This gluten-free sourdough bread captures the rustic flavor and texture of traditional sourdough, making it perfect for those with dietary restrictions. The slow fermentation of the sourdough starter gives the bread a tangy taste, while the blend of gluten-free flours ensures a tender crumb and a crisp crust.
Ingredients:
- 1 cup active gluten-free sourdough starter
- 2 ½ cups gluten-free flour blend (e.g., a mix of rice flour, sorghum flour, and tapioca starch)
- 1 ½ cups water (room temperature)
- 1 tsp salt
- 1 tbsp olive oil
- 1 tsp honey or maple syrup (optional for a touch of sweetness)
Instructions:
- Prepare the dough: In a large mixing bowl, combine the active sourdough starter, gluten-free flour blend, water, and olive oil. Stir well until a thick dough forms. Add salt and honey (if using), and mix again until everything is fully incorporated.
- Let it rise: Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise at room temperature for 8-12 hours or overnight. It should increase in size slightly, though gluten-free dough doesn’t rise as much as traditional wheat-based dough.
- Shape the loaf: After the initial rise, lightly dust a surface with gluten-free flour and turn out the dough. Shape it into a round loaf or place it in a greased bread pan.
- Second rise: Cover the shaped loaf with a towel and let it rise for another 1-2 hours.
- Bake: Preheat your oven to 450°F (232°C). If using a Dutch oven, preheat it as well. Score the top of the bread with a sharp knife. Bake the bread for 30-40 minutes, until the crust is golden brown and it sounds hollow when tapped.
- Cool: Let the bread cool completely on a wire rack before slicing.
