Gluten Free Sourdough

Time:

40 mins + cook time

Serves:

1 loaf

GAPS Stage:

Not GAPS

Even my serial fussy eater aka son prefers this over store-bought bread. The slow fermentation brings depth without discomfort—for families who need nourishment that’s safe, satisfying, and sensory-friendly.

Ingredients

Step 1

160g Gluten-free sourdough starter (active & bubbly)

125g Filtered Water

90g Brown Rice Flour

Step 2

20g Psyllium Husk

20g Honey

280g Filtered Water

15g Olive Oil

Flavouring if desired e.g. Raisins / Garlic & Herbs

Step 3

80g Potato Starch

60g Arrowroot Flour

80g Buckwheat Flour

80g Brown Rice Flour

15g Quality Salt

Preparation

I keep this simple: one bowl, minimal fuss, and longer fermentation for better flavour and digestibility.

Starter

Mix your sourdough starter, water, and brown rice flour into a bowl. Mix well, cover, and let it sit for 8–12 hours (or overnight) until bubbly and expanded.
Mix in the wet ingredients

Stir in psyllium husk, honey, water and olive oil (and any herbs/raisins/seeds if desired). Let it sit for 10–15 minutes to gel.
Sift in the flours

Sift the flours into the bowl: potato starch, arrowroot, buckwheat, brown rice flour and salt. Stir until combined. The dough will be thick and sticky. Roll out onto flat surface and knead into desired shape. Put into loaf tin to proof (ferment and rise).
Bulk ferment

Cover and let it rise for at least 8 hours (up to 24 hours).
Bake

Score the bread and bake in a preheated oven at 220°C for 45 minutes, take it out of the tin and bake on the shelf for a further 15-25 minutes. You want a firm crust and hollow sound when tapped.
Cool before slicing

Let it cool fully to avoid tackiness. Then slice, toast, and top however you like.

Put into loaf tin to proof (ferment and rise).