If you’ve been dreaming of baking the perfect gluten-free sourdough, you’re not alone. The tangy flavor, crispy crust, and soft crumb of sourdough bread make it a favorite in many kitchens. For those following a gluten-free lifestyle, crafting a loaf that hits all these marks can be a challenge, but it's certainly possible with the right recipe and tools.
Why Gluten-Free Sourdough?
Gluten-free sourdough offers a wholesome, easy-to-digest bread option for those sensitive to gluten. Made with nutrient-rich flours like rice, sorghum, and millet, gluten-free sourdough can be just as delicious and satisfying as its traditional counterpart. Plus, it’s easier on the digestive system due to the natural fermentation process, which breaks down complex carbohydrates.
Recipe: Gluten-Free Sourdough Bread
Now that you’ve got the tools, let’s dive into the recipe!
Ingredients:
- For the Sourdough Starter:
- 100g gluten-free flour (such as brown rice or sorghum flour)
- 100g filtered water
- For the Bread Dough:
- 500g gluten-free flour blend (a mix of rice flour, tapioca starch, and sorghum flour works well)
- 200g active gluten-free sourdough starter (fed and bubbly)
- 450ml lukewarm water
- 2 tbsp olive oil
- 2 tsp salt
- 1 tbsp honey (optional, for a touch of sweetness)
Instructions:
Step 1: Make the Gluten-Free Sourdough Starter (5-7 Days)
- Mix 100g of gluten-free flour with 100g of water in a glass jar. (link) Stir well, cover loosely, and let it sit at room temperature.
- For 5-7 days, "feed" the starter daily by discarding half and adding 100g fresh gluten-free flour and 100g water. Your starter is ready when it becomes bubbly and doubles in size within a few hours of feeding.
Step 2: Make the Dough
- In a large mixing bowl, combine the gluten-free flour blend and salt.
- In a separate bowl, mix the active sourdough starter, lukewarm water, olive oil, and honey (if using).
- Pour the wet mixture into the dry ingredients and stir until well combined. The dough will be wetter and stickier than traditional dough.
- Cover the bowl with a damp cloth and perform stretch and fold 4 times and let it rest for 4-6 hours, or until it has visibly risen.
Step 3: Pre-Shape and Final Proof
- Place your dough on to floured surface and use the Eco Basics Scraper to shape the dough into a round ball.
- Cover the dough with a tea towel and let the dough rest for another 20 minutes.
- Place the dough into a lined banneton and cover, place the dough into the fridge for final proof overnight.
Step 4: Preheat and Bake
- Place your Skitchen Baker Sourdough Bread Baking Pan in the oven and preheat it to 260°C for 20 minutes.
- Remove the dough from the fridge and gently place the proofed dough onto nostick baking paper. Use the Baker Lame to score the top of the dough, helping it rise evenly.
- Remove the preheated pan from the oven, lift up the nostick baking paper to transfer the dough onto the skitchen baker sourdough bread baking pan. Cover with the lid and bake with temperature 260°C for 25 minutes.
- Remove the lid and reduce the heat to 200°C continue baking for another 10 to 15 minutes, or until the crust is golden brown.
- Remove the bread from the oven and let it cool on a wire rack before slicing.
Pro Tips for Perfect Gluten-Free Sourdough:
- Use a Digital Scale: Weighing ingredients ensures accuracy and better results.
- Hydration is Key: Gluten-free dough tends to absorb more water. A wetter dough leads to a more airy crumb.
- Longer Proofing: Gluten-free sourdough needs more time to proof, so patience is essential.
- Preheat Your Pan: Preheating the Sourdough Baking Pan helps create steam, crucial for a crispy crust.
- Bake with Steam: Place a pan of water in the oven or spray water before baking to create a steamy environment for your bread.
Conclusion
Baking gluten-free sourdough at home can be a rewarding experience. With this recipe and these tips, you’ll be enjoying warm, crusty, and delicious gluten-free sourdough right from your own oven.