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Gluten-Free Sourdough Bread

You read the title right, you can make your own homemade Gluten-Free Sourdough Bread with only 4 ingredients! Your body, and wallet, will thank you once you try out this recipe. Being able to bake your own Gluten-Free Sourdough Bread will give you so much relief from having to search around for a fresh loaf.

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Putting the time into baking your own Gluten-Free Sourdough Bread is totally worth it. To be able to bake a fresh loaf of bread for anybody to eat, no matter what their dietary restrictions, is a beautiful skill to have.

There’s so much you can do with your fresh loaf of Gluten-Free Sourdough Bread. You can use it for toast in the morning or a fresh slice to go with your Broccoli Cheddar Soup. You can also use in the morning for Sourdough French Toast or a delicious Sourdough Stuffing in the evening.

Ingredients to Make Gluten-Free Sourdough Bread:

  • gluten-free flour
  • warm water
  • active gluten-free sourdough starter
  • finely ground sea salt

How to Make Gluten-Free Sourdough Bread:

  • In a large bowl, measure out 55 grams of active gluten-free sourdough starter. Add in 350 grams of warm water. Stir with a whisk until the water and active starter are combined then add in 500 grams of gluten-free flour.
  • Use a spatula (or your hands) to combine the flour with the starter/water mixture. You should be left with a shaggy dough.
  • Cover with a tea towel for 30 minutes. After the thirty minutes are up, pour your salt over the dough and push your fingers into the dough to push the salt in.
  • Then using a series of stretch and folds, scoop the dough in from the sides of the bowl onto itself. Fold the dough onto itself 4-5 times and reshape it into a ball.
  • Cover with the tea towel for another thirty minutes. Repeat step 4.
  • Cover the bowl with beeswax wrap or plastic wrap and set in a warm place. Allow the dough to rise until it has doubled in size.
  • Using a dough scraper, release the dough from the sides of the bowl and do 5-6 more stretch and folds.
  • Grab a bread basket and sprinkle with flour. Place your dough ball in the basket. Cover with tea towel and place in the fridge for a minimum of three hours.
  • After the dough has been in the fridge for 2.5 hours, preheat your oven to 450° with the Dutch oven (and lid) inside. Allow to heat for 30 minutes.
  • After three hours, remove your dough from the fridge and gently dump onto a piece of floured parchment paper.
  • Score your bread using a sharp knife or a lamé. Remove the Dutch oven from the oven and place the parchment paper with the dough into the Dutch oven and replace the lid.
  • Put the Dutch oven back in the oven and bake for 40 minutes.
  • After 40 minutes, remove the lid from the Dutch oven to allow the bread to brown and get a good crisp. Bake for an additional 10-15 minutes.
  • Remove from the oven and place the loaf of bread on a metal rack to cool.

Notes & Tips:

  • Make sure to use filtered water if you can. This takes away the impurities in tap water, which can affect the rise and fermentation of the dough.
  • The first two 30-minute increments of rest are called the autolyse. This is where the water and flour mix together and allow the dough to hydrate.
  • If you do not have a dutch oven, you can make this dough in a bread pan that has a lid.
  • You can use a damp towel to cover while doing your long rest, but I find that plastic wrap or beeswax wrap helps hold in the moisture better.
  • To do stretch and folds, grab one end of the dough and lightly shake it to stretch it out, then fold it over onto itself. Repeat 4-5 times.

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Gluten-Free Sourdough Bread

Putting the time into baking your own Gluten-Free Sourdough Bread is totally worth it. To be able to bake a fresh loaf of bread for anybody to eat, no matter what their dietary restrictions, is a beautiful skill to have.
Prep Time 12 hours 30 minutes
Cook Time 50 minutes
Total Time 13 hours 20 minutes
Serving Size 1 loaf

Ingredients

  • 500 grams gluten-free flour 1:1 ratio
  • 350 grams warm water about 110°
  • 55 grams active gluten-free sourdough starter
  • 12 grams finely ground sea salt

Instructions

  • In a large bowl, measure out 55 grams of active gluten-free sourdough starter. Add in 350 grams of warm water. Stir with a whisk until the water and active starter are combined then add in 500 grams of gluten-free flour (I prefer Bob’s red mill)
  • Use a spatula (or your hands) to combine the flour with the starter/water mixture. You should be left with a shaggy dough.
  • Cover with a tea towel for 30 minutes. After the thirty minutes are up, pour your salt over the dough and push your fingers into the dough to push the salt in.
  • Then using a series of stretch and folds, scoop the dough in from the sides of the bowl onto itself. Fold the dough onto itself 4-5 times and reshape it into a ball.
  • Cover with the tea towel for another thirty minutes. Repeat step 4.
  • Cover the bowl with beeswax wrap or plastic wrap and set in a warm place. Allow the dough to rise until it has doubled in size.
  • Using a dough scraper, release the dough from the sides of the bowl and do 5-6 more stretch and folds.
  • Grab a bread basket and sprinkle with flour. Place your dough ball in the basket (seam side up!) Cover with tea towel and place in the fridge for a minimum of three hours (I wouldn’t exceed 24 hours).
  • After the dough has been in the fridge for 2.5 hours, preheat your oven to 450° with the Dutch oven (and lid) inside. Allow to heat for 30 minutes.
  • After three hours, remove your dough from the fridge and gently dump onto a piece of floured parchment paper. (Seam side down!)
  • Score your bread using a sharp knife or a lamé. Remove the Dutch oven from the oven and place the parchment paper with the dough into the Dutch oven and replace the lid.
  • Put the Dutch oven back in the oven and bake for 40 minutes.
  • After 40 minutes, remove the lid from the Dutch oven to allow the bread to brown and get a good crisp. Bake for an additional 10-15 minutes (depending on how crispy you like your crust)
  • Remove from the oven and place the loaf of bread on a metal rack to cool.

Notes

  • Make sure to use filtered water if you can. This takes away the impurities in tap water, which can affect the rise and fermentation of the dough.
  • The first two 30-minute increments of rest are called the autolyse. This is where the water and flour mix together and allow the dough to hydrate.
  • If you do not have a dutch oven, you can make this dough in a bread pan that has a lid.
  • You can use a damp towel to cover while doing your long rest, but I find that plastic wrap or beeswax wrap helps hold in the moisture better.
  • To do stretch and folds, grab one end of the dough and lightly shake it to stretch it out, then fold it over onto itself. Repeat 4-5 times.

More Gluten-Free Recipes:

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