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Gluten Free Sourdough Bread

Crispy on the outside, soft and holey on the inside, this Gluten Free Sourdough Bread is sure to impress even those who aren't gluten free. A Gluten Free Sourdough Bread just like the real thing!

Ingredients

  • 540 g water
  • 10 g psyllium husk powder
  • 2 tbsp ground flax seed
  • 2 tbsp ground chia seed
  • 12 g salt
  • 2 tsp sugar or honey
  • 150 g active gluten free sourdough starter
  • 456 g gluten free bread flour mix
  • 2 tbsp avocado oil or other liquid oil

Instructions

  1. Combine the first four ingredients in a large bowl and mix quickly until a thick jelly forms.
  2. Add salt and sugar and mix again.
  3. Add the gluten free sourdough starter and combine thoroughly.
  4. Next add the gluten free bread flour mix and stir until all the flour is combined with the liquid. It will be a very thick batter more than a bread dough.
  5. Add the oil and again mix to combine. Cover and leave at room temp for 1-1.5 hours.
  6. Next you will shape the dough into loaves.  Turn dough out onto a lightly floured or wet counter and shape into a round boule or long batard.
  7. Place in a proofing container upside down. Place the proofing container with the dough in it, in a large plastic bag or cover with plastic wrap and place in the fridge overnight (10-12 hours).
  8. After the fridge time is up, preheat oven to 500*F with the baking vessel in it.
  9. When the oven is preheated take the bread out of the fridge and invert onto a floured counter or a piece of parchment paper. Slash the top with a sharp knife or lame. Take the preheated baking vessel out of the oven and flour the bottom. Carefully place bread in the baking dish, cover and place back in the oven. Turn oven down to 450*F.
  10. After 30 minutes of baking with the lid on, take the lid off and bake uncovered an additional 30 minutes or until brown and fragrant.
  11. Let cool completely before slicing. It will be gummy if you slice it before cooling.