Description
Gluten-Free Sourdough Bread: Soft, Crusty & Naturally Fermented
Ingredients
Scale
- 1 cup (240 g) active gluten-free sourdough starter
- 1½ cups (360 g) warm water (about 85°F / 30°C)
- 2 cups (280 g) gluten-free flour blend, gum-free
- ½ cup (60 g) sorghum flour or buckwheat flour
- ¼ cup (40 g) tapioca starch
- 1½ teaspoons salt
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
Instructions
- In a large bowl, whisk together the starter, warm water, olive oil, and apple cider vinegar until smooth and bubbly.
- Add the gluten-free flour blend, sorghum (or buckwheat) flour, tapioca starch, and salt. Stir with a spatula until fully combined. The dough will look like a thick, sticky batter—this is correct.
- Grease a 9×5-inch loaf pan well. Spoon the dough into the pan and smooth the top with a wet spatula or fingers.
- Cover loosely and let rise at room temperature for 4–6 hours, until the loaf looks puffy and has increased about 50% in volume. (Optional: For deeper flavor, refrigerate overnight and bring to room temperature before baking.)
- Preheat oven to 425°F (220°C). Bake for 45–55 minutes, until deeply golden and the loaf sounds hollow when tapped. Internal temperature should reach 205–210°F (96–99°C).
- Remove from the pan immediately and cool on a wire rack for at least 2–3 hours before slicing.
Notes
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Gluten Free Sourdough Bread, Gluten-Free Bread, Sourdough Recipe