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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.

Recommended Equipment

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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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