Gluten Free Sourdough Bread
The best gluten free sourdough bread can only be made at home! This simple gluten free sourdough bread recipe will give you bread with minimal effort, you just need time!
Ingredients
- 500 grams flour (100g rice/400g oat) 1 cup/3 cups
- 24 g psyllium husk 3 teaspoons
- 8 g salt 1 teaspoon
- 100 g sourdough starter ¼ cup
- 600-620 g water 2 ½-2 ¾ cups
Instructions
- Blend dry ingredients together well.
- Blend starter and water together well.
- Mix wet and dry together.
- Cover with a dish towel or cloth napkin and let this mixture sit for 1 hour.
- After it sits, flour a clean surface, remove the dough from the bowl, and sit on the surface.
- Proof: Knead/form the dough and place in a round dish or banneton to rise. It should rise .5-1 inches. However, I usually just test it with the finger test. Press on the dough. If it goes down and does not bounce back, then it has not risen enough. If it doesn’t go down at all, then it has risen too much. You should be able to press it down and it springs back slightly and slowly.
- After the dough has finished proofing begin heating your dutch oven in the oven at 450°F.
- Knead the dough once more until it is in a nice plump circular shape. It will be finished when you have worked most of the cracks out of the dough. Place the dough on unbleached parchment paper.
- Once oven heats to 450°F, remove the dutch oven, take the lid off using an oven mitten, and place the parchment paper/dough inside the dutch oven.
- Score the bread: Before it begins baking you have to score it. Scoring the bread is a technique of cutting into the bread to properly release moisture. This helps with the rise of the bread. Using a blade or thin sharp knife edge, cut a cross in the dough. First start with forming the cross. Start in the middle of the bread and barely scratch into the bread all the way from edge to edge vertically, just enough to see the outline of a line. Do this again horizontally. You will cut directly through the middle both horizontally and vertically. After you scratch into the bread to see where you are cutting, now cut deeper over those lines but no more than ½ inch.
- Cover with lid. Bake for 15 minutes.
- Remove the lid and bake for another 50 minutes or until the internal temperature of the dough reaches 210°F