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Easy Gluten Free Sourdough Bread

Learn to bake Easy Gluten Free Sourdough Bread effortlessly. This is a simple method for a classic and tasty loaf at home. You may have thought sourdough was complicated or intimidating and only for experienced bakers. But this recipe will help you change that!
Print Recipe
Prep Time 2 days
Cook Time 1 hour 10 minutes
Course bread
Cuisine gluten free
Servings 12

Equipment

  • 7 inch round banneton or bowl with a tea towel
  • Dutch oven

Ingredients
  

Bulk Dough Mix (or use 310 g Anita's AP Gluten Free Flour with no xanthan gum)

  • 410 g levain see instructions below
  • 95 g sorghum flour
  • 60 g oat flour
  • 40 g millet flour
  • 50 g brown rice flour
  • 65 g tapioca starch
  • 330 g water
  • 17 g whole psyllium husk Or sub 15 g psyllium husk powder
  • 12 g ground flax seed
  • 1 tbsp brown sugar
  • 15 g olive oil
  • 15 g golden syrup, or honey or maple syrup
  • 1.5 tsp salt
  • 1 tsp caraway seeds optional

In a blender, grind

  • 30 g pumpkin seeds sub brown rice flour
  • 15 g sunflower seeds sub brown rice flour
  • 1-2 figs optional for natural sweetness

Instructions
 

Day Before Baking- Build the Levain and schedule (estimate)

  • The night before building the levain, take your gluten free starter out of the fridge and feed 10 g of starter with 20 g flour and 20 g or slightly more of water.  For a pancake batter consistency.
  • Save 25 g for future use to keep your starter going. The other 25 g will be for the morning feed.

Starter feeding Option 1

  • 7:30am  -  25 g starter /15 g brown rice / 15 g buckwheat / 30 g non-chlorinated water Total weight = 85 g
  • 6pm - feed 85 g levain / 25 g brown rice flour / 25 g buckwheat / 55 g warm water Total weight = 190g
  • 9:30pm - feed all of the levain from the previous feeding with 70 g brown rice flour / 30 g buckwheat / 120 g water
  • For the last evening feed, mix all of the ingredients together in a large bowl. Cover the bowl and leave it on the kitchen counter overnight, at room temperature.

Starter Feeding Option 2 (Shorter)

  • Take 25g starter/20 g brown rice flour/20g buckwheat flour. Mix and let rise to a peak. (105 grams)
  • Take 105 g starter/152g flour/153g water. Mix and let rise to a peak.

Evening Prep

  • In another bowl, weigh out all the flours and water to be used in the morning to make the dough. That way it is quick and easy to throw everything together when you wake up in the morning.

Mix the Dough the next morning

  • To a medium bowl add the water, oil and syrup. immediately stir in the whole psyllium husk and the flax seed. If using psyllium husk powder, add this to the flour blend for the easiest mix in without forming lumps.
  • Add the 410 grams of levain from the previous night to the wet mix and combine all the ingredients well.
  • Stir in the flours and with slightly wet hands, or a stand mixer with a dough hook. Mix everything well until there is no loose flour. There are no stretch and folds.
  • Rest the dough for 15-20 minutes and then knead the dough on a floured surface with white rice flour.
  • Shape the dough and put it into a banneton to rise, or place the dough into a parchment lined loaf pan.
  • Proof the dough for 2-3 hours in a warm place and then place it into the fridge for 30 to 40 minutes before scoring and baking.
  • Bake in a preheated, Dutch Oven with the lid on at 450°F (230°C) for 35 minutes, then at 400°F (200°C) 30 - 35 minutes.
  • When the bread is fully baked, it will sound hollow when tapped on the bottom and It will be firm to the touch.
  • Slice when cool to prevent gumminess and store on the counter for 2-3 days before slicing and freezing the remainder of the bread.
Keyword celiac bread, easy gluten free sourdough, gluten free bread, Gluten Free Sourdough Bread, sourdough bread recipe