Simple 1:1 Flour Blend Gluten-Free Sourdough Loaf
3 hrs 45 min + proofingYield: 16
A gluten-free sourdough loaf made with psyllium husk for structure, brown rice starter, and a 1:1 flour blend; baked in a Dutch oven.
| prepPreheat oven with Dutch oven inside to 475°F / 245°C, about 45 min before baking | ||||||||||||||
| 290 g warm water | Whisk psyllium into warm water, let gel form | Whisk starter & maple syrup into psyllium gel | Mix wet into dry, electric mixer 5 min until smooth | Scrape bowl, form dough ball | Turn onto oiled surface, press flat, fold & shape | Pinch seams, place seam-side down, cover | Proof until nearly doubled, 70–90% increase | Turn onto floured surface, press & fold into ball | Pinch seams, place seam-side up in Banneton | Final proof until nearly doubled, 70–90% increase | Transfer loaf to Dutch oven on parchment, score | Cover, bake 475°F / 245°C, 20 min | Uncover, reduce to 450°F / 230°C, bake 35–40 min | Remove from Dutch oven, cool completely |
| 15 g whole psyllium husk or 12 g psyllium husk powder | ||||||||||||||
| 280 g gluten-free 1:1 flour blend | Mix flour, baking powder & salt | |||||||||||||
| 6 g baking powder or 12 g apple cider vinegar | ||||||||||||||
| 10 g salt | ||||||||||||||
| 180 g sourdough starter (brown rice) | ||||||||||||||
| 20 g maple syrup | ||||||||||||||
| oil for shaping | ||||||||||||||
| 2 tbsp white rice for baking | Sprinkle rice in Dutch oven bottom | |||||||||||||
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