Simple 1:1 Flour Blend Gluten-Free Sourdough Loaf

Yield: 16

3 hrs 45 min + proofing

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 / 290 ml 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

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.