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A slice of the soft and fluffy gluten-free sourdough.
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4.95 from 76 votes

Soft & Fluffy Gluten-Free Sourdough Bread

This is my ultimate gluten-free sourdough that has a soft crust, fluffy crumb, and is larger than an average gluten-free loaf!
Prep Time15 minutes
Cook Time1 hour 10 minutes
Proofing/Fermentation6 hours
Total Time7 hours 25 minutes
Course: Bread
Cuisine: American, Eastern European
Keyword: best sourdough gluten-free bread, easy gluten-free sourdough bread recipe, Gluten Free Sourdough Bread, how to make gluten-free sourdough bread
Servings: 1 loaf
Calories: 620kcal
Author: Natasha Levai
Cost: 5$

Equipment

  • A Dutch oven, a cast iron skillet, pizza stone, or baking sheet could be used instead but not recommended.
  • A kitchen scale, highly recommended
  • A banneton basket, optional
  • A razor or bread lame
  • parchment paper

Ingredients

Psyllium gel

Dry ingredients

  • 130 grams tapioca starch,  or arrowroot starch
  • 100 grams potato starch,  or cornstarch
  • 170 grams sorghum flour,  brown rice, millet, or oat flour can be used istead.
  • 15 grams sugar  or honey/maple syrup
  • 7 grams xanthan gum,   or guar gum. Don't leave it out, this ingredient is crucial!
  • 8 grams baking powder,  NOT baking soda
  • 12 grams sea salt

Wet ingredients

  • 120 grams milk,  use plant-based for dairy-free
  • 2 large-medium eggs, room temperature
  • 50 grams sunflower oil,  or any other neutral vegetable or seed oil
  • 60 grams gluten-free sourdough starter,  active, not from the fridge
Metric - US Customary

Instructions

  • Add water and psyllium husk to a medium-sized bowl and whisk to incorporate.
    Set the bowl aside to let the psyllium gel form (2 min).
    20 grams whole psyllium husks, 260 grams water, 
  • In a large mixing bowl combine all of the dry ingredients including sugar and whisk thoroughly to incorporate.
    130 grams tapioca starch, , 100 grams potato starch,, 170 grams sorghum flour,, 15 grams sugar, 7 grams xanthan gum, , 8 grams baking powder,, 12 grams sea salt
  • Finally, add all the wet and dry ingredients together and mix using an electric mixer with dough hooks.
    120 grams milk, , 2 large-medium eggs,, 50 grams sunflower oil,, 60 grams gluten-free sourdough starter, 
  • I recommend mixing for at least 5 minutes to ensure a smoother dough.
    Alternatively, you can mix with hands or a wooden spoon but the loaf might turn out less smooth on the top.
    The dough will be very sticky but don't add any extra flour to it!
  • Turn the dough onto a floured working surface and shape into a ball. Grease your hands with some oil to prevent sticking or use extra flour for dusting.
    I like my bread in a batard shape better but you can bake it as a boule, too.
  • Dust a banneton basket with flour or use a mixing bowl lined with a dusted kitchen towel.
    Turn the dough inside down into the basket/bowl and press it in to create a flat surface.
    Cover the dough and leave to proof for 5-7 hours or overnight (12-18h) in the refrigerator.
    I recommend proofing at about 75F/24C for the best results. Alternatively, you can place the dough in the oven with the light on. The poke test, unfortunately, doesn't work with gluten-free sourdough.
  • The dough will puff up some but it won't double in size, that is okay!
    Carefully turn the dough over onto a piece of parchment paper and score. Scoring means cutting the top of the dough with a sharp razor to create a pattern and aid the oven spring.
  • Then, gently lower the parchment with the loaf into a cold Dutch oven, close the lid, and transfer to a cold oven.
    Start preheating the oven to 450F/230C and once preheated, start the timer for 40 minutes.
    After the first 40 minutes, take the lid off the Dutch oven, lower the temperature to 350F/175C, and bake for an additional 30 minutes.
  • Once the bread is done, transfer it to a cooling rack and let it sit until no longer warm to the touch. Slice with a serrated knife and enjoy!

Notes

Storage
    • The bread will keep for 3-4 days at room temperature in a bread box or a textile bag. But I prefer to freeze my bread because sometimes it will get moldy in a bread box.
    • To freeze, slice the bread and line the slices with parchment paper to prevent sticking, then transfer them to a freezer bag. Keep for 3-4 months.
    • To defrost, simply pop the slices into a microwave for a couple of minutes!
Expert tips
    • Score the dough deep (0.5-1in/1-2cm) if making one cut and do shallow cuts if creating a more elaborate pattern.
    • Place a couple of foil rings in the bottom of your Dutch oven to prevent bread from burning.
Proof the bread overnight for a more sour flavor.
Troubleshooting
    1. Large hole between the top crust and the crumb - this is a sure sign of overproofing. Next time bake the bread a bit sooner!
    1. Dense crumb could be due to underproofing, using a different type of flour, or substituting ingredients.
    1. Gumminess happens when you underbake or underproof your bread. It also might happen if you play around with ingredients and don't follow the recipe exactly.
    1. The bottom of the bread burns - refer to the section above to see how I solve that issue in my Dutch oven.
Baking timeline
Room temperature proofing:
    1. Feed your starter the night before (the later the better).
    1. 8 am - mix & proof the dough.
    1. 1-2 pm - bake according to instructions.
Overnight proofing:
    1. Feed your starter in the morning when you wake up.
    1. Mix the dough before going to sleep or in the late afternoon.
    1. Ferment the dough overnight in the refrigerator for 12-18 hours and bake in the morning according to instructions.

Nutrition

Serving: 3big slices | Calories: 620kcal | Carbohydrates: 101.3g | Protein: 13g | Fat: 19.6g | Saturated Fat: 3.2g | Cholesterol: 188mg | Sodium: 1299mg | Potassium: 312mg | Fiber: 10.8g | Sugar: 6.6g | Calcium: 158mg | Iron: 4mg
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