Gluten Free Sourdough Bread Recipe | Dutch Oven Method
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Yield: 1 sourdough boule
A great base bread for beginners. It turns out golden, crusty, and slightly chewy on the outside while soft and tender on the inside.
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Equipment
- Dutch oven or ceramic pot with a lid no wider than 1-2 inches more than your sourdough boule (Ex: If using a 7-inch banneton, aim for an 8.5 to 9-inch wide Dutch oven. I also recommend a 6 to 8-inch height.)
Ingredients
To a 150g Gluten-Free Sourdough Starter (preferably brown rice or sorghum):
- 150 g filtered room temperature water
- 150 g superfine brown rice flour
- 1 teaspoon honey
For the Sourdough Bread:
- 330 g slightly warm filtered water (between 78-85 degrees)
- 20 g whole psyllium husk not powder
- 20 g olive oil
- 20 g pure maple syrup or honey
- 8 g apple cider vinegar
- 80 g potato starch
- 80 g oat flour
- 80 g sorghum flour
- 60 g tapioca starch
- 40 g superfine brown rice flour
- 1 - 1 ½ teaspoon (6-12g) sea salt use the lower amount of salt when adding in add-ins such as olives, sun dried tomatoes, Parmesan, etc.
- 265 g active brown rice sourdough starter
Instructions
For the Gluten Free Sourdough Starter:
- The evening before baking, take your starter out of the fridge if needed. Discard down to 150g, then feed equal parts brown rice flour and room-temperature filtered water. If you need to bulk up your starter, then discard less than usual or skip discarding altogether. Smaller starters may also need an extra feeding. Leave it at room temperature overnight.150 g filtered room temperature water, 150 g superfine brown rice flour, 1 teaspoon honey
- In the morning, discard and feed the starter again using the same ratios as the night before. Place it in a slightly warm spot and let it rise until it reaches peak activity, about 2 to 4 hours.
For the Gluten Free Sourdough Bread:
- (Once the starter has reached peak rise) In a large mixing bowl or bowl of a stand mixer, combine the psyllium husk with the wet ingredients. Whisk until fully blended, then let sit for 5 to 10 minutes to "gel".Tip: Always use filtered water. I like to let mine sit out while the starter is rising, then check the temperature with a meat thermometer. If it's too cool, briefly warm it in the microwave in 5- to 10-second intervals.330 g slightly warm filtered water (between 78-85 degrees), 20 g whole psyllium husk, 20 g olive oil, 20 g pure maple syrup or honey, 8 g apple cider vinegar
- Sift the dry ingredients over a medium-sized mixing bowl. Add in the salt, then stir until completely combined.80 g potato starch, 80 g oat flour, 80 g sorghum flour, 60 g tapioca starch, 40 g superfine brown rice flour, 1 - 1 ½ teaspoon (6-12g) sea salt
- Add the dry ingredients to the bowl with the wet mixture, followed by 265g of active sourdough starter. Mix using a spoon, your hands, or an electric mixer until a dough forms, then continue mixing for an additional 30 seconds. The dough should be sticky yet smooth and easy to work with. If it feels too dry or isn't coming together, add 1-2 tablespoons of water as needed.265 g active brown rice sourdough starter
- Dust a 7-inch banneton basket or proofing bowl with brown rice flour to prevent sticking. Shape the dough into a classic ball or "boule" shape, smoothing out any imperfections. Place the dough smooth side down in the basket (when flipped, the bottom will become the top of the loaf).
- Cover the basket with a damp tea towel and set it aside to rise for 3 to 5 hours. Once the boule has risen ½ to 1 inch, it’s ready to bake.Note: The change is very subtle to the naked eye. To be sure, try snapping a before photo to compare how it's changed.
- An hour before the boule reaches peak rise, preheat the oven to 425°F with the Dutch oven inside. Tip: Position the racks so the Dutch oven is centered in the oven.
- Once the boule is ready, carefully remove the Dutch oven from the oven. Flip the boule onto a piece of parchment paper, then score a pattern into it with a lame, about ¼ to ½ inch deep. Dust the top with a little brown rice flour to help the pattern stand out after baking. Carefully lift the parchment paper and place the boule into the Dutch oven. Add 2 to 3 ice cubes behind the parchment paper (away from the bread), then cover with the lid.
- Bake the bread for 40 minutes with the lid on, then bake for an additional 20-40 minutes uncovered. The crust should be golden brown, firm to the touch, and sound hollow when tapped. The internal temperature should reach around 210°F. For a softer crust, bake uncovered for 20 minutes; for a harder crust, bake the full 40 minutes uncovered.
- Remove the bread from the oven and carefully lift the parchment paper, placing the boule on a wire rack to cool. Let it cool for at least 4-6 hours. The crumb will soften as it cools, so avoid cutting into it too soon to prevent it from drying out.
- Enjoy!
Notes
Start with this gluten free sourdough bread recipe as written before experimenting with mix-ins like raisins, seeds, or herbs. You can also adjust flour ratios for different textures, but keep total flours at 200g and starches at 140g.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!