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gluten-free-sourdough-bread

Gluten Free Sourdough Bread Recipe

This easy-to-follow recipe yields a deliciously tender loaf with a crusty exterior that even those not following a gluten-free diet will adore. Packed with all the sourdough tang you love and none of the gluten you don’t, this bread is a must-try for any home baker. Dive into the world of gluten-free sourdough baking and impress your friends and family with your baking prowess!

  • Total Time: 12 hours 20 minutes
  • Yield: 1 loaf 1x

Ingredients

Scale
  • Starter:
    • 1 cup gluten-free sourdough starter (active)
    • 1 cup water
    • 1 cup gluten-free flour blend
  • Dough:
    • 2 cups gluten-free flour blend
    • 1 ½ teaspoons salt
    • 1 teaspoon gluten-free baking powder
    • ½ cup water (adjust as needed)
    • 2 tablespoons olive oil
    • 1 tablespoon honey (optional for a slight sweetness)

Instructions

  • Prepare the Starter:
    1. Mix the sourdough starter, water, and gluten-free flour in a large bowl. Cover loosely and let it ferment at room temperature for about 12 hours until bubbly.
  • Make the Dough:
    1. To the fermented starter, add the gluten-free flour, salt, baking powder, water, olive oil, and honey. Mix until well combined. The dough should be sticky; adjust water as needed.
    2. Cover the bowl with a damp cloth and let it rise for about 2 hours in a warm place until it slightly puffs up.
  • Shape and Proof:
    • Transfer the dough to a parchment-lined bread pan. Smooth the top with wet hands or a spatula. Cover and let it proof for another hour.
  • Bake:
    1. Preheat your oven to 400°F (200°C). Place the bread in the oven and bake for 50 minutes or until the crust is golden and sounds hollow when tapped.
    2. Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

Notes

  • Flour Selection: Use a high-quality gluten-free flour blend that includes xanthan gum for the best texture.
  • Hydration: Gluten-free flours absorb more liquid. Adjust the water in the recipe based on the dough’s consistency.
  • Proofing Time: Gluten-free doughs do not rise as much as wheat-based doughs; don’t expect a significant rise.
  • Baking: Do not cut into your bread until it has completely cooled to avoid a gummy texture.
  • Author: Fionna
  • Prep Time: 20 minutes
  • Category: Bread
  • Method: Sourdough Fermentation
  • Cuisine: American

Nutrition

  • Calories: 150 kcal
  • Sugar: 1g
  • Sodium: 300mg
  • Fat: 3g
  • Fiber: 3g

Keywords: #GlutenFreeBaking #SourdoughBread #HealthyEating #HomeBaker #GlutenFreeLife #Foodie #BreadLovers #HomemadeBread #CeliacFriendly