Gluten Free White Sourdough Bread
8-10 tbsp FREEE Teff Flour
8-10 tbsp tepid water
starter (from above)
FREEE Teff Flour
FREEE White Bread Flour
ferment (from above)
flour for dusting
oil, for drizzling
Starter - use this handy chart to help you keep track of your feeding times.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Once your starter is bubbly, stir the starter and then measure 100g of the starter into a large mixing bowl.
- Add 150g flour and 200ml 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).
- Dust the inside of the banneton with flour and line a large oven tray with parchment.
- Add the white bread flour, salt and water to the bowl of ferment and stir to mix.
- Continue stirring to make a sticky mass of dough. Avoid adding flour.
- Drizzle the oil over the dough and turn the mixture a couple of times in the bowl.
- Tip the dough into the prepared banneton, cover with oiled cling film and leave in a warm place until double in size which may take 4 – 12 hours.
- Pre-heat the oven.
- Remove the cling film and very gently turn the bread out of the banneton onto the prepared oven tray.
- Bake for 50 - 60 minutes. You will know the bread is cooked if the base sounds hollow when tapped.
- Cool the loaf on a wire rack.
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.
Makes 1 loaf
25cm/10" round banneton, parchment, large oven tray and glass bowl
220˚C, Fan 200˚C, 425˚F, Gas 7
Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan, Wholemeal, Without crystal sugar
Made with the simple, basic ingredients of flour and water, there are three distinct stages to making a sourdough loaf: the starter, the ferment and the dough itself. A whole grain flour, such as teff, brown rice or quinoa, is best for making the starter. This loaf rises in a banneton which will leave its pattern on the dough when is transferred to your oven tray. You could, however, cook the bread in a 1kg/2lb bread tin.
For additional guidance with hints and tips, see our Guide to Gluten-Free Sourdough Making alongside our handy Gluten-Free Sourdough Starter Table.