Sourdough bread is not gluten-free. The fermentation process reduces gluten because the natural bacteria may make it easy to digest.
How to Make Gluten-Free Sourdough Bread?
The best is to make your sourdough bread at your home rather than to purchase it.
Same as buying any piece of baked bread or cake from the bakery will not make you that much happier as you will feel so glad to make it yourself at your home.
So here, I will share the easy recipe of sourdough bread, which will be very helpful for the starter. It’s easy to make with clear directions and a written baking schedule.
Sourdough is manufacture with regular wheat flour. It is easy to digest without any issue for those who are sensitive to gluten intolerant.
For the starting, you will take gluten-free flour, water, salt, and a gluten-free sourdough starter.
For making all ingredients, you need: Digital kitchen scale, stand mixer, Dutch Oven, and glass bowl or Banneton Basket.
Add all the ingredients in the bowl of the stand mixer and mix it until it forms a dough, and there isn’t any loose flour left.
Gently form the dough into a ball and place it in a lightly oiled and floured medium glass bowl.
Loosely cover and leave in a draft-free place for 6-10 hours.
Six hours if your house is on the warm side and up to 10 hours if your home is more fantastic. At this point, you don’t want your dough to double in size.
After the first rise, transfer the bowl to the refrigerator to finish proofing in the fridge for 12 hours.
You can keep the dough in the same bowl, or you can gently reshape it and place it in a floured Banneton basket.
Now the baking process starts up here. Preheat your Dutch Oven at 500 degrees at least for 30 minutes.
When the Dutch Oven has preheated, remove the dough from the refrigerator. Turn the dough out onto a piece of lightly floured parchment paper.
Gently reshape to a tighter ball with generously floured hands and use the flour to smooth the dough.
Flour should thoroughly coat the dough with a layer of flour. Use a bread lame to slash the bread, and you want the slash to be at least 1-inch deep.
You can make it decorative or keep it simple to start and do an X in the middle.Use the corners of the parchment paper to lift the dough and carefully place it in the Dutch Oven so you don’t burn yourself.
Place two large ice cubes in the Dutch Oven between the parchment paper and sides of the DO and quickly cover with the lid.
Place the Dutch Oven back on the center rack and lower the temperature to 450 degrees. Bake at 450 for 40 minutes.
Forty minutes later, lower the oven temperature to 425 degrees and remove the Dutch Oven lid. Bake for an additional 40 minutes, uncovered, at 425 degrees.
When the bread is ready, it should have an internal temperature of at least 210 degrees, and the bottom of the bread should sound hollow when you knock on it.
Cool completely on a wire rack before slicing and serving.
Is Sourdough Bread Gluten-Free?
No, sourdough bread is not gluten-free.
First of all, you should know what gluten is?
Gluten is a name for the protein in many grains, including wheat, barley, and rye.
It’s common in foods, mostly bakery items like bread, pasta, pizza, and cereal. Gluten provides no essential nutrients.
Gluten helps foods to keep their shape, acting as a glue that holds food together. Gluten isn’t healthy or unhealthy.
Suppose you’ve been diagnosed with celiac disease. In that case, there’s very little evidence to support claims that gluten harms your health.
Your body has difficulty absorbing the protein gluten found in wheat, barley, and rye with gluten intake.
When you continue to eat these foods, you may have a wide array of digestive problems, even weight gain being one of them.
Gluten intolerance can cause gas, cramping, bloating, diarrhea, and constipation.
Most of the doctors of a gluten-free diet because of Celiac disease.
Celiac disease is an autoimmune disease in which eating gluten causes the body’s immune system to damage the small intestine, which reduces its ability to absorb virtually all nutrients.
But nowhere will I explain to you about gluten-free sourdough bread. Sourdough bread is not gluten-free.
The natural bacteria may make it easy to digest, and the fermentation process reduces gluten.
It still does not reach 20ppm (parts per million) or less gluten, which the United States defines as gluten-free foods.
It means that sourdough bread contains less gluten than regular bread, but still, it is not gluten-free.
If you’re starting a gluten-free diet for celiac disease, traditional sourdough bread isn’t safe.
Critical Ingredients for a Gluten-Free Sourdough Bread
If you are thinking of anything to make, you first have to know about its ingredients.
There are many ingredients in various recipes for cooking or baking, but you can’t make it without critical ingredients.
In many recipes, some ingredients are essential while some are not.
There are four key ingredients in sourdough bread that you don’t imagine making without it.
Four key ingredients are as follows:
- Gluten-free flour
- The sourdough bread starter
Tips for Making Ingredients Sourdough Bread
As you all know about baking products, you should follow the basic rules that boost your baking items if you are baking any item.
There are many little tips always which you have to keep in your mind while baking sourdough bread. Some tips are as follows:
1. First of all, you should follow the recipe as written don’t try to change anything in the recipe. Otherwise, it will spoil your sourdough bread
2. Mix all the dry ingredients in the mixing bowl.
3. While making the mixture of batter or dough, you need a digital kitchen scale to measure the grams, like 200 grams of whole wheat flour, etc.
4. You should preheat your Oven at least 30 mins before baking.
5. Make sure your bread bakes all the way through. Your bread is ready when it’s at least 210 degrees F
6. Use a mature sourdough starter in your mixture for the best result.
7. Use a medium-sized bowl to proof your dough. A large bowl with a wide bottom will make your dough “rise” by spreading out in the bottom of the bowl vs. rising higher.
8. mix all the wet ingredients into the flour mixture.
Required Equipment to Make Homemade Sourdough Bread
If you love baking and are the starter, some equipment is required to make homemade sourdough bread.
Not only for sourdough bread, but you can also use that equipment for baking any bread.
Required equipment to make homemade sourdough bread is as follows:-
1. Digital kitchen scale
Forget measuring in cups or bowls, Australian cups, decilitres, and many other ways of measuring flour: use digital scales and measure the ingredients in grams.
The simple reason is that it is much easier to get perfect results.
2. A stainless steel scotch scraper
A stainless steel Scotch scraper is handy for manipulating dough and for cleaning down a work surface.
It helps clean out bowls.
3. A clear mixing bowl
A clear mixing bowl makes it much easy to see how bubbly your dough is and, if you mark the initial level with a pen, you can see how it has risen.
4. A cane proving basket (banneton)
Banneton is used to carry sourdoughs in shape.
They give the bread a stylish finish and are available in different sizes and shapes.
5. A stand mixer
A stand mixer, such as a kMix or a KitchenAid, with a dough hook, is handy.
It reduces the time spent kneading and made it easier to handle messy wet doughs.
6. A plastic container for sourdough starter
A plastic container for a sourdough starter should be cylindrical, transparent, and loosely clipped lid.
Cylindrical, because it is easier to mix the starter if there are no corners, Transparent, so you can see if your starter is friendly and bubbly.
7. Plastic scrapers
A plastic scraper is handy for cleaning bowls, but for cleaning work surfaces and for manipulating dough, I prefer a stainless steel Scotch scraper.
8. Duct Oven
A Dutch oven is a pot used in cooking with a tick-walled and tight-fitting lid.
9. Sourdough Starter
A sourdough starter, also called levain, is a fermented dough filled with natural, wild yeast and lactobacilli bacteria.
10. Non-Stick Flour-Sack Towels
Flour sack towels are soft and can absorb excess water, and during cooking and baking, you can use them. It is also washable and reusable.
11. Parchment Paper
Parchment paper, also known as bakery paper or butter paper, is often called especially in the US – is greaseproof paper used in baking and cooking as it provides a heat-resistant, non-stick-on surface bake.
How to Make Sourdough Bread with Gluten-Free Flour at Home?
Everyone likes to bake cakes, pastries, cookies, and many more bakery items at home.
Most parents want to give a healthy meal to their kids especially made at home because they care about the hygiene of their kids.
During these pandemic days and lockdown held in some areas, people start preparing special foods at their place, searching some new and healthy recipes for their family.
So in this article, you are searching how to make sourdough bread with gluten-free flour? There are many types of the recipe for baking sourdough bread.
Still, here I am going to tell you the simple and easy recipe for the beginner but always remember that whenever you want to make the sourdough bread, you should prepare its dough one day before because it needs 6 to 8 hours for bulk fermentation.
Here I will tell you the recipe for the sourdough bread, but first of all, I will tell you the ingredient you need to make the dough.
Ingredients:- Gluten-free flour, water, salt, and the sourdough bread starter.
1. Gluten-free flour: If you are using some different flour, make sure to use the flour that contains xanthan gum.
2. Water: Use bottled or filtered water; it is the best.
3. Salt: Use acceptable sea salt.
4. Sourdough starter: You can use any mature sourdough starter.
Recipe of Sourdough Bread
First, you have to prepare the dough while mixing all the ingredients in the stand mixer bowl. Mix until all the ingredients combine, and there isn’t any p flour left.
Gently form the dough into a ball and place it in a lightly oiled and floured medium glass bowl. Cover it and leave it in a draft-free place for 6-10 hours.
Six hours if your house is on the warm side and up to 10 hours if your home is more relaxed. Then put the dough in the refrigerator after the fermentation.
On the second day before starting the baking process, put your Dutch Oven on the center frame and preheat the Oven at 500 degrees.
Now leave the Dutch Oven to preheat at 500 degrees for at least 30-35 minutes. When the Dutch Oven has preheated, remove the dough from the fridge.
Take the dough out into a piece of lightly floured parchment paper.
Generously flour your hands, gently reshape to a tight ball, and with the flour, smooth the dough.
Flour the counter, which should coat the dough with a layer of flour. (Would Skip this if you proofed it in a Banneton Basket.
Take out the Dutch Oven from the preheated Oven.
Use the edges of the parchment paper to lift the dough and carefully place it in the Dutch Oven so you don’t burn yourself.
Place two large ice cubes in the Dutch Oven between the parchment paper and sides of the dough and quickly put the lid on the Dutch Oven.
Place the Dutch Oven back on the center frame and lower the temperature to 450 degrees. Bake at 450 degrees for 40 minutes.
After the following 40 minutes, lower the oven temperature to 425 degrees and open the Dutch Oven lid.
Bake for more than 40 minutes, uncovered, at 425 degrees. When the sourdough bread is ready, your Oven should have an internal temperature of at least 210 degrees, and the base of the bread should sound empty when you knock on it.
Cool it entirely on a wire rack before slicing and serving. Then enjoy your sourdough bread.
Quick Recap of Gluten-Free Sourdough Bread Recipe
I know you are searching for a quick recap of the gluten-free sourdough bread recipe, so here it is.
Ingredients: gluten-free flour, water, salt, and the sourdough bread starter.
- Place all the ingredients (given above) in the stand mixer bowl and combine it until there isn’t loose flour left.
- Gently form the dough into a ball, place it in a lightly oiled and floured medium bowl, and cover it loosely.
- Keep the bowl on the warm side for up to 6 to 8 hours.
You don’t want your dough double in size. This process should be done first but should take at least 8 hours because Doubling the dough should hold the bulk fermentation process.
After 8 hours:
- Put your Dutch Oven on the center rack and preheat your Oven to 500 degrees at least for 30 mins.
- When the Dutch Oven is heated, take your dough and turn it out onto a piece of lightly floured parchment paper.
- Generously flour your hand and reshape it to a tighter ball and use the flour to smooth the dough.
Please take out the Dutch Oven from the preheated Oven; use the corners of the parchment paper to lift the dough, carefully place it in the dutch Oven, and quickly cover it with the lid.
Place the Dutch Oven back on the center frame and lower the temperature to 450 degrees. Bake at 450 degrees for 40 minutes.
After the following 40 minutes, lower the oven temperature to 425 degrees and remove the lid from the Dutch Oven.
Bake for more than 40 minutes, uncovered, at 425 degrees.
When the sourdough bread is ready, it should have an internal temperature of at least 210 degrees, and the bottom of the bread should sound empty when you knock on it.
Cool it completely on a wire rack before slicing and serving.
Can You Eat Sourdough Bread on a Gluten-Free Diet?
Nowadays everyone is worried about their health and goes on a couple of diet and exercise to maintain their good health.
So many people who have to switch to a gluten-free diet, saying goodbye to bread is like parting ways with an old friend.
There are many types of sourdough bread available, but most people don’t like it due to their taste and texture differences.
Sourdough bread has been touted as a safe option for those who avoid gluten. Many claims that wheat sourdough or rye bread is broken down and easier to digest than conventionally produced bread.
But in actual No, regular sourdough bread is not gluten-free.
Beyond Celiac does not recommend that those with celiac disease eat sourdough bread unless it is clearly labeled gluten-free or made safely at home with gluten-free starters/ingredients.
Sourdough is a low-gluten bread. It also contains lower levels of fructans, another substance that can cause unpleasant digestive symptoms in some people.
This can make sourdough a better option for people with IBS, gluten intolerance, or gluten sensitivity.
Just remember that sourdough bread can be made from virtually any type of flour, so opt for a whole-grain variety.
However, keep in mind that sourdough fermentation does not degrade gluten completely.
Sourdough bread containing wheat, barley, or rye should be avoided by people with gluten intolerance or celiac disease.
What Does this Gluten-Free Sourdough Bread Taste Like?
Anything you eat should have a great taste, that’s why you like them to eat.
Like kids like to eat bakery items, junk foods, and desserts because most dishes have a sweet, milky, and salty taste.
Like all these products, Sourdough bread has a “sour,” tangy flavor that is just amazing.
Sourdough bread texture is rich due to the seeds/grains, has a mild oaty flavor, and a chewy interior, thanks partly to the binding power of psyllium husk powder, with a nice crisp crust (after toasting).
Because of the natural fermentation, the taste of sourdough bread converts its flavor into sour. The longer you keep your sourdough starter going, the better the flavor it will have.
Because this bread is gluten-free, egg and dairy-free, primarily whole grain, free of fillers, and large quantities of starches, you’ll notice the interior is moist/tacky to the touch.
So, it needs to be toasted to bring out its best texture. Sourdough bread is an excellent alternative to conventional bread.
Its lower phytate levels make it more nutritious and easier to digest.
Sourdough bread also seems less likely to spike your blood sugar levels, which makes it an option for those monitoring their blood sugar.
How Do I Store Gluten-Free Sourdough Bread?
As you always know about the food items that they will spoil itself when it is kept at high temperature because of the dehydration process takes place and evaporate the excess water in it.
Although the raw vegetables also can ripe in the high temperature and can be spoil.
You always keep the bakery items at room temperature for up to three days, and if you need them for a long time, you can keep them in the refrigerator or freeze it.
The exact process you can do for your gluten-free sourdough bread is if you want to keep it up to 3 days, you can keep it in the closed container at room temperature.
Here is an interesting tip for you, if you want to keep your gluten-free sourdough bread in the freezer so slice your sourdough bread and but in the zip lock bag and freeze it.
Whenever you want to eat, just take out a slice from the freezer and toast it directly. Trust me, and you will love to eat your crispy sourdough bread and enjoy it.
Final Advcie to make Gluten-Free Sourdough Bread
Gluten-free bread is made using all sorts of grain and legume flours that are naturally free of gluten, including rice, almond, buckwheat, chickpea, sorghum, quinoa, and millet.
If you were to toss any of these flours with water, yeast, and salt, you’d end up with one lovely mess that wouldn’t go anywhere.
This flavorful loaf of gluten-free sourdough bread is made with the most straightforward wild yeast sourdough starter. No commercial yeast at all.
Wheat sourdough bread may contain less gluten than regular yeast bread, but it’s not gluten-free.
If you’re on a gluten-free diet for celiac disease, traditional sourdough bread isn’t safe.
Instead, buy sourdough bread made with gluten-free grains or invest a few days and activate your gluten-free sourdough starter.
Gluten-free bread is often denser than wheat-based bread, and some gluten-free flours have a gritty texture. It has a shorter shelf-life.
Not only does reheating gluten-free bread cause it to go stale more quickly, but it generally doesn’t last as long as wheat-based bread as a whole.
You can make sourdough bread at home, which will be hygiene and it will be healthy for you and your family too.
For making sourdough bread, you need a sourdough bread starter, but how you will make it. First of all, you should know that what is a sourdough starter.
A sourdough starter, also called levain, is a fermented dough filled with natural, wild yeast and lactobacilli bacteria. The starter is what makes sourdough bread rise.
You can make it at home too.
Once a week, remove your sourdough starter from the fridge, pour into a bowl, and feed it with 1 cup of whole wheat flour and 3/4 to 1 cup of water (the thicker starter above was fed the 1 to 3/4 c. ratio), stirring well.
Please leave it to grow and become active again 12 to 24 hours before using it in a recipe.
For making sourdough bread, you need some equipment such as a dutch oven, digital kitchen scale, clear mixing bowl, stand mixer, plastic container, banneton basket, parchment paper, plastic scraper, and sourdough starter.
There are various recipes for sourdough bread, but the simple one contains four key ingredients.
In this recipe, you will need gluten-free flour, water, salt, and a sourdough starter.
You can easily store it in the refrigerator if you need it for the long term.
You can freeze them too. You can keep sourdough bread at room temperature for up to 3 days in the plastic container.
You can enjoy your sourdough bread slices while the toast is in the toaster, and it will become crispy.