Gluten-Free Sourdough Bread

Ingredients

• 1 cup active GF sourdough starter (fed and bubbly, made from rice flour)
• 1 cup brown rice flour
• 1/2 cup buckwheat flour
• 1/2 cup tapioca starch
• 1/4 cup potato starch
• 2 tablespoons psyllium husk powder
• 1 1/2 teaspoons salt
• 1 tablespoon honey
• 3/4 cup warm water (100°F / 38°C)
• 2 tablespoons olive oil

Instructions

1. 1

   Ensure your GF sourdough starter is active and bubbly — it should have doubled in size within 4-6 hours of feeding.

2. 2

   In a large bowl, whisk together the brown rice flour, buckwheat flour, tapioca starch, potato starch, psyllium husk powder, and salt.

3. 3

   In a separate bowl, combine the active starter, warm water, honey, and olive oil. Stir well.

4. 4

   Pour the wet mixture into the dry ingredients and mix thoroughly with a wooden spoon or stand mixer. The dough should be thick and sticky.

5. 5

   Transfer the dough to a parchment-lined Dutch oven or banneton basket dusted with rice flour. Smooth the top with wet hands.

6. 6

   Cover and let ferment at room temperature for 6-8 hours (or overnight in a cool room at 65-68°F). The dough should rise by about 50% and look slightly puffy.

7. 7

   Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.

8. 8

   Score the top of the loaf with a sharp blade. Place in the hot Dutch oven, cover, and bake for 35 minutes.

9. 9

   Remove the lid and bake for an additional 15 minutes until the crust is deep golden brown.

10. 10

    Let cool completely on a wire rack — at least 2 hours — before slicing. Sourdough structure sets as it cools.

Recipe Variations

• →Seeded Sourdough: Add 1/4 cup mixed seeds (sunflower, pumpkin, flax) to the dough and sprinkle more on top.
• →Dark Sourdough: Replace buckwheat flour with teff flour for a darker, more robust loaf.
• →Olive Rosemary Sourdough: Fold in 1/3 cup chopped olives and 2 teaspoons chopped fresh rosemary.

Nutrition Facts

Per serving