Making sourdough bread doesn’t have to be intimidating. I’ve streamlined the process to make it easier and approachable.
Like traditional sourdough bread, this recipe doesn’t call for commercial yeast. It relies on the wild yeast and good bacteria that we cultivated in our sourdough starter to leaven the bread. It’s a good old fashioned science experiment, my friends!
- 1 cup sorghum flower + 1 cup brown rice flour (or two cups of any gluten free flours)
- 3/4 cup arrowroot starch
- 1/2 cup almond flour
- 1 Tbsp coconut sugar
- 3 Tbsp psyllium husk
- 1.5 tsp salt
- (optional: 1/4 cup sesame, sunflower, and/or poppy seeds)
- 1.5 cups water
- 1.4 cup coconut oil
- 1 cup gluten free sourdough starter
- 2 Tbsp apple cider vinegar
- Use a fork or whisk together bowl one (the dry ingredients)
- Fully mix in bowl 2 into bowl 1 and knead gently with clean hands
- Set aside dough for 1-2 hours
- Then stir in active gluten free sourdough starter and apple cider vinegar and mix completely with hands
- Put the dough into a glass bowl in a warm spot and cover with a towel to rise for 4 hours or over night
- Preheat dutch oven in the oven at 450 degrees
- Line the Dutch Oven with parchment paper, and put the dough into the Dutch Oven on the parchment paper – carefully.
- Score the top of the bread with a knife
- Cover the dutch over and put in the oven to bake for 25 minutes
- Remove the Dutch Over lid and bake for an additional 25 minutes
- Lift out of the Dutch Over and bake for a final 10 minutes on a pizza stone or cookie sheet
- Take out of the oven, and cool on a wire rack for at least 2 hours before slicing.