This gluten-free artisan sourdough bread combines the tangy flavor and rustic texture of traditional sourdough with the convenience of a quick, single-use starter. No ongoing feeding or maintenance required—just mix, ferment, and bake!
Perfect for those that are Celiac or have gluten sensitivities or anyone exploring new baking horizons, this recipe yields a round loaf with a crackly crust, soft crumb, and signature sourdough tang. Simple, delicious, and entirely gluten-free—let’s get started!
Use our Inspiration Baking-Pizza Flour Blend and let the baking magic begin.
Check out the You Tube Video with step by step instructions.
This flour blend will also make other delicious recipes! Check out our recipes!
SERVINGS: 12-18 slices
PREP TIME for Sourdough Starter: 2 HOURS
Prep Time for Bread: 30 MIN
Proof Time: 60 MIN
COOK TIME: 60 MIN
TOTAL TIME: 4 1/2 HOURS
INGREDIENTS
Sourdough Starter
1/4 Teaspoons instant yeast (use Rapid Rise yeast packet). Set rest aside for making bread
1/2 Teaspoon granulated sugar
1/2 Cup brown rice
3/4 Cup warm water
Sourdough Bread
1 3/4 Cup (267g) Inspiration Baking-Pizza Flour Blend
1 Teaspoon ascorbic acid (powdered vitamin C--do not crush a vitamin C tablet)
1 Teaspoon Baking powder double-acting
1 package Rapid Rise yeast plus rest of yeast packet for sourdough starter
2 Whole eggs
3 Tablespoons olive oil
1/4 cup warm water
Tapioca starch/flour to shape the dough
DIRECTIONS
Make the Sourdough Starter
In a bowl with a covered lid, combine the yeast, brown rice flour and sugar. Stir.
Next add the warm water and stir together.
Cover with the lid for a minimum of 2 hours with a maximum of 14 hours. Make sure it is fermenting before using (bubbles forming).
Making the dough when sourdough starter is ready to use.
Preheat your oven to 175°F, then turn the oven off once it reaches temperature.
Place parchment paper into an 8-inch round cake pan, making sure the sides are up against the pan and the parchment paper is over the side of the pan on at least two sides. You will use the parchment paper to lift the bread out after baking.
In a separate bowl, whisk the the dry ingredients together and set aside.
Use a stand mixer with a paddle attachment to complete the sourdough bread.
Place the sourdough starter in the mixing bowl.
Add the 2 whole eggs, oil and warm water to the sourdough starter. Mix on low for about 30 seconds.
Add the rest of the dry ingredients to the mixing bowl. Blend medium high for about 2 minutes until the dough is smooth. Scrape the bowl several times.
Cover a flat surface dusted with tapioca starch/flour. The dough will be tacky.
Using a rubber spatula, remove the dough from the mixing bowl and place in the middle of the tapioca starch/flour.
Place flour on your hands and shape the dough into a round. The dough will be covered in the flour.
Using a dough cutter, slide it underneath the shaped dough. Gently lift and place the dough into the 8-inch round cake pan lined with the parchment paper. Leave about 1 inch around the dough ball in the pan to rise.
Use a sharp knife to lightly score in the top of the dough. This allows the dough to expand during baking without bursting open. Don't make the cuts too deep.
Loosely cover the dough with oil sprayed plastic wrap.
Place in the warm oven until double in size (40-60 minutes).
Remove the risen dough from the oven.
Preheat to 425°F. Remove the plastic wrap and place in the oven.
Bake for approximately 60 minutes. Check after 40 minutes to make sure the top is browning. Rotate the pan to ensure even browning.
Remove the pan from the oven. Remove the bread using the parchment paper flaps and place on a wire rack to cool.
Completely cool before slicing.
NOTES:
You can substitute the ascorbic acid for another 1/2 teaspoon baking powder, double-acting. Ascorbic Acid helps with the rise of the bread and acts as a preservative.
You can get ascorbic acid at the local grocery store in the vitamin section. Remember, it is powdered vitamin C. Make sure there are no other ingredients.
Once you have made the bread, try some unique scoring techniques adding some artistry to your bread when you make it the next time.
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