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Gluten & Wheat Free Sourdough Bread

  • Author: The Leaven Foods Team
  • Total Time: Active Time: 30 Minutes | Inactive Time: 7 Hours
  • Yield: 1 Loaf
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Description

This gluten free sourdough bread recipe was made for all of our Celiac friends out there! It’s made with our Leaven Instant Sourdough or Wild Yeast to make real sourdough bread to enjoy as toasts, sandwiches, and more!

Ingredients

Units
Equipment:
  • Stand Mixer
  • Digital Scale or Measuring Cups
  • Dutch Oven
  • Parchment Paper
  • Bread Lame or Sharp Kitchen Knife
  • Whisk
  • Banneton or Bowl Lined with a Towel
  • Bench Knife or Scraper
Dough Ingredients (Amount – Baker’s %):
  • 550 g Bob’s Red Mill 1 to 1 Gluten Free Flour – 100%
  • 550 g Room Temperature Water – 100%
  • 13 g Psyllium Husk Powder – 2.3%
  • 11 g Sea Salt – 2%
  • 7 g Leaven Foods All Purpose or Wild Yeast – 1.2%

Instructions

  • Hydrate Psyllium Husk Powder: Hydrate the psyllium husk powder by pouring 264 g of the water into the bowl of your stand mixer, then whisk the psyllium husk powder into the water and let stand for a few minutes to let gel.
  • Mix: Pour the remaining 286 g of water over the psyllium mixture, then add the remaining ingredients over top. Mix for 2 minutes on speed 1, then increase the speed to 3 and mix for 5 minutes or until the ingredients are completely incorporated; you may need to scrape the bowl at some point to release stuck flour.
  • Bulk Ferment: Transfer the dough into a lightly oiled bowl or container and let ferment in the warmest area of the house for 4 hours; the dough will puff slightly.
  • Shape and Proof: On a lightly floured work surface, gently shape the dough into a round loaf, using wet hands as needed to smooth the surface. Place seam side up into a floured banneton or bowl lined with a towel, cover, and let proof in a warm area of the house for 2 hours.
  • Bake: An hour before baking, place a dutch oven into the middle rack of the oven and preheat to 475°F/246°C. When ready to bake, flip the dough out onto a piece of parchment paper so that the smooth top is facing up, and score with a sharp knife or lame. Place into the dutch oven and bake, covered, for 20 minutes. Then, remove the lid and turn the oven down to 450°F/232°C and bake for an additional 20-25 minutes or until it is nicely browned. Remove the bread from the oven and let cool for several hours or overnight before slicing. The crumb may seem slightly sticky immediately after slicing. After a few minutes, the cut surfaces will dry slightly and develop a pleasant texture.

 

Notes

  • Feel free to try different gluten free flour blends, however they will yield different results.
  • If using psyllium husk hulls instead of powder, increase weight to 16 g.
  • Mixing speed and times may vary depending on the mixer. The following protocol has been adapted for a 4.5 qt. 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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