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Gluten Free Sourdough Bread

  • Author: The Leaven Foods Team
  • Total Time: Active Time: 20 Minutes | Inactive Time: 14-16 Hours
  • Yield: 1 Loaf
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Description

Unlike many gluten-free sourdough recipes, this loaf isn’t flavored with vinegar to mimic sourness – it’s true sourdough, with a naturally tangy flavor that develops through fermentation. That’s thanks in part to the addition of chickpea flour, and in part to psyllium husk fiber, which helps trap the gas produced by the sourdough bacteria in the Leaven Instant Sourdough. The result is a loaf with great flavor and structure, and honestly, it’s the best gluten-free bread we’ve ever had.

Ingredients

Units

Equipment

  • Mixer
  • Digital Thermometer
  • Digital Scale
  • 10” (25.5 cm) Round Bannetons (substitute bowls lined with towel)
  • Dutch Oven
  • Bread Lame or Sharp Knife
  • Whisk

Ingredients (Amount – Bakers %):

  • 288 g King Arthur Gluten Free Bread Flour – 90%
  • 32 g Chickpea Flour – 10%
  • 390 g Water (Divided) – 122%
  • 20 g Sugar – 6.25%
  • 10 g Psyllium Husk Powder – 3%
  • 10 g Salt – 3%
  • 1.9 g Leaven All Purpose or Leaven Wild Yeast- 0.6%

Instructions

  • Hydrate Psyllium Husk Powder – Heat 240 g of water to 110℉/43℃ (if you don’t have a thermometer, it should feel warm but not hot to the touch). Add the water to the bowl of a stand mixer and whisk in psyllium husk powder. Let stand for 10 minutes to fully hydrate and form a gel.
  • Prep the Remaining Ingredients – While the psyllium hydrates, measure out the rest of your ingredients. The remaining 150 g of water should be room temperature. In a separate bowl, whisk together the gluten-free flour, chickpea flour, sugar, and salt.
  • Mix – Once the psyllium gel is ready, pour the remaining room-temperature water over it, then add the dry ingredients. Mix on low speed (speed 1) for 2 minutes, then increase to medium-high (speed 4) and mix for 5 minutes, or until everything is fully combined. The dough will look shaggy and rough — that’s okay!
  • Bulk Fermentation – Transfer the dough to an oiled container. Cover the container and let it sit at room temperature (70-74℉/21-23℃) overnight (12-14 hours).
  • Shape – In the morning, transfer the dough from the container to the counter and shape into a boule. It will be pretty stiff and still look shaggy when shaping. It’s rustic! Place the dough seam side up in a floured round banneton or in a bowl with a floured tea towel.
  • Prepare Oven – After shaping, place a Dutch oven in the oven and preheat to 450℉ (232℃).
  • Proof – Let the shaped dough proof at room temperature (70-74℉/21-23℃ ) for 2 to 3 hours.
  • Bake – Before baking, turn the proofed dough ball out of its banneton or bowl onto parchment paper. Carefully take the preheated Dutch oven out of the oven and remove the lid. Score the dough with a lame or sharp knife. Using the parchment as a cradle, lower the scored loaf into the bottom of the Dutch oven (leave the parchment in place during the bake). Place the lid back on the Dutch oven and return it to the oven. Bake for 20 minutes covered, remove the lid, and bake for another 15 minutes or until the loaf is golden brown and the internal temperature is at least 205℉/96℃.

Notes

  • This recipe uses King Arthur Gluten Free Bread Flour specifically. Results will differ if different flour is used.
  • If using psyllium husk rather than psyllium husk powder, increase the weight by 25%.
  • Mixing speed and times may vary depending on the mixer. The following protocol has been adapted for a KitchenAid® or similar mixer using a dough hook attachment.

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Leaven harnesses the microbial power of ancient fermentations to create all-natural, flavorful, healthier, and more sustainable food.

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