Gluten Free Sourdough Bread Recipe
This gluten free sourdough bread recipe delivers a crispy crust, chewy center, and authentic sourdough flavor—perfect for beginners and seasoned bakers alike.
Ingredients
Dough
- 3 cups gluten free 1-to-1 flour with xanthan gum included
- 0.5 cup active gluten free sourdough starter recently fed and bubbly
- 1.5 teaspoons salt
- 1 to 1.5 cups filtered water adjust as needed for dough consistency
Instructions
- Feed Your Starter: Feed your gluten-free sourdough starter 4 to 12 hours before mixing. Ensure it's bubbly and expanded with a pleasant sour smell.
- Mix the Dough: In a stand mixer bowl, combine flour, starter, salt, and 1 cup of water. Mix on low then medium until large crumbles form. Add more water 1 tsp at a time if needed until no dry patches remain. Dough should be dry, not sticky.
- Knead Lightly: Use hands to gently press dough into a smooth ball. No intensive kneading required.
- Shape the Loaf: Form the dough into a 6-inch round disk on parchment paper.
- First Rise (Bulk Fermentation): Transfer dough (on parchment) to a bowl, cover, and let rest at room temperature for 6 to 12 hours. Expect minimal rise.
- Cold Fermentation (Optional): Move covered dough to fridge for 3 to 12 hours for deeper flavor and structure.
- Preheat Oven and Dutch Oven: Place Dutch oven in your oven and preheat both to 425°F (220°C) for at least 45 minutes.
- Final Warm-Up: Remove dough from fridge and let sit at room temperature for 1 hour.
- Score the Dough: Use a lame or sharp knife to slash the top. A single center slash works well.
- Bake with Steam: Place dough with parchment into Dutch oven. Cover and bake for 35 minutes.
- Finish Baking Uncovered: Remove lid, reduce oven to 400°F (205°C), and bake for 25–30 more minutes until deep golden and crisp.
- Cool Completely: Let loaf cool on a wire rack for at least 1 hour before slicing.
Notes
Use a banneton for a more structured rise. Don’t slice too early or the bread may be gummy. A food thermometer ensures it's baked to 210°F internally. To prevent burnt bottoms, use foil rings or a baking tray under your Dutch oven. You can freeze sliced bread with parchment between slices and toast directly from frozen.
Nutrition Facts (Per Serving)
- Calories: 111 kcal
- Carbohydrates: 24 g
- Protein: 4 g
- Fat: 1 g
- Saturated Fat: 0.004 g
- Polyunsaturated Fat: 0.2 g
- Monounsaturated Fat: 0.2 g
- Cholesterol: 1 mg
- Sodium: 400 mg
- Potassium: 5 mg
- Fiber: 3 g
- Sugar: 1 g
- Vitamin A: 1 IU
- Calcium: 21 mg
- Iron: 1 mg