Gluten-Free Sourdough Bread
Makes four 8-inch baby loaves (or one big one!)
Ingredients
¼ cup Gluten-Free flour (I like Bob’s Red Mill 1:1 Baking Flour)
¼ cup water
Directions
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Place the flour and water in a large jar (about 24 ounces) and mix well.
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Without the lid, cover the jar with a kitchen towel and store it on your counter at room temperature overnight (at least 12 hours).
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The next day, discard ¾ of the now-risen flour and water mixture.
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Add the same amount of flour and water (¼ cup each) and mix well. This is called feeding your starter!
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Repeat this process every day for 7–10 days.
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Now your starter should be bubbly and active! Keep the jar sealed in the fridge and feed it every 7–10 days.
watch me make the sourdough starter
GF Sourdough Starter
GF Sourdough Bread
Ingredients
½ cup starter (see above)
¾ cups flour
2 cups water, divided
¾ cups GF all-purpose flour, plus extra for shaping (I like Bob’s Red Mill 1:1 Baking Flour)
¾ cups tapioca starch
¾ cups oat flour
¼ cups sorghum flour (or another GF flour alternative)
2 tablespoons ground flaxseed
1 tablespoon xanthan gum
2 teaspoons salt
Directions
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Make a levain: Combine the ½ cup of starter, flour, and water in a medium bowl. Cover with a kitchen towel and let it rise overnight (at least 12 hours).
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Make the dough: In a stand mixer with a dough hook, add your now-bubbly levain and the water, GF flour, tapioca starch, oat flour, sorghum flour, flaxseed, xanthan gum, and salt. Mix on low-medium speed (2–4 on your mixer) until a sticky dough forms.
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Refrigerate your dough: You can leave the dough in your mixing bowl or transfer to another large bowl, then cover with plastic wrap and refrigerate overnight. It should refrigerate for at least 12 hours, but can rest as long as 48 hours. The longer your dough is in the fridge, the more sour your bread will be!
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Shape your loaves: Take your dough out of the fridge and dust your counter (or a large, clean surface) with GF flour. Cut the chilled dough into fourths and shape small loaves (or keep the dough in one piece and form one big loaf).
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Rest your loaves: Place your loaves on a baking sheet and let them rise on the counter for at least 2 hours. (If your kitchen is particularly cold or humid, you can put them in the oven with the light on—but check on them after about an hour, as they may rise much faster).
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Preheat your oven: When your loaves are almost done rising, preheat your oven to 425ºF.
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Score your loaves: Once risen, use a paring knife to make a shallow slice across the top of each loaf.
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Prepare a steam bath: Place a baking sheet or large oven-safe dish on the bottom rack of your oven. Fill it with as much water as possible (to prevent spills, pour the water into the baking sheet once it is already in the oven).
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Bake your bread: Place the baking sheet with your loaves into the oven, on the rack above your steam bath. Bake at 425ºF for 25 minutes, then lower the heat to 400ºF and bake for another 20 minutes.
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Let cool completely before cutting, and enjoy!