I have finally figured out a gluten-free sourdough loaf that tastes like sourdough! I had a few gummy and flat loaves before I got to this one, and I think it comes down to the flour I used. I HIGHLY recommend the King Arthur Gluten-free Bread Flour. It is the one I use in this recipe. My gluten-free sourdough starter recipe is what I use for the starter!
Ingredients
Here are the ingredients you'll need:
See recipe card for quantities.
Storage
Store in an airtight container for up to 1 week.
Top tip
Again, I have only made this recipe using the flour I linked earlier in the post; I can't guarantee results with other flour blends!
Gluten-free Sourdough Loaf
This gluten-free sourdough loaf is so simple to make and absolutely delicious!
Ingredients
- 275 grams gluten-free sourdough starter I used my sourdough starter recipe that is linked!
- 437 grams warm water
- 414 grams King Arthur Gluten-free Bread Flour
- 2 teaspoon salt
Instructions
- In a stand mixer, combine the sourdough starter, flour, water, and salt until you have a very sticky dough. Cover and let sit for about 30 minutes.
- Flour a surface with gluten-free flour and begin kneading your dough. Cover your hands in flour and be patient, this dough is super sticky and wet, it will slowly turn into a more cohesive dough! Once you can better handle the dough, begin flattening it and then folding one side over the other. Then, rotate the dough, flatten again, and repeat this several times.
- Once you've worked the dough for a bit and folded it several times, place the loaf in a bowl and cover with saran wrap. Let the dough proof in a warm (not hot) area for about 4 hours.
- Remove the proofed dough and lightly deflate it with your fingers. It probably won't have risen that much, but that's okay! Return the dough to a bowl lined with a towel and loosely cover it. Place in the fridge to proof again for 22-24 hours.
- The next day, place a 3-5 quart Dutch oven in the oven to preheat at 500℉ for about 45-50 minutes.
- Place your dough onto a piece of parchment paper and begin scoring it however you'd like! I just use a knife. Slice slashes into the dough about ½ inch deep.
- Remove your Dutch oven from the oven and place your loaf on the parchment paper inside. Add 4 ice cubes in between the parchment paper and the walls of the Dutch oven. (this helps make a crispy crust) Cover and place in the oven at 450℉ to bake for about 40 minutes.
- After 40 minutes, remove the lid from the Dutch oven and bake for about 15-20 minutes, or until you have a golden crust. You can use a thermometer to measure the internal temperature to make sure it's done. You want it around 210℉. Let the loaf cool completely before slicing!
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