Gluten Free Sourdough Bread
Using simple healthy ingredients, this gluten free sourdough bread is perfect in taste and texture.
Yield: 6 people
Equipment
- 1 Stand mixer or hand mixer
- 1 Digital kitchen scale
- 1 Thermometer
- 1 Dough Scraper
- 1 Dutch Oven
Materials
- 250 grams active gluten free starter
- 340 grams warm water
- 340 grams white rice flour
- 230 grams tapioca starch/flour
- 2 TBSP honey
- 2 eggs
- 4 tsp Xanthan Gum
- 2 tsp salt
- 1 tsp baking powder
- 2 tsp apple cider vinegar
- 1 TBSP avocado oil
Instructions
- Using a digital scale, measure out your starter, warm water, white rice flour, and tapioca flour in the bowl of your stand mixer.
- Add in all other ingredients. Turn mixer onto low and mix for two minutes. Your dough will start to come together slightly but it will be a really thick cake batter and very sticky.
- Turn dough out onto a slightly floured counter. Wet hands and shape your dough so that it is smooth on the top. You do not need to knead your dough.
- Using a dough scraper, pick up dough and flip it upside down into a well oiled glass bowl.
- Cover with plastic wrap or I like to use a shower cap and set on counter from 5-10 hours.
- Once your dough has risen to double in size, preheat your oven to 425°. Stick your Dutch oven in the oven to preheat also.
- Dump your bread out onto a piece of parchment paper and score it with a pretty design.
- Carefully take your lid off your Dutch oven and pick your parchment paper with the bread on it up. Place in your Dutch oven. Put 3-4 ice cubes in between the parchment paper and Dutch oven and quickly put the lid back on. This will create a steam affect for your bread.
- Bake with the lid on for 25 minutes.
- Remove the lid and bake another 25-30 minutes or until your bread reaches an internal temperature of 205° or higher.
- Immediately remove the bread from the Dutch oven and place on a wire rack to cool completely before slicing.
- Store in a Ziplock bag on the counter for up to 5 days. It is best the first 2 days.