Gluten Free Sourdough Bread Recipes

4-INGREDIENT GLUTEN FREE SOURDOUGH BREAD RECIPE

Steps:

• Day 1 (Around 12 pm)Make the dough: Add the un-fed starter, gluten-free flour, water, and salt to the bowl of a stand mixer. Use the dough hook to mix until all ingredients are combined, the dough comes together, and there isn't any loose flour left. Bulk Fermentation: Gently form the dough into a ball and place in a lightly oiled and floured medium glass bowl. Loosely cover and leave in a draft-free place for 6-10 hours. 6 hours if your house is on the warm side and up to 10 hours if your house is cooler. I generally let mine rise for about 8 hours. At this point, you don't want your dough to double in size. 2nd Proof/Retard (around 8pm): After the first rise, transfer the bowl to the refrigerator to finish proofing in the refrigerator for 12 hours. You can keep the dough in the same bowl or you can gently reshape it and place it in a floured Banneton Basket. Day 2 (Around 8 am)Place your Dutch Oven on the center rack and preheat the oven to 500 degrees. Let the Dutch Oven preheat at 500 degrees for at least 30 minutes. When the Dutch Oven has preheated, remove from the dough from the refrigerator. Turn the dough out onto a piece of lightly floured parchment paper. With generously floured hands, gently re-shape to a tighter ball and use the flour to smooth the dough. The dough should be completely coated with a layer of flour. (Skip this if you proofed in a Banneton Basket) Use a sharp knife or bread lame to slash the bread, you want the slash to be at least 1-inch deep. You can make it decorative or keep it simple to start and just do an X in the middle. Remove the Dutch Oven from the preheated oven. Use the corners of the parchment paper to lift the dough and carefully place it in the Dutch Oven so you don't burn yourself. Place 2 large ice cubes in the Dutch Oven between the parchment paper and sides of the DO and quickly cover with the lid. Place the Dutch Oven back on the center rack and lower the temperature to 450 degrees. Bake at 450 for 40 minutes. After 40 minutes lower the oven temperature to 425 degrees and then remove the lid from the Dutch Oven. Bake for an additional 40 minutes, uncovered, at 425 degrees. When the bread is done, it should have an internal temperature of at least 210 degrees and the bottom of the bread should sound hollow when you knock on it. Cool completely on a wire rack before slicing and serving.

GLUTEN FREE SOURDOUGH STARTER RECIPE

Steps:

• To make the gluten free sourdough starter, add starter ingredients to a non-reactive bowl or container made of glass, stainless steel or food-grade plastic. Whisk together until no lumps are present and all the flour is incorporated, then set aside with a loose cloth covering the top. The room should be at least 70F, or place it in a warmer location like near your oven or in a warmer room. Allow the starter to sit, loosely covered, for 24 hours then discard half the starter (about 1/2 cup). Add to the remainder of the starter another 1 cup (135 grams) gfJules Flour All-Purpose Flour (or 1/2 cup gfJules and 1/2 cup alternate GF flour listed above) and 1 cup cool filtered water (if your kitchen is particularly warm) or lukewarm filtered water (if your kitchen is particularly cold). Re-cover and allow the mixture to rest for 24 hours. At this point, the starter should show signs of activity, but if not, don't despair, and don't throw it out! Repeat the halving and discarding and replenishing step every 12 hours (or as your schedule allows) until the starter begins to bubble and rise (becomes active). If it does not seem active after 2 days of this feeding cycle, try one or more of these things: stir in another 1 tablespoon apple cider vinegar; switch to 100% of whole grain gluten free flours listed above; stir in 1 Tablespoon honey; or try moving it to a warmer location. *Also, be sure your starter is not too thick. It should be the consistency of pancake batter, not dough.* Add more filtered water if necessary -- if the starter is too thick, it cannot bubble and grow. Once it seems to have come alive, continue feeding the starter 2 times a day in the same way (discard + add flour and water). You can place some of the more active discards in a separate container if you're like me and can't bear to throw it away each time! Then you'll have simultaneous starters going. The discard process gives the yeast proportionately more food to digest each time it's fed, so it's a necessary part of the process. Continue this process for 7 days OR until the starter doubles in volume or looks very bubbly and active within 6 hours after feeding. At that point, feed one more time, then allow to rest for 6 -12 hours before using. If not using for a recipe right away, or after using some in a recipe, with remaining starter, transfer to another container that can be covered and placed in the refrigerator until ready to use. If the container has a lid, DO NOT tighten it completely. Feed starter once a week if stored in the refrigerator. As I mentioned earlier, I found it hard to part with any starter by tossing it down the drain, but traditional methods say to feed the starter and then discard all but 1/2-1 cup of starter; many times, I divided it into another container and gifted the starters to ambitious gluten free friends. You could also use excess starter (once active) for other recipes like coffee cakes, scones, muffins, pancakes ... just use your gluten free starter in place of yogurt or sour cream or even milk in many recipes! Every time you use the starter for baking, pull it out the night before to allow it to come to room temperature and feed it again. Ideally it would be fed and sit for 12 hours before using. Once you've added the starter to your recipe, feed the remaining starter again and return to the refrigerator. Note that you may use your gluten free sourdough starter right from the refrigerator, whether you've fed it again or not. If you have recently fed it, it will be more active, but even if not, it should still rise your dough. Allowing it to come to room temperature first will bring faster fermentation though. Now that you have your active starter, you're ready to bake your gluten free sourdough bread! Scroll down further in this post for the GLUTEN FREE SOURDOUGH BREAD recipe.

GLUTEN FREE SOURDOUGH BREAD RECIPE

Steps:

• Grease a standard 9-inch x 5-inch loaf pan and line with parchment paper. Set the pan aside.
• In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer fitted with dough hooks, place the all purpose flour, xanthan gum, tapioca starch/flour, granulated sugar, and salt, and mix or whisk to combine well.
• Add the starter, 1 1/2 cups of milk, and the butter, and beat on medium speed to combine. This is a batter-style bread dough, so it won't resemble traditional bread dough, but rather a soft cookie dough.
• Turn the mixer up to medium-high speed and beat until the dough has taken on a whipped appearance (about 5 minutes). The dough should be tacky to the touch, but should hold its shape when scooped.
• If your dough feels at all dry to the touch, add more milk by the tablespoon, beating it in until well-combined, until the dough reaches the proper consistency.
• Transfer the bread dough to the prepared loaf pan. Using a moistened spatula, press the dough into every corner of the loaf pan and spread the top into an even layer.
• For a more traditional loaf shape, pile the dough a bit more toward the center in a dome.
• Cover the loaf pan with lightly oiled plastic wrap and allow it to rise in a warm, draft-free place until it's reached about 150% of its original size, at least 4 hours. It will not fully double in volume, and will rise more in the oven than it does raw.
• Even traditional yeast bread dough will take longer to rise properly in colder, drier weather and less time in warmer, more humid weather.
• This wild yeast sourdough bread will take longer to rise than any other, and will depend in part upon the age of your starter.
• This bread dough is much less likely to overproof and take on that pock-marked appearance than bread made with conventional yeast. If you're unsure about whether the bread has proofed enough, allow it to keep rising.
• When the bread is nearing the end of its rise, preheat your oven to 400°F.
• Remove the plastic wrap and, using a sharp knife or lame, slash the top of the loaf from one short end to the other about 1/4-inch deep.
• Place the pan in the center of the preheated oven and allow to bake for 30 minutes.
• Reduce the oven temp to 350°F, rotate the pan 180° around, and continue to bake until center of the loaf reads 200°F on an instant read thermometer (about 30 minutes more).
• The crust won't darken very much, but the loaf should sound hollow when thumped quickly with a finger.
• Remove the pan from the oven and allow the bread to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely before slicing and serving.
• To freeze the bread, cool the loaf completely, then slice, wrap tightly and freeze the slices. Defrost as many slices at a time as you need in the toaster.

GLUTEN-FREE SOURDOUGH SANDWICH BREAD

Steps:

• Line an 8x4x2 1/2-inch loaf pan with parchment paper.
• Mix sourdough starter discard, flour, and salt in a stand mixer on low speed. Add water, 1 tablespoon at a time, until dough is combined and comes together. Add only enough water to create a cross between a dough and a thick batter; the amount you need will depend on the types of flours in your mix. Use a rubber scraper to pour the dough into the lined loaf pan. Cover loosely with plastic wrap.
• Put into the cold oven to rise overnight, or for up to 12 hours. Remove loaf from the oven. Mix 1 teaspoon oil and water and sprinkle on top of the risen loaf. Top evenly with sesame seeds.
• Preheat the oven to 425 degrees F (220 degrees C).
• Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until the internal temperature reaches 190 degrees F (87 degrees C), about 20 minutes more.
• Remove bread from the oven and allow to cool for 5 minutes. Remove from the loaf pan, peel off the parchment paper, and cool on a cooling rack. Wait until completely cooled before slicing.

GLUTEN-FREE SOURDOUGH RAISIN BREAD

Steps:

• Place raisins into a bowl and cover with lukewarm water. Set aside to soak.
• Line a loaf pan with parchment paper. Whisk gluten-free bread flour, buckwheat flour, coconut sugar, cinnamon, cream of tartar, and baking soda together in a bowl.
• Combine milk, sourdough starter, and agave in the bowl of a stand mixer. Start mixer on low and add flour mixture 1 tablespoon at a time until well combined. Add eggs and vanilla extract and mix until well incorporated. Drain raisins and fold into the batter.
• Pour the batter into the prepared loaf pan. Smooth out the top using a wet rubber scraper. Loosely cover the pan with plastic wrap and let rise until almost doubled in size, about 2 hours. Cover with foil.
• Heat the oven to 350 degrees F (175 degrees C). Bake bread for 30 minutes. Remove foil and continue baking until bread is browned and has reached an internal temperature of 200 degrees F (95 degrees C), about 10 minutes more.
• Cool in the pan for 5 minutes. Turn bread out from pan onto a wire rack and allow to cool completely before slicing.

GLUTEN FREE SOURDOUGH BREAD

Steps:

• Levain Instructions
• Feedings described here are the same weight starter, flour, and water; sometimes referred to as a 1:1:1 feeding.
• If your gluten free sourdough starter is already warm, and it doubles within 4 to 8 hours, simply build enough of it through feeding to reach the amount needed for the recipe.
• If your sourdough starter has been refrigerated, plan to feed it at least twice before baking with it. Take your starter jar out of the refrigerator and let it warm up a bit.
• Discard a portion of the starter if you have excess. Your goal is to end up with enough lively starter or "levain" for your dough, plus about 25 grams extra to feed and then refrigerate for the future. Feed the warmed-up starter in your jar and let it expand until it peaks. If it doubles in 4 to 8 hours you can bake with it. Most likely you will have to feed it at least one more time, though, for it to expand that quickly and be lively enough for baking.
• After mixing the dough, keep about 25g starter in your jar and feed it. Leave it out of the refrigerator until it doubles. Then refrigerate the starter until your next bake. If you don't bake for more than a week, refresh your starter. Additional maintenance instructions can be found here.
• Dough Instructions
• Mixing
• When the levain is ready, whisk it together with the water, honey, and psyllium husk in a bowl.
• In a second bowl, combine the flours and salt, then add them to the wet mix. I use a rubber spatula at first when combining wet and dry ingredients, then switch to hand mixing.
• Once the dough comes together with no dry bits, try to shape it into a round as best as you can. Place the dough in a clean bowl and cover it with a damp towel.
• Bulk Ferment
• Let the dough ferment for at least 5 hours on your counter at room temperature. If you have a cool house, you may want to pop the covered bowl into your oven with the light on to keep it slightly warmer.
• Toward the end of the bulk ferment, you may not see a lot of change. The dough will not double, but I find that the texture just becomes a bit lighter and softer.
• Shaping
• After the bulk ferment, I line a bowl with a floured tea towel (floured banneton would work too), gently reshape the dough into a ball and lay it in the bowl.
• Cover the dough with a damp towel (plastic cover is fine too) and let it sit another hour or so at room temperature and then pop it into the refrigerator for an overnight rest.
• Bake
• In the morning, preheat your oven to 475°F for 30-60 minutes with a Dutch oven or similar baking vessel inside the oven.
• When the preheat is complete, remove your dough from the refrigerator, uncover it, and place a piece of parchment over the bowl. Lay your hand on top of the parchment and turn the bowl upside down, so your hand is holding the dough and parchment in place.
• Gently put the dough and parchment on your countertop and score the dough how you'd like. Transfer the parchment and dough into the Dutch oven and cover it.
• Bake for 60 minutes with the lid on. Place a baking sheet directly under the Dutch oven after 30 minutes (on same shelf with contact) to prevent burning of the base of the bread.
• Take the lid off and bake for another 5 minutes.
• Let your loaf cool for a few hours before cutting into it. It's still working inside.