How to Make Gluten-Free Sourdough Bread Recipe Oil-Free!

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MAKING GLUTEN FREE SOURDOUGH STARTER:

Combine 20g water and 20g millet flour in a clean glass jar. Mix thoroughly and cover lightly with an unscrewed lid or cheese cloth.

Allow the mixture to ferment in a warm place for 24 hours. You know that fermentation has begun if you see tiny air pockets through the glass.

At this point you will remove roughly half of the mixture and feed the remaining starter by adding 20g water and 20g flour and mix thoroughly. Cover and allow to ferment for another 24 hours.

You will repeat the process of removing half of the active starter and feeding the remaining starter everyday.

As your starter begins to mature ( 5+ days) you may need to feed it twice a day.

I like to use a starter that is at least 10-14 days old when baking.

The active starter is bubbly and has lots of air pockets.

NOTE: The discarded portion can be stored in a sealed jar in the fridge and added other recipes, like cake and pancakes.

MAKING SOURDOUGH LOAF:

PREFERMENT:

10g active sourdough starter
30g filtered water
35g millet flour


WET PSYLLIUM MIXTURE

17g whole psyllium husk (not powder!)
410g filtered water, divided (390+20)
10g date syrup


DRY INGREDIENTS


225g millet flour ( can use teff or buckwheat as well)
75g arrowroot powder

Optional:
5g salt, or to taste


INSTRUCTIONS:

Create the preferment by combining the ingredients in a small jar. Mix well, cover with a light cloth, and set it aside to ferment for 6 hours. This step can be sped up to 3 hours by keeping it in a warm location, like the oven with the oven light on to generate warmth.

Once the preferment is ready you can make the psyllium mixture.

To make the psyllium mixture, combine 390g of water, whole psyllium husks, and date syrup. Mix well and set aside to thicken into a gel.

While waiting for the gel to form, combine your flour, arrowroot powder, and optional salt in a bowl.

Now mix the preferment into the psyllium gel mixture. Add the remaining 20g of water to the preferment jar to remove any preferment and add it to the psyllium gel. Mix well to incorporate the preferment completely.

Next, add the gel mixture to the dry ingredients and mix with a spatula as much as you can before using your hands. Mix well with your hands to form a ball.

Use a bowl scraper to scrape the bowl and gently fold/pull the dough from the edges towards the center while turning the bowl. Repeat this process about 15 times.

Cover and allow to ferment in a warm environment for about 2 hours. This process can be sped up or slowed down by keeping it in a warmer (not hot!) or cooler environment.

Once your dough is showing signs of fermentation, like air pockets throughout the bottom of the dough and a slight jigglyness you are ready for the next step.

Lightly dust the working surface with millet flour.

Lightly wet your hands or dust them with flour. Gently remove the dough from the bowl onto the flour surface. Fold the dough towards you to the center of the dough ball. Fold it again towards you. The seam should be under the dough roll. Lastly, gather and tuck the dough by creating a light tension with your hands to form a ball.

Lightly dust a cotton-lined proofing basket. Place the dough ball in the basket seam-side up. Lightly dust the top. Cover with a cotton cloth and place in a bag to ferment for another 2 hours.

Preheat the oven to 475F. Heat the covered dutch oven for 30 minutes.

When the dough is ready, it will puff/rise about 30% and will have a jiggle when you gently shake the basket.

Place a piece of parchment paper on the counter and gently turn your dough out onto your hand and place it onto the parchment paper.

Use a razor to score the top of your loaf with an “X” about ¼-½ inch deep.

Carefully remove your heated dutch oven and remove the lid. Using the edges of the parchment paper, lower your loaf into the dutch oven. Put the lid on and bake for 35 minutes.

Remove the lid and lower the oven temperature to 440F, bake for another 35 minutes or until the loaf is dark golden.

Remove from the oven. Using the parchment paper, carefully lift the loaf out onto a cooling rack. Remove the parchment paper.

Allow the loaf to cool for at least 5 hours before cutting into it or it will be gummy.

Enjoy toasted or however you prefer your sourdough!