By Chentelle Hogan
Gluten Free Sourdough Loaf
11 steps
Prep:15hCook:1h
Can substitute oat flour for sorghum flour.
Notes:
No Dutch oven - you can use baking steel, a pizza stone or a heavy duty baking sheet. Place inside the oven and for best results, preheat at least 45 minutes before baking. To create steam in the oven, place a baking tray on the bottom shelf and pour some boiling water in it when placing the dough in the oven.
You can substitute oat flour with sorghum flour, light buckwheat flour or white teff flour ☺
Updated at: Tue, 30 Jan 2024 19:16:22 GMT
Nutrition balance score
Great
Glycemic Index
59
Moderate
Glycemic Load
51
High
Nutrition per serving
Calories458.2 kcal (23%)
Total Fat4.8 g (7%)
Carbs86.4 g (33%)
Sugars1.8 g (2%)
Protein14.5 g (29%)
Sodium557 mg (28%)
Fiber15.8 g (56%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Levain
Bread Dough
Instructions
Build Levian
Step 1
1. Weigh 60 grams of active starter in a clean jar, then the water and whisk together.
Step 2
2. Add the flours and ferment the levain for 6-8 hours, or until it is bubbling and it has risen to a peak, before mixing it into the dough.
Making the Bread
Step 3
1. In a large mixing bowl, add the water and psyllium husk powder. Whisk vigorously until it's fully incorporated and starts to thicken. Set aside for 10-15 minutes to form a gel.
Step 4
2. Add the mature levain and the olive oil to the psyllium mixture and mix until everything is well incorporated. Next, add the flours, potato starch and sea salt and knead for 5-10 min until the dough is smooth. The dough will be slightly sticky, don't worry, it should be like that.
Step 5
3. Transfer the bread to a lightly oiled surface and knead it gently, shaping it into the shape of your proofing basket.
Step 6
4. Lightly dust a proofing basket with rice flour and gently transfer the dough into the basket, seam side up. Cover with a damp tea towel and 1. proof in a warm place for 3-5 hours or 2. proof in a warm place for about 1 hour before placing it in the fridge overnight (8-12 hours).
Step 7
5. An hour before baking, preheat the oven to 230 °C with Dutch Oven inside.
Step 8
6. Carefully flip the dough onto a sheet of parchment paper, and score the bread as desired.
Step 9
7. Remove the Dutch oven from the oven and transfer the bread to the preheated pan. Cover with the lid, and bake for 25 minutes.
Step 10
8. Then remove the lid and bake for another 40 min until golden brown and crispy. If the loaf starts browning too quickly, cover with a piece of aluminium foil, shiny side up, and continue baking until done.
Step 11
9. Transfer the loaf onto a wire cooling rack to cool completely before slicing it. Bon appétit!
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