I have been gluten-free for more than 10 years now and one of the biggest things I missed was sourdough bread! I made my own sourdough starter from scratch and then embarked on making my own gluten-free sourdough. There were many recipes out there that had so many obscure ingredients, and I found myself liking this recipe the best. It is simple, yet still comes out delicious!
The Magic of Gluten-Free Sourdough Bread:
Gluten-free sourdough bread is a delightful twist on the classic sourdough bread, made without the use of gluten-containing grains like wheat, rye, or barley. Instead, it is crafted using alternative flours such as rice, buckwheat, quinoa, or a blend of gluten-free grains. The sourdough fermentation process lends the bread its distinctive tangy flavor, chewy texture, and airy crumb, just like its gluten-filled counterpart.
Health Benefits of Gluten-Free Sourdough:
Apart from its delicious taste, gluten-free sourdough bread offers a range of health benefits. The sourdough fermentation process naturally breaks down complex carbohydrates, making it easier for the body to digest and absorb nutrients. This can result in improved gut health and reduced digestive discomfort for individuals sensitive to gluten. Additionally, the longer fermentation period of sourdough allows beneficial bacteria to flourish, potentially increasing the bioavailability of vitamins and minerals in the bread.
Enjoying Gluten-Free Sourdough Bread:
The versatility of gluten-free sourdough bread extends beyond its taste and texture. Use it to create sandwiches, toast, or bruschetta, or simply enjoy it with a smear of butter or your favorite spread. The tangy flavor pairs well with both sweet and savory toppings, allowing you to explore endless culinary possibilities. Share the joy of gluten-free sourdough bread with friends and family, and watch their faces light up as they savor the delightful flavors.
Gluten-free sourdough bread has revolutionized the world of gluten-free baking, allowing individuals with gluten sensitivity to relish the pleasures of traditional bread. With its tangy flavor, chewy texture, and numerous health benefits, this bread opens up a world of possibilities for those following a gluten-free lifestyle. Embrace the magic of gluten-free sourdough by experimenting in your own kitchen and enjoy the satisfaction of creating a delicious, homemade loaf.
Easy Gluten-Free Sourdough Bread
- 440 grams Bob's Red Mill Gluten-Free 1:1 Baking Flour
- 5 grams xanthan gum
- 15 grams sea salt
- 360 grams filtered water
- 200 grams active gluten-free sourdough starter
- 10 grams olive oil
- Whisk together the dry ingredients, and then add the wet ingredients. Mix using the dough hook of your standing mixer until evenly combined.
- Mold the dough into a ball. Place it in a banneton basket or bowl lightly covered with olive oil and dusted with flour. Cover and leave it on the counter 6-8 hours.
- Place your dough in the fridge for 10-12 hours (overnight).
- Preheat the oven with the Dutch Oven in it to 450 degrees.
- On a floured surface, shape the dough into a ball by flattening the dough and then folding the two sides over to the middle, repeating on the other two sides. Flip the dough so the smooth side is face up.
- Place the dough on lightly floured parchment paper and dust it with flour. Score your dough using a sharp knife or bread lame.
- Put your parchment paper with the dough on it in the Dutch Oven.
- Bake at 450 degrees for 45 minutes with the Dutch Oven lid on. Then reduce the heat to 425 degrees, remove the lid, and bake another 40 minutes.
- The inside of the bread should be at least 210 degrees when you remove it. Let the bread cool at least 4 hours before you cut into it.
Tips and Tricks for Success:
Gluten-free baking can be a bit tricky, and sourdough bread is no exception. Here are a few tips to help you achieve success:
- I recommend using Bob’s Red Mill Gluten Free 1:1 Baking Flour. I haven’t tried this with any other flours, so I’m not sure how it would turn out.
- The Bob’s Red Mill Gluten Free 1:1 Baking Flour already contains xanthan gum, but I found the extra xanthan gum to be helpful in making the bread less flat and able to be shaped.
- Using a banneton basket can help your bread keep a nice shape, If you don’t have one, use a smaller bowl over a larger bowl so that your bread rises up instead of out.
- When your bread is on your counter, you want it to rise, but it’s ok if it hasn’t doubled in size when you move it to the fridge. Gluten-free bread sometimes doesn’t rise as much.
- Before you score your bread, you can smooth out any cracks in the dough by just putting a little filtered water on your hands and gently smoothing out the surface.
- Give your bread plenty of time to cool! It will come out too gummy if you cut into it early. It is going to keep cooking on the counter once it is out of the oven so you need to be patient. Give it at least 4 hours. When you cut into it, it should no longer be warm to the touch.
- This bread has a crunchy crust and a slightly chewy center. It’s great toasted too.
- I recommend cutting your bread with a bread knife.
- You can skip the overnight refrigeration step, but your bread may end up with a weaker sourdough flavor.
- This is how I time out making my bread:
- Day 1: 7 AM – feed starter, 2 PM – make dough, 10 PM – stick dough in the fridge
- Day 2: 7 AM – preheat oven, 7:30 AM bake bread, 3:00 PM – cut into bread