How To Make Delicious Gluten Free Sourdough Bread
How To Make Delicious Gluten Free Sourdough Bread
Looking for a delicious and reliable gluten-free sourdough bread recipe? This step-by-step guide will show you how to make your own hearty, flavorful loaf using King Arthur’s Gluten-Free Measure for Measure Flour. Whether you’re new to sourdough or a seasoned baker, this recipe is straightforward and packed with helpful tips to ensure perfect results every time.
Why Choose Gluten-Free Sourdough Bread?
Gluten-free sourdough bread isn’t just a tasty alternative for those with gluten sensitivities—it also comes with unique health benefits:
Easier Digestion: The fermentation process breaks down complex carbohydrates and proteins, making it gentler on your digestive system.
Improved Nutrient Absorption: The natural fermentation enhances the bioavailability of nutrients, such as B vitamins and minerals.
Lower Glycemic Index: Sourdough bread has a lower glycemic index compared to regular bread, helping to maintain steady blood sugar levels.
Gut Health Support: The probiotics and prebiotics formed during fermentation promote a healthy gut microbiome.
No Artificial Additives: Homemade gluten free sourdough bread allows you to control the ingredients, keeping it free from preservatives and additives often found in store-bought gluten free sourdough bread.
Ingredients You’ll Need For Gluten Free Sourdough Bread Recipe
Before diving in, gather these essentials:
2 large bowls for mixing
digital scale (set to grams)
10″ proofing bread basket with cover
spatula or spoon
stand mixer (not necessary, can mix by hand)
Dutch Oven with water
Pot with Cover
330 g + 90 g filtered water (room temperature or lukewarm)
20 g pure organic maple syrup (adds a touch of sweetness)
20 g olive oil (for richness)
20 g psyllium husk powder (provides structure and elasticity)
340 g gluten-free 1-to-1 flour (we recommend King Arthur Measure for Measure)
8 g salt (enhances flavor)
5 g baking powder aluminum free (aids in rise)
265 g gluten-free sourdough starter (at peak, fed 12–24 hours earlier)
Additional 1/3 cup gluten-free flour (for dusting)
Step-by-Step Directions
*NOTE* Always ZERO OUT your kitchen scale before adding a new ingredient.
1. Prep Your Ingredients
Use a kitchen scale set to grams for precise measurements.
Start by measuring 330 g of filtered water into a large mixing bowl.
2. Mix Wet Ingredients
Stir in the maple syrup and olive oil.
Add psyllium husk powder and whisk until fully combined. Set aside for 5–10 minutes to thicken.
3. Combine Dry Ingredients in Seperate Bowl
Mix together the gluten-free flour, salt, and baking powder.
4. Bring It All Together
Add the sourdough starter and the psyllium husk mixture to the dry ingredients.
Pour in the remaining 90 g of water.
5. Mix the Dough
Use a stand mixer with a dough hook to mix on medium speed for 2–3 minutes. Scrape the sides and bottom of the bowl, then mix for another 2–3 minutes.
I mix by hand until everything is well combined, with no loose flour remaining.
6. Shape the Dough
Dust a clean counter and a 10-inch proofing basket (or small bowl) with gluten-free flour.
Scoop the dough onto the counter—it should not be sticky. Flatten slightly, fold in the edges, and shape it into a smooth ball. Place the dough into the floured proofing basket and cover.
7. Proof the Dough
Allow the dough to proof in a warm, draft-free location for 6–8 hours. I put it in the oven with only the oven light on. If not baking immediately, refrigerate for up to 24 hours to enhance flavor.
Baking Instructions: Gluten Free Sourdough Bread
1. Preheat the Oven
Heat your oven to 425°F with a Dutch oven filled with water inside to create steam. Leave the Dutch oven with water in there the entire time of baking.
2. Score the Dough
For a lighter rise, flip the dough onto parchment paper and score the top with a knife.
For a more substantial rise, knead the dough lightly on the counter, reshape into a tight ball, lightly flour the top, and score.
3. Bake the Bread
Place the dough in a pot and cover with a lid. Bake for 40–45 minutes.
Remove the lid and bake for an additional 40–45 minutes until the crust is golden and firm.
4. Cool Completely
Let the bread cool for at least 4-6 hours before slicing to ensure the interior sets properly.
Tips for Success
Always feed your gluten free sourdough bread starter starter after baking to keep it active for future loaves.
Psyllium husk powder is key to replicating the texture of traditional sourdough in gluten-free recipes. Don’t skip it!
Experiment with proofing times and refrigeration to find the flavor profile you enjoy most.
Enjoy your homemade gluten free sourdough bread! This recipe delivers a loaf that’s perfect for sandwiches, toasting, or pairing with your favorite spreads. Share your baking adventures in the comments below!
You may also enjoy reading: 8 Best Trending Health and Wellness Products for 2024.
Unlock Your Path to Vibrant Health: A Holistic Guide for Health and Longevity