Gluten-Free Sourdough Loaf

The best easy gluten-free sourdough loaf!

Prep Time 1

Cook Time 45

Total Time 1 45

Feed starter 6-12 hours before starting this recipe.
Add the starter, both flours, salt, and water to the bowl. Make sure you are resetting the scale between each ingredient.
Let the dough rest for 30 minutes after mixing.
Return to the dough and knead it with your hands. I do this above the bowl by stretching it apart, and then folding it in half. Repeat this process 4 times, every 20 minutes.
Cover the dough with plastic wrap and let rest for a couple of hours.
Once a couple hours have passed, prepare a mini banneton basket by sprinkling some flour inside. Remove the dough from the bowl it has been resting in, and shape the dough and place it seam side up.
Cover the dough with plastic wrap and leave it on the counter for 8-12 hours.

After 8-12 hours have passed, preheat your oven to 450F with the Dutch oven inside for 15 minutes.
While you are waiting for the oven to preheat, use a piece of parchment paper to flip the dough out of the banneton. The dough should be facing up now. Using a sharp knife or a bread lame, make a slit in the top of the dough.
Once the oven has preheated, lower the dough into the Dutch oven using the parchment paper. Spray or sprinkle some water around the sides (this helps with steam to get that perfect bubbly & crispy crust.)
Place the lid on the Dutch oven and bake the bread for 30 minutes. Once 30 minutes have passed, remove the lid and bake for another 15 minutes.
Once the time is up, remove the Dutch oven from the oven, and then lift the bread out of it using the parchment paper.
Allow the bread to cool completely before slicing open.
Slather on some butter and enjoy a delicious slice of gluten-free sourdough!

I know it's hard, but let the bread completely cool before slicing into it. If you cut your bread too early, it may be gummy.
The bulk fermentation time will vary based on a number of factors, especially the temperature of your home. Ideally, your dough will double in size and have bubbles throughout.
It is important to preheat your Dutch oven.
If the bottom of your loaf of bread consistently gets too dark, try adding a baking sheet or baking stone under your Dutch oven.
You need to use an active starter for this recipe.
Make sure to brush the excess flour off of the loaf before baking, if there's a thick layer the crust will become unpleasantly hard.