This easy gluten free and vegan sourdough bread is only made with a few ingredients and there is no kneading involved. Mix it together, allow it to ferment, then bake the next day. You will have a beautiful crusty bread with lots of bubbles on the inside, it’s absolutely delicious.
For the gluten free sourdough starter you have two options:
You can purchase online a gluten free dried starter or you can make your own! **gluten free sourdough starter (the recipe is on our website).
Ingredients for one large loaf or two medium sized loaves:
- 150 gr active gluten free sourdough starter (alive and bubbly)
- 100 gr filtered water
- 80 gr sorghum flour or light Teff flour or brown rice flour (this recipe was made with sorghum flour and in the past, with the other two recommended flours)
- 15 gr psyllium husk (not the powder)
- 25 gr maple syrup or honey
- 300 gr filtered water
- 12 gr Extra Virgin Olive oil
- Extra gluten free flour for dusting the surface
- 310 gr Extra White Gold Bread Flour
- 10 gr salt
How To Make:
The day before baking:
- In a bowl, mix together 150g active starter, water, and sorghum flour. Mix until smooth, and then cover and let rest for 6 to 10 hours. The longer you will wait, the fermented flavor will be more noticeable.
Making the DOUGH:
- In a bowl, mix the psyllium husk, honey, and water. Whisk until combined and let gel while preparing the flour mixture.
- In a large bowl or stand mixer, blend Extra White Gold Bread flour , and salt.
- Whisk the psyllium gel mixture into the flour bowl. Add the Extra virgin olive oil.
- Add the wet ingredients to the flour mixture. Blend all of the ingredients until a smooth dough forms.
- Once your dough will be smooth and soft (a little bit sticky), transfer the dough into a clean bowl, cover with plastic wrap and let it rise overnight in the fridge (8-12 hours).
- If using a banneton: dust your banneton or lined kitchen towel bowl generously with gluten free flour. You can place the dough directly into the banneton, smooth side facing down.
The next day.... BAKING DAY:
- Take out your dough from the fridge, let it come to a room temperature (an hour or two) .
In the meantime, turn on the oven to 425°F. Make sure your Dutch oven is preheating inside of the oven if you’re using one. If not, place your bread pan half an hour before baking in the oven.
When your oven is preheated and your dough is well proofed, carefully flip the dough onto a sheet of parchment paper. Make deep scores in the dough.
Remove your hot Dutch oven from the oven. Very carefully, place the dough with the parchment paper inside the Dutch oven. Put the lid back, and bake for 45 minutes.
After 45 minutes, remove the lid and bake for 25 to 40 minutes. The color should be deep golden brown. Once the bread is ready and baked. Cool completely at room temperature for at least 1 and a half 2 hours before slicing into it.
baking in a 5 " by 9" metal loaf pan:
- Follow the instructions above. Cover loosely the pan with Aluminum foil for step #3.
- After 45 minutes, remove the foil, and continue baking for 45 minutes until one hour. After an hour, remove from the pan and continue baking the bread directly on the oven racks for about 25-30 minutes.