Making Simple Gluten-Free Sourdough became one of my favorite kitchen projects. I was looking for a way to enjoy sourdough without the gluten, and this recipe delivered exactly what I was craving. The key is to create a gluten-free starter that ferments over a few days, allowing it to develop that signature sourdough flavor. After mixing the dough and letting it rise, I baked it in a hot Dutch oven to get that perfect crispy crust and soft interior. The result was a tangy, chewy loaf that felt just like the real thing, and I was so excited to finally have a gluten-free version that tasted so good.
The Importance of Patience
What I love about Simple Gluten-Free Sourdough is that it doesn’t need to be rushed. Unlike regular breads that you can throw together quickly, sourdough demands attention and time. The first step involves creating a gluten-free starter, which requires mixing gluten-free flour with water and allowing it to ferment. Over the course of several days, you’ll notice the starter bubbling and developing that sour aroma. Patience is key, and it’s exciting to see the transformation each day. The longer it sits, the stronger the flavor of your Simple Gluten-Free Sourdough will be.
Baking the Perfect Loaf
When it’s finally time to bake your Simple Gluten-Free Sourdough, it feels like a celebration. I always preheat my oven with a heavy Dutch oven inside to create the perfect baking environment. The dough, once shaped, is placed in the hot Dutch oven and covered to create steam, which helps the bread form that beautiful golden crust. After about 40 minutes, I remove the lid, and the aroma fills the room—there’s nothing like the smell of freshly baked Simple Gluten-Free Sourdough wafting through the house.
A Slice of Happiness
Once your Simple Gluten-Free Sourdough is out of the oven, it’s time to slice and enjoy. The crispy crust, the soft and tangy interior—it’s everything you want in sourdough, without the gluten. I love it with a little butter, or sometimes, I top it with avocado and sea salt. Whether it’s a quick breakfast or a side to a meal, every slice feels like a small victory. It’s amazing how something so simple can bring so much joy.
Table of Contents
Chef’s Notes- Simple Gluten-Free Sourdough
- Ensure a Strong Starter: If using a gluten-free sourdough starter, make sure it is active and bubbly. It should have been fed regularly and show signs of fermentation (e.g., bubbles and a tangy aroma) before using it in the recipe.
- Choose the Right Gluten-Free Flour: Not all gluten-free flours are the same! Use a high-quality gluten-free all-purpose flour blend that includes xanthan gum or guar gum, as this helps to mimic the structure and elasticity of wheat flour.
- Hydration is Key: Gluten-free doughs tend to be more hydrated than traditional ones. If your dough feels too sticky or loose, add a small amount of additional flour, but don’t overdo it. A slightly sticky dough is usually perfect for gluten-free breads.
- Bulk Fermentation: Be mindful of your fermentation time. During the bulk fermentation phase, keep the dough in a warm, draft-free spot. This will allow it to rise slowly and develop better flavor. A consistent temperature of around 70-75°F is ideal.
- Second Proofing: Don’t skip the second proof in the fridge. This long, slow fermentation step is essential for developing depth in flavor and ensuring the bread has an airy texture. If you’re short on time, 8 hours in the fridge can still work, but longer is better for flavor.
- Steam for a Crunchy Crust: The steam from the ice cubes in the Dutch oven is crucial for achieving that gorgeous crispy crust. Do not skip this step! You can also use a cast iron pan with a lid if a Dutch oven isn’t available.
- Don’t Rush the Cooling: Gluten-free sourdough bread needs time to set up after baking. Let it cool completely before slicing to allow the crumb to firm up, which will help with the slicing and texture.
Simple Gluten-Free Sourdough
4
slices5
minutes1
hour20
minutes400
kcal20
hours21
hours25
minutesDiscover the art of homemade gluten-free sourdough with our incredibly simple recipe! Perfect for beginners, this bread offers a delightful crust and a soft, flavorful interior. With just four wholesome ingredients and easy-to-follow steps, you’ll elevate your baking game and enjoy fresh, healthy bread right from your kitchen. Whether you’re gluten-sensitive or simply seeking a delicious alternative, this versatile sourdough is sure to become a household favorite. Get ready to impress your family and friends with bakery-quality bread made with love and expert tips!
Ingredients
2 teaspoons fine sea salt
Gluten-Free Flour.
- Liquids
1 1/4 cups bottled water either cold or at room temperature
- Alternative Ingredients:
Replace the gluten-free sourdough starter with 2 teaspoons of active dry yeast mixed into 1/4 cup warm water.
Substitute gluten-free baking flour with another gluten-free all-purpose blend such as King Arthur Gluten-Free Flour.
If bottled water is unavailable use filtered or tap water instead.
Use kosher salt or table salt in place of fine sea salt in equal amounts.
Directions
- Preparing the Dough – In a large mixing bowl, combine flour, soda baking, bottled water, and fine sea salt. Using a stand mixer fitted with a dough hook, mix the ingredients on medium speed until the mixture is thoroughly combined and no dry flour remains. This process should take about 5 minutes, ensuring a smooth and cohesive dough.
- Bulk Fermentation – Gently shape the dough into a ball and place it into a lightly oiled and floured medium glass bowl. Cover the bowl loosely with a cloth or lid and let it sit in a draft-free area for 6 to 10 hours. Aim for around 8 hours, allowing the dough to rise without doubling in size, which is ideal for developing flavor and texture.
- Second Proof/Retard – After the initial rise, transfer the bowl to the refrigerator to continue proofing for 12 hours. You can either keep the dough in the same bowl or gently reshape it and place it in a floured banneton basket. This step enhances the bread’s depth of flavor and ensures a better rise during baking.
- Preheating the Oven – On the morning of baking, place a Dutch oven on the center rack of your oven and preheat it to 500°F. Allow the Dutch oven to heat for at least 30 minutes to ensure it’s thoroughly hot, which is crucial for creating a crisp crust.
- Shaping and Scoring – Remove the dough from the refrigerator and place it onto a piece of lightly floured parchment paper. With floured hands, gently reshape the dough into a tighter ball, smoothing it with flour to ensure an even surface. Use a bread knife or lame to make at least a 1-inch deep slash on the top of the dough, either decoratively or as a simple cross.
- Baking the Bread – Carefully lift the parchment paper with the dough and place it into the preheated Dutch oven. Add two large ice cubes to the Dutch oven to create steam, which helps develop a crisp crust. Cover with the lid and bake for 20 minutes, then reduce the oven temperature to 450°F, remove the ice cubes, uncover, and bake for an additional 40 to 60 minutes until the bread is golden brown and sounds hollow when tapped.
Equipment
- stand mixer
- Dutch Oven
- bread knife
- Mixing bowls
Nutrition Facts
- Calories: 400kcal
- Fat: 2g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 100mg
- Carbohydrates: 80g
- Fiber: 5g
- Sugar: 2g
- Protein: 6g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 4mg
FAQ- Simple Gluten-Free Sourdough
Can I use regular all-purpose flour instead of gluten-free flour?
This recipe is specifically designed for gluten-free flour. If you are not gluten-sensitive, you can substitute regular all-purpose flour, but the results will differ. For a non-gluten-free version, you may also need to adjust hydration levels.
How do I know when the dough has risen enough during bulk fermentation?
The dough should rise, but not necessarily double in size. Look for signs of air pockets in the dough when you gently press it. If it feels light and puffy, it’s ready for the fridge for the second proofing.
Can I skip the second proofing step in the fridge?
While you can skip the second proofing, it helps enhance the flavor and texture of the bread. Without it, you might have a denser loaf. If you’re short on time, try for at least 8 hours in the fridge.
Why is my gluten-free sourdough crust soft instead of crispy?
The crispy crust depends on creating steam in the oven. Make sure to add the ice cubes to the Dutch oven and bake with the lid on for the first 20 minutes. If your crust is still soft, check your oven temperature to ensure it’s preheated properly.
How should I store the bread?
Once your gluten-free sourdough has completely cooled, store it in a sealed container at room temperature for up to 3 days. If you want to keep it longer, slice it and freeze the slices in an airtight bag for up to 1 month.
