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
Method
- 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!
Terri
Any idea how much extra flour you add while working with dough in step 2?
Mary Ann
I have made 3 loaves of this bread and they all turned out delish. It's the 1st time I've tried to make gf sourdough and so surprised how it turned out!
Steve
I’m trying to make my first loaf and followed the recipe to the gram. Used all recommended ingredients including the GF sourdough starter from your recipe. My mixture is literally like soup! If I poured this on a flat surface to start kneading it would spill on the floor! I’ve run out of GF bread flour and am needing to improvise with additional king Arthur Measure for measure GF flour to try and salvage my week’s work of making the starter and trying to make a loaf of Dutch Oven GF bread. No idea what went wrong, but I can’t give this recipe a good rating.
Sami Smith
Hi Steve! I'm so sorry to hear that this didn't work out for you. I'm not quite sure what went wrong, as I've tried it multiple times now without fail! How much water did you add?
Samantha
He said he followed it to the gram. So that means 437 Grams water. I also, followed this to the gram and mine never thickened and was like a pancake batter constantly. This recipe has failed me too.
Steve
see my previous comments.
Jennifer
Followed the sourdough starter recipe and then a week later the sourdough loaf recipe and have the most delicious loaf of bread. The dough came together easily and the loaf crisped and browned nicely.
Richard Frunzi
I followed everything exactly how it says, but my loaf came out so dense. Any tips on how to fix this?
Lyndsay Pichla
Does this recipe work if your starter is made with brown rice flour?
Jennifer
Super easy to follow, and I was told (by the person I gifted the loaf to) that this was the best bread he has ever had.