Gluten Free Sourdough Bread | 1-to-1 Flour Recipe

Don't let being gluten free stop you from baking delicious sourdough! When I first started baking my own sourdough bread, I tried recipe after recipe with no success. I was baking sourdough not only for the health benefits, but also the financial benefits. No one enjoys paying $7 a loaf for gluten free bread filled with preservatives. Unfortunately, I kept finding the same answer and that was that you could only be successful in baking gluten free sourdough if you used 5-10 different types of gluten free flour and 20+ ingredients that needed to be special ordered. I knew this didn't have to be the case and so I set out to develop my own gluten free sourdough bread recipe using a 1-to-1(measure for measure) flour and have been so thrilled to hear of the great success that so many have had while following my recipe!

"Thank you for all of your wonderful information on GF sourdough. Thanks to your videos my starter is about 3 weeks old and I just pulled a beautiful loaf of bread out of the oven. Thank you so much for sharing what you know with the Internet!!" –@stayshiny4775 (YouTube)

Tips:

• I have made this recipe using multiple types of 1-to-1 gluten free flour blends; however, I personally use King Arthur's Gluten Free Measure for Measure Flour because it has consistently yielded the best results without using xanthan gum.

  • Note this is different than the KA GF bread flour. Their GF bread flour contains gluten free wheat starch which can be a problem for those with wheat allergies.

• I ALWAYS prefer my gluten free bread toasted. Your loaf should not be "gummy" but will be slightly chewier than a whole wheat bread or regular sourdough, just by nature of using psyllium husk. Toasting the bread makes it the absolute BEST consistency.

• Storage: The bread will stay soft up to a week on the counter wrapped in a beeswax wrap or on a cake platter with lid (my favorite).

• CLICK HERE to make your own No-Discard Gluten Free Sourdough Starter

• CLICK HERE FOR A VIDEO OF MY STEP-BY-STEP INSTRUCTIONS.

  • I walk you through finding the right consistency with more or less water.

Gluten Free Sourdough Bread | 1-to-1(Measure for Measure) Flour Recipe

Ingredients

Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:

• 330 g and 90 g water (room temp/lukewarm)

• 20 g pure maple syrup

• 20 g olive oil

• 20 g psyllium husk powder

• 340 g gluten free 1-to-1 flour (King Arthur Measure for Measure)

• 8 g salt

• 5 g baking powder

• 265 g gluten free sourdough starter at peak (12-24 hours after feeding)

• Additional approx. 1/3 cup gluten free flour for counter and proofing basket.

Directions

*NOTE* Always TARE/ ZERO OUT your kitchen scale before adding a new ingredient.

1. Place a large mixing bowl on a kitchen scale set to grams and zero out the scale.

2. Add 330 g of water to the large mixing bowl.

3. Add pure maple syrup and olive oil to water.

4. Add psyllium husk powder to liquids. Wisk well until no visible clumps and set aside.

5. In a separate stand mixer bowl, add flour.

6. Add salt and baking powder to flour. Wisk well.

7. Add gluten free sourdough starter to flour.

8. Add psyllium husk mixture to stand mixer bowl.

9. Add 90 g water to stand mixer bowl.

10. Mix on medium speed with dough hook for 2-3 minutes.

11. Scrape sides and bottom of the bowl and mix another 2-3 minutes.

12. Flour 5 inch banneton basket or other small bowl for proofing.

13. Flour counter space.

14. Scoop dough onto counter. Dough should not be sticky at this point.

15. Lightly flatten dough, flow in sides, and place in basket.

16. Cover basket with tea towel.

17. Proof dough in a warm, draft free location for 6-8 HOURS.(Oven with light on)
    

    1. If not baking immediately after proofing, store in fridge for up to 24 hours. This will also develop a stronger flavor.

BAKING:

1. Preheat oven to 425 degrees Fahrenheit with Dutch oven and a pot of water inside.

2. Option 1(less rise):

   1. Flip dough out of basket onto parchment paper or bread sling.

   2. Score top with knife or blade.

3. Option 2(more rise):

   1. Oil hands

   2. flip dough onto counter.

   3. Knead dough until slight wet and no longer cracking.

   4. Flatten slightly and fold into small/ tight ball.

   5. Lightly flour top.

   6. Score top with knife or blade.

4. Bake covered 40-45 mins

5. Remove lid and bake an additional 40-45 minutes.

6. Cool COMPLETELY (approx. 4 hours) before cutting.

*Be sure to store of feed your starter for future baking.

Please leave a comment below and share your baking experience with me.

HAPPY BAKING!