EASY Gluten Free Sourdough Recipe

Описание: Simple Gluten-Free Sourdough (Cup Measurements)
This recipe uses a standard "1-to-1" or "Measure for Measure" gluten-free flour blend.
1 cup active gluten-free sourdough starter
2 cups gluten-free all-purpose flour blend (like King Arthur or Bob’s Red Mill)
3 tbsp whole psyllium husk (essential for structure)
1 ½ cups water (room temperature)
2 tbsp honey or maple syrup (helps browning)
1 tbsp olive oil
1 tsp salt 

Instructions
1. Prep the Binder: Whisk the water, honey, olive oil, and psyllium husk together in a small bowl. Let it sit for about 5 minutes until it forms a thick, gel-like consistency.
2. Mix: In a large glass bowl, combine the flour and salt. Add the psyllium gel and your active starter. Stir with a dough whisk or spatula until no dry flour remains.
3. Rest & Knead: Let the dough rest for 30 minutes. Then, knead it gently by hand on a surface dusted with rice flour until it forms a smooth ball.
4. First Rise (Bulk): Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for 2 to 4 hours. It will look puffy but may not double in size.
5. Cold Proof (Optional): For better flavor, place the covered bowl in the refrigerator for 8 to 12 hours.
6. Bake:
Preheat your oven to 450°F with a Dutch oven inside for 30 minutes.
Turn the dough onto parchment paper and score the top with a sharp knife.
Bake covered for 45 minutes.
Remove the lid and bake uncoveredfor another 20–30 minutes until deep golden brown and the internal temperature reaches 210°F.
7. Cool: You must let the bread cool completely on a wire rack for at least 3 hours before slicing, or it will be gummy inside.