The most delicious gluten-free sourdough
- 1 cup sorghum flour
- 1 cup brown rice flour
- ¾ cup arrowroot starch
- ¼ cup almond meal
- 1 Tbsp coconut sugar
- 3 Tbsp psyllium husk
- 1½ tsp sea salt
- 1½ cups water
- ¼ cup avocado oil
- 1 cup of active starter
- 1 Tbsp apple cider vinegar
- Mindfully measure your ingredients. Accuracy matters.
- In a large glass mixing bowl, sift together your dry ingredients.
- Once sifted, use a fork or spatula to further mix to ensure your flour is well-combined.
- Mix in water and avocado oil. Begin mixing with your spatula and then with clean hands, get in there and ensure dough is well-mixed. You can pull the dough off the side of the bowl and then push down in a kneading action. Mainly you want to ensure the dough is well-mixed.
- Set dough aside for 1-2 hours or can keep in the fridge for a day or so or overnight. If putting in the fridge, allow time for it to come to room temperature before the next step.
- Once dough is set, stir in 1 cup of well-fed, active starter and 1 Tbsp of cider vinegar and using your hands, mix together until well-combined and you have a somewhat firm dough that already feels like it has a little bounce.
- Transfer your dough to a towel-lined bowl or bread-proofing basket. Cover and place in a warm spot in your home and let dough rise for 4-6 hours or overnight. It should rise about 1 inch.
- When ready to bake, place your pizza stone and empty Dutch oven into the oven and preheat to 450 degrees. Allow the pizza stone and empty Dutch oven to heat for 30-40 minutes.
- With your dough now risen, cut a piece a parchment paper slightly larger than your dough so that you can hold it by the parchment when you lower it into the Dutch oven.
- Carefully turn your dough over, flat side down and place on parchment. With a sharp knife, score the top of your bread about ¼-inch thick in a slight ‘S’ curve.
- Remove Dutch oven from the oven and *extremely* carefully, lower your dough into it.
- Cover and put in the oven and bake for 25 minutes.
- At the 25-minute mark, remove lid and bake for another 25 minutes.
- Remove bread from Dutch oven and place back in the oven directly on the pizza stone or if not using, right on the wire rack and bake for another 10 minutes.
- Remove and place on cooling rack for 2-3 hours until bread has cooled substantially. Cutting it too soon can result in too much moisture loss or potentially, a collapse of your bread.
- Will keep on your counter for 3 days, or slice and store in the fridge or freezer.
- Prep Time: 45 mins
- Cook Time: 1 hour