How To Easily Make SUPER Delicious Gluten-Free Sourdough Bread At Home (Sorghum based)

Learn how to make delicious gluten-free sourdough bread using proper fermentation techniques and sourdough discard for those with food sensitivities. Perfect for anyone dealing with celiac disease or gluten intolerance, this recipe demonstrates how to achieve amazing results with a dutch oven. 🍞✨

Simple gluten-free sourdough bread recipe! We use a sorghum-based sourdough. Only 7 ingredients. Follow along as Mariya explain the whole process. Recipe below:

This makes one big loaf. Cut the recipe in half to get a small loaf.

PREFERMENT (day before bread day):
300g activated starter
200g water
160g sorghum

Let this ferment in a quart mason jar (with a napkin and rubber band over the mouth of the jar) anywhere from 4 - 18 hrs. You want the starter to bubble and rise.

LIQUIDS
When ready to make bread mix the following liquids in a medium sized bowl:
40g psyllium husk (whole not powder)
40g maple syrup
600g water
Whisk until combined and let set while you combine the flours

DRY MIX
280g tapioca flour
320g sorghum flour
24g salt

INSRUCTIONS
I put the flours & salt into my KitchenAid bowl, then add the liquids and then the prefermented sourdough starter and mix all ingredients until smooth dough forms.

Line a bowl with a tea towel. Dust the tea towel with sorghum flour. Transfer the dough to the tea towel lined bowl. (Side note: I reuse the same bowl that the psyllium husk was in.)

Cover and let proof for 3-6 hrs on counter.

When ready to bake turn oven to 425 degrees. Make sure your Dutch oven along with the lid is preheating inside the oven if you're using one.

While oven is preheating carefully flip the dough unto a sheet of parchment paper. Score the bread as desired.

Holding unto the parchment paper carefully lower your dough into the preheated Dutch oven. Cover with lid and bake for 45 minutes.

After 45 minutes remove lid and bake for another 25 - 40 minutes. We usually only bake for 25 minutes after we take the lid off.

When bread is done baking remove from Dutch oven and place on cooling rack. You need to let the bread cool completely at room temp before slicing it or it will be gummy.

Enjoy!

If this video helped you, consider donating: https://www.paypal.me/mcfarnell
Patreon:   / thequarteracrehomestead  
Donate: https://www.paypal.me/mcfarnell

SUBSCRIBE: https://goo.gl/U88E1J

Our New Book: https://goo.gl/A9NlAq
Merch: https://shop.spreadshirt.com/quartera...
Contact: [email protected]