Ingredients
• Active GF Starter: 1/2 cup (approx. 100g)
• Warm Filtered Water: 1 & 1/4 cups (approx. 300g)
• Honey or Maple Syrup: 1 tbsp (helps with browning)
• Gluten-Free Flour Blend: 3 cups (approx. 400g) — Use a high-quality blend with Xanthan gum for baking.
• Sea Salt: 1.5 tsp
Preparation
This "no-knead" recipe is designed to be simple and forgiving. Because gluten-free dough doesn’t have the same structure as wheat dough, we use a “boule” method that results in a delicious, crusty loaf.
Instructions
1. Mix the Dough
In a large bowl, whisk together your active starter, warm water, and honey. Add the flour and salt, stirring with a heavy spoon until a shaggy, thick dough forms. Make sure there are no dry pockets of flour remaining in the mixture.
2. The First Rise (Bulk Fermentation)
Cover the bowl with a damp cloth or plastic wrap. Let the dough sit in a warm spot for 4 to 6 hours. Unlike wheat dough, gluten-free sourdough may not double in size, but it should appear “puffy” and smell slightly tangy.
3. Shape and Second Rise
Gently turn the dough onto a piece of parchment paper. With wet hands (to prevent sticking), shape the dough into a round “boule.” Place the dough, along with the parchment, into a medium bowl or proofing basket. Cover and allow it to rise for another 1 to 2 hours.
4. The Bake
Preheat your oven to 450°F (230°C). If you have a Dutch oven, place it inside while the oven heats.
• Carefully lift the parchment paper and transfer the dough into the hot Dutch oven or place it on a baking sheet.
• Score the top of the dough with a sharp knife; one long slash works best.
• Bake covered for 30 minutes.
• Bake uncovered for an additional 15–20 minutes, until the crust is golden brown and sounds hollow when tapped.
5. The Golden Rule: Wait!
Allow your loaf to cool completely—at least 2–3 hours—before slicing. Cutting into hot gluten-free bread can result in a gummy texture, so patience is key.