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Gluten-Free Sourdough Bread

A simple and satisfying recipe for homemade gluten-free sourdough bread, perfect for sandwiches, toast, or enjoying with your favorite spread.
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Prep Time 12 hours
Cook Time 1 hour 20 minutes
Total Time 13 hours 20 minutes
Servings: 12 slices
Course: Bread, Breakfast, Snack
Cuisine: American, Gluten-Free
Calories: 170
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 200 grams un-fed Gluten-Free Sourdough Starter Make sure your starter is bubbly and active.
  • 420 grams Bob’s Red Mill 1:1 Gluten-Free Baking Flour A blend recommended for mimicking the properties of wheat flour.
  • 300 grams bottled water Can be cold or at room temperature.
  • 12 grams fine sea salt

Method
 

Dough Preparation
  1. Day 1 (Around 12 pm): In a stand mixer with a dough hook, combine the un-fed gluten-free starter, flour, water, and salt. Mix until everything is well combined.
  2. Once mixed, form the dough into a ball and place it in an oiled bowl. Cover it and let it rest for 6 to 10 hours to allow fermentation.
Baking
  1. Day 2 (Around 8 am): Preheat your Dutch Oven to 500 degrees Fahrenheit for 30 minutes.
  2. Shape your dough and score the top with a knife. Place it in the hot Dutch Oven along with a few ice cubes to create steam.
  3. Lower the temperature to 450 degrees and bake for 40 minutes.
  4. Reduce the temperature to 425 degrees and bake uncovered for an additional 40 minutes.
  5. Your bread is done when it reaches an internal temperature of 210 degrees. Let it cool completely before slicing.

Notes

Store leftovers in an airtight container at room temperature for up to three days. For longer storage, slice and freeze pieces for up to three months. Toast or warm them up when ready to enjoy.