Gluten-Free Sourdough Bread
How to Make Gluten-Free Sourdough
“This loaf was yummy. It was just a touch gummy compared to regular sourdough so I preferred it toasted.”
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This recipe can be used with just a simple score down the middle, or more detailed scoring for added style. Gluten-free sourdough does not require any stretch and folds since there is no gluten in the dough that we need to develop. Therefore, the steps are much simpler and you don't have to be home to tend to it. The dough feels a bit more like clay than regular dough. It is much easier to score than regular sourdough and it doesn't deflate when scoring. Oven spring is less, so your scored designs won't crack either. All in all, making gluten-free sourdough is easier than making regular sourdough.
Prep Time: 20 minutes plus bulk ferment time (4-6 hours)
Cook Time: 30-40 min
Servings: 1 loaf
Ingredients
Preparation Steps
1. Combine warm water and psyllium husk in a bowl and let it sit for 10 minutes.
2. Combine all ingredients and mix with a mixer for 5 minutes.
3. Let sit for 30 minutes.
4. Shape the dough and place it in a banneton with the beautiful side down.
5. Proof on the counter 4-5 hours.
6. Refrigerate over night or up to 24 hours.
7. Preheat an oven with a Dutch oven inside to 450º F.
8. Bake for 35 minutes covered. Remove the lid and bake for another 5-7 minutes or until an internal temperature of 200ºF.
9. Let cool for 2-4 hours before cutting.
10. Gluten-free bread is often a little gummy inside. It tastes best to slice it and toast it before eating.
NOTE
The inside of gluten-free bread is often gummy, so it will need to be toasted before eating.
*This recipe is from @BakedwithBrandi on TikTok.
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