Gluten-Free Sourdough Bread

Ingredients

GF Sourdough Starter (prepare 8–12 hours ahead)

Your starter should be an active, 100% hydration GF starter (equal weights rice flour and water). Feed it 8–12 hours before mixing so it's at peak activity.

• 100g (½ cup loosely packed) active GF sourdough starter (rice or sorghum-based)

Main Dough

• 200g (1⅔ cups) brown rice flour
• 150g (1¼ cups) white rice flour
• 100g (¾ cup) sorghum flour
• 100g (¾ cup) tapioca starch
• 25g (4 tablespoons) psyllium husk powder
• 9g (1½ teaspoons) fine sea salt
• 405g (1¾ cups) warm water (90–95°F / 32–35°C)
• 20g (1½ tablespoons) extra virgin olive oil
• 10g (2 teaspoons) apple cider vinegar

Total flour: 550g (including starter flour)

Hydration: 90%

Pro tip: Brown rice flour adds nuttiness and more complex flavor than white rice flour alone. Sorghum brings a mild, wheat-like quality that makes this taste more like 'real' sourdough. Don't skip it.

Equipment

• Dutch Oven (5–7 Qt)
• Banneton / Proofing Basket
• Digital Baking Scale
• Bread Lame (optional)
• Folding Proofer (optional) (optional)

Method

Confirm Starter Peak Activity

GF sourdough starters behave differently than wheat starters — they often rise less dramatically but are still active. Knowing how to read your starter's peak is the most important skill in this recipe.

1. The float test and visual check. Drop a small spoonful of starter into water — if it floats, it's ready. Also look for: bubbles throughout (not just on top), a domed or slightly fallen top, and a pleasantly sour, yeasty smell. GF starters often don't double the way wheat starters do — look for at least 50% volume increase and visible bubbles.

Mix the Dough

This dough mixes more like a very thick batter than a traditional sourdough. The psyllium gel will form quickly — work with confidence and don't second-guess the texture.

1. Combine dry ingredients. Whisk together the brown rice flour, white rice flour, sorghum flour, tapioca starch, psyllium husk powder, and salt in a large bowl until fully uniform.
2. Mix wet ingredients and starter. In a separate bowl, whisk the warm water, starter, olive oil, and apple cider vinegar together. Add the wet mixture to the dry, and mix vigorously with a dough whisk or stiff spatula for 2–3 minutes until smooth and uniform. The dough will thicken significantly over 2–3 minutes as the psyllium activates.

Bulk Fermentation

Unlike wheat sourdough, GF dough doesn't get stretch and fold sets — the psyllium structure can't be rebuilt once disrupted. Instead, you do a single, undisturbed bulk fermentation. Cover the bowl tightly and ferment at 75–78°F (24–26°C) for 4–5 hours until the dough has increased by 40–50% and feels airy to the touch.

1. Cover and ferment undisturbed. Transfer dough to a lightly oiled bowl, cover tightly with plastic wrap, and ferment at room temperature. GF bulk fermentation is a hands-off process — no folds, no punching down. The psyllium gel forms a structure that doesn't benefit from manipulation. Look for 40–50% volume increase and visible surface bubbles.

Wait: PT5H

Tip: If your kitchen is cooler than 72°F (22°C), bulk fermentation can take 6–7 hours. A proofing box or turned-off oven with the light on helps maintain consistent temperature.

Shape and Cold Retard

GF sourdough shaping is gentler than wheat shaping. You're transferring a thick batter into a banneton — not building surface tension the traditional way. The cold retard overnight develops deeper flavor and makes the dough easier to score.

1. Prepare the banneton. Generously dust a round banneton with white rice flour (not tapioca starch — it clumps). The dough will stick badly if the basket isn't well floured. You can also line the banneton with a linen cloth dusted with rice flour.
2. Transfer the dough. Using a wet bench scraper and wet hands, gently transfer the dough from the bowl into the banneton. Wet hands prevent sticking without adding flour. Smooth the top (which will become the bottom of the baked loaf) as evenly as possible. Don't worry about building tension — the psyllium gel holds the shape.
3. Cold retard overnight. Cover the banneton with a clean shower cap or plastic wrap and refrigerate for 8–12 hours (overnight is perfect). Cold cold retard slows fermentation to a crawl, allows more complex flavors to develop, and makes the cold dough much easier to score cleanly before baking.

Wait: PT12H

Tip: The cold retard is optional but highly recommended. If you want same-day baking, proof the shaped dough at room temperature for 45–60 minutes instead, then bake.

Preheat, Score, and Bake

Preheat your Dutch oven in a 500°F (260°C) oven for at least 45 minutes. The blast of heat from the preheated vessel creates the steam burst that gives GF sourdough its crust and oven spring.

1. Preheat Dutch oven. Place the Dutch oven (with lid) on the center rack. Heat oven to 500°F (260°C). Preheat for at least 45 minutes — the vessel needs to be fully saturated with heat for proper crust development.
2. Score the cold dough. Remove the banneton from the fridge. Cut a piece of parchment to fit inside the Dutch oven. Invert the dough onto the parchment, then score immediately with a lame or sharp serrated knife at a 45-degree angle, ½ inch deep. A single curved slash or an X pattern works well. Cold dough scores cleanly — this is why we retarded.
3. Bake covered, then uncovered. Lower the parchment and dough into the preheated Dutch oven using the parchment as a sling. Cover and bake at 500°F (260°C) for 20 minutes. Remove lid, reduce heat to 450°F (230°C), and bake an additional 30–35 minutes until deep golden brown. Internal temperature should read 208–212°F (98–100°C).
4. Cool completely. Transfer to a wire rack and cool for a minimum of 2 hours — 3 hours is better for GF sourdough. The interior crumb continues to set long after the crust forms. Cutting early produces a gummy, wet interior even in a fully baked loaf.

Storage

• Room temperature: 2–3 days cut-side down on a cutting board or wrapped in a linen cloth
• Frozen: Up to 3 months. Slice and freeze with parchment between slices.

GF sourdough's crust softens overnight. Reheat in a 350°F (175°C) oven for 8–10 minutes to revive the crust.

Frequently Asked Questions

Do I need a special GF sourdough starter?

Yes — a wheat starter introduces gluten contamination. Build a dedicated GF starter using brown rice flour or sorghum flour + water at 100% hydration. It takes about 7–10 days to establish from scratch. Once active, it's as reliable as any wheat starter.

Why is my GF sourdough so dense?

The most common causes: starter not at peak activity, over- or under-fermented bulk, or dough too cold when it went into the oven. Make sure your starter is actively bubbly before you mix. Use a thermometer to verify internal temp before pulling from the oven.

Can I do same-day baking without cold retard?

Yes — after shaping, cover and proof at room temperature for 45–60 minutes at 78°F (26°C) until slightly puffed, then bake. Flavor will be milder and scoring will be harder, but the loaf will still be excellent.

My loaf spread flat in the oven. What happened?

Flat spread usually means the psyllium gel was weakened — either from over-fermentation or too much water. Try reducing water by 20g on your next bake, or shorten bulk fermentation by 30 minutes.

Can this recipe be made egg-free?

This recipe doesn't use eggs — it's naturally egg-free. If you need dairy-free as well, good news: it's also dairy-free as written.

Nutrition

Per serving (1 slice (about 50g)): 160 calories, 33g carbohydrates, 3g protein, 2g fat, 2g fiber, 240mg sodium. Makes 15 servings.