Gluten-Free Sourdough Bread

🕒 Prep: 2 hours
🔥 Cook: 45 min
🍽 Serves: 8
★★★★★
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Gluten-Free Sourdough Bread is a game-changer for anyone avoiding gluten but missing the rustic charm of homemade bread. This recipe captures the delightful tanginess and chewy texture of traditional sourdough without the gluten, making it a must-try for those with dietary restrictions.

Ingredients for Gluten-Free Sourdough Bread

The backbone of this recipe is the gluten-free sourdough starter, which provides the natural yeast and sour flavor we love. Our gluten-free all-purpose flour blend is crucial for structure, while water helps bind everything together. Sea salt enhances flavor and controls yeast activity. Olive oil adds a touch of richness and helps prevent sticking. Lastly, a pinch of sugar feeds the yeast, encouraging a good rise.

Tips & Tricks

  • Keep your starter healthy by feeding it regularly, even when not baking.
  • For best results, use a kitchen scale for precise measurements.
  • If the dough feels too sticky, add a little more flour, but do so sparingly.
  • Make sure your Dutch oven is blazing hot before adding the dough to achieve the best crust.

Serving Suggestions

This bread pairs wonderfully with a hearty soup or stew. It also makes for excellent sandwiches, especially with roasted veggies or a slice of fresh mozzarella and tomatoes. For breakfast, try it toasted with avocado and a sprinkle of salt.

Frequently Asked Questions

Can I use a different gluten-free flour blend?
Yes, but ensure it's a blend designed for bread for best results.
How do I know my starter is ready?
It should be bubbly and have doubled in volume after feeding.
Can I freeze this bread?
Absolutely! Let it cool completely, slice, and freeze in a sealed bag.

Gluten-Free Sourdough Bread Recipe Walkthrough

Start by feeding your gluten-free sourdough starter 4-8 hours before you plan to bake. This ensures it's active and ready to rise to the occasion. When it's bubbly and lively, you're good to go.

In a large bowl, mix the starter, gluten-free flour blend, and water until you get a sticky dough. Cover this with a damp cloth and let it rest for about 30 minutes — this is essential for hydrating the flour.

Sprinkle a teaspoon of sea salt over your dough and work it in gently with your hands or a dough whisk. This step is crucial for flavor and yeast activity.

Oil your work surface lightly with olive oil. Turn the dough onto it and knead gently for a few minutes. If it sticks, add a bit more olive oil until the dough feels smooth and manageable.

Shape the dough into a ball and place it in an oiled bowl, covering it with a damp cloth. Let it rise at room temperature for 4-6 hours, or until it's doubled in size — patience is key here.

Preheat your oven to 450°F (230°C), placing your Dutch oven inside to heat. Once hot, carefully remove it, line the bottom with parchment paper, and transfer your dough into the pot.

Score the top with a sharp knife or lame, cover, and bake for 25 minutes. Then, remove the lid and continue baking for another 20 minutes until the crust is beautifully golden and crisp.

Take the bread out of the oven and let it cool completely on a wire rack before slicing. Trust me, letting it cool is worth the wait!

Why You'll Love This Recipe

  • Perfect for gluten-sensitive diets without sacrificing flavor.
  • Easy to prepare with straightforward steps.
  • Achieves a crisp, golden crust and a tender interior.
  • No need for special equipment beyond a Dutch oven.

Ingredients

1 cup gluten-free sourdough starter
2 cups gluten-free all-purpose flour blend
1 cup water
1 teaspoon sea salt
1 tablespoon olive oil
1 teaspoon sugar

Step-by-step Instructions

1. Feed your gluten-free sourdough starter 4-8 hours before you plan to make the dough, ensuring it is active and bubbly.
2. In a large bowl, combine the gluten-free sourdough starter, gluten-free flour blend, and water. Mix until a sticky dough forms.
3. Cover the bowl with a damp cloth and let it rest at room temperature for 30 minutes.
4. After resting, sprinkle salt over the dough and mix it in using your hands or a dough whisk.
5. Lightly oil your work surface with olive oil, then turn the dough out onto it. Knead gently for a few minutes until smooth, adding olive oil as needed to prevent sticking.
6. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise at room temperature for 4-6 hours until doubled in size.
7. Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat.
8. Once preheated, carefully remove the Dutch oven, place a piece of parchment paper on the bottom, and transfer the dough into the hot pot.
9. Score the top of the dough with a sharp knife or lame.
10. Cover the Dutch oven with its lid and bake for 25 minutes. Remove the lid and bake for an additional 20 minutes, or until the crust is golden brown and crisp.
11. Remove bread from the oven and let cool completely on a wire rack before slicing.

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