Gluten Free Vegan Sourdough Bread
This delicious gluten-free sourdough bread is fail-proof, easy to make, and is full of flavor!
Equipment
- Micing bowls
- 1 proofing basket/bowl
- kitchen towels
Ingredients
Levain/Preferment
- 100 grams sourdough starter preferably at its peak activity
- 100 grams brown rice flour
- 120 grams warm water not hot
Dough
- 22 grams psyllium husk whole husks, if using coarse powder use 20 grams, fine powder - 17g. For more details check my psyllium husk 101 article
- 280-300 grams water room-temperature
- 10-20 grams sugar/maple syrup for bacteria
- 10 grams apple cider vinegar to help bacteria activate better
- 75 grams tapioca starch or arrowroot starch
- 75 grams cornstarch or potato starch
- 75 grams brown rice flour
- 75 grams sorghum flour
- 12 grams salt
Instructions
- First, we will make the levain/preferment. To make it, you will need 100g of active sourdough starter (at its peak activity), 100g of brown rice flour, and about 100-110g of water.Combine all these ingredients in a medium-sized bowl, stir, scrape the walls of the bowl, and let the levain ferment until it comes to its peak activity. Peak activity means that it is at its highest rising point. Once levain is ready, you can proceed with the next step!
- Combine psyllium husk, sugar, and room temperature/warm water in a medium-sized bowl and set aside, whisk to incorporate, and set aside for a few minutes.
- In a large mixing bowl combine all the dry ingredients and whisk to incorporate.
- Once psyllium forms a gel, add it to the bowl with levain and mix to combine. Then, add the wet ingredients to the bowl with the dry ingredients and either mix with your hands or use a stand mixer.
- Transfer the dough onto the floured kitchen counter and shape it into a ball.
- Flour the proofing basket or bowl lined with a kitchen towel and place the dough in it. Press the dough into the basket to create a flat top.Cover the basket with a kitchen towel and leave to rise at room temperature for 3.5-5h or in the refrigerator overnight. The dough should puff up during rising, if it didn't rise at all, refer to the troubleshooting section.
- Once the dough is ready, turn it over onto a lightly floured surface and gently tuck the dough under itself by turning it around with your hands.
- Score the dough with a razor, a lame, or a sharp knife. This will help the oven spring!Transfer the dough onto a piece of parchment paper and gently lower into the Dutch oven.Place the Dutch oven with the bread into the oven and start preheating it to 450F/230C. Once the dough is heated, bake for 40 minutes with the lid on.Then, take the lid off and bake for another 20-30 minutes.Transfer the bread onto a cooling rack and wait until it is no longer warm to the touch before slicing! Enjoy!
Notes
- Use room temperature water to help the sourdough starter do its job!
- Keep the dough in a warm spot during proofing. Start checking on the dough after 3 hours of proofing. If it passes the poke test, it is ready for baking!
- For a more sour loaf proof the dough overnight in the refrigerator. Overnight means about 12-18 hours.
- Freezing the dough before the final shaping ensures the bubbles don't pop and the loaf doesn't fall flat during baking. I learned this wonderful tip from Gina Kelley!
- Adding ice to the dutch oven helps with the rising of the bread by creating extra steam! I learned this tip from Shay. I use an enameled Dutch oven, so the water doesn't come in contact with cast iron in my case, but if your Dutch oven is not enameled, you might need to be careful with the ice as water tends to rust cast iron.
Nutrition
Serving: 4slicesCalories: 467kcalCarbohydrates: 107.7gProtein: 5.9gFat: 2.3gSaturated Fat: 0.2gSodium: 1574mgPotassium: 235mgFiber: 10.3gSugar: 6.5gCalcium: 11mgIron: 3mg
Tried this recipe?Let us know how it was!