I used to run an award winning gluten free bakery. Back in 2015 this was the basic recipe which did quite well at the World Bread Awards, if memory serves it received a silver or bronze. I used to make ‘normal’ sourdough before removing gluten from my diet. Finding a decent loaf became something of a holy grail. It’s impossible to buy a gluten free sourdough with a crust so if you’re craving that toothy chew in your bread, the only way is to make it yourself. An added advantage is that it doesn’t contain any dodgy ingredients.
This recipe has been slightly updated from my book: https://practicalhealthcoach.uk/gf%20sourdough
Maybe I’ll revise the book at some point as there are definitely a few things to update to make some of the recipes healthier. Unfortunately that’s not on my to-do list at the moment. Here’s a link to create the sourdough starter https://practicalhealthcoach.uk/how-to-make-gluten-free-sourdough-starter/
Gluten Free Sourdough:
20g psyllium husk
430g tepid water
100g sourdough starter (room temp)
200g buckwheat flour
100g millet/brown rice/gf oat flour
100g tapioca starch
10g sea salt
0.5T olive oil
- Mix the psyllium husk, water and starter in a bowl for a couple of minutes. Make sure that the psyllium is evenly distributed with no lumps. (This is easiest using a dough hook in a freestanding mixer).
- Add flours and salt to the starter mix and stir until the flour is mixed in.
- Cover and leave for a couple of hours at room temperature.
- Gently turn out onto a lightly floured surface and shape into a rough rectangle with wet hands.
- Fold the top third onto the middle third. Fold the bottom third upwards until it resembles a loaf shape.
- Place into an oiled tin, seam side down. Cover and leave on the counter for a few hours. Depending on the heat of your kitchen it will take 2-4 hours.
- Place in the fridge for an overnight rise (minimum 8 hours).
- The next day turn up your oven as high as it will go. Put a 3cm deep roasting tray on the oven floor. Take the loaf out of the fridge.
- Pre-heat for 30 minutes.
- Slash a line into your loaf with a sharp knife. Add a cup of boiling water into the roasting dish. Place your loaf in the top half of your oven.
- Bake for 25 minutes. Turn down the heat to 200C/400F and continue to bake for another 20 mins. Don’t open the door.
- After a total of 45 minutes take a look and if you’d like the top a little browner give it another 5.
- Cool in the tin for 10 minutes. Turn it out and resist slicing until it’s cool.
*The round loaf is baked in a Dutch Oven which increases the temperature. I’m still experimenting with baking in an Aga…
Any questions let me know!