Gluten-Free Pumpkin Sourdough Bread

This gluten-free pumpkin sourdough bread is soft, flavorful, and perfect for the Fall season! You only need ¼ cup of starter, no preferment, no second rise. The recipe can be made on the same day or overnight!

This recipe is a variation of my vegan gluten-free sourdough bread. After trying the cinnamon raisin sourdough and this gluten-free cheddar-jalapeno sourdough I had to give the pumpkin version a go!

If you don't have a gluten-free starter, check out my starter with sorghum flour recipe or this general post on how to make a gluten-free starter. If you aren't vegan, you will definitely enjoy this soft and fluffy sourdough as well!

Ingredients

• Psyllium husk - I recommend using whole husks vs. powder because psyllium powder behaves differently in recipes and can alter the texture. There isn't a good substitute for psyllium husk in bread. If you can't have psyllium husk, find a bread designed to be made without it, like this bread with konjac flour.
• Sorghum flour - you can use buckwheat, oat, quinoa, or millet flour (or a mix) instead. Note that sorghum flour is not the same as amaranth or millet flour; sometimes they are confused.
• Tapioca starch is the same as tapioca flour. You can use arrowroot, potato, or cornstarch instead.
• Potato starch - adds lightness to the bread. You can use cornstarch, tapioca, or arrowroot starch instead.
• Pumpkin puree - adds flavor and softens the crumb. Make sure to use unsweetened pumpkin puree, not pumpkin pie filling. I used homemade butternut squash puree.
• Gluten-free sourdough starter - make sure it is active and bubbling up consistently after feedings. If your starter has been sitting in the fridge for a week, take it out a day ahead of time and feed it twice before baking.
• Baking powder is optional but highly recommended. It helps the bread rise and be airier. Don't substitute with baking soda.
• Sugar is added to help the starter bacteria. You can use honey or maple syrup instead! Don't use artificial sweeteners.
• Toasted pumpkin seeds are optional, add them for extra flavor and a crunch!

See the recipe card for quantities.

Instructions

Step 1. First, add the water and psyllium husk to a medium-sized bowl and whisk to incorporate. Add sugar or honey and set aside to let the gel form (2 minutes).

Step 2. In the meantime add the flours, baking powder, and salt to a large mixing bowl and whisk thoroughly to combine.

Step 3. Add the pumpkin puree (make sure it is not hot), sourdough starter, and psyllium gel to the bowl with the dry ingredients and mix using an electric mixer with dough hooks or do it by hand.

The dough will be sticky but workable. Mix until the dough is evenly incorporated and no flour lumps remain. Then add toasted pumpkin seeds if using and mix again.

Step 4. Turn the dough onto a lightly floured working surface and press it into a large rectangular. Roll the dough the longer side up, then turn and roll the dough up from the other side.

Shape it into a ball by turning the dough with the palms of your hands until it looks smooth.

Fermentation. Place the dough into a floured banneton basket or a mixing bowl lined with a kitchen towel.

Cover the dough and let it ferment until slightly puffed up (about 5-7 hours at room temperature or 12-18 hours in the refrigerator).

The dough won't rise much and definitely won't double in size but it should look slightly bigger than before proofing.

Step 5. Once the bread is done fermenting, place four long threads on top of it intersecting in the middle (see the pictures for a visual).

Step 6. Then take a piece of parchment paper, gently press it onto the top of the loaf, and carefully flip the dough onto it (with the threads in place).

Tie the threads on top into a double knot and generously dust the boule with rice flour.

Step 7. Score the dough into a pattern you prefer and then lower the dough with the parchment paper into the Dutch oven.

I like baking with a cold start (preheating the oven with the bread in it) but you can preheat the oven ahead of time if that works better for you.

For the cold start, place the cold Dutch oven with the lid on into a cold oven and start preheating to 450F/230C.

Once the oven is preheated, start the timer and bake for 40 minutes. Then, take the lid off, lower the temperature to 350F/275C, and bake for another 30 minutes.

Alternatively, you can simply place the dough into a preheated oven at 450F/230C.

Step 8. Once the bread is done baking, transfer it onto a cooling rack and let it sit until no longer warm to the touch (a few hours). Cut off the threads and carefully pull them away from the crust. Insert a cinnamon stick into the middle of the bread for decoration! Enjoy!

Storage

This bread is best on the day of baking but you can freeze it if you aren't planning on eating it all on the first day!

To freeze, slice the bread and place the slices into a freezer-safe zip-lock bag or container, label, and keep for up to 3 months. Make sure the bread is cooled completely before transferring it to the freezer.

To defrost, simply put a slice or two into the microwave for a couple minutes.

Alternatively, you can keep this bread at room temperature for up to 3 days.

Troubleshooting & Tips

The bread is gummy on the bottom - it could be due to the heat not being transferred to the bread as much as it should be. Make sure you are baking in a cast iron Dutch oven!

The bread didn't rise during proofing - make sure the temperature is warm enough (75F/24C is ideal) and your starter is active.

A large hole in between the top crust and the crumb - this is a sign of overproofing the dough. Bake the bread sooner next time!

Gummy crumb - this could be due to extra moisture in your starter or pumpkin puree. Try reducing water next time or simply toast the slices!