A gorgeous loaf of gluten-free sourdough bread is possible — and simple — thanks to our Gluten-Free Bread Flour and gluten-free sourdough starter. The bread’s tang is more subtle than a loaf of sourdough made with traditional wheat flour, but that makes it even more versatile for many applications, whether you want to slather it with jam or top a couple of slices with your favorite sandwich fixings. For the most flavor and the best texture, let your dough chill overnight before baking; cool the baked bread in the oven (for a crispy crust); and resist the urge to slice into it for several hours (overnight is best).
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In the bowl of a stand mixer fitted with the flat beater attachment, combine all of the dough ingredients on medium speed for 2 to 3 minutes, until the mixture is cohesive and smooth. The dough will be very sticky, wet, and batter-like at this stage.
Cover the bowl and allow the dough to rest for 20 minutes so the flour hydrates and the dough becomes stiffer. Then, on a (gluten-free) floured work surface, gently knead the dough — fold the dough in half towards you (a bowl scraper is helpful here), then pat it down, rotate the dough 90° (a quarter turn) and fold again. Repeat the motion 5 to 7 times, until the dough is firmer to the touch, smoother, and easier to handle. As you work, dust your work surface, hands, and the dough lightly with gluten-free flour as needed to prevent sticking.
Return the dough to the bowl, cover, and allow it to rise for 2 1/2 to 4 hours, or until very puffy. If your home is particularly cool, place your bowl in a warm area, like an oven with the light on or a sunny window.
Transfer the dough to a greased or floured surface, and gently deflate it. Shape it into a loose bâtard or boule (you will not be able to tightly shape this dough as you would a sourdough loaf made with conventional wheat flour; instead, you’ll be molding and massaging it into shape). Place the shaped dough seam-side up in a brotform, bowl, or other vessel that's lined with a towel and dusted with flour.
For the most flavorful bread, cover the brotform with plastic wrap or a reusable bowl cover and refrigerate for 16 to 24 hours. Otherwise, cover and let it rise for 45 to 60 minutes at room temperature, until puffy.
Meanwhile, preheat the oven to 500°F for at least 45 minutes with a cast iron pan on the bottom of the oven or on the lowest rack. Place a baking steel or stone on the middle rack to preheat. If you don’t have a stone or steel, see “tips” below for instructions on how to use a Dutch oven instead.
Line a baker’s peel, a rimless cookie sheet, or the back of a sheet pan with parchment. Turn the dough out onto the parchment. Cut slashes in the top (“score”) using a lame or a very sharp knife.
Using the peel, cookie sheet, or inverted sheet pan, slide the dough (still on parchment) onto the baking steel or stone. Carefully pour about 1 cup of water into the cast iron pan and quickly shut the oven door. Be sure to wear good oven mitts, as the water will turn into hot, billowing steam.
Immediately reduce the oven temperature to 450°F and bake for 45 to 50 minutes, or until the bread is very well browned and reaches an internal temperature of 209°F when measured with a digital thermometer. (Since gluten-free bread retains water longer than conventional bread, an internal temperature is the best indicator that it's fully baked.)
For the crispest crust, turn off the oven, crack it open about 2", and allow the bread to cool completely inside. If you can stand the wait, the bread will have the best texture and be easier to slice the next day.
Storage information: Store the gluten-free sourdough bread airtight at room temperature for 2 to 3 days. For longer storage, freeze slices for easy toasting.
Tips from our Bakers
To make a shortcut recipe using French Sourdough Starter: In the bowl of a stand mixer fitted with the flat beater attachment, combine 1/2 cup (113g) cool water, 1/2 cup (60g) King Arthur Gluten-Free Bread Flour, and 1/4 teaspoon French Sourdough Starter until a sticky dough forms, about 1 minute on medium speed. Alternatively, use a medium bowl and whisk to combine these ingredients. (There may be some lumps present — that's OK.) Cover and set aside at room temperature for 16 to 24 hours. The starter should be bubbly and aromatic when ready. In step 1, use this mixture in place of the gluten-free sourdough starter and add 1 teaspoon instant yeast or active dry yeast to the dough ingredients
To add a seed soaker for enhanced flavor and texture: When you feed your gluten-free sourdough starter, typically the night before mixing your dough, soak 100g (about 3/4 cup) of gluten-free grains and seeds (like King Arthur Rolled Oats, brown rice, poppy seeds, sesame seeds, or sunflower seeds), preferably toasted, in 1/2 cup (113g) cool water. The next day, drain the mixture well, pressing to expel any excess water. Incorporate the seed soaker into the dough with the rest of the ingredients, in step 1. (Avoid chia and flax seeds, which gel when soaked.)
To bake this bread in a Dutch oven: Place a 4- to 5-quart Dutch oven onto the middle rack of the oven to preheat at 500°F (step 4). After your dough has risen, turn it out onto a piece of parchment, score, then place into the hot Dutch oven. Cover the Dutch oven and immediately reduce the heat to 450°F. Bake for 40 minutes, uncover, and finish baking for 10 to 20 minutes, until the crust is as brown as you like.
