AuthorLeah St John, CHN
RatingDifficultyIntermediate

This tried and tested gluten-free sourdough bread requires minimal effort. Thanks to the wild yeast sourdough starter it's soft, airy, and oh-so-delicious! So whether you spread some hummus or jam on a slice you'll definitely want to come back for more.

Because of the reduced phytate levels in sourdough bread, it can be easier to digest and certain nutrients are made more readily available.

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Yields1 Serving
Prep Time10 hrs 10 minsCook Time50 minsTotal Time11 hrs

 200 g gluten-free sourdough starterfed and bubbly
 350 g Bob's Red Mill Gluten Free All Purpose Baking Flour
 2 ¼ cups water
 2 tbsp ground flaxseedor ground chia seeds
 2 tbsp whole psyllium husk
 1 tbsp coconut sugaror maple syrup
 1 tbsp baking powder
 1 tsp baking soda
 ¾ tsp Himalayan salt
Items Needed
 Oven Mitts or Gloves
 Dutch Ovenwe use a 6 quart Dutch oven

1

Line a 10 cup glass or other non-reactive bowl with parchment paper.

2

Add all of the ingredients EXCEPT the baking powder and baking soda to a mixing bowl, and whisk until there are no lumps of flour left. Sift in the baking powder and baking soda, and stir until they are well combined.

3

Pour the batter into the parchment-lined bowl, and cover completely with a lid or other secure covering (we use a clean kitchen towel to cover the bowl, and then put a heavy bread board on top to keep it secure).

Gluten-free sourdough bread batter in a parchment lined glass bowl.

4

Allow to proof at room temperature for 10 - 12 hours. The batter should have grown slightly and look bubbly.

Gluten-free sourdough bread batter after fermenting overnight.

5

Place a cast-iron Dutch oven without the lid in the oven and preheat to 450°F. When it is up to temperature, carefully lift the hot Dutch oven onto the stovetop, and lift the parchment with the batter in it by the corners and gently place it in the Dutch oven. Place the lid on the Dutch oven immediately, put it in the oven.

Gluten-free sourdough bread batter in a dutch oven.

6

Bake covered for 30 minutes. After 30 minutes carefully remove the lid from the Dutch oven, and bake for an additional 20 minutes or until golden brown and you can tap on the bottom of the bread and it sounds hollow.

Partially cooked gluten-free sourdough loaf in a dutch oven.

7

Carefully remove the loaf from the Dutch oven and place it on a cooling rack, and allow it to cool for at least 2 hours or completely before slicing.

Notes
8

When making this bread, please bear in mind that it is a wet mix and not kneadable. Do not skip using the parchment.

9

This bread is best when eaten fresh (on the day it's cooked), but it can be stored in an airtight container at room temperature for up to 3 days, for up to 5 days in the fridge, or 1 - 3 months sliced in the freezer.

10

Sifting the baking soda helps ensure there won't be any lumps of it in the batter.

Ingredients

 200 g gluten-free sourdough starterfed and bubbly
 350 g Bob's Red Mill Gluten Free All Purpose Baking Flour
 2 ¼ cups water
 2 tbsp ground flaxseedor ground chia seeds
 2 tbsp whole psyllium husk
 1 tbsp coconut sugaror maple syrup
 1 tbsp baking powder
 1 tsp baking soda
 ¾ tsp Himalayan salt
Items Needed
 Oven Mitts or Gloves
 Dutch Ovenwe use a 6 quart Dutch oven

Directions

1

Line a 10 cup glass or other non-reactive bowl with parchment paper.

2

Add all of the ingredients EXCEPT the baking powder and baking soda to a mixing bowl, and whisk until there are no lumps of flour left. Sift in the baking powder and baking soda, and stir until they are well combined.

3

Pour the batter into the parchment-lined bowl, and cover completely with a lid or other secure covering (we use a clean kitchen towel to cover the bowl, and then put a heavy bread board on top to keep it secure).

Gluten-free sourdough bread batter in a parchment lined glass bowl.

4

Allow to proof at room temperature for 10 - 12 hours. The batter should have grown slightly and look bubbly.

Gluten-free sourdough bread batter after fermenting overnight.

5

Place a cast-iron Dutch oven without the lid in the oven and preheat to 450°F. When it is up to temperature, carefully lift the hot Dutch oven onto the stovetop, and lift the parchment with the batter in it by the corners and gently place it in the Dutch oven. Place the lid on the Dutch oven immediately, put it in the oven.

Gluten-free sourdough bread batter in a dutch oven.

6

Bake covered for 30 minutes. After 30 minutes carefully remove the lid from the Dutch oven, and bake for an additional 20 minutes or until golden brown and you can tap on the bottom of the bread and it sounds hollow.

Partially cooked gluten-free sourdough loaf in a dutch oven.

7

Carefully remove the loaf from the Dutch oven and place it on a cooling rack, and allow it to cool for at least 2 hours or completely before slicing.

Notes
8

When making this bread, please bear in mind that it is a wet mix and not kneadable. Do not skip using the parchment.

9

This bread is best when eaten fresh (on the day it's cooked), but it can be stored in an airtight container at room temperature for up to 3 days, for up to 5 days in the fridge, or 1 - 3 months sliced in the freezer.

10

Sifting the baking soda helps ensure there won't be any lumps of it in the batter.

Gluten-Free Sourdough Bread
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