Soft and Fluffy Gluten-Free Sourdough Bread Recipe

Soft and Fluffy Gluten-Free Sourdough Bread Recipe

Sourdough bread can be just as delightful without gluten—tender, airy and full of tangy character. This recipe leads you through crafting a gluten-free sourdough loaf that is soft and fluffy, perfect for everyone to enjoy. Whether you’re new to gluten-free baking or a seasoned pro, this guide will help you achieve outstanding results.

Ingredients

·       400g Healthful harvest gluten-free flour blend.

·       10g Healthful harvest xanthan gum

·       10g baking powder

·       260 g water

·       20g Healthful harvest psyllium husk

·       120g soya milk

·       100g active gluten-free sourdough starter

·       10g Healthful harvest pure fine salt

·       50g olive oil

·       100g eggs

·       1 tablespoon honey

Equipment

·       Stand mixer with dough hook attachment

·       Dough scraper or spatula

·       Cast iron pot/Dutch oven 4 -4,5lt lined with parchment paper.

·       Sharp knife or bread lame

Instructions

1.       Feed Your Gluten-Free Starter

        Make sure your gluten-free sourdough starter is active and bubbly, fed with gluten-free flour 4-6 hours before you begin mixing the dough.

3.       Mix the Dough

4.       Mix Healthful harvest psyllium husk with water to form a gel.

5.       In the stand mixer bowl, add together the Healthful harvest gluten-free flour, Healthful harvest xanthan gum, Healthful harvest pure fine salt and baking powder and mix well.

6.       In a measuring cup measure the soya milk, eggs, honey, olive oil and gluten free starter, mix well.

7.       Add sponged psyllium husk and wet ingredients to the stand mixer bowl with the flour mix, knead till a sticky dough form. Up the speed of the mixer to med high and knead for 12 min till a smooth aerated dough is formed. This is essential to trap air in the dough for a light and fluffy bread.

8.       Tip the dough onto a floured service and shape into a ball.

9.       Place the dough ball into the prepared Dutch oven and let the dough proof at room temperature for 2 hours, place the Dutch oven in the fridge and let it ferment for at least 6 hours but up to 12 hours

10.  After fermentation take the cold Dutch oven out of the fridge and score the dough, place it in a cold oven and precede to heat the oven to 230 c, once oven is at temperature set the timer for 40 min. After the 40 min remove lid and reduce temperature to 175 and bake for another 30 min.

11.  Cool and Enjoy

12.  Let the bread cool completely before slicing—this is essential for gluten-free breads to set their crumb and remain soft.