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Sliced homemade sourdough bread on a wooden board displaying a golden crust and airy crumb texture.

Hearty Gluten-Free Sourdough Bread

Master the art of gluten-free sourdough with this robust and tangy loaf, featuring a blend of wholesome flours and psyllium husk for excellent structure and texture. Perfect for sandwiches, toast, or alongside your favorite meal.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 1 loaf
Course: Bread, Breakfast, Side Dish
Cuisine: Artisan
Calories: 2500
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 100 g Active Gluten-Free Sourdough Starter fed and bubbly, at its peak
  • 350 g Warm Water around 95-100°F / 35-38°C
  • 150 g Brown Rice Flour
  • 100 g Sorghum Flour
  • 50 g Tapioca Starch
  • 30 g Psyllium Husk Powder not whole husks, but powder for best binding
  • 9 g Fine Sea Salt
For Dusting and Greasing
  • 1 tsp Olive Oil or other neutral oil for greasing the bowl
  • 2-3 tbsp Rice Flour for dusting banneton and work surface

Equipment

  • Large Mixing Bowl
  • Kitchen scale
  • Whisk
  • Dough Scraper
  • Banneton (9-inch/23cm round)
  • Dutch Oven (5-6 quart)
  • Parchment Paper
  • Lame or sharp razor blade
  • Wire cooling rack

Method
 

Prepare Your Starter (The Day Before Baking)
  1. Feed your gluten-free sourdough starter 8-12 hours before you plan to mix your dough. It should be very active, bubbly, and float when a small spoonful is dropped into water.
Mix the Dough (Evening of Day 1)
  1. In a large mixing bowl, combine the warm water and the active gluten-free sourdough starter. Mix with a whisk until the starter is mostly dissolved and well-incorporated into the water.
  2. In a separate bowl, whisk together the brown rice flour, sorghum flour, tapioca starch, psyllium husk powder, and fine sea salt until thoroughly combined.
  3. Add the dry ingredients to the wet ingredients. Using a sturdy spoon or your hands, mix until no dry streaks of flour remain and a shaggy dough forms. It will be thick and sticky. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (autolyse).
Bulk Fermentation (Over 2-3 Hours)
  1. Perform the first set of 'stretch and folds'. Dampen your hands slightly, grab a portion of the dough from one side, stretch it upwards, and fold it over to the opposite side of the bowl. Rotate the bowl and repeat this 4-6 times until all sides have been stretched and folded. The dough will start to gain some elasticity. Cover and rest for 30-45 minutes.
  2. Repeat the stretch and fold process three more times, resting the dough for 30-45 minutes between each set. After 3-4 sets, the dough should feel smoother, more cohesive, and slightly more elastic. The total bulk fermentation time will be approximately 2.5-3 hours, depending on your kitchen temperature.
Preshape and Bench Rest
  1. Lightly dust your work surface with rice flour. Gently scrape the dough out of the bowl onto the floured surface. Gently shape it into a loose round using your dough scraper and hands. Be careful not to degas it too much. Cover with the bowl or a damp cloth and let it rest for 20 minutes.
Final Shape and Cold Proof (Overnight)
  1. Generously dust your banneton with rice flour. Flour your hands and gently reshape the dough into a taut ball. Flour the top of the dough, then carefully flip it into the prepared banneton, seam-side up. Dust the top of the dough (which will be the bottom of the loaf) with more rice flour.
  2. Cover the banneton tightly with a plastic bag or plastic wrap and refrigerate for 12-18 hours. This slow cold proof develops flavor and makes the dough easier to handle and score.
Bake the Bread (Morning of Day 2)
  1. Preheat your oven to 450°F (230°C) with your Dutch oven inside for at least 45-60 minutes. The Dutch oven needs to be thoroughly heated.
  2. Carefully remove the hot Dutch oven from the oven. Gently invert the dough from the banneton onto a piece of parchment paper. Using a lame or sharp razor blade, score the top of the dough. A simple cross or a single ear score works well.
  3. Carefully lift the dough by the parchment paper and transfer it into the hot Dutch oven. Place the lid on the Dutch oven and bake for 30 minutes.
  4. After 30 minutes, carefully remove the lid from the Dutch oven. Reduce the oven temperature to 400°F (200°C) and continue to bake for another 35-40 minutes, or until the crust is deeply golden brown and sounds hollow when tapped on the bottom. If the crust is browning too quickly, you can tent it loosely with foil.
  5. Carefully remove the loaf from the Dutch oven and transfer it to a wire cooling rack. Allow the bread to cool completely for at least 2-3 hours before slicing. This is crucial for the internal structure and texture of gluten-free bread.

Notes

Gluten-free sourdough can be a bit trickier than traditional wheat sourdough, but incredibly rewarding.
**Starter Activity:** Ensure your starter is exceptionally active. A weak starter will result in a dense loaf.
**Psyllium Husk:** This is vital for the structure of gluten-free bread, acting as a binder. Do not substitute or omit.
**Dough Hydration:** Gluten-free doughs are often stickier and wetter than wheat doughs. Don't be tempted to add too much extra flour during mixing or shaping, as this can lead to a dry loaf. Use rice flour for dusting.
**Cooling:** Resist the urge to slice warm bread! Gluten-free bread needs significant time to set its structure as it cools. Slicing too early will result in a gummy texture.
**Storage:** Store cooled bread in an airtight container at room temperature for 2-3 days, or slice and freeze for longer storage. Toasting slices from frozen works wonderfully.