Gluten Free Sourdough Bread
A homemade gluten-free sourdough starter, psyllium husk, and a covered Dutch oven bake come together for a crusty, tangy loaf with a soft, airy crumb, made entirely without wheat.
Equipment
- Glass jar (for starter)
- Large mixing bowl
- whisk
- Proofing basket
- Dutch oven with lid
- Sharp blade or lame
- Wire cooling rack
Ingredients
For the Starter (build ahead, 5-7 days):
- ½ cup gluten free flour fed daily
- ½ cup warm water fed daily
For the Bread:
- ¾ cup active bubbly gluten free sourdough starter
- 3 cups gluten free 1:1 flour blend with xanthan gum included
- 2 tbsp psyllium husk
- 1 ¼ cups warm water
- 1 ½ tbsp salt
- 1 tbsp olive oil
Instructions
- Make the Psyllium Gel and Start the DoughPour the psyllium husk into the warm water while whisking continuously, letting it thicken into a smooth, gel-like consistency.In a large bowl, combine the flour blend, salt, the active starter, and the psyllium gel.
- Mix, Rise, and Shape the DoughKnead the ingredients together by hand until a rough, tacky dough forms, then shape it into a ball, place it in a bowl, cover with a towel, and let it rise until noticeably puffed, about three to four hours.Turn the risen dough out onto a floured surface, shape it into a round boule, then transfer it seam side down into a floured proofing basket and let it rise again until visibly larger, about one to two hours.
- Score and Bake the LoafPreheat your oven with a covered Dutch oven inside to at least 450 degrees Fahrenheit. Carefully turn the risen dough out onto parchment paper, score the top with a sharp blade, then lower it into the hot Dutch oven.Bake covered for about 30 minutes, then remove the lid and bake for another 20 to 25 minutes, until deeply golden and crackling. Cool completely on a wire rack before slicing.
Notes
- Use a kitchen scale if possible, since gluten free baking is far more sensitive to precise measurements than traditional baking.
- Do not skip the resting time for the psyllium gel, since giving it a minute to thicken fully helps it bind the dough properly.
- Baking inside a covered Dutch oven traps steam, creating a crisp, golden crust.
- Let the bread cool completely on a wire rack before slicing, since cutting into it too early can make the crumb gummy.
- Handle gluten free dough gently while shaping rather than stretching it aggressively, which helps preserve the air bubbles built up during the first rise.