3-day no-scale Gluten Free Sourdough Bread

Gluten Free Sourdough Boule missing piece

3-day no-scale Gluten Free Sourdough Bread

Traditional sourdough made completely gluten free with reduced starter feedings and no scale! Try homemade gluten free sourdough bread with this simple 3 day recipe

Course bread

Cuisine American, French, Italian

Prep Time 20 minutes

Cook Time 1 hour

Proofing time 3 days

Servings Loaf

Calories 133kcal

Author Alicia Pope

Ingredients

Starter

1 Cup Brown rice flour Bob's Red Mill Organic
1 Cup Water
Additional flour and water 1/2 cup each per feeding, 1-3 feedings

Bread

1/2 cup starter overflowing, at full activity
3/4 cup brown rice flour
3/4 cup millet flour
2/3 cup white rice flour
3 tbsp buckwheat
3 tbsp psyllium husks
1/2 tsp Himalayan sea salt
2 cups water

Instructions

Create the Gluten Free Starter

Combine 1 cup brown rice flour and just under 1 cup of water until combined. Add water as needed until the mixture has the consistency of pancake batter.
Cover the jar with a dish cloth, put a rubber band or line with a sharpie on the mason jar to indicate starter height. Set aside in a cool dry place until the start grows and shrinks back down.

Feed the starter

Mix the hungry starter together - this will combine the bubbly part and some water that might have sunk to the bottom of the mason jar. This will reduce some of the volume
Remove about 1/2 cup of the starter mixture and use for a discard recipe or compost
Add 1/2 cup flour and just under 1/2 cup water until the starter has that pancake batter consistency
Recover the mason jar with a dish towel, update the rubber band marker to the height of the starter, and let sit in a cool place until it doubles
Repeat the feeding one more time if needed to get a doubling in size. Feedings should be 8-16 hours apart and based on the rising and sinking of the starter.

Baking the Bread

Mix the dry ingredients together
Add in starter and water
Put in a large wooden bowl and let sit for 3-4 hours covered with a damp dishcloth
Transfer the loaf to another large bowl or sourdough proofing basket or banneton and let sit covered in the fridge for 7-12 hours or overnight. This is proofing.
Preheat oven to 475 degrees with the dutch oven or boule pan in the oven so it is preheated for cooking
Flip the proofed sourdough loaf onto a dish towel, dust with rice flour, and score
Carefully place the scored loaf in the preheated dutch oven and bake covered for 50 minutes
Cook uncovered for an additional 10 minutes until browned.
Carefully remove from the dutch oven or boule pan and let cool before slicing and enjoying!

Notes

For breadmaking, use the starter at full activity aka highest poofiness. This is when it doubles in size and has not yet started to sink back down.

If at any point your starter does not have the right consistency, you can add a little more water or flour. The consistency is more important than the cup ratios.

Inspired by Homestead and Chill’s GF Starter Recipe

Nutrition