The Best Gluten Free Sourdough Bread
Recipe: https://recipestripper.com/recipes/1dccfa14-2685-46e9-b29d-10418aaf2120
Original source: https://crohnsandcolitisdietitians.com/gluten-free-sourdough-bread/
Recipe image: https://crohnsandcolitisdietitians.com/wp-content/uploads/2026/04/Gluten-Free-Sourdough-Bread.png
Yield: 12
Prep time: PT30M
Cook time: PT50M
Total time: PT1H20M

Ingredients
- 1 and 1/4 cups white rice flour2/3 cup tapioca starch1/3 cup potato starch1 tbsp psyllium husk powder (not whole husks)1.5 tsp fine sea salt
- 150g active gluten free sourdough starter (at peak — bubbly and domed)280g filtered or non-chlorinated water, room temperature10g apple cider vinegar15g olive oil (optional but recommended)

Instructions
1. Make psyllium gel: whisk 15g psyllium powder into 100g of the measured water. Set aside minimum 15 minutes until fully gelled.
2. In a large bowl, whisk together rice flour, tapioca starch, potato starch, and salt until evenly combined.
3. In a separate jug, stir together the starter, remaining 3/4 cup of water, apple cider vinegar, and oil until starter is fully dispersed. Pour wet ingredients into dry. Stir briefly. Add psyllium gel. Mix vigorously for 2–3 minutes until smooth and thick.
4. Pour wet ingredients into dry. Stir briefly. Add psyllium gel. Mix vigorously for 2–3 minutes until smooth and thick.
5. Cover and bulk ferment at room temperature (75–80°F) for 4–6 hours until slightly puffed with surface bubbles.
6. With wet hands, scoop dough into a well-oiled 9x5 inch loaf pan. Smooth the top. Cover with oiled plastic wrap.
7. Cold retard: refrigerate the shaped loaf for 12–16 hours.
8. Preheat oven to 450°F with Dutch oven inside for 45 minutes.
9. Score cold loaf with one confident slash at 30 degrees. Lower into hot Dutch oven. Bake covered for 20 minutes. Remove lid. Bake uncovered 30–35 minutes until deeply golden (internal temp 208–210°F).
10. Cool on wire rack minimum 2 hours (preferably 3–4 hours) before slicing.