This brown rice sourdough bread came as a result of many requests for a loaf that doesn't have any added starches. This bread is whole-grain, it is crusty on the outside and soft on the inside! If you also like millet flour, make sure to check out my starch-free millet sourdough.
Brown rice has many benefits and is rich in vitamins and minerals. So, making a loaf of hearty bread from it is not a bad idea!
If this is your first time making gluten-free sourdough bread, I highly recommend you check out my tutorial for beginners and read this in-depth post on gluten-free sourdough.
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Since this bread doesn't have any gluten in it, it doesn't need any stretching, folding, slapping, or autolysing. Simply mix the dough, shape the loaf, and proceed with the recipe!
New to gluten-free sourdough? Watch my 16-minute video tutorial for beginners!
Ingredients
Check the recipe card at the end of the post for the measurements!
- Brown rice flour - use superfine flour for this recipe. You can also make your own brown rice flour at home!
- Gluten-free sourdough starter - use an active starter at its peak activity for this bread.
- Psyllium husk - I recommend using whole husks vs. powder.
- Apple cider vinegar - it is used to help the bacteria in the starter (optional).
- Sugar - also helps the starter do a better job.
Substitutes
Psyllium husk - there are some great psyllium substitutes out there but I don't recommend using any of them for this bread recipe. If you can't have psyllium husk, I recommend you check out a different gluten-free sourdough recipe that calls for xanthan gum or another ingredient!
Sourdough starter - if you don't have a sourdough starter yet, you can make brown rice bread with regular yeast.
Step-by-step instructions
Step 1
First, add 22g of psyllium husk to a medium-sized bowl along with the 340g of warm water. Whisk the mixture until incorporated.
Add 15g of sugar to the psyllium mix. Set the bowl aside for a couple of minutes.
Step 2
Add 300g of brown rice flour, 2 teaspoon baking powder, and 12g of salt to a large mixing bowl and whisk to incorporate.
Step 3
Then, once the psyllium gel starts to thicken, add both the psyllium mix and levain to the bowl with the dry ingredients.
Mix the dough by hand or use an electric mixer with dough hooks. Continue mixing until all of the ingredients are evenly incorporated.
Step 4
Wash your hands and turn the dough over onto a lightly floured working surface. Shape the dough into a ball and flatten it with your hands.
Step 5
Then, fold each side of the dough onto itself. Take the top and fold it onto the center of the dough and repeat with the bottom and both sides.
Then, flip the loaf onto the other side and shape it into a ball once again by turning the dough around and tucking it under itself.
Step 6
If you want to add seeds to the top, turn the dough top side down onto a plate covered with sesame or linseeds, then transfer the loaf into a proofing basket.
If you don't have a proofing basket, you can use a mixing bowl lined with a kitchen towel. Make sure to flour the kitchen towel as well as the proofing basket to prevent sticking.
Cover the dough with a kitchen towel and let it ferment and proof for about 5 hours at room temperature (74-76F/ 23-24C) or 12 to 18 hours in the refrigerator.
The dough should puff up and rise some but it won't double in size. The time of proofing will largely depend on the temperature in your house.
Step 7
Once the dough is done proofing, gently turn it over onto a working surface and carefully tuck the sides of the loaf under itself by turning it in a circle with your hands. This will allow for a taller loaf.
Step 8
Then, turn the bread onto a piece of parchment paper and score it. Scoring means cutting the surface of the dough with a razor or a sharp knife. You can either make one large cut or create a pattern!
Lower the parchment paper with the bread into the Dutch oven and cover it with the lid.
Place the bread into the cold oven and start preheating it to 450F/230C. Once the oven is preheated, start the timer and bake for 40 minutes.
Then, take the bread out of the Dutch oven and place it onto the oven rack.
Turn the temperature down to 350F/175C and bake for another 30 minutes.
Take the bread out and let it sit on a cooling rack until no longer warm to the touch. Don't cut the bread too soon, or it will be gummier. Use a serrated knife to slice the bread. Enjoy!
Storing and freezing
Store this brown rice sourdough bread at room temperature for 3-5 days and in the fridge for up to a week. Although the bread will get harder in the refrigerator.
Freeze for up to 3 months. I recommend slicing the bread first, then freezing it. To freeze, arrange the slices on a tray or a piece of parchment paper and freeze for 30 minutes.
Then, transfer the slices into a ziplock bag or an air-tight container for the rest of the time.
To reheat, simply place the bread into the microwave for 30 seconds and enjoy!
Expert tips
- Use an active starter at its peak.
- I recommend using a Dutch oven vs. a Pullman pan. It is possible to use a Pullman pan but it won't be as effective. Dutch oven traps the steam that comes from the loaf thus allowing for a more open crumb!
- To prevent the bottom of the loaf from burning, place a baking sheet in the bottom of the oven in the second part of baking.
FAQ & troubleshooting
If your bread is gummy, try baking for longer or decreasing the water in the recipe. Make sure to wait until the loaf cools down before slicing it to avoid gumminess.
The hole is a sign of overproofing. If the bread falls flat after baking or if it has a large hole in between the top crust and the crumb it means you let it proof for too long.
This bread will be denser than others simply because it doesn't have any added starches. However, you should have little air pockets in the dough. If the loaf is too dense, the chances you didn't proof long enough or your starter is not as active.
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📖 Recipe
100% Brown Rice Sourdough (Gluten-Free)
Ingredients
Wet ingredients
- 22 grams (3 tbsp) whole psyllium husks
- 415 grams (1⅔ cups) warm water, not hot
- 15 grams (1tbsp + 1tsp) sugar, honey or maple syrup can be used instead
- 70 grams (¼ cup) active sourdough starter
Dry ingredients
- 360 grams (2 cups + ½ tbsp) brown rice flour, superfine
- 12 grams (2 tsp) salt
- 2 teaspoon baking powder, check the label to make sure it is gluten-free
For topping (optional)
- sesame seeds or linseeds
Instructions
Mix the dough
- First, add 22g of psyllium husk to a medium-sized bowl along with the 340g of warm water. Whisk the mixture until incorporated.
- Add 15g of sugar to the psyllium mix. Set the bowl aside for a couple of minutes.
- Add 300g of brown rice flour, 2 teaspoon baking powder, and 12g of salt to a large mixing bowl and whisk to incorporate. Then, once the psyllium gel starts to thicken, add both the psyllium mix and sourdough starter to the bowl with the dry ingredients.
- Mix the dough by hand or use an electric mixer with dough hooks. Continue mixing until all of the ingredients are evenly incorporated.
Shape the loaf & ferment
- Wash your hands and turn the dough over onto a lightly floured working surface. Shape the dough into a ball and flatten it with your hands.
- Then, fold each side of the dough onto itself. Take the top and fold it onto the center of the dough and repeat with the bottom and both sides. Then, flip the loaf onto the other side and shape it into a ball once again by turning the dough around and tucking it under itself.
- If you want to add seeds to the top, turn the dough top side down onto a plate covered with sesame or linseeds, then transfer the loaf into a proofing basket.
- If you don't have a proofing basket, you can use a mixing bowl lined with a kitchen towel. Make sure to flour the kitchen towel as well as the proofing basket to prevent sticking.
- Cover the dough with a kitchen towel and let it ferment and proof for about 5 hours at room temperature or 12 to 18 hours in the refrigerator.
- The dough should puff up and rise some but it won't double in size. The time of proofing will largely depend on the temperature in your house.
Bake
- Once the dough is done proofing, gently turn it over onto a working surface and carefully tuck the sides of the loaf under itself by turning it in a circle with your hands. This will allow for a taller loaf.
- Then, turn the bread onto a piece of parchment paper and score it. Scoring means cutting the surface of the dough with a razor or a sharp knife. You can either make one large cut or create a pattern!
- Lower the parchment paper with the bread into the Dutch oven and cover it with the lid.
- Place the bread into the cold oven and start preheating it to 450F/230C. Once the oven is preheated, start the timer and bake for 40 minutes.
- Then, take the bread out of the Dutch oven and place it onto the oven rack. Turn the temperature down to 350F/175C and bake for another 30 minutes.
Cool
- Take the bread out and let it sit on a cooling rack until no longer warm to the touch. Don't cut the bread too soon, or it will be gummier. Use a serrated knife to slice the bread. Enjoy!
Marie
Hello! I have a big bag of brown rice flour but it is not super fine, it is more grainy and I don't believe it absorbs water that much.
Should I modify the amount of water on the levain?
Thanks! can't wait to try this recipe!!!
Natasha Levai
Hi Marie! You can run your flour through a blender or a coffee grinder to make it finer! Otherwise I would recommend going by consistency. I haven't made this recipe with grainy flour, but you can give it a go. Add water until the dough is sticky but still somewhat shapable. Curious how it goes!