My gluten free sourdough journey began as one of frustration, of reading recipes that read like "War and Peace" they went for pages and pages, and they never worked! I'd get inspired, get my starter going, prepare and bake two or three loaves, then put my notes away and give up, they were awful. Then one day I pulled out all of my notes, poured over them, making adjustments to the ingredients here and there, and simplifying the whole process. I have now been making gluten free sourdough for a few years, and sharing my recipes and knowledge for almost as long.
- 240 g sourdough starter
- 160 g water
- 105 g brown rice flour
- 30 g psyllium husk
- 250 g water
- 20 g honey
- 125 g gluten free flour blend (refer notes)
- 125 g rye-style flour blend (gf) (refer notes)
- 1 tsp sea salt
- Brown rice flour for dusting.
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Combine the sourdough starter, water and brown rice flour together in a bowl and mix well to achieve a smooth batter. Cover with plastic wrap and set aside on the bench for 8 hours or overnight.
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Place the seeds and water into a basin, cover with plastic wrap and leave on the bench for 8 hours or overnight.
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The following morning line a tin with baking paper (refer to notes).
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Whisk together the psyllium husk, water and molasses and set it aside for 5 to 10 minutes, until it becomes gelatinous.
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Drain the seeds and put into a large bowl. Add the dry ingredients, then the sourdough starter and the psyllium husk gel. Using a wooden spoon, mix until the dough comes together, then use your hands to work the dough until it is smooth - it will be a little sticky.
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Transfer the dough to a lightly floured work surface and knead lightly, shaping it to fit into the loaf tin.
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Carefully place the dough into the lined loaf tin, cover loosely with plastic wrap, and set aside in a draft free warm place for 3 to 4 hours (if it is warmer you can reduce the time to 2 to 3 hours).
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Preheat the oven to 240˚C.
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Remove the plastic wrap, lightly dust the top of the loaf with brown rice flour or buckwheat flour, and then, using a razor blade or tip of a sharp knife, score the dough. Place the loaf on the middle rack in the oven and bake for 30 minutes, then reduce the heat to 200˚C and continue to bake for an additional 40 minutes.
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Remove the loaf from the oven and after removing it from the tin, place it directly onto a rack and allow to cool completely before cutting.
- Gluten Free Four Blend Recipe
- Gluten Free Rye-Style Flour Blend (gf) Recipe
- I bake my loaves either in a lined loaf tin, or as a boule, where I line a family size pie dish with baking paper, and set the shaped boule on the paper to rise.
- You can mix the dough in a stand mixer if you have one, though I find that it's not worth the hastle of getting it out and putting it away.
- Do not be tempted to cut the bread before it is completely cool, in fact it is better cut the following day.
- The crumb can be a little damp to begin with, but it is delicious. I think the biggest issue is cleaning the knife after cutting two or three slices. It becomes a little dryer after a day or so.
- Wrap the bread in a tea towel and store at room temperature. It will keep for 4 days or so.
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With many thanks and kindness,
Julie.
