Step 1: Prepare the Sourdough Starter

Begin by feeding your sourdough starter a few hours before you plan to bake. This helps to ensure that it’s active and bubbly, ready to work its magic in your gluten free sourdough bread.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine your gluten free all-purpose flour, salt, and any additional dry ingredients. Stir them together to ensure even distribution.

Step 3: Combine with the Starter

Add the active sourdough starter to the bowl with the dry ingredients. Slowly mix in the water, allowing the mixture to come together into a soft dough. Don’t worry if it looks a little loose; this is part of the charm of gluten free sourdough bread.

Step 4: Knead the Dough

Use your hands or a dough scraper to knead the dough lightly in the bowl. The texture should be slightly tacky but manageable, ensuring all ingredients are well combined.

Step 5: Let it Rise

Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm spot for several hours or until it has visibly grown in size. This step is crucial for developing flavor.

Step 6: Shape the Loaf

Once risen, gently deflate the dough and turn it out onto a floured surface. Shape it into a loaf or place it into a greased loaf pan, making sure to maintain the structure of the dough.

Step 7: Second Rise

Cover the shaped loaf again and let it rise for another hour. This final rise will give your gluten free sourdough bread its wonderful texture.

Step 8: Preheat the Oven

While the dough is rising, preheat your oven to the required temperature. A properly heated oven helps to achieve the perfect crust on your bread.

Step 9: Bake the Bread

Once preheated, carefully place the loaf in the oven. Bake until golden brown and the bread sounds hollow when tapped on the bottom, which indicates it is done.

Step 10: Cool Before Slicing

After baking, remove the bread from the oven and let it cool completely on a wire rack before slicing. This step allows the flavors and textures to set beautifully.