Gluten-free Sourdough Bread Recipe
I’ve been posting pictures of my gluten free sourdough for years and promising to share a recipe. Well the time is finally here!!!! I promise not to make you scroll through paragraphs of type to find what you are looking for. My thoughts and tips will be at the end. Yes this recipe is a lot of work, but it is so worth it!
Ingredients:
50grams of Psyllium Husks (NOT powdered)
525g Water
Mix them together and set to the side to gel.
In the Stand mixer add
250 grams Tapioca Starch
250 grams Potato Starch
160 grams Brown Rice Flour
160 g Sorgum Flour (You can experiment with other flours)
100 g active gluten free sourdough starter
4 Farm Fresh Eggs
20g Apple Cider Vinager
30g Redmond Salt
Mix all the ingredients together and add the gelled psyllium husks. Add 50 g of water if dough isn’t coming together.
Cover and let rise for at least 6-8 hours or overnight. I usually feed my starter in the morning, make my dough in the evening and bake the bread the next day.
Gluten free sourdough is sensitive so I usually shape and put it in bowls or bannetons to ferment and rise. (Be sure to flour the inside.) This recipe will make 2 large loafs or 3 small. I prefer the 3 small ones.
The next day turn the oven to 425 put your loaf into a greased cast iron dutch oven. I like to use lard, but any oil will do. Please don’t use toxic seed oils though. When in doubt use butter or avocado oil.. You’ll want to score it like gluten sourdough, have fun and get creative. A razor-blade works great. Bake for 40 minutes covered, and then 5-15 minutes uncovered.
Let your bread cool completely before slicing. Top with raw butter.
Yum!! This bread is so good and I truly hope you enjoy. I often make a double recipe on Friday and keep it in the fridge until I’m ready to bake. This dough makes AMAZING pizza crust too. I have had dough in the fridge for up to 5 days and it was even more deliciously sour.
Don’t be intimidated by the number of ingredients I purchase many of my baking ingredients from AZURE in bulk and then keep them in gallon glass jars.
Here’s my azure link, we both get credit when you use it.
This recipe took a lot of tweaks to get perfect. I am at 2,700 feet above sea level, I know that your elevation effects baking so I would suspect it will take some changes to find the perfect temp and bake time for your area.
Happy Baking!
