Description
This gluten free sourdough bread, inspired by James Martin’s rustic style, is a naturally fermented loaf made with gluten-free flour and an active sourdough starter. It rises slowly, giving it a deep flavor and excellent texture without the need for commercial yeast. The dough ferments over hours, creating those signature air pockets and tangy notes sourdough lovers crave—all while remaining completely gluten free.
Ingredients
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1½ cups gluten-free sourdough starter (active & bubbly) – Acts as the natural leavening
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2½ cups gluten-free bread flour blend – Choose one with xanthan gum or add 1 tsp if your mix lacks it
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1½ cups warm water (around 100°F) – Helps dissolve ingredients and activate the starter
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1 tsp sea salt – Enhances flavor and helps with fermentation control
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1 tbsp olive oil – Adds moisture and a subtle richness to the crumb
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1 tsp apple cider vinegar – Boosts fermentation and improves dough elasticity
Instructions
Mix your gluten-free sourdough starter with water and stir well until it looks cloudy and bubbly.
In a separate bowl, mix gluten-free flour and sea salt thoroughly.
Pour the starter mixture into the dry ingredients. Add vinegar and olive oil. Stir until a sticky dough forms.
Cover the bowl with a towel and let it rest at room temperature for 30 minutes.
Transfer to a floured surface and shape into a round loaf. Place into a banneton or bowl, seam side up.
Cover and refrigerate overnight or let it rise at room temperature for 4–5 hours until puffy.
Place your Dutch oven in the oven and preheat to 450°F (230°C) at least 30 minutes before baking.
Gently turn the dough onto parchment, score the top with a blade, and carefully place it in the hot Dutch oven.
Bake covered for 25 minutes, then uncover and bake another 25–30 minutes until golden and crisp.
Let the loaf rest on a wire rack for at least 2 hours before slicing to avoid a gummy texture.