Gluten-Free Sourdough Bread Recipe

Uncover the starter (it's best to do this a few hours before baking).

Mix 100 grams of starter with 70 grams of brown rice flour in a different bowl. Add 62 mL of water, and mix until combined.

Cover the starter and let it sit for 2-3 hours until it doubles in volume and has a bubbly texture.

Place a fine-mesh strainer over a large bowl. Add the brown rice flour, millet flour, buckwheat flour, tapioca starch, potato starch, psyllium husk, and kosher salt to the fine-mesh strainer and sift them into the bowl.

Mix the dry ingredients with a Danish dough whisk until well combined.

Alternatively, if you do not have a Danish dough whisk, place a fine-mesh sieve over a large bowl. Add the brown rice flour, millet flour, buckwheat flour, tapioca starch, potato starch, psyllium husk, and kosher salt to the fine-mesh sieve and sift it into the bowl. Mix it with a wooden spoon or whisk until it's incorporated.

Place the sourdough starter, water, and maple syrup into a medium bowl and mix until combined. Pour it into the flour mixture and mix it with the Danish dough whisk until there are no dry bits of flour.

Use your hands to mix the dough until it has a uniform structure. Alternatively, you can place the dough into a stand mixer and mix it with the dough hook until it is thoroughly combined and uniform in structure

Dust a lined or unlined banneton with brown rice flour. Alternatively, you can line a glass bowl with a clean, lint-free tea towel and dust it with brown rice flour.

Next, shape the dough into a smooth ball. If it feels too sticky wet your hands with water, then shape it into a ball.

Place the dough into the center of a banneton or glass bowl with the smoothest side facing downward. Then cover the bowl with plastic wrap.

Let it rise in a warm area for 3-5 hours until it rises 1 inch in height. Additionally, you can gently press the dough. If it springs back, it is ready to bake.

An hour before you plan to bake the sourdough, place the rack in the center of the oven.

Place the covered Dutch oven on the rack. Next, place a baking sheet on the lower rack directly beneath the pot.

Preheat the oven to 220°C/ 425°F.

Cut a sheet of parchment paper that is slightly larger than the banneton using a pair of kitchen shears.

Place the parchment paper on top of the banneton, then place a large cutting board on top of the paper.

Carefully flip the dough over, holding both the banneton and the cutting board. Gently lift the banneton and set it aside.

Place a few Tablespoons of brown rice flour into a fine-mesh sieve and dust the dough lightly with flour.

Gently brush the excess flour away from the sourdough using a pastry brush. Score the dough using a bread lame (or very sharp knife), making 1 vertical slit down the center that is 1/4-inch. Cut a horizontal slit in the center of the bread to make an X-shaped pattern.