This recipe and method are my go-to for gluten-free sourdough artisan style bread. I spent a good part of last year creating and nurturing a gluten-free sourdough starter and tested dozens of recipes, but I never could get past the amount of costly GF flours and the maintenance required to maintain a gluten-free sourdough starter since I do not live by a gluten-free diet. I did not find the results to be nearly as delicious as this version I'm sharing with you today. The trick? Instead of using a sourdough starter, the bread dough itself is "aged" in the refrigerator for 3-10 days. (Day 6 is my favorite for it's sourdough-like aroma and flavor.) This results in a fantastic loaf that resembles sourdough in flavor and texture, but does not require any of the upkeep or waste of expensive GF ingredients required to maintain a proper starter. It's worth mentioning that I am obsessed with my traditional sourdough starter, so I'm not averse to the upkeep required at all. The results just truly didn't compare to this method.
Ingredients + Timing
To make this dough you will need Gluten-Free All Purpose Flour Blend, which is my go-to flour blend for gluten-free baking. You'll also need a bit of yeast, salt, sugar, and water. This recipe yields 2-pounds of dough, perfect for two small or one large loaf.
For planning purposes, you need to make this dough several days before baking. I recommend 6 days ahead for best flavor and texture. On day 1, you'll make the dough and let it rest/rise for 2 hours at room temperature before placing it in the refrigerator until baking day. See video below for a visual on how to shape the loaf. I also recommend that you refer back to some of my other Gluten-Free tips before baking bread because if you haven't baked GF breads before, it's important to understand the difference in the process compared to traditional bread baking.
Gluten-Free Shortcut "Sourdough" (No Starter Required)
This recipe is my go-to for gluten free "sourdough". By aging the dough in the refrigerator for several days, you can achieve the flavors of sourdough without a starter!
- Yield: 1-2 loaves 1x
Ingredients
500 grams Gluten-Free All-Purpose Flour Blend
1 ½ teaspoons instant yeast
2 teaspoons kosher salt
1 tablespoon granulated sugar
425 grams lukewarm water, about 110-115 degrees F.
Instructions
In the bowl of a stand mixer fitted with the whisk or paddle attachment, beat together the GF flour blend, yeast, salt, sugar, and water until thoroughly combined and smooth. Using a mixer helps incorporate extra air into the dough which contributes to a better rise and texture of the finished loaf.
Cover loosely and let rest at room temperature for 2 hours.
Seal in an airtight container and refrigerate for 3-10 days. My recommendation for best flavor and texture is around day 6.
Transfer dough to a sheet of parchment paper and shape with wet hands according to the video below.
Cover with a large bowl turned upside-down and let rise for 90 minutes. While dough is rising, place baking stone on center rack of oven. Place a broiler pan on the bottom rack of the oven. Preheat to 450 degrees F for at least 30 minutes.
Dust loaf with flour and score with a wet, serrated knife.
Carefully transfer dough (including the parchment paper) to the preheated baking stone. Immediately pour 1 ½ cups hot water into the broiler pan (this creates steam to encourage a higher rise) . Close oven door and do not open until 30 minutes into baking time. Bake loaf for 50-55 minutes total. After 30 minutes, carefully remove the parchment paper from the oven, allowing the loaf to brown on the bottom by baking directly on the baking stone for the remaining 20-25 minutes. Bread is done when internal temperature reaches 205 degrees F.
Transfer to wire rack to cool completely before slicing. This is especially important with gluten-free baking because the dough is very high in moisture.
Slice and enjoy!
Notes
This recipe yields 2-small or 1-large loaf.
For tips + tricks to know before you bake gluten-free, read this post.
Keywords: gluten free bread, gluten free sourdough, shortcut sourdough, no starter gluten free bread
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Jc Lazcanp
How come if you choose 2x or 3x there's no change to the amount of yesterday, salt and sugar?
Mandy
For some reason the quantities don’t always convert accurately when using the duplicator button, so just be sure you do actually double or triple the ingredients depending on your plans.