Try this amazing Artisan Gluten Free Sourdough Bread! It’s made with Brown Rice Sourdough Starter and Gluten Free Flour Blend 50/50.
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   • Gluten Free Flour Blend 50/50 (Gum Fr...  
   • How to make Gluten Free Sourdough Sta...  

Please note that there is no substitution for psyllium in this recipe.

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CHAPTERS
00:00 Introduction
00:26 The recipe
00:39 Dough mixing
04:42 Kneading & proofing
06:20 Baking


Artisan Gluten-Free Sourdough Bread Recipe
Ingredients:
380g warm water
180g active sourdough starter*
20g sugar
20g whole psyllium husk
75g egg whites
10g apple cider vinegar
10g olive oil
8g salt
360g of Gluten Free Flour Blend 50/50 (recipe follows)

Method:
*Gluten free sourdough starter activation 1:1:1 – In a glass jar combine 60g gluten free sourdough starter with 60g of brown rice flour and 60g of water. Cover loosely with paper towel or cloth and keep in a warm place for 6-12 hours.

For psyllium gel - mix warm water and psyllium husk. Let it rest for about 10 minutes.

While you are waiting - sift the flour blend and get your proofing basket ready by sprinkling some rice flour or flour blend. You can cover a medium-sized bowl with tea towel and sprinkle it with flour if you don’t have Banetton proofing basket.

10 minutes later - combine all ingredients and mix with an electric mixer for 4-5 minutes. Let dough rest for about 30 minutes.

Sprinkle a bit of flour on the counter and knead the dough with floured hands to shape into a round ball. Place nicer-looking side down in the proofing basket or bowl. Cover and let it proof for 4-6 hours. You can spray some water and cover it with plastic or a towel to prevent drying. Please note that proofing time depends on the temperature of your ingredients as well as the temperature in your kitchen. The dough can double in size faster in warmer conditions.

Preheat oven and cast iron pan to 450F and set up cookie tray or heat-proof bowl with steaming water at the bottom. When you are ready to bake, gently flip your sourdough loaf on parchment paper, transfer it into the pan, and score the top with a sharp knife or lame. Bake covered with steam for 25-30 minutes, lower the temperature to 400F and bake uncovered without steam for 35-40 minutes.

Bread is done when it feels light and sounds hollow if you tap. You can also use an instant read thermometer and measure the internal temperature. It should be at 210F if your bread is ready.

Take bread out of the pan and put it on a rack to cool completely before cutting (at least 5 hours).

Benneton proofing basket size 8 inches (20 cm)


Gluten Free Flour Blend 50/50 - 360g
Ingredients:
110g Tapioca starch
70g Potato starch
110g Sorghum flour
70g Brown rice flour

Method:
Use kitchen scale to weigh all certified gluten free ingredients and mix well to blend. Keep your flour blend in airtight container in your pantry at room temperature. Don’t forget to shake or sift before use!
Tip: Pre measure and label extra batch of this gluten free rice flour blend to have it ready for your next gluten free recipe.


More gluten free bread recipes in this playlist
   • GLUTEN FREE BREAD RECIPES  

More gluten free sourdough recipes in this playlist
   • Gluten Free Sourdough Recipes  

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