Master the art of baking Gluten Free sourdough bread with Bob’s Red Mill all purpose flour blend for the easiest recipe. Made with an All Purpose blend (not the one with xanthan gum) plus the addition of millet flour. You only need these two flours and some psyllium husk. You only need these two flours and some psyllium husk. This was one of my original recipes on the website from 2017. I have modified the recipe slightly for an even better loaf of gluten free sourdough bread.
The flours in this all purpose blend are garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour. This blend works well in sourdough bread and the flavour of the bean flours were not noticeable at all.
HOW DO I MAKE A GLUTEN FREE SOURDOUGH STARTER
The process of growing a gluten free sourdough starter can take a week to 14 days. Once the starter is active, then you can make this recipe and much more? I sell dried sourdough starter on my website if you want an easier way with established starter. The recipe for my Gluten Free Sourdough Starter is HERE
FEED THE STARTER
Remove your starter from the fridge and feed it a couple of times before mixing it into the dough. Make sure the starter is at its highest peak to give the best rise to your dough.
MIX THE DOUGH
If using psyllium husk powder, whisk it into the flour blend. If using whole psyllium husk add it to the water to gel, then add the active gluten-free sourdough starter. Mix all the wet ingredients into the flour and combine them well.
SHAPE AND PROOF THE GLUTEN-FREE SOURDOUGH
After the dough has been mixed, tip it out onto a well floured surface. Knead the dough just enough to hold its shape and have a smooth surface. Place the dough into a floured banneton. Let it rise enough, but not too much that it reaches its highest peak and begins to collapse. Cover the dough and the banneton and place it in the fridge overnight.
Here is a rough timeline for mixing and baking Gluten Free Sourdough Bread
7 am: Feed the starter from the fridge
1 pm: Feed the starter again and leave it in a warm place to rise.
7 pm: Mix the dough, put it into the banneton, let it rise and place it into the fridge for the night.
7 am: Remove the dough from the fridge and bake your gluten-free sourdough bread.
Gluten Free Sourdough Bread
Ingredients
- 220 g Bobs Red Mill Gluten Free AP Flour not the 1-1 with xantahan gum
- 200 g millet flour
- 370 g water
- 250 g active gluten- free sourdough starter
- 16 g whole psyllium husk or use 15 g psyllium powder
- 2 tsp honey or maple syrup
- 1 tsp salt
Instructions
- Blend the flours in a medium bowl with psyllium husk powder if using or add the whole psyllium husk to the water. Do not use both types of psyllium husk.
- Into a medium bowl whisk the psyllium husk with the water, the starter and the honey. Leave this mixture to gel for 5-8 minutes.
- Add the psyllium gel to theflours and mix the ingredients well.
- Place the dough onto a well floured surface, knead it just enough to shape it for the banneton. Place the dough into the banneton, and then into a bag to prevent it drying out.
- Let the dough rise for 1-3 hours, depending upon the temperature. It will soften on top when it has mostly proofed and it will increase in size.
- Place the covered sourdough, still inside the banneton into the fridge for the night. The dough will still increase in size in the fridge, before it fully cools down. This is when the best flavour develops.
- Remove the dough from the fridge and dust with flour and score before baking.
- Bake in a covered Dutch Oven for 25 mins at 450 ℉ and then uncovered for 40 minutes at 400 ℉
- Cool fully before cutting into the bread. . Keep it on the counter, covered for unto 3 days, before slicing and freezing.
For more gluten free sourdough recipes checkout my “Gluten Free Sourdough Baking” cookbook
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