When I first went Gluten-Free, all I wanted was bread. A lot of my friends were making wonderful full gluten sourdough loaves of bread, and I wanted to try my hand, at Gluten Free Sourdough.
I went on the search for the perfect recipe, I started my starter with some Organic Brown Rice flour from Amazon (I’ll link it below). And some Cultures for health. (How I started my starter and maintain it will be a whole post in its own)
As I was searching through recipes, so many of them had about 5 different flours, and 5-10 added ingredients to get the “perfect” loaf, and even then the reviews were hit and miss. I finally found a recipe, but as I would make it, there were pieces I needed to tweak, and finding the right flour that would allow for a soft not dense inside, but also that beautiful golden crispy outside.
So here is my recipe and all the things you will need:
– A dutch oven, I have a 6qt ceramic coated dutch oven and it works amazing
– Parchment paper
-a GF sourdough stater, approximately 2 weeks old or more.
– Gluten free all purpose flour. ( I use Cup4Cup from Amazon. I have tried so many different flours, and the starch level to alternative grain flours makes for a soft, and less dense loaf)
– salt
– filtered/distilled water (the chlorine could be harmful to your wild yeast)
– a food scale in grams.
Optional: a stand mixer
Now you have your ingredients, Let’s get baking!
I generally begin fairly early in the morning or late at night, depending on when I want my bread to be done and cooled.
To Start grab your stand mixer, or a fork, and mix these ingredients together- I usually do this order, but I suppose you could do whatever order makes your heart happy.
300g filtered water
12g salt
200g GF sourdough starter
420g GF All Purpose flour (Cup4Cup works best honestly, I have tried Bobs red mill, and King Arthur, and so far nothing has worked better than Cup4Cup)
AND then mix!
Unlike “regular” bread this dough will sill be sticky, and not Knead-able.
Next lightly grease and flour a glass bowl with room for your loaf to rise, I usually use a 4-6qt bowl
Loosely cover with a beeswax wrap, or plastic cling wrap and a towel, then leave this in a warm place (about 70- 73 degrees) ** I usually put the bowl on top of my microwave**
let it set and rise for about 6-10 hours, my house tends to be on the colder side so 8-10 hours works well for me.
After your rise time is up put it in your fridge for 12 hours.
** This is why I think about when I want bread to be done**
After all of your hurry up and wait time, take your dough out of the fridge, and dump it on to a piece of parchment paper while you pre-heat your Dutch oven.
Place Dutch oven into your oven at 500 degrees for approximately 30 minutes.
While things are preheating remember the dough you just dumped, lightly shape it into the shape you want, and slash the top about 1inch deep in whatever design makes your heart happy.
After 30 minutes, take Dutch oven out of the oven and drop the oven temperature to 450 degrees, remove the lid and gently place your parchment paper with your loaf into the Dutch oven, and place 2-3 ICE CUBES between the paper and the Dutch oven and QUICKLY cover ( you want the steam)
Place dutch oven into the oven, and bake for 40 minutes. After 40 minutes uncover and bake an additional 10 minutes until the top is golden brown and the inside temperature is around 200 degrees.
Now the hardest part of all. Take your loaf out of the oven, and place it on a wire cooling wrack (Or a tea towel) and let it sit until completely cool! (This takes about 2-3 hours)
After its cool enjoy!
I have found that this loaf is a great crisping bread, for toast, and warm sandwiches. When I have used the Cup4Cup flour it has been a loaf I can eat as sandwich bread, without having to warm it up significantly too.
** You may have to adjust baking times for your altitude, and oven. I live in the Midwest, and have a conventional electric oven.
Amazon Links: (these are NOT affiliate links, and I am presently in no way associated with Amazon)
Cup4Cup Multipurpose Flour, 3 Pounds, Certified Gluten Free, 1:1 All Purpose Flour Substitution, Non-GMO, Kosher, Made in the USA https://a.co/d/34M0U1c
Cultures for Health Gluten Free Sourdough Starter | Heirloom Dehydrated Culture for Baking Gluten Free Bread | Non-GMO Prebiotic Sourdough Bread https://a.co/d/iI2wF9P
Anthony’s Brown Rice Flour, 5 lb, Batch Tested and Verified Gluten Free, Product of USA https://a.co/d/edbIuc5