Gluten-Free Pain au Levain

Discover the art of artisan baking with this Gluten-Free Pain au Levain, a rustic sourdough bread that’s perfect for those with gluten sensitivities. Crafted with a blend of brown rice flour, tapioca and potato starch, and enhanced by psyllium husk for structure, this bread delivers an airy crumb and a satisfyingly crisp crust—without a trace of gluten. The recipe relies on a gluten-free sourdough starter and an extended fermentation process, resulting in a beautifully tangy flavor and signature artisanal texture. Ideal for any meal or as a base for gourmet sandwiches, this loaf offers a delicious way to enjoy traditional pain au levain in a gluten-free format. With its slow-proofed elegance and a rich depth of flavor, it's sure to be a showstopper on your table!

Nutriscore Rating: 68/100

Prep Time:960 mins

Cook Time:45 mins

Total Time:1005 mins

Servings: 1

Ingredients

• 200 grams Gluten-free sourdough starter
• 150 grams Brown rice flour
• 100 grams Tapioca starch
• 100 grams Potato starch
• 20 grams Psyllium husk
• 350 milliliters Water
• 10 grams Salt

Directions

Step 1

In a large mixing bowl, combine the brown rice flour, tapioca starch, potato starch, and psyllium husk.

Step 2

In a separate bowl, whisk the gluten-free sourdough starter with 350 milliliters of water until well blended.

Step 3

Pour the wet mixture into the dry ingredients and mix thoroughly until a sticky dough forms. Make sure there are no lumps in the dough.

Step 4

Cover the bowl with a cloth or plastic wrap and let it rest at room temperature for 12-16 hours or overnight. This allows the dough to ferment and develop a tangy flavor.

Step 5

After the dough has fermented, sprinkle salt evenly over the surface of the dough and fold the dough to incorporate. Let it rest for 30 minutes.

Step 6

Shape the dough into a round or oval loaf by gently stretching and folding the edges toward the center. Be careful not to overwork the dough.

Step 7

Place the shaped loaf on a parchment-lined baking sheet or in a proofing basket. Cover with a cloth and let it proof for another 1-2 hours.

Step 8

Preheat your oven to 230°C (450°F) with a baking stone or heavy baking tray inside to heat up.

Step 9

Once the loaf is proofed, slash the top with a sharp knife to allow for expansion in the oven.

Step 10

Slide the bread (with the parchment paper) onto the hot baking stone or tray in the oven. Quickly spray the oven walls with water to create steam and close the door to capture the steam.

Step 11

Bake for 45 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

Step 12

Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.

Nutrition Facts

Serving size	935 grams (935.0g)

Amount per serving	% Daily Value*
Calories	1430

Total Fat 5.50g	7%
Saturated Fat 1.00g	5%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 4028mg	175%
Total Carbohydrate 324.50g	118%
Dietary Fiber 26.30g	94%
Total Sugars 4.60g
Protein 13.10g	26%

Vitamin D 0IU	0%
Calcium 117mg	9%
Iron 7mg	37%
Potassium 665mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.5%

Protein: 3.7%

Carbs: 92.7%