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.

Main Ingredients:

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

– In a large bowl, mix active gluten-free sourdough starter and warm water. Stir with a whisk until the water and active starter are combined then add in gluten-free flour. – 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.

– 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.

– 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.

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