Dreaming of the perfect gluten-free sourdough bread that’s not only light and fluffy but also packed with savory goodness? Say hello to this sourdough gluten-free bread recipe loaded! Whether you’re gluten intolerant or simply looking for a delicious homemade loaf, this recipe is a game-changer. Plus, it’s surprisingly easy to make!
Gluten Free Sourdough Bread Recipe
Cuisine: FusionDifficulty: Medium8
servings20
minutes45
minutes300
kcalThis gluten-free sourdough bread recipe delivers a rich, savory experience perfect for breakfast sandwiches or a hearty snack. Soft on the inside, with a golden crust, it’s a delightful gluten-free twist on traditional sourdough.
Ingredients
- For the Sourdough Starter
1 cup gluten-free flour blend
1/2 cup water
2 tablespoons gluten-free sourdough starter culture (store-bought or homemade)
- For the Bread
3 cups gluten-free flour blend (preferably with a mix of rice, tapioca, and potato starch)
1 teaspoon xanthan gum
1 1/2 teaspoons salt
1 tablespoon sugar
1 cup warm water (around 110°F)
2 tablespoons olive oil
1 tablespoon herbs (rosemary or thyme)
1 tablespoon apple cider vinegar
1 teaspoon baking soda
Directions
- Prepare the Sourdough Starter: Mix the gluten-free flour blend, water, and sourdough starter culture in a jar. Cover loosely and let it sit at room temperature for 4-6 hours or until bubbly.
- Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free flour blend, xanthan gum, salt, and sugar.
- Form the Dough: Add the prepared sourdough starter, warm water, olive oil, apple cider vinegar, and baking soda to the dry ingredients. Mix until a dough forms.
- Let It Rise: Cover the bowl with a damp cloth and let it rise in a warm place for 6-8 hours or overnight.
- Bake: Preheat the oven to 375°F (190°C). Line a baking pan with parchment paper. Transfer the dough to the pan and smooth the top. Bake for 45-50 minutes until golden brown.
- Cool & Serve: Let the bread cool completely before slicing. Enjoy your gluten-free sourdough bread with butter or your favorite spread!
Notes
- The rising time for gluten-free sourdough is longer due to the absence of gluten.
- For best results, use a high-quality gluten-free flour blend that includes xanthan gum.
- The dough will be stickier than traditional sourdough, but resist adding extra flour.
Tips for Homemade Gluten free Sourdough Bread
- Starter Maintenance: Feed your sourdough starter with equal parts gluten-free flour and water weekly to keep it active.
- Texture: For a lighter crumb, add an extra tablespoon of olive oil to the dough.
- Flavor Boost: Add grated cheese or sun-dried tomatoes for an extra layer of flavor.
Recipe Variant
Herbed Gluten-Free Sourdough Bread: Add 2 tablespoons of your favorite dried herbs like oregano, basil, or rosemary to the dough for a fragrant, savory twist.
FAQ
Store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread.
Yes, just ensure it’s a gluten-free blend with xanthan gum for structure.
Gluten-free sourdough tends to have a slower rise time due to the lack of gluten. Be patient—it’s worth it!
Yes! Use 1 packet of active dry yeast instead of the starter, but adjust the rising time to just 1-2 hours.
If you enjoyed this gluten-free sourdough recipe, try our Cottage Cheese Flatbread—a soft and savory flatbread that’s perfect for wraps and sandwiches.
There’s nothing quite like the satisfaction of baking your own gluten-free sourdough bread. This loaf is not just gluten-free but also packed with flavor and texture that rivals traditional sourdough. Whether toasted or enjoyed fresh, it’s the perfect base for sandwiches or as a side with soups. Happy baking!
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