After many fails and some half triumphs, I made the perfect gluten free sour dough bread. It takes practice and trial and error but I hope this recipe helps save you from uber dense or rock solid bread fails.
I use Schar Mix B Gluten free flour for this. If you don’t have a gluten free sourdough starter, here is a step by step guide on getting one going.
Gluten Free Sourdough
Ingredients
- 400 g Schar Mix B
- 1/3 cup sour dough starter
- 30 g olive oil
- 400 ml lukewarm water
Instructions
- Mix Starter and Water: Combine the starter with 400ml of lukewarm water in a bowl and let it sit for a few minutes.
- Add Flour and Olive Oil: Gradually add flour to the mixture. Once combined, add the olive oil and mix well.
- First Rise: Let the dough sit to rise for at least 2 hours, or overnight (in fridge). The dough should be quite wet and sticky.
- Prepare Dough for Kneading: Once the dough has risen, sprinkle flour on a clean, flat surface and transfer the dough onto it. Sprinkle more flour on top.
- Knead Dough: Knead the dough for 5 minutes. It should become shapeable.
- Shape and Second Rise: Shape the dough into a smooth ball and place it on your cooking tray or in your bread pan. Allow it to rise again for about 1 hour.
- Preheat Oven: While the dough is rising, preheat your oven to 200°C (390°F).
- Create Steam: Place a glass bowl filled 2/3 with water at the bottom of your oven. This will create steam for a chewy crust.
- Place a glass bowl filled 2/3 of the way with water onto the bottom of your over- this will create steam and help make a chewy crust to the bread.
- Bake Bread: Bake the bread for about 45 minutes. If desired, turn up the heat at the end to add a nice crisp to the top.
Sour Dough Starter
Making your own starter is super simple! All you need is flour, water, and patience. Here is my starter recipe!