Rye Free Gluten Free Sourdough Bread

Total time16 hr 25 min

Prep time30 min

Cook time55 min

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Ingredients

12 servings

For the dough

200g (about ¾ cup + 2 tbsp) active gluten free sourdough starter, fed and bubbly
Cultures for Health Gluten-Free Sourdough Starter
Captain Sourpants Gluten Free Sourdough Starter
See all
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
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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