Gluten-Free Sourdough Bread

Oxford’s Kelly Bell shared her gluten-free sourdough bread recipe with us. Read more about Kelly’s experience learning to bake bread and other local bakers here: Breaking Bread.

Recipe by Kelly Bell

130 grams fed gluten-free sourdough starter (to feed your starter: Add 1:1, brown rice flour and water. Let it double. Once it starts to go down, it is ready for dough.)

375 grams bottled or filtered water, at room temperature

13 grams fine sea salt

13 grams honey

1 package rapid yeast with dough enhancer

500 grams “Cup 4 Cup” Gluten-Free Baking Flour

Mix starter, water, salt, honey and yeast to the bowl of a stand mixer. Use the dough hook to mix until all ingredients are combined, then add flour.

Once dough comes together, and there isn’t any loose flour left, gently form the dough into a ball and place in a lightly oiled and floured medium (glass or wood) bowl. Loosely cover and leave in a draft-free place for 6-10 hours.

After the first rise, transfer the bowl to the refrigerator or leave on the counter to finish proofing for 12 hours,

Place a Dutch oven on the center rack, and preheat the oven to 500°F. When the Dutch Oven has preheated for 30 minutes, place the dough on a piece of lightly floured parchment paper.

With generously floured hands, gently re-shape to a tighter ball and use the flour to smooth the dough. The dough should be completely coated with a layer of flour. Use a sharp knife to slash a 1-inch deep X in the middle of the dough.

Remove the Dutch oven from the preheated oven. Use the corners of the parchment paper to lift the dough and carefully place it in the Dutch oven being careful to not burn yourself. Place

2 large ice cubes in the Dutch oven between the parchment paper and sides of the Dutch oven, and quickly cover with the lid.

Place the Dutch oven back on the center rack, and lower the temperature to 450°F. Bake for 30 minutes. After 30 minutes, remove the lid, and bake for an additional 15-20 minutes, uncovered.

When the bread is done, it should have an internal temperature of at least 210°F and the bottom of the bread should sound hollow when you knock on it.

Cool completely on a wire rack before slicing and serving.