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Gluten Free Sourdough Bread

Gluten Free Sourdough Bread made with an All Purpose blend, plus the addition of buckwheat and teff flour for a high protein loaf of bread.
Print Recipe
Prep Time 1 day 1 hour 10 minutes
Cook Time 55 minutes
Course bread, Snacks, sourdough
Cuisine gluten free

Ingredients
  

  • 280 g Bobs Red Mill Gluten Free AP Flour
  • 90 g light buckwheat flour
  • 30 g teff flour, or use more buckwheat flour
  • 370 ml water
  • 130 g active starter
  • 16 g whole psyllium husk
  • 2 tsp honey or maple syrup
  • 1.5 tsp salt

Instructions
 

  • Autolyse 300 g of the water, flours and salt in a medium bowl for 30 minutes for the flour to be well hydrated.
  • Into a small bowl whisk the psyllium husk with the remaining 70 g of water, the starter and the honey. Leave this mixture to gel for 5-8 minutes.
  • Add the psyllium gel to the autolyse 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 about an hour.
  • Cold retard the sourdough, still inside the banneton, overnight in the fridge.
  • Remove the dough from the fridge and let it rise for 2 - 6 hours before baking, depending upon the temperature in your house. It will be soften on top when it has fully proofed and will increase in size.
  • Bake in a covered Dutch Oven for 25 mins at 450 ℉ and then uncovered for 30 minutes at 400 ℉
Keyword Gluten Free Baking, gluten free bread, Gluten Free Sourdough Bread