Gluten Free Sourdough Bread Recipe

gluten free sourdough dough slices

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Here it is: the much anticipated gluten free sourdough bread recipe!

I’ve made so many gluten free sourdough loaves over the past few years that I’ve accumulated quite a few yummy photos!

Pictures like this gluten free sourdough made in my Emile Henry bread baker

gluten free sourdough Emile Henry

or this gluten free sourdough baked in a Pullman Pan

gluten free sourdough baked in pullman pan

or this gluten free sourdough baked as a boule without a pan …

gluten free sourdough artisan loaf with butter

I’ve baked experiment after experiment, tweaking it here and there to account for lots of variables.

The development of a gluten free sourdough starter and gluten free sourdough bread recipe was a painstaking process, but at least we’ve enjoyed tons of gluten free sourdough (by the way, leftover sourdough makes an insane overnight gluten free French Toast Casserole!).

French Toast Casserole with gluten Free Sourdough

 

I urge you to hang in there and read through my entire post, as I outline what has worked best and what has not worked best for me. There are definitely some tricks of the trade. But let me assure you that you can (and with this recipe, you will) enjoy sourdough again!

Gluten Free Sourdough Basics

For those who love and miss sourdough, take heart! The art of making sourdough isn’t lost without the gluten. There’s still a lot of feeding, caring and waiting for the sourdough starter to mature and bloom into all its potential.

I’ve actually made so much starter that I’ve given some away to neighbors with the promise of sharing the gluten free sourdough recipe soon (not soon enough, I am aware), but I just couldn’t throw any away when I’ve tended to it for so long! It’s like a little sourdough baby and you just can’t toss it out — I care about it! It’s “alive.” 

You’ll see when you make this gluten free sourdough starter; you’ll see. You won’t want to discard any of the “extra” either. It’s precious. Here’s how to make your very own gluten free sourdough starter!

Some things are the same about making gluten free sourdough bread as they are with making any other gluten free bread. There’s no kneading the bread and stretching the gluten because there’s no gluten! Just follow my instructions to the letter, use my gfJules Gluten Free All Purpose Flour, and sit back to watch the magic happen.

gluten free sourdough sliced on board
Gluten Free Sourdough with oil brushed on before baking (no extra gfJules Flour dusted on top).

 

In anticipation of many questions to come, this recipe and process was developed using my gfJules Gluten Free All Purpose Flour because it works, I can rely on it every time, it’s easy, and it doesn’t taste funky or have any grit to it. If you try this recipe with another gluten free flour or blend, it really may not work, so please please please don’t even bother to try! But if you do, please don’t leave comments about how it didn’t work, because I’m telling you so before you waste your time.

Gluten free flours are tricky business. It took me two years to develop my original blend way back in 2003 (I’ve been gluten free since 1999!) and I’ve been tweaking and improving it ever since. Just because you think you can read ingredients and intuit how much of anything to use or to buy something off the shelf that sounds similar … you can’t. It won’t be the same, and the results won’t look like those pictured.

gluten free sourdough dough sliced on board CU

Not to put too fine a point on it, but tenths of a percentage point difference in proportions and a different brand or country of origin for any given ingredient are things that can make huge changes in outcomes. It amazes me all the time how tiny variances make big differences.

Which is why I developed my gfJules Flour to begin with. Selfishly, I didn’t want to have to make it in my kitchen every time I baked! And unselfishly, I wanted to prevent fellow gluten-free bakers (and newbies to gluten free baking) from having to mess around with mediocre flours only to achieve mediocre results. Gluten free baking — and specifically gluten free sourdough bread baking — can be so rewarding and share-worthy! You’ll see!

For more help with gluten free bread baking, in general, hop to my 18 Top Gluten Free Bread Baking Tips.

So back to the recipe at hand.

gluten free sourdough artisan loaf with wine

 

Baking Gluten Free Sourdough — Choosing the Right Pan

As you can see at the top of this post, there are many different options when it comes to baking your gluten free sourdough bread. If you prefer to make an artisan-style loaf, no bread pan is needed.

Follow along with one reader’s VIDEO of how she made her beautiful gluten free sourdough loaf using with this recipe and this artisan method following clicking here to watch!

gluten free sourdough boule rising

For that method, I found that lining a large glass bowl with oiled parchment sprinkled with more gfJules Flour was the best way to support the bread as it rose.

Once risen, I simply lifted up on the parchment and laid it out onto a baking sheet for the bread to bake.

gluten free sourdough boule_

The bread will take more of a free-form shape, but it’s really beautiful and impressive!

gluten free sourdough artisan loaf with basket

Using either the artisan or bread pan method, you may choose to dust the top of the loaf with gfJules Flour before baking for a more rustic look, or simply brush olive oil onto the top, or both.

I like the look of the flour with the golden finish of the olive oil in combination, so most of my loaves pictured are done that way. 

gluten free sourdough rising with plastic wrap

Allow the dough to rise covered with oiled plastic wrap to help keep the loaf warm and moist. I like putting the loaf into a preheated 200F oven, then turning the oven off, but turning the light on. I do this with the bread rising in either the bowl or the oiled and floured bread pan.

You can allow the bread to rise here for a minimum of 1 1/2 hours or up to one day if you’re baking egg-free.  

gluten free sourdough risen in pullman pan

The bread won’t have risen a lot, as most of the rising happens when it’s baking.

Feel free to oil and flour the bottom and sides of the pan or use lightly oiled and floured parchment for easier removal from the pan.

gluten free sourdough dough after rising
Gluten free sourdough dough bread in Pullman Pan after rising for 3 hours.

 

After rising, cut slits in the top of the loaf to direct the rise. Since the oil and/or the flour were applied before the slits were cut, the inside of the slits will appear different from the crust and it gives the sourdough the hand-made look it deserves.

Regarding bread pans, I experimented with all kinds and sizes. My personal preference was the Pullman Pan that I used in most of these photos. The bread dough is a bit too voluminous for a traditional 9 x 5 (or smaller) bread pan; in those, this wet dough would rise high and then tended to collapse a bit, leaving some un-cooked looking areas in the center.

The Pullman Pan (mine is 12 x 4 1/2) seemed to be the perfect size to allow the bread to rise with support up the taller sides.

gluten free sourdough dough temp
Gluten free sourdough bread in Pullman Pan lined with parchment. The bread is done when the internal temperature is at least 205F.

 

The time it takes to bake this bread will differ based upon the pan used and of course, on individual oven variations. I highly recommend buying an internal thermometer to take the bread’s temperature before removing it from the oven.

The internal temperature should be at least 205F before removing it from the oven to cool.

gluten free sourdough dough with gluten free board
Gluten Free Sourdough bread with Gluten Free Lazy Susan from WordsWithBoards.com.

 

How to Make Gluten Free Sourdough Taste Sour

There are three main distinguishing features of sourdough: taste; smell and texture. You might expect that the most difficult feature to achieve in gluten free sourdough would be texture, but as you can see from the photos, the artisan texture, open cell structure and crunchy crust are present in each of my loaves made with my gfJules Flour or my gfJules Bread Mix.

The smell is something that is quite noticeable from the starter. It should be tangy and rather sour smelling to know it’s really active. If your starter isn’t smelling very sour, it needs to age longer and/or be fed more.

gluten free sourdough dough fried green tomato sandwich
Gluten free sourdough dough with fried green tomatoes (recipe at gfJules.com).

 

But the sour taste was the thing that seemed to be most elusive for me in my bread experiments. That’s fine for me, as I don’t prefer a sourdough taste in my bread, but I know many of you do.

My breads came out tasting yeasty and mild, just perfect for sandwiches or dipping in olive oil and balsamic (which we’ve been doing nearly every night for weeks now!).

gluten free sourdough overhead V with thermometer

No, the sour taste didn’t come easily. I did achieve it when I allowed the bread to rise overnight, so if you are searching for that sour, I recommend budgeting time for an overnight rise.

I allowed my bread to rise as I described above, then placed it in the refrigerator overnight (still covered), then removed it the next day to sit on the counter to come to room temperature before baking. THEN the sour started to show through! (note: if you’re baking egg-free, leaving the dough covered in the oven turned off overnight is a good way to get that sour taste.)

Another site has recommended NOT feeding your sourdough starter again before baking with it in order to increase the sour flavor of the bread. This will also decrease the rise and will necessitate a longer proofing time, however. (Go here for the recipe to make your own gluten free sourdough starter)

If you do any experimenting of your own and find other ways to make this bread taste sour-er, please share in the comments below!

gluten free sourdough boule made from gfJules multigrain biscuit breakfast baking flour starter

Storing Your Homemade Gluten Free Sourdough Bread

I always recommend storing your baked goods at room temperature in a sealed container, and this gluten free sourdough bread is no exception. The simple truth is that if you put baked goods into the refrigerator, they will dry out. You can put them into the freezer when they are fully cooled, but they will need to be warmed or toasted before enjoying again. 

This gluten free sourdough bread is still soft and delicious after a few days in a zip top bag with the air squeezed out of it and stored at room temperature. Depending on the size of your loaf, you may need to cut it in half to get it to fit into a gallon sized bag, but other than that, it’s easy to just seal it up and grab a slice whenever you like!

gluten free sourdough CU

If you’d like to bake a regular gluten free artisan loaf without the sourdough starter, check out my Gluten Free Artisan Bread Recipe. And of course, my award-winning gfJules Gluten Free Bread Mix works well for any kind of sandwich bread, oven or bread machine, hamburger/hot dog bun or baguette recipe! Click on the “description” tab to find links to all these gluten free bread recipes or use the search bar above.

So let’s get down to baking great gluten free sourdough, shall we?

gluten free sourdough baguette
Gluten free sourdough baguette made with gfJules Gluten Free Bread Mix.

To make a homemade gluten free sourdough starter, hop to this recipe!

Gluten Free Sourdough Bread Recipe

gluten free sourdough dough sliced on board CU

Gluten Free Sourdough Bread Recipe

Yield: 1 large loaf
Prep Time: 3 hours
Cook Time: 1 hour 15 minutes
Total Time: 4 hours 15 minutes

This comprehensive gluten free sourdough bread recipe explores all the nooks and crannies of how to make the perfect gluten free loaf!

Ingredients

Sourdough Loaf or Artisan Bread Dry Ingredients

OR

PLUS These Other Ingredients

  • 2 large eggs (OR 2 Tbs. flaxseed meal steeped 10 minutes in 6 Tbs. warm water)
  • 2 Tbs. apple cider vinegar
  • 1/4 cup olive oil
  • 1/4 cup sugar
  • 1 Tbs. psyllium husk powder (recommended) OR 3/4 Tbs. xanthan gum {DO NOT ADD either with gfJules Bread Mix}
  • 3/4 cup gluten free sourdough starter
  • 1 1/4 cup club soda, sparkling water, ginger ale, 7-Up OR naturally gluten free beer {ADD ONLY 1 CUP still water or sparkling liquid with gfJules Bread Mix}

Instructions

Bring all ingredients to room temperature.

Preheat oven to 200°F.

Beat the following ingredients together in a large mixing bowl: eggs (or substitute), apple cider vinegar, oil, sugar, psyllium husk powder and gluten free sourdough starter. Mix until smooth and thickened, approximately 2 minutes.

Slowly stir in dry ingredients or gfJules Gluten Free Bread Mix with bubbly liquid, beating with paddle attachment on a stand mixer or using a wooden spoon until the batter is smooth and all dry ingredients are completely integrated. Mix for two minutes with mixer, longer with spoon method.

If Baking in Loaf Pan:

  1. Transfer dough to an oiled Pullman Pan or 9x5 loaf pan, lightly dusted with gfJules Flour, or to oiled and floured parchment-lined pan or bowl for rising. Dust the top of the dough with more gfJules Flour and brush with olive oil for best results.
  2. Cover with oiled plastic wrap and set inside oven. Turn oven off and turn light on.
  3. Allow the dough to rise for at least 1 1/2 hours, or up to 3 hours before baking. Alternatively, after 3 hours, remove to refrigerator for overnight rise. If refrigerating overnight, bring the dough to room temperature before baking the next day.
  4. Preheat oven to 350° F or 325° F convection.
  5. Remove plastic wrap and slice the top of the dough to direct the rise, as pictured.
  6. If you prefer a very crunchy crust, fill a spray bottle with water and spritz the dough before baking, and again every 15-20 minutes while baking.
  7. Bake loaf in the pan for 75 minutes before testing with a bread thermometer. The internal temperature should reach at least 205° F before removing to cool. If the bread is browning too much, cover with foil in order to keep baking.
  8. Once bread is fully cooked, remove to cool on a wire rack for 15 minutes before removing from the pan. Allow to fully cool before slicing.

If Baking Artisan Bread:

  1. Transfer to a proofing basket (as pictured), bowl or oiled parchment-lined glass bowl.
  2. Cover loosely with a warm, damp tea towel or piece of oiled parchment paper and place in a warm spot to rise for 30 minutes - 1 hour or up to 3 hours before baking. Alternatively, after 3 hours, remove to refrigerator for overnight rise. If refrigerating overnight, bring the dough to room temperature before baking the next day.
  3. Invert onto a parchment lined baking sheet and remove basket or bowl. Dust with more gfJules Flour or brush oil on any dough that hasn't been oiled previously.
  4. Preheat oven to 475° F and bake for 5 minutes, then reduce to 425F and bake for 30 minutes or until bread reaches at least 205F internal temperature.

Notes

*for Gluten Free Sourdough Baguettes made from gfJules Bread Mix, add:

  • 56 grams sugar
  • 1/4 cup olive oil
  • 2 Tbs. apple cider vinegar
  • 3/4 cup sourdough starter
  • 1 cup warm water

Follow package directions to make the dough but do not add yeast packet. Form, rise, then bake at 475° F for 5 minutes, then reduce to 450° F for 20-22 minutes, or until internal temperature is at least 205° F.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

Many thanks to the indomitable Chef Patrick Auger for his help in developing this recipe. His passion for baking allergen-friendly foods has helped many a baker achieve amazing gluten free results like these!

I can’t wait to hear about your gluten free sourdough bread baking!

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  1. I’m in love with this recipe and your GF flour is everything. I have a very robust starter, and I’ve been experimenting a bit, substituting a few things, like the liquid used, and an alternative to psyllium husks. For the loaf below, I used 2 T of chia seeds, which also work well in place of xanthum gum (for anyone intolerant to gums). I generally use GF beer, but sometimes use…..Orangina !!! which I did for the loaf below. I also added a bit of turmeric powder and it came out beautifully. Thank you so much for developing this recipe. My husband is celiac, the rest of us avoid gluten, and I serve this bread to company as well. I bake it in a Lodge cast iron pan, with parchment paper.

    IMG_9416

    Reply
    • Absolutely gorgeous gluten free sourdough, Kathy! I’m so happy this recipe has been working out so well for you and your family! Thanks so much for adding the substitutions you’ve made — so helpful!!!
      ~jules

      Reply
  2. Hi- I made my first loaf of GF bread using your GF flour and recipe and am amazed at the results! It really almost blew right out of the pan lol. Beautiful crust and crumb.
    I baked bread as a hobby for many years until I was diagnosed with celiac- used to buy high-gluten flour for nice loaves and I was crushed when I found that I was making myself sicker and sicker with my hobby. But this loaf (my first in almost 20 years!) has me back on track again! The first of many to come, thanks to you!

    PXL_20230812_222755796

    Reply
    • Hi Mark, I’m thrilled that you are back in the bread baking biz! What a gorgeous loaf!!!! To go from high gluten flour baking to gluten free is quite the switch, but it seems you’ve gotten the hang of it. Thank you so much for sharing the photos of your loaf so I can share in your baking joy! I can’t wait to see what else you produce!
      ~jules

      Reply
  3. Finally got round to making your sourdough bread. It looks and smells amazing. Can’t wait for it to cool. I made it with buckwheat flour and my seltzer was flat (which I only found out while drinking the remainder at dinner). I made a little change, which was to preheat the Dutch oven to 500 degrees. I then baked with lid at 450 for 25 minutes and added 3 ice cubes before closing lid. I then finished for 40 minutes with no lid at 350. Internal temp was 215 after that. Thank you. I really appreciate the effort that went into creating this recipe.

    gluten free sourdough in dutch oven

    Reply
    • GORGEOUS gluten free sourdough, Cristina! Thank you so much for sharing your photo and also your technique with the Dutch Oven! So glad the flat seltzer didn’t deter this beauty from rising in any way!
      ~jules

      Reply
  4. I would like to make an attempt at making my 1st sourdough starter but I am unable to digest xantham gum. Can I use gum free flour and add psyllium husks? How much would I need to add for this recipe?
    Thank you

    Reply
  5. Hi! I’m making the starter right now and as well as being a bit slow, I am noticing a layer of water on top. I mix it well when I discard, and add in, and definitely not adding too much water, because the consistency is good, if anything maybe a little thick, but within a few hours that layer of water has developed again. Is this normal, or maybe slowing things down?

    Reply
    • Hi Cate, you’re doing well!! That liquid is normal and means that your sourdough starter is doing its thing! It’s a little odd that it’s forming that fast, and might indicate that your ratios are off somewhat, but it’s nothing to worry about really. Just stir it back in and since you’re still working on getting it started, maybe back off the liquid you’re adding a bit and see if that helps.
      ~jules

      Reply
  6. I have made this sourdough recipe twice now. In both cases, even after 1 hour and 45 minutes of baking, the internal temperature never got above 190°. Both times I took it out, and it seemed to be fine. It wasn’t gummy in the middle, but the crust was starting to get a bit thick.
    Is it normal for it to take that long and still not get up to temperature? I cooked it artisan style both times since I do not have a pullman pan.
    Thank you!

    Reply
    • In reading further, you talk about discarding each day. I have just been feeding my starter twice a day. Would that lead to a more dense loaf that is harder to get up to temperature?

      Reply
      • Hi Rachel, yes you definitely need to be discarding with the feedings. I know it sounds like quite the process, but each step has its purpose!
        ~jules

        Reply
    • I wouldn’t worry about the length of time it took to bake, as all ovens can bake differently. If you find that the crust is getting too thick though, you can try using a homemade Dutch oven by covering the loaf with an inverted large oven-safe pot, or you can cover the crust with foil after it has risen and started to form a crust.
      ~jules

      Reply
  7. Making your bread for the first time and I am curious about the plastic wrap. I double checked that it won’t melt even if the oven is 200* (when it is first put in) but I can smell the plastic a bit. Are there other options?

    Reply
    • Hi Tessa, the oven should be turned OFF when you put the bread in to rise if you’re using that method, whether covering the bread with wrap or not! That rise method is just to warm the oven up a bit, and then you turn the oven off so it’s not actually cooking or drying out the bread and certainly not melting the plastic! 🙂
      ~jules

      Reply
  8. Jules, I love your site. Thanks for doing the work so we can have easy to follow recipes that are delicious. Any chance you will be branching out and developing more varied flour blends? I’m allergic to corn, so I can’t use your blend as often as I would like to.

    Reply
    • Hi Judy, thanks so much for your sweet words! I do appreciate being appreciated! 🙂
      My gfJules Bread Mix is corn free (not sure if you knew that!) and it can be used as a baking mix in lots of recipes. Just measure it out as a “flour” and don’t add any baking soda/powder or salt if a recipe calls for it, since it’s already in the bread mix.
      I am also in the process of launching a new blend that it totally grain-free and nut-free as well, so stay tuned!!!! I’m always looking to hear from people about what they need, so please let me know!
      Happy baking!
      ~jules

      Reply
  9. I’ve never seen a sourdough bread recipe that called for eggs, baking soda, baking powder and apple cider vinegar, not to mention the other ingredients. What is the reason for adding these? Just for your own flavor twist, or are they related to the bread being gluten free?

    Reply
    • Hi Dane, the chemical leaveners do help the bread to get a bit more lift since it’s gluten free. The apple cider vinegar helps with the flavor, since it takes a bit of age before this starter really has much of a sour taste, but that can also depend on the gluten free flours used to make the starter. Eggs are for structure in the gluten free bread but the bread can be made vegan with substitutes if need be.
      ~jules

      Reply
  10. Thank you for taking the time to answer! I am very new to this. So you don’t cover your Pullman Pan unless it is over browning? I started the starter yesterday and it is looking great so far!

    Reply
    • Hi Katie, I don’t cover my Pullman Pan, but that’s a matter of preference. It really depends on what kind of crust you’re looking for. I like a crustier loaf, so I leave mine uncovered, but since you have your starter going, you should try it both ways and see what you like! A Pullman pan is unique in that it can also control the shape of the top of the crust if you leave the lid on, as well.
      ~jules

      Reply
  11. Hi! Excited to make this, I’ve never made sourdough before but recently discovered my daughter and I need to be GF so we’re going to give this a try! A question about putting the dough in the pan – do you do any stretching/special shaping before putting it in? And do you bake it with the pan covered? Thanks!

    Reply
    • Hi Katie, there’s no special stretching with this dough before-hand, as there’s no gluten in the dough to stretch. All the bread-making you’ve seen before about punching down and stretching is with doughs that had gluten in them and needed/could tolerate that kind of stretching. This dough will be more akin to a thick batter than that kind of dough. (Read more here!)
      With regard to baking it covered, it all depends on the kind of pan you choose to use. You can use a Dutch oven or like the red baker pictured here and then it would be covered; otherwise, it would not be covered unless you find that the crust is overcooking and the inside is not yet done. At that point, I cover the crust with foil to finish the bake.
      Enjoy the recipe!!!
      ~jules

      Reply
  12. @gfJules
    I made your GF sour dough bread recipe. It’s rising as I write this. One question/discrepancy I ran into. The ingredients list calls for club soda or ginger ale but it is never asked for in the recipe. I’m confused as usual.

    Reply
    • Hi Rich, sorry to confuse! Looks like you were able to push through and make the gluten free sourdough anyway! For next time, here’s the part of the recipe where the club soda/gingerale is added (I call it “bubbly liquid”):
      Slowly stir in dry ingredients or gfJules Gluten Free Bread Mix with bubbly liquid, beating with paddle attachment on a stand mixer or using a wooden spoon until the batter is smooth and all dry ingredients are completely integrated. Mix for two minutes with mixer, longer with spoon method.
      Hope that helps!
      ~jules

      Reply
  13. BTW, there’s no need to try to maintain a quart of starter. That requires a lot of feeding. Maintain a 1:1:1 ratio of fresh starter:flour:water in equal weights. like 10:10:10 for 30 grams of starter. A day before baking day, build the amount you will need the night before using 20g of your ripe starter and then adding flour and water as required by the recipe. Save back 10 grams to feed for maintaining. This process reduces discard and expense. There is only so much you can use – even when storing refrigerated. That’s why I dry mine then sub in for a portion of the flour used in the recipe. Also, being exact is not necessary. Some flours will result in a very thick starter so add a bit more water like a 1:1:1.5 ratio for more of a thick batter starter instead of a heavy paste.

    Reply
  14. Try this – this works for great gluten flour starters and discards very well. Dry your discard, pulverize it into a powder and add it into recipes for the flavor. You can also dry active, fully ripened starter as well. Just ensure both are completely dried before storing. I add a desiccate packet.

    Here’s how: Spread either discard or starter onto a parchment or Silpat-lined baking sheet in a thin layer. For discard: Place in a low oven (like on warm or below 200 degrees F) until dry. Break up and place into a blender or food processor until powdered. Sift and repeat if too coarse. Add to recipes for flavor. For starter: Dry in an oven with the light on (or proof setting) until dried. You don’t have to powder it – just crush it – you’ll be rehydrating and rebuilding it later anyway. It kickstarts the fermentation process in just two days instead of a week or longer. Just rehydrate with an equal amount of water – let it sit for an hour. Feed two or three times with equal amounts of water and flour without discarding and fermentation activity should be evident. Maintain as usual.

    Reply
  15. Hi! Making the SD starter. First, after 24 hours, I already have an active starter – yay! Do I whisk in the flour and water, or just stir? Thanks!

    Reply
    • Hi James, you’ll add the carbonated beverage together with the dry ingredients:

      Slowly stir in dry ingredients or gfJules Gluten Free Bread Mix with bubbly liquid, beating with paddle attachment on a stand mixer or using a wooden spoon until the batter is smooth and all dry ingredients are completely integrated.

      I hope that helps!
      ~jules

      Reply
      • Wish I had seen this sooner. I made the recipe today and since it never called for the soda or ginger ale, I never added it. It’s in the oven rising. Can I still add the liquid at some point now? If I add it after letting it rise do I let it rise again?? BTW: I sent you an email from the spot below the recipe. You can ignore that if you’d rather answer me here. No worries either way. 1st time making the bread, can wait to try it. Tired of spending $6-$7 on loaves of bread. Plus I like the idea of making my own anyway. Thanks!!!!

        Reply
        • Oh dear! I just saw this question AFTER seeing the other one! I was out of town with my daughter this weekend and am behind on responding to comments!!! It would be better to add the liquid at some point rather than not adding it at all … but in general, you want to mess with gluten free bread as little as possible after it has risen. Although since it had no liquid added, no doubt it was too dense to have risen, so you’d definitely want to have added the liquid to the dough anyway to give it any shot of turning out! So sorry for my delay in responding to your question. I feel your pain on the expensive loaves — making your own homemade will definitely be better when the liquids are added!!!!! 🙂
          ~jules

          Reply
    • Hi Grace – yes it can! I believe there are others who have commented that they have made this gluten free sourdough recipe in a dutch oven, so check the comments, but it would be very similar to the Emile Henry baker that’s pictured here, in terms of results.
      ~jules

      Reply
  16. Hi! Here are some pix of my latest sourdough loaf (just sliced and ate a piece with butter, best thing ever!) I used the 1/4 c almond flour option, xanthan gum for the binder, Saco buttermilk powder (plus increased soda to a scant tsp, because buttermilk!), and the Bubly peach-pear carbonated water – all choices made because that’s what I had on hand. I let rise and then refrigerated overnight, took out about an hour before baking, and baked on convection setting an hour and 15 minutes (checked at 1 hour. Aren’t instant read thermometers wonderful?)

    I’ve been feeding my starter since November, and it just keeps making better and better bread. This was the most delicious loaf yet, and I can’t wait to get home and have another slice!

    Rebecca Kurzendoerfer sourdough sliced

    Reply
  17. Okay I’ve had horrible luck with previous sourdough recipes but THIS one…it turned out beautifully. I let it rise on the counter and then put it in the refrigerator overnight and baked it this morning before work. It isn’t particularly sour, but the flavor is absolutely outstanding and the crust is crisp without being tough (I put a cup of ice cubes in a pan below the bread.) Would share a pic but it’s too big. 100% recommend!

    Reply
    • CONGRATULATIONS Rebecca! I’m so happy you didn’t give up after having previous attempts not turn out so well! If you want to send a photo to [email protected] we’ll be glad to shrink the photo and upload it for you … or just to show us. I’m dying to see it!!!!!
      ~jules

      Reply
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