Gluten-Free Cheddar Jalapeño Sourdough

Gluten-free cheddar jalapeno sourdough sliced on a wooden surface.

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5 from 2 votes

Gluten-Free Cheddar Jalapeño Sourdough

This delicious gluten-free sourdough bread with cheddar cheese and jalapenos is flavorful, rich, and so easy to make!

Prep Time10

Cook Time1 20

Fermentation6

Total Time7 30

Course: Bread

Cuisine: American

Keyword: Gluten-free cheddar jalapeno sourdough bread

Servings: loaf

Calories: 551kcal

Author: Natasha Levai

Cost: 7

Ingredients

20 grams whole psyllium husks, or 18g of psyllium powder
350 grams water
15 grams sugar, or honey/maple syrup
85 grams tapioca starch, or arrowroot starch
95 grams potato starch or 95g (¾ cup) cornstarch
180 grams sorghum flour, or brown rice flour
10 grams sea salt
8 grams baking powder, NOT baking soda
5 grams xantham gum or guar gum
120 grams cheddar cheese, white or red
40 grams chopped jalapenos, fresh or pickled
70 grams gluten-free sourdough starter, I used my brown rice starter

Metric - US Customary

Instructions

First, add psyllium husk, sugar, and water to a medium-sized bowl and whisk to incorporate.
Set the bowl aside to let the psyllium gel form (2 minutes).
In the meantime, combine all of the dry ingredients in a large mixing bowl and stir to incorporate.
Shred and/or cube the cheddar cheese and chop the jalapenos.
Then, add the wet ingredients, cheese, and jalapenos to the bowl with the dry ingredients and mix.
You can use an electric mixer with dough hooks or mix by hand!
Turn the dough over onto a lightly floured working surface and shape it into a ball or a batard.
For visual shaping directions see my vegan sourdough bread post.
Place the dough upside down into a proofing basket or a bowl lined with a kitchen towel. Make sure to flour the towel to prevent sticking!
Cover the loaf and let it ferment for 5-7 hours at room temperature or overnight in the refrigerator. (12-18 hours).
The dough won't puff up significantly it will do most of the rising during baking!
Once the dough is ready, carefully turn it over onto a piece of parchment paper and score the loaf.
I like to make a deep cut on the top to promote a better oven spring.
Lower the parchment paper with the dough into a cold Dutch oven, cover with the lid, and transfer to a cold oven.
Start preheating the oven to 450F/230C and once preheated, start the timer for 40 minutes.
Take the lid off after the first 40 minutes, lower the temperature to 350F/175C, and keep baking the bread for another 30 minutes.
Once it's baked, take the cheddar jalapeno loaf out and transfer it to a cooling rack. Let the bread sit until it is no longer warm to the touch and enjoy!

Notes

Tip!

Check out these tips for preventing the bottom of the bread from burning.

Storage

- Store at room temperature for 3-4 days.

- Freeze for up to 3 months. To freeze, slice the bread, line the slices with small pieces of parchment paper, and place them in a freezer bag or container.

- To defrost, simply place the slices into a microwave for a minute or two!

Troubleshooting

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

- Gumminess - this bread will have some level of gumminess but it shouldn't be too dense. Gumminess can be a sign of overproofing, underproofing, or underbaking!

- Burnt bottom - I like to make large foil rings to mediate between the bread and the Dutch oven.

Nutrition