This is how to easily make Gluten Free Sourdough Bread

Finally, a simple and easy to make, amazing, Gluten Free Sourdough Bread, artisan style. YES...Gluten-Free Sourdough Bread!! Just because you are gluten intolerant, doesn't mean you can't enjoy an amazing sourdough bread and on today's show, I will show you how easy it is to make - enjoy!!

How to make a gluten free sourdough starter

Gluten Free Bread that really tastes like a regular, artisan style bread!

Gluten Free Focaccia that tastes just like regular focaccia!!

Gluten Free Pizza that tastes like real pizza!

00:00 INTRO
02:33 Prepping the dough
07:40 After the first rest, shaping into banneton
09:50 11 hours later, into the oven
12:56 Out of the oven
14:36 First look
15:22 Taste test
165:13 OUTRO

Gluten Free Sourdough Bread
Ingredients
• 425 grams (15 oz) Gluten Free flour (preferably Caputo Fioreglut)
• 325 grams (11 ½ oz) warm water (about 90 degrees F)
• 3 tsp (12 grams) extra virgin olive oil (EVOO)
• 150 grams (5.2 oz) active sourdough starter
• 10 grams (1 ½ tsp) table salt

Instructions
• In a bowl, mix the salt with the flour
• Add the water, EVOO, and the sourdough starter
• Mix to incorporate, then squeeze with your hands, until smooth (takes about a minute) (can also use a dough mixer if you have one)
• Cover and let rest 20 – 30 minutes
• Remove from bowl and shape into a large round ball
• Layer a bread banneton (or your bowl) with gluten free flour, and place dough ball inside. Cover and let rest until doubled in size (anywhere from 10 – 16 hours)
• Place an empty Dutch Oven with lid on it, in your oven, and preheat your oven to 450 degrees F for 30 minutes.
• Carefully place the dough into the Dutch oven, and bake with lid on for 30 minutes
• Remove lid and continue to bake for 10 more minutes
• Change oven setting to broil, and broil for 3 – 5 minutes, just to add color to the top of your bread
• Remove, let stand for 30 minutes to cool a bit – enjoy

My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.

"My Bread Book" by Jim Lahey

Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts

Thank you!

[Mary.Mercedes]

*Your GF recipes are THE best on YouTube.* And I have tried dozens and dozens from other channels over the years. Wasted my precious time and lots of money for expensive GF ingredients and often threw the inedible results in the trash. First time I ever had success with GF bread is with your recipe!. CAPUTO is expensive in the US but is the only GF flour that actually is worth the time and effort with dependable results. THANK YOU!

[maryalexander]

I want to thank you for sharing your expertise in such a fun and understandable way. During the holiday season I bought a very expensive loaf of sourdough bread at a gluten free bakery. It was delicious. I’ve had Celiac for eight years and it was great to enjoy that bread. My husband looked up making gluten free bread on YouTube and thankfully he found you. We followed your directions for making a gluten free starter and “Mr. Mason” quickly became an active starter. We had ordered Cuputo gluten free flour based on your recommendation. Our first loaf was so good, just as good as the one from the bakery. I’m going to continue to watch your videos and make more gluten free delicious foods.

[yuditism]

I made this bread today. I’ve been so scared of making gf sourdough. OMG this bread turned out amazing!!! 🎉

[kenadidelacerna]

So excited to try! Thank you for the walk through

[EllenSimor]

Thanks for giving us a great recipe for gf sourdough bread.

[tanyapinto]

I tried this exactly as directed by Chef Ivo and it turned out amazing!!! I have wasted so much time on other recipes on YouTube with terrible results. This channel is the real deal and I’m so impressed and will be a loyal fan. Thank you so much for your patience and great method of teaching. I also agree that the Caputo flour made a big difference.
🌟🌟🌟🌟🌟

[Josiah.McGuckin]

Just watched this video with my wife as part of our nightly wind-down. My always-hungry 6- and 4-year-old are very much gluten intolerant but love sandwiches, so we've been on the lookout for a reliable GF bread recipe that's a better alternative to the $7 styrofoam sold in stores. We will definitely be giving this recipe a shot once our GF bread flour arrives - thank you for taking time to put this video together!

[amyparkinson]

Thank you for sharing your expertise! You keep things so easy and both breads I’ve tried have been amazing. I have tried multiple gf recipes and this is by far my favorite.

[b.a.]

Thank you for GF recipes!!! As a celiac, this is such a treat

[debralarkin]

I made my first successful GF bread following Evo’s video and it was phenomenal!! I love this Caputo flour. It is a game changer for GF bread

[crystalsmith]

thank you for this video!!! I've been searching for one using Caputo flour!

[BillRRitchie]

Your recipes and videos are terrific. At 80, after my wife passed away several months ago, I took up baking. It’s been totally therapeutic and fun! One of my sons is celiac, so I immediately took your suggestion to use Caputo Fioreglut. Fabulous. I use a Eurita clay cooker usually, and they brown beautifully.

[monicamontalvo-beshears]

Love your recipes! Do you have a recipe for sour dough focaccia bread?

[crankiemanx]

I cant wait to try this, it looks delicious. Have you made a gluten free fruit loaf ?

[lenazdroba]

Buna...Stimate Domn, ati fi de mare ajutor si pentru noi românii daca ati face si traducerea in limba noastra. Va multumesc in nimela a foarte multi oameni c boala celiaca, dar si cu diabet.
Va doresc toate cele bune si astept cu nerabdare traducerile la retetele dumneavoastra!!!
❤❤❤🙏🙏🙏

[suzannecharles]

Can this bread bake in a bread pan? Or do you have a recipe for loaf bread?

[lindycox]

So far I've made two boules using this recipe. First of all, this is the first time I've successfully made a boule without having a super gummy layer that sticks to the bread knife at the bottom of the loaf. Second, the taste is AMAZING. I'm officially a convert to Caputo flour. I do have to say that both times, I've had an amazing rise but then my dough significantly deflates when transferring from the banneton to the dutch oven no matter how careful I am. I believe I'm letting it bulk ferment for too long, causing too much air for the dough to support to build up inside. So I'm going to shorten the bulk ferment time down to 8-9 hrs, and see how it goes. I'm also playing with the idea of adding about 4 grams xanthan gum to give it a bit more structure...is that something you have tried with this recipe at all?

[Amila-ymny]

Lol so true about using cheaper GF flour to prevent the sticking hahah I do the same

[conniejohnsoncj]

I’ve finally been successful with sourdough because of your starter video and this one! Would love it if you have made variations of this sourdough (cinnamon raisin, coconut, jalepeno) or if you mix different flours together - if you could share your gluten free successes!

[suzannecharles]

Ivo, I just reread the actual recipe and I see it needs to rest 10-16 hours…

Thanks!