10-Minute Gluten-Free Sourdough Bread (Silly Easy!)

If you have been intimidated to make a fresh homemade gluten-free sourdough bread, I'm telling you there is nothing simpler! My exhaustively-tested recipe requires minimal effort or planning. It starts with a cold sourdough starter, cold oven, and magically bakes into a gloriously squishy loaf with a signature crusty, chewy shell.

Prep Time 10

Cook Time 10

Cook Time 1 10

Total Time 11 20

Servings slices

Author Melissa Erdelac

Ingredients

1 ½ cups (230 g) gluten free all purpose flour see recipe notes for recommended brands
3 tablespoons (25 g) potato starch
2 tablespoons (36 g) psyllium husk powder helps with bread moisture & structure (what is psyllium husk?
120 grams (120 g) sourdough starter cold or activated
1 teaspoon (5 g) baking powder
2 teaspoons (14 g) salt
¾ cup (178 g) soda water
1 large egg
1 tablespoon (21 g) honey
1 tablespoon (13 g) olive oil
1 tablespoon (11 g) apple cider vinegar

Instructions

Before beginning this recipe, make sure you have at least 4-6 hours to let the bread rise at room temperature before transferring to the fridge for at least a 4-6 hour rise, or overnight, which is what I typically do.

Using a stand mixer with paddle attachment, mix together all the ingredients on low speed until combined. Increase the speed slightly and beat for 3-4 minutes, scraping down the paddle and bowl halfway through. The batter will be thick and stiff, but still slightly sticky.
1 ½ cups gluten free all purpose flour , 3 tablespoons potato starch, 2 tablespoons psyllium husk powder , 120 grams sourdough starter , 1 teaspoon baking powder, 2 teaspoons salt , ¾ cup soda water , 1 large egg, 1 tablespoon honey , 1 tablespoon olive oil, 1 tablespoon apple cider vinegar

Double check you have all the ingredients added. I've accidentally forgot to add something from time to time and it's a big bummer!

Scrape the dough out onto a lightly gluten-free floured surface and use floured hands to shape the dough into a smooth ball / thick disc shape.
Transfer to a floured Banneton or bowl lined with a large piece of lightly oiled parchment paper. Cover with plastic wrap and let it set in a draft-free place for at least 4 hours, up to 8 hours. The dough will look barely risen, and that's totally normal.
Transfer the covered Banneton or bowl to the fridge to rise overnight, or at least 4-6 hours.
When ready to bake, remove from the fridge and transfer to a parchment lined dutch oven or bread cloche. Use a lame or sharp knife to deeply cut the top crosswise, about ½-¾ inch deep, so it has room to rise rapidly. Make some shallower cuts around those. Place the lid on and transfer to a cold oven.
Turn the temperature to 450℉ and set the timer for 40 minutes. Remove the lid, set timer to 30 minutes, AND TURN DOWN OVEN TO 350℉.

There have been too many times where I forgot to turn down the oven to 350℉ after the initial bake. Now I place a sticky note on my oven so I don't forget to turn it down.

After 30 minutes, if I feel like it could use a few more minutes, turn off the oven and let it sit in there for 5 minutes before removing to a cooling rack. If baking in a bigger oven, this helps. If using a smaller oven, you can pull it after the 30 minute timer.
Let the bread rest for at least 1 hour before slicing. This will help the extra moisture redistribute into the crumb so it's nice and fluffy.

Nutrition