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Clean recipe · natashashome.com

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!

Original recipe: natashashome.com

Yield:
1 servings
Prep:
15 min
Cook:
70 min
Total:
445 min
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Soft & Fluffy Gluten-Free Sourdough Bread

Ingredients

  1. 20 grams whole psyllium husks (or use 18g if using powder)
  2. 260 grams water, (room temperature)
  3. 130 grams tapioca starch, (or arrowroot starch)
  4. 100 grams potato starch, ( or cornstarch)
  5. 170 grams sorghum flour, ( brown rice, millet, or oat flour can be used istead.)
  6. 15 grams sugar ( or honey/maple syrup)
  7. 7 grams xanthan gum, ( or guar gum. Don't leave it out, this ingredient is crucial!)
  8. 8 grams baking powder, ( NOT baking soda)
  9. 12 grams sea salt
  10. 120 grams milk, (use plant-based for dairy-free)
  11. 2 large-medium eggs, (room temperature)
  12. 50 grams sunflower oil, ( or any other neutral vegetable or seed oil)
  13. 60 grams gluten-free sourdough starter, (active, not from the fridge)

Instructions

  1. 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).
  2. In a large mixing bowl combine all of the dry ingredients including sugar and whisk thoroughly to incorporate.
  3. Finally, add all the wet and dry ingredients together and mix using an electric mixer with dough hooks.
  4. 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!
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!