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!
500 grams Gluten-Free All-Purpose Flour Blend
1 1/2 teaspoons instant yeast
2 teaspoons kosher salt
1 tablespoon granulated sugar
425 grams lukewarm water, about 110–115 degrees F.
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 1/2 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!
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