Sourdough bread is delicious, but it is not often accessible for people who can’t eat gluten. Luckily, this easy gluten free sourdough bread recipe is a delicious alternative to the wheat-based version.
In a large mixing bowl whisk together the gluten free sourdough starter and water until lightly frothy and well combined.
Add in the gluten free flour and salt. Stir everything together with a spatula until all the flour is incorporated into a ball of dough.
Cover the bowl (with a lid, large plate, plastic wrap) and let the bread ferment at room temperature for 12-18 hours.
Preheat your oven to 450°F for 30 minutes with a large, oven-safe glass bowl (Pyrex) or Dutch oven, if you have.
Sprinkle a generous amount of gluten free flour onto a piece of parchment paper. With the help of a spatula gently turn out the dough onto the floured parchment.
Sprinkle a little more flour onto the dough and gently reshape it with your hands into a round ball. Let it rest while the oven finished preheating.
Using oven mitts remove the preheated glass bowl (or Dutch oven) from the oven. Lift the parchment paper with the gluten free sourdough bread ball and lower it into the bowl. Using a sharp knife or lame score an X into the top.
Cover with an oven-safe lid or aluminum foil. Return the bowl to the oven (carefully, with oven mitts) and bake the bread covered for 30 minutes.
Then remove the lid/cover and bake another 15-20 minutes. The bread should be lightly browned with a crunchy crust. The internal temperature should reach at least 195°F.
Remove the bread from the oven and from the bowl. For a better texture, let it cool to room temperature before slicing.
This gluten free sourdough is best enjoyed sliced and toasted.
Notes
*I feed 15g of gf sourdough starter with 25g gf flour blend and 25g water about 6-10 hours before making the dough1. For a stronger sourdough flavor you can slow down the fermentation process in the fridge. Reduce the room temperature rise in step 3 to 6-8 hours. Then proceed to shape like in step 6, and transfer the parchment with dough to a bowl (or place dough in a banneton) and refrigerate covered for another ~12 hours. After that bake the bread as directed above directly from the fridge.2. For a bigger loaf use 75g gf sourdough starter, 375g water, 450g gf flour, and 9g salt. Baking time will be 10-15 mins longer.
Nutrition
Nutrition Facts
Easy Gluten Free Sourdough Bread
Serving Size
1 slice (out of 10)
Amount per Serving
Calories
96
% Daily Value*
Fat
1
g
2
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
234
mg
10
%
Potassium
1
mg
0
%
Carbohydrates
21
g
7
%
Fiber
3
g
12
%
Sugar
1
g
1
%
Protein
3
g
6
%
Calcium
20
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.