7-Inch Sourdough Boule (GF/V) 43 comments This post may include affiliate links. Read full Privacy Policy. All recipes are GF, vegan & free of top allergens.
If you’ve recently created a gluten-free sourdough starter, the 7-Inch Sourdough Boule (GF/V) is the perfect bread recipe to try! The ingredients are similar to my other sourdoughs, although this recipe includes the best ratios of GF flours and starches to bake the tastiest round loaf.
After making this recipe at least once per week in the past few months, I had to share it! It’s fantastic fresh (cool it first) and makes the best toast/sandwiches! Don’t worry the perfectly crisp crust will soften as it cools!
Lazy Girl Sourdough™ Bread
Each time I write the instructions for a new gluten-free, plant-based/vegan bread recipe, I strive to make the process as easy as possible. My goal is to have as many people give it a try—even regular wheat-eating peeps!
Be excited as making gluten-free sourdough bread is way less scary than preparing the wheat-based version. The steps are simpler to understand.
As you practice, you’ll gain more experience with how your dough should look and feel. And also, what to try if your mixture is too wet or dry and you need a Plan B. Take notes each time you bake a loaf, be patient and enjoy the process!
Artisan Sourdough Bread Recipe (with Video!)
The loaf on the left with the airier crumb was mixed with a stand mixer and the one on the right was mixed by hand. Both taste great!
Home bakers often want an airier and soft gluten-free crumb. Many also prefer to reduce the overall starch in a bread recipe. I’ve created both types of sourdough bread recipes on this blog.
The combination of ingredients in this specific sourdough recipe has just the perfect ratio of gluten-free flours to starches to soften and lighten the texture—you will love it!
My Small Starter, Loose Rules, Homemade Sourdough Bread Method
Sourdough bread is fermented, so it should be easier to digest. It’s filling and will keep a stomach happy and satiated for longer than store-bought white processed bread. Enjoying one or two slices per day is often plenty for most.
Active means that the starter has been fed with gluten-free flour and water and had time to transform into wild yeast. A GF sourdough starter will display many happy bubbles throughout when it’s at its peak of activity.
The photo above is a great example of a starter that I would call ready to use in a bread recipe. Using the starter when it’s lively will help to create the best rise at the proofing and baking stage. Note that a gluten-free sourdough starter doesn’t necessarily double in size.
My Favorite Sourdough Bread Recipe
Whether you use brown rice, sorghum or a different GF flour, the look of your starter could vary. If it separates a little, at the top or bottom, that’s ok too! It doesn’t mean it’s bad.
The clearest sign of a starter gone bad is the smell and if you see mold. Otherwise, it’s probably fine and will revive after one or a few feedings.
If a starter was already out at room temperature, is active and ready to use, go ahead and mix the bread ingredients, rise and bake all in the same day.
Gluten Free Sourdough Bread With Toasted Quinoa Flour (vegan, Rice Flour Free)
Please note that I don’t bake with xanthan gum. I develop all my bread recipes to have as few ingredients as possible, without food additives.
Brown Rice Sourdough Starter – The star ingredient of this recipe! Once you have an established natural wild yeast sourdough starter, make sure to feed it a couple of times before mixing some in a bread recipe.
Psyllium Husk – When not using xanthan gum, adding psyllium husk (whole or powder) to a gluten-free bread recipe is perfect. When combined with water, the nutritious fibre turns into a gel, which helps stick everything together. Psyllium is a binder (glue) for gluten-free bread recipes.
Gluten Free Sourdough Bread By Lizzielou36. A Thermomix ® Recipe In The Category Breads & Rolls On Www.recipecommunity.com.au, The Thermomix ® Community
Olive Oil – Adding extra virgin olive oil to a gluten-free bread recipe creates a tender, soft crumb, and it also helps to crisp up the crust.
Water – A clean water source (preferably not tap water) is essential when making good bread. Also, the water temperature helps the yeast activity in the dough. Mixing in room temperature water (70-85°F) works best with sourdough bread recipes.
Potato Starch (not potato flour) – This starch is what truly changes the texture and flavour of a gluten-free bread recipe. You can try other starches, but there’s something special about potato starch. It creates the best mouthfeel in gluten-free bread recipes.
The Best Gluten Free Bread (no Knead!)
Tapioca Starch – This starchy ingredient is also great to lighten gluten-free bread recipes. As an alternative, arrowroot starch is a good sub. Tapioca starch is sometimes labelled tapioca flour.
Light Buckwheat Flour – Buckwheat is an excellent flour for gluten-free baking. If you don’t have access to lighter-coloured and mild-tasting buckwheat flour, consider grinding/milling buckwheat groats into a fine flour.
GF Oat Flour – Gluten-free certified oat flour is a beautiful flour to combine with other baking ingredients. It, too, will transform the bread recipe and give it an incredible flavour. If you can’t find GF oat flour, you can mill GF oats into fresh flour!
From Starter To Loaf: How To Make Gluten Free Sourdough Bread From Scratch
Brown Rice Flour – A good source of fine brown rice flour is ideal for GF bread baking. If you have access to organic brown rice flour, give it a try! It’s even better!
Sea Salt – I often have grey sea salt on hand. Before adding sea salt to a recipe, taste yours. Some brands are way saltier than others. For that reason, you might need to adjust the overall amount of salt you add to the dough mixture. Adding salt to your dough is almost necessary. Your bread will taste bland if you don’t.
Schedule Example: Remove the starter jar from the fridge around dinnertime and wait a few hours. I keep about 1 cup of starter in the jar when I refrigerate it between bakes. Feed the starter before bedtime. It doesn’t have to be precise. Add a few heaping spoonfuls of brown rice flour with enough water to stir.
Gluten Free Sourdough Sandwich Bread Recipe
First thing in the morning, take a portion of the starter and feed it again to get it even livelier. Do so by combining approximately 1/2 cup active starter 133g with 70g brown rice flour and 62g water (mix & cover) and wait until it gets bubbly/active again—usually a few hours. Or feed the starter a second time, right in the same jar, using the previous measurements as a guide. The goal is to create enough bubbly sourdough starter for the recipe (265g/1 cup). TIP: Feeding the starter more, right in the same jar is often faster.
Combine the room temperature water (about 70-85°F), whole psyllium husk, maple syrup, and olive oil in a large mixing bowl (or stand mixer bowl) and whisk well. Set aside for 5 to 10 minutes.
Add the dry ingredients from Step 3 and the GF sourdough starter to the largemixing bowlwith the psyllium gel. Mix with a spoon, hand(s), orstand mixeruntil the dough is well combined. If it’s too dry, add one or two additional tablespoons of water if necessary. The final dough texture should feel smooth, not dry and might be sticky. If the dough sticks to your fingers (if mixing by hand), that’s ok! Scrape them down and wash them once finished.
Amazing Gluten Free Sourdough Bread
Dust a 7-inch banneton basket with a bit of brown rice flour to prevent sticking. Alternatively, place a clean tea towel into a soup bowl and dust the towel with flour. Gather the dough in your hands and smooth it out by patting it to fix any imperfections. Place the smoothest side down into the basket (it will become the top once flipped over to bake). Insert the dough basket in a large plastic bag or cover with a clean tea towel.
Find a cozy spot in the kitchen and let it rise for 3 to 5 hours. The dough is ready to bake once it shows some growth (usually half to 1-inch in height). See #4 in picture below. The dough will not double in size but should spring back if gently pressed down with a finger.
The dough in pictures 1 and 2 was mixed by hand and needed a bit more water. The dough in pictures 3 and 4 was mixed with a stand mixer, had the right amount of water and got a great rise.
Gluten Free White Sourdough Bread
One hour (min. 30 minutes) before baking the sourdough, preheat the oven and Dutch oven to 425°F. Position the oven rack on the lower half so the Dutch oven will be centered when baking. If you have a baking stone/steel, you can leave it in the oven as well.
Once the dough looks ready (#4 in the picture above is perfect) and the oven is hot, remove the Dutch oven from oven. Be careful—it will be hot! Gently flip the dough boule onto a piece of parchment paper. Brush off excess flour.Score the dough with one line across holding the blade on a slight angle, about 1/4-in deep. Or try one of the design examples below.
Transfer the dough with the parchment paper to the Dutch oven, add a couple of ice cubes on the side
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