Gluten Free Sourdough Bread
After a year of trying endless recipes this is the winner!
Equipment
- Stand mixer with dough hook
- Kitchen scale
- Banneton proofing basket
- Dutch oven
- Bread lame
- Parchment paper
Ingredients
- 390 grams King Arthur gluten free bread flour This is the best flour I have found
- 70 grams Active sourdough starter Ensure that you have fed it multiple times and it active and bubbly
- 10 grams Whole psyllium husks
- 6 grams Kosher salt
- 10 grams Baking powder
- 390 grams Warm water You may need more, add just enough to make a smooth dough
- 26 grams Olive oil
- 25 grams Honey
- 1 teaspoon Baking soda (heaping) This is key! Add during kneading and shaping.
- 2-3 teaspoons Rice flour This is for dusting your bannetons and the top of the loaf before you score.
Instructions
Starter
- When ready to feed your starter, remove it from the fridge and feed it with 30-50g of King Arthur Gluten Free Bread Flour and 30-50g of water. Stir and cover tightly. Leave on the counter or in a warm room until nearly doubled in size.
Dough
- In the bowl of a stand mixer, add the water, olive oil, honey, King Arthur gluten free bread flour, psyllium husks, baking powder, salt, and active starter. Knead using the dough hook for 5 to 10 minutes on medium high. Mix until this comes together into a stiff dough. Add water as needed. The dough can be mixed in a large bowl using a Danish dough whisk or similar, but you will need to mix very well to form a stiff dough.
- In an large oiled bowl, cover the dough with a proofing bag and allow it to rise in a warm, draft-free area until puffed, but not doubled in size, about 3-4 hours. I do this first thing in the morning and typically let it sit in my office until noon or later. My oven does not stay warm enough with the light on therefore the office is the best place in my house. Place the puffed dough in the refrigerator overnight.
- The next day, remove the dough from the fridge and turn it out onto a surface well-floured with extra King Arthur gluten free bread flour. Add baking soda, one heaping teaspoon to top of dough and begin kneading dough until smooth. Add enough flour to shape the dough into a smooth shape.
- Dust your bannetons with a teaspoon or two of rice flour. Then form into a round or oval depending on your banneton shape. Turn over into a rice floured banneton basket. In a warm room, cover dough with a proofing bag and allow it to rise until dough reaches the top of the banneton or bowl, anywhere from 2-6 hours (this time varies because of temperature differences, humidity or elevation). Be patient, this is a process but it is rewarding. I again take the the proofing bag with banneton enclosed and let it rise in the warm room, aka my office, most of the day.
- As the dough is done rising, place a dutch oven with lid into the oven and preheat it to 500° F for 30 minutes.
- When the dough has finished rising, carefully flip it out onto a sheet of parchment paper (pro tip, crinkle the parchment paper into a ball and unfold to make it easier to work with) and score dough with a lame or sharp serrated knife. Carefully, remove the dutch oven and place the loaf in the dutch oven, parchment and all, and replace the lid. Drop the temperature to 450° F. Bake the bread for 40 minutes. Remove the cover and continue to bake for another 20 minutes.
Worst but the Best Step
- Now for the worst, but best step, remove the bread from the oven and allow to cool before slicing. The waiting is the WORST. I promise when you haven't had real bread in ages, it's worth the WAIT!
Notes
Serving of four.
Macros:
Protein: 12
Fat:3
Carbs: 13
Fiber: <1
