doing in the video. Let me know in the comments below if you I should upload a video of me doing it in real time.

Step 4 – Proof your dough ~4 hrs

Gluten-free sourdough ferments rapidly.

You’re not looking for double the volume. You only want a slight increase in size. In a 70F room, this takes me around 4-5hrs —this is a ballpark time frame!

If it’s colder, it’ll take longer. Shorter if warmer.

Take note of the pictures and captions below…

Stage 3 – Baking Time

Okay, it’s baking time!

Notice what I’m doing here in this video.

Everything about the baking process is intentional.

I’m baking in a dutch oven because I need a great conductor of heat and I need to trap in steam.

The steam stops the crust from cooking, hardening and burning before the dough can cook thoroughly.

Steam helps the dough cook more evenly.

I’m putting my loaf pan on a rack inside my dutch oven because I don’t want to burn the bottom. The dutch oven is a mini oven, rack and all.

I’m spraying the surface of the dough with water and adding ice cubes on the bottom of my dutch oven because I want to increase steam.

Steam, steam, steam.

Bake this at 425F for roughly 45-50 minutes.

I helps if the dutch oven is screaming hot, so if you have time, pre-heat your oven with your dutch oven inside, for at least 1hr.

NOTE: It’s best to let this dry out for at least 2hrs if not more, out on your counter or in your oven. If you cut into this too soon, then your bread might be a little dense.