Gluten Free White Sourdough Loaf

Makes 1 loaf

A whole grain flour, such as teff, brown rice or quinoa, is best for making the starter. It will take 3 to 4 days to develop and then another 4–12 hours to be transformed into the ferment necessary to rise the dough.  This loaf rises in a banneton which will leave its pattern on the dough. 

For additional guidance with hints and tips, see our Guide to Gluten-Free Sourdough Making alongside our handy Gluten-Free Sourdough Starter Table.

 

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan, Wholemeal, Without crystal sugar

Ingredients

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Starter - use this handy chart to help you keep track of your feeding times.

  1. On the first day, put one tablespoon of flour and one of water into a 500ml glass bowl and mix together. Cover loosely with cling film and leave in a warm place for about 12 hours.
  2. After the 12 hours have passed, add another tablespoon of flour and another two of water, mix together, cover loosely and leave for another 12 hours.
  3. On day two (24 hours since beginning your starter) stir in a third tablespoon of flour and a third of water stir to mix, cover loosely and leave in a warm place for 12 hours.
  4. For the second feed on day two, add a tablespoon of flour and one of water, stir to mix, cover loosely and leave in a warm place for 12 hours.
  5. For the first feed of day three (36 hours since beginning your starter), increase the feed by adding two tablespoons of flour and two of water, stir to mix, cover loosely and leave in a warm place for 12 hours.
  6. On the second fee of day three add two tablespoons of flour and another two of water, mix together and, cover loosely and leave for another 12 hours.
  7. At this point, your starter should be bubbly and ready to create your ferment. If the starter is not showing bubbles, repeat the 12-hour flour and water feeding routine, and ensure the starter is kept in a constantly warm place.

Ferment

  1. Once your starter is bubbly, stir the starter and then measure 100g of the starter into a large mixing bowl.
  2. Add 75g flour and 100ml water, stir to make a paste, cover loosely with cling film and leave in a warm place for 4-12 hours until bubbles appear. When bubbly, your ferment is ready to use (you can either dispose of any unused starter after bread making or keep and feed it regularly until your next baking session).

Dough

  1. Line a 500g/1lb bread tin with parchment or rub the inside with oil.
  2. Add the white bread flour, salt and water to the bowl of ferment and stir to mix.
  3. Continue stirring to make a sticky ball of dough. Avoid adding flour.
  4. Drizzle the oil over the dough and turn the mixture a couple of times in the bowl.
  5. Tip the dough into the prepared tin, cover with oiled cling film and leave in a warm place until double in size which may take 4 – 12 hours.
  6. Pre-heat the oven.
  7. Remove the cling film and bake for 45 minutes
  8. Reduce the oven temperature and bake for 45 minutes.
  9. Turn out the loaf onto a wire rack.
  10. Brush the outside of the loaf with water and leave to cool completely before slicing.

Click this link to find a handy Gluten-Free Sourdough Starter Table which when printed has space for you to enter the day and time that you feed your starter with flour and water and to help monitor progress.

This Guide to Sourdough Making contains lots of hints and tips for successful sourdough bread making.

Equipment

500g/1lb loaf tin, parchment and glass bowl

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7   

Cooking time

70-75 minutes

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Ingredients

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