Home Bakers: Gluten-Free Sourdough Bread Recipe

Baking a better life – one gluten-free loaf at a time.

At Home Bakers, we believe everyone deserves the joy of artisan bread, regardless of dietary restrictions. Our gluten-free sourdough bread recipe offers the perfect blend of texture, flavor, and nutrition. With a crisp crust and tender crumb, this loaf is ideal for sandwiches, toasting, or enjoying on its own.

Let’s dive into the world of gluten-free sourdough baking!

For the Levain:

• 110g active gluten-free sourdough starter (~½ cup)

For the Main Dough:

• 470g water (2 cups)
• 22g honey (1 tablespoon)
• 20g psyllium husk (3 tablespoons)
• 350g gluten-free bread flour (2⅓ cups)
• 50g buckwheat flour (½ cup)
• 25g oat flour (¼ cup)
• 25g flaxmeal (¼ cup)
• 10g salt (2 teaspoons)

Step 1: Prepare the Levain

Feed your gluten-free sourdough starter and let it become bubbly and active.

Step 2: Make the Psyllium Gel

In a medium bowl, mix 470g water with 20g psyllium husk. Let it sit for 5 minutes to form a gel-like consistency.

Step 3: Mix the Dough

In a large mixing bowl, combine the levain, honey, and psyllium gel. Stir in the gluten-free bread flour, buckwheat flour, oat flour, flaxmeal, and salt. Mix until fully incorporated. The dough will be slightly sticky but should hold its shape.

Step 4: Bulk Fermentation

Cover the bowl with a damp cloth and allow the dough to ferment at room temperature for 4-6 hours. The dough should increase by about 50%.

Step 5: Shape the Dough

Turn the dough onto a floured surface and shape it into a boule (round) or batard (oval). Place it in a floured proofing basket or bowl, seam side up.

Step 6: Proof the Dough

Let the dough proof for 1-2 hours at room temperature or refrigerate overnight for a longer, slower rise.

Step 7: Bake the Bread

Preheat your oven to 500°F (260°C) with a Dutch oven or baking stone inside.

• Transfer the dough onto parchment paper and score the top.
• Place the dough into the hot Dutch oven, cover with the lid, and bake for 15 minutes at 500°F (260°C).
• Lower the oven temperature to 450°F (232°C) and bake for an additional 10 minutes with the lid on.
• Remove the lid and bake for 10-15 minutes more, until the crust is golden brown.

Step 8: Cool and Enjoy

Let the bread cool on a wire rack for several hours before slicing. This ensures the crumb is fully set.

• Flour Alternatives: Customize the recipe with other gluten-free flours like millet, teff, or rice flour. Adjust water as needed.
• Psyllium Husk Magic: Psyllium husk acts as a binding agent, creating a structure similar to gluten. Don’t skip this step!
• Storage: Store your bread in a breathable bag or wrap in parchment paper to maintain freshness.

Gluten-free baking doesn’t have to compromise flavor or texture. With this sourdough bread, you’ll achieve a crusty loaf with a light, tender interior that rivals any traditional bread.

We love seeing your creations! Share your gluten-free sourdough photos on Instagram with #HomeBakers and tag us @HomeBakersOfficial for a chance to be featured.

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