Near-Perfect Gluten Free Sourdough Bread
- 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:
The starter is crucial—whether unfed, discard, warm, cold, active, or starved. Avoid shortcuts.
Ignore warnings against using xanthan gum in a gluten free starter. It enhances plasticity and strength.
Psyllium is a good gluten substitute, but if you can't eat it, Xanthan Gum works well in this recipe.
Sugar is essential for fermentation, whether in the starter or core ingredients. Use high-carb flours, honey, or other sugars.
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!
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.
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.
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!