Everyday Gluten Free Sourdough Recipe
If you are looking for just one really good gluten free sourdough recipe, this is the one! I bake this recipe the most and it is the bread my children ask for.
“There comes a point in your life when you need to stop eating other people's bread and make your own!”
― Chris Geiger
On this 1st day of May, the beginning of celiac awareness month, I am so excited to share my first gluten free sourdough recipe. This recipe for GF sourdough bread has been a regular in my house for years. I have tirelessly tested many versions of this gluten free sourdough bread recipe, tweaked it, ruined it a couple of times and finally created this winning, everyday version of the recipe. I find it to be the most forgiving and certain grains can be swapped out easily if needed. I freely and often use different flours, and always get a good result.
You will find I don’t use rice flour in this bread recipe. You will only find a small amount of brown rice flour in my levain. This is a very intentional choice. I find rice to be lower in nutritional value and a wild card in how finely ground the flour is. If you bake gluten free sourdough, with a rice flour that is not finely ground, your final product will most likely be gummy and dense. I’m here to tell you, gummy bread is disappointing, especially after putting in the effort of making bread. If you choose to swap out a grain in my recipe for rice flour, please make sure it is a very finely ground brown rice flour.
BAKING SCHEDULE
There are multiple schedules you can use to make your gluten free sourdough and there are many factors into making a schedule for yourself. Will you be home all day? How late are you up during the night? How early are do you arise? Do you plan on a room temp ferment or an overnight cold proof in the fridge? The great news is, the more you bake bread, the quicker you will find a schedule that works for you. When I first started I was very diligent about following someone else’s schedule. It was so freeing, and also improved my bread, when I ventured out and created something that worked for me. You must remember dear reader, there are individual factors that go into how your starter and bread will rise. Some variables are kitchen temperature, how active your starter is, what kinds of flours you use, what kind of water you use, etc.