Gluten-Free & Dairy-Free SOURDOUGH BREAD for Beginners with Vegan Option

New to gluten-free sourdough baking? Try this easy, no-knead recipe for gluten-free and dairy-free sourdough bread with vegan option.

Enjoy and stay tuned for more gluten free sourdough recipes and subscribe to Gluten Free Gastronomist!
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CHAPTERS
00:00 Introduction
00:47 Mix
01:42 Proof
02:31 Bake
03:23 Cool

Gluten-Free & Dairy-Free SOURDOUGH BREAD Recipe for Beginners
INGREDIENTS
400g Gluten Free Flour Blend 50/50* (recipe follows)
19g psyllium husk powder**
7g xanthan gum
15g sugar
8g salt
75g active Brown Rice Sourdough Starter***
330g warm water
2 large eggs (or 120g aquafaba for vegan option)
Rice flour for handling
METHOD
Activate sourdough starter by mixing 25g of brown rice starter + 25g water + 25g brown rice flour, cover loosely, and leave for 6-12 hours.
Mix all dry ingredients and add all wet. Mix well using electric mixer or by hand until smooth dough forms (about 5 minutes). Line proofing basket or bowl with tea towel and dust it with some rice flour. Transfer & press dough into the basket. Flatten the top with spoon dipped in water. Cover and proof in a warm place for 5-8 hours depending on the temperature in your kitchen. Dough should rise, but not double in size. Don’t overproof!
When you are ready to bake – preheat oven to 450F (230C). Carefully flip the proofing basket with the dough onto a piece of parchment paper, dust with some rice flour and score. Transfer into the cast iron skillet or Dutch oven and cover with the lid or a piece of foil. Turn on the timer and bake for 40 minutes. Take the lid off, lower the temperature to 400F (205C) and continue baking for 30 more minutes uncovered. Take bread out and cool completely on a wire rack before cutting (5-6 hours minimum covered with kitchen towel). You can also let it cool gradually in the oven overnight for a dryer crumb.

*Gluten-Free Flour Blend 50/50 – 400g
120g potato or corn starch
80g tapioca starch
120g sorghum flour
80g millet flour
The recipe and substitution recommendations are in this video

**How to make psyllium powder and save? Here is the answer

*** Brown Rice Sourdough Starter recipe is here

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[emilyelin]

Thanks for including vegan option. I am allergic to eggs, and it can be difficult baking gluten free without eggs. Would it be possible to omit the xanthan gum? Or replace it with something