Gluten-Free Sourdough Bloomer
Discover the art of baking with this Gluten-Free Sourdough Bloomer, a beautifully rustic loaf that’s both chewy and airy with a delicately crispy crust. Perfectly crafted for those avoiding gluten, this recipe combines the tangy flavor of a gluten-free sourdough starter with the natural binding power of psyllium husk powder, delivering a robust structure without compromising texture. Slow fermentation allows for deep flavors to develop, while a touch of olive oil and optional maple syrup enhance its richness. Whether enjoyed fresh with butter or as the base for hearty sandwiches, this artisanal bread is sure to become a staple in your baking repertoire. Plus, it’s baked with simple ingredients and no commercial yeast, making it a true labor of love that’s worth every step.
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Ingredients
- 120 grams Gluten-free sourdough starter
- 500 grams Gluten-free bread flour blend
- 360 milliliters Water
- 10 grams Salt
- 20 milliliters Olive oil
- 10 grams Psyllium husk powder
- 10 milliliters Maple syrup (optional, for added flavor)
Directions
Step 1
In a large mixing bowl, combine the gluten-free sourdough starter, psyllium husk powder, and water. Stir well and let it sit for 10 minutes to thicken.
Step 2
Add the gluten-free bread flour blend and salt to the bowl, mixing until the mixture forms a rough, sticky dough.
Step 3
Pour in the olive oil and maple syrup (if using), and knead the dough until it comes together into a smooth, elastic consistency. Gluten-free doughs are softer and wetter than regular dough—this is normal.
Step 4
Cover the bowl with a damp towel or plastic wrap and allow the dough to rest at room temperature for 4-6 hours, or until it has doubled in volume. The rise time may vary depending on the activity of your starter and room temperature.
Step 5
Once risen, gently scrape the dough onto a well-floured surface. Shape it into a rough oval or bloomer shape by folding the sides of the dough under itself. Place the shaped dough seam-side down on a parchment paper-lined baking sheet.
Step 6
Cover the shaped loaf with a damp towel and let it proof for another 3-4 hours, or until it looks slightly puffy.
Step 7
About 30 minutes before baking, preheat your oven to 220°C (430°F) and place a baking stone or large baking tray in the oven to heat up. Place a shallow pan of water on the bottom rack to create steam during baking.
Step 8
Before placing the loaf in the oven, use a sharp knife or lame to score the top of the loaf with 2-3 diagonal slashes. This allows the bread to expand properly while baking.
Step 9
Carefully transfer the loaf (on its parchment paper) to the preheated baking stone or tray. Bake for 45-50 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Step 10
Remove the bloomer from the oven and let it cool completely on a wire rack before slicing. Gluten-free bread needs to fully cool to finish setting its structure.
Nutrition Facts
| Serving size | 1034.2 grams (1034.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2122 |
| Total Fat 27.00g | 35% |
| Saturated Fat 3.90g | 20% |
| Polyunsaturated Fat 1.80g | |
| Cholesterol 0mg | 0% |
| Sodium 3982mg | 173% |
| Total Carbohydrate 427.70g | 156% |
| Dietary Fiber 34.20g | 122% |
| Total Sugars 11.10g | |
| Protein 31.20g | 62% |
| Vitamin D 0IU | 0% |
| Calcium 155mg | 12% |
| Iron 9mg | 50% |
| Potassium 370mg | 8% |
Source of Calories