{"id":"9d458ddc-a2c1-46ba-a6e7-0c46e460d29e","url":"https://recipestripper.com/recipes/9d458ddc-a2c1-46ba-a6e7-0c46e460d29e","source_url":"https://www.natashashome.com/easy-sourdough-starter/","title":"Soft & Fluffy Gluten-Free Sourdough Bread","description":"This is my ultimate gluten-free sourdough that has a soft crust, fluffy crumb, and is larger than an average gluten-free loaf!","servings":1,"servings_text":"1","prep_time":"PT15M","cook_time":"PT70M","total_time":"PT445M","image_url":"https://www.natashashome.com/wp-content/uploads/2021/12/Soft-fluffy-sourdough-bread.jpg","ingredients":[{"text":"20 grams whole psyllium husks (or use 18g if using powder)","item":"whole psyllium husks","quantity":20,"unit":"g","preparation":"or use 18g if using powder"},{"text":"260 grams water, (room temperature)","item":"water,","quantity":260,"unit":"g","preparation":"room temperature"},{"text":"130 grams tapioca starch, (or arrowroot starch)","item":"tapioca starch,","quantity":130,"unit":"g","preparation":"or arrowroot starch"},{"text":"100 grams potato starch, ( or cornstarch)","item":"potato starch,","quantity":100,"unit":"g","preparation":"or cornstarch"},{"text":"170 grams sorghum flour, ( brown rice, millet, or oat flour can be used istead.)","item":"sorghum flour,","quantity":170,"unit":"g","preparation":"brown rice, millet, or oat flour can be used istead."},{"text":"15 grams sugar ( or honey/maple syrup)","item":"sugar","quantity":15,"unit":"g","preparation":"or honey/maple syrup"},{"text":"7 grams xanthan gum, ( or guar gum. Don't leave it out, this ingredient is crucial!)","item":"xanthan gum,","quantity":7,"unit":"g","preparation":"or guar gum. Don't leave it out, this ingredient is crucial!"},{"text":"8 grams baking powder, ( NOT baking soda)","item":"baking powder,","quantity":8,"unit":"g","preparation":"NOT baking soda"},{"text":"12 grams sea salt","item":"sea salt","quantity":12,"unit":"g"},{"text":"120 grams milk, (use plant-based for dairy-free)","item":"milk,","quantity":120,"unit":"g","preparation":"use plant-based for dairy-free"},{"text":"2 large-medium eggs, (room temperature)","item":"large-medium eggs,","quantity":2,"preparation":"room temperature"},{"text":"50 grams sunflower oil, ( or any other neutral vegetable or seed oil)","item":"sunflower oil,","quantity":50,"unit":"g","preparation":"or any other neutral vegetable or seed oil"},{"text":"60 grams gluten-free sourdough starter, (active, not from the fridge)","item":"gluten-free sourdough starter,","quantity":60,"unit":"g","preparation":"active, not from the fridge"}],"instructions":[{"number":1,"text":"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)."},{"number":2,"text":"In a large mixing bowl combine all of the dry ingredients including sugar and whisk thoroughly to incorporate."},{"number":3,"text":"Finally, add all the wet and dry ingredients together and mix using an electric mixer with dough hooks."},{"number":4,"text":"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!"},{"number":5,"text":"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."},{"number":6,"text":"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."},{"number":7,"text":"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."},{"number":8,"text":"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."},{"number":9,"text":"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!"}],"date_published":"2026-10-30T00:06:54.300474+00:00","date_modified":"2026-10-30T00:06:54.300474+00:00"}