Gluten-Free Sourdough Bread (1 loaf)

Gluten-Free Sourdough Bread (1 loaf)

You’ll Need

✔ Active gluten-free sourdough starter
(best made with brown rice flour)

Ingredients

• 100 g active GF sourdough starter

• 350 g warm water

• 200 g brown rice flour

• 100 g sorghum flour (or more rice flour)

• 50 g tapioca starch (or potato starch)

• 10 g psyllium husk powder (CRUCIAL for structure)

• 10 g olive oil

• 10 g honey or maple syrup

• 8 g salt (about 1½ tsp)

Mix (No Autolyse Needed)

1. In a bowl, whisk:

   • flours + starch + psyllium + salt

2. In another bowl, mix:

   • water + starter + oil + honey

3. Combine wet into dry.
   Mix until it forms a thick, sticky dough (like soft clay).
   Rest 15 minutes—it will firm up as psyllium hydrates.

Shape & Proof

• Spoon dough into a parchment-lined loaf pan

• Smooth top with wet hands

• Cover and let rise 3–5 hours at room temp until:

  • slightly domed

  • small cracks appear

  • about 30–50% bigger (don’t expect doubling)

Bake

1. Preheat oven to 425°F / 220°C

2. Bake 45–50 minutes

3. Remove from pan and bake directly on rack 10–15 minutes more

4. Cool completely before slicing (very important)

Texture & Flavor Tips

• Psyllium husk = chew + sliceability (don’t skip)

• Too dense? Add 1–2 tbsp more water

• Too gummy? Bake longer + cool longer

• For milder sour, proof shorter; for tang, proof longer or cold-proof overnight

Variations

• Seeded loaf: add sunflower, pumpkin, flax

• Sandwich bread: add 1 egg + 1 tbsp oil

• Rustic boule: bake in a Dutch oven (lined) at 450°F

If you want, I can also:

• Help you build a GF starter

• Adjust this for oat-free / corn-free

• Make it vegan or egg-based

Tell me what flours you already have and I’ll tune it perfectly 👌