Low Iodine Gluten Free Sourdough Bread
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Learn more →Ingredients
12 servings
For the dough
- 200g (about ¾ cup + 2 tbsp) active gluten free sourdough starter, fed and bubbly
- 300g (about 2 cups) white rice flour
- 100g (about ¾ cup) tapioca starch
- 50g (about ⅓ cup) potato starch
- 20g (about 3 tbsp) whole psyllium husk
- 10g (2 tsp) fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 350g (about 1 ½ cups) warm water (90–100°f / 32–38°c)
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
For dusting
- 1–2 tbsp white rice flour, for dusting
Instructions
- 1
In a large mixing bowl, whisk together the 300g white rice flour, tapioca starch, potato starch, psyllium husk, and salt until evenly combined.
- 2
Add the active starter, warm water, apple cider vinegar, and olive oil to the dry ingredients. Mix vigorously with a stiff spatula or your hand for 2–3 minutes until a cohesive, slightly tacky dough forms — it will be denser and stickier than wheat dough but should hold its shape when pressed. Let the dough rest uncovered for 5 minutes; the psyllium will absorb the liquid and the dough will firm up noticeably.
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