top of page

Near-Perfect Gluten Free Sourdough Bread

  • Writer: The Bendy Baker
    The Bendy Baker
  • May 14
  • 1 min read

Updated: 6 days ago

Sourdough bread is one of the tougher challenges for people who follow a gluten-free diet. Finding reliable replacement ingredients that also perform well is a challenge.


We also want quick and fool-proof. This recipe is reliable, but isn't quick. It's successful, but takes time and isn't complicated.


But each step is important and requires some attention.



Experimentation: Skip This if it Bores You

Creating this sourdough bread involved extensive experimentation, but I've developed a recipe that accommodates food sensitivities with minimal compromise. Here are my key learnings:


  1. The starter is crucial—whether unfed, discard, warm, cold, active, or starved. Avoid shortcuts.

  2. Ignore warnings against using xanthan gum in a gluten free starter. It enhances plasticity and strength.

  3. Psyllium is a good gluten substitute, but if you can't eat it, Xanthan Gum works well in this recipe.

  4. Sugar is essential for fermentation, whether in the starter or core ingredients. Use high-carb flours, honey, or other sugars.

  5. Combine flours for taste, body, and lightness. Tapioca and arrowroot are great substitutes for potato and corn starches.


In summary...

After a lot of experimentation, I have decided that there are some basic differentiators; without using short-cut additives, the three fermentation/proofing stages matter in developing texture, managing moisture and enhancing flavor.


Getting the right mix of gluten free flours is essential. Swapping just the right amount of buckwheat for a lighter flour, such as tapioca, makes a big difference.


Finally, here's the bread recipe!

Happy Bendy Baking!





7 Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating
Guest
4 days ago
Rated 5 out of 5 stars.

I appreciate the need for "easy and quick" recipes for gluten free bakers. I'm experienced enough to know getting really good results is difficult. I am learning that putting in the time makes sense.

Like

Cstann
Jun 08

Question…. Is there a GOOD substitute for arrowroot flour? I don’t have it on hand. Is buckwheat gluten free? I have always heard it’s not.

Like
The Bendy Baker
The Bendy Baker
6 days ago
Replying to

Cornstarch or potato flour are reasonable substitutes. Buckwheat is gluten free.

Like

ann.yanchura
May 20
Rated 5 out of 5 stars.

Not sure I'm ready to mix my own GF blend yet, but I'm looking forward to trying this recipe - and to more sourdough recipes. It's time to experiment with making goodies from the discard!

Like

Sign Up For Email Updates

    Thanks for submitting!

    © 2024 by The Bendy Baker. Powered and secured by Wix

    bottom of page