Near-Perfect Gluten Free Sourdough Bread

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!