Gluten Free Sourdough Bread

Experience the wholesome allure of homemade Gluten-Free Sourdough Bread—a timeless classic reimagined for gluten-sensitive diets. This artisanal recipe combines brown rice flour, tapioca flour, and potato starch with a nourishing gluten-free sourdough starter, resulting in a delightfully chewy, flavorful loaf with a crisp golden crust. The dough’s slow fermentation process ensures a deep, tangy flavor and a satisfying texture, while psyllium husk powder acts as a natural binder, eliminating the need for gluten. Perfect for beginners and experts alike, this recipe walks you through every step, from shaping to scoring, and culminates in the magic of baking in a Dutch oven. Serve it fresh alongside soups, salads, or your favorite spread for a truly comforting, nutritious treat.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 200 grams Brown rice flour
• 100 grams Tapioca flour
• 100 grams Potato starch
• 20 grams Psyllium husk powder
• 10 grams Sea salt
• 150 grams Gluten-free sourdough starter
• 400 ml Water
• 2 tablespoons Olive oil

Directions

Step 1

In a large mixing bowl, combine the brown rice flour, tapioca flour, potato starch, psyllium husk powder, and sea salt. Mix well to ensure an even distribution of all the dry ingredients.

Step 2

In a separate bowl, mix the gluten-free sourdough starter, water, and olive oil. Stir until combined.

Step 3

Gradually add the wet mixture to the dry ingredients, stirring well with a wooden spoon or spatula until a thick, sticky dough forms.

Step 4

Cover the bowl with a damp cloth and let the dough rest at room temperature for 4 to 6 hours, or until it has visibly expanded. This may take longer in cooler environments.

Step 5

After the initial rise, gently deflate the dough and shape it into a round loaf. You may need to lightly oil your hands to prevent sticking.

Step 6

Place the shaped loaf into a parchment-lined proofing basket or bowl. Cover it again with a damp cloth and allow it to rise for another 2 hours, or until it looks puffy but not doubled in size.

Step 7

Preheat your oven to 220°C (425°F). Place a Dutch oven with its lid inside the oven while it preheats.

Step 8

Once the oven is ready, carefully remove the hot Dutch oven. Gently lift the parchment paper with the dough and lower it into the Dutch oven.

Step 9

Score the top of the loaf with a sharp knife or razor blade to allow it to expand beautifully during baking.

Step 10

Place the lid on the Dutch oven and bake the bread for 30 minutes. Remove the lid and continue baking for an additional 30 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

Step 11

Carefully remove the bread from the Dutch oven and allow it to cool on a wire rack for at least one hour before slicing.

Step 12

Enjoy your freshly baked gluten-free sourdough bread as a perfect companion to your meals or with your favorite spread.

Nutrition Facts

Serving size	1013.8 grams (1013.8g)

Amount per serving	% Daily Value*
Calories	1838

Total Fat 34.90g	45%
Saturated Fat 5.70g	29%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 4746mg	206%
Total Carbohydrate 357.80g	130%
Dietary Fiber 28.10g	100%
Total Sugars 5.00g
Protein 16.20g	32%

Vitamin D 0IU	0%
Calcium 123mg	9%
Iron 7mg	41%
Potassium 798mg	17%

*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: 17.4%

Protein: 3.6%

Carbs: 79.1%