The everyday gluten-free sourdough loaf — brown rice, buckwheat, psyllium husk. Reliable, tender, no gluten.
Ingredients
- 250g brown rice flour
- 100g buckwheat flour
- 50g sorghum flour
- 25g psyllium husk (whole)
- 10g fine sea salt
- 380g water (95% hydration, warm)
- 150g active gluten-free sourdough starter (rice + buckwheat based)
Method
- Whisk dry. Whisk together brown rice flour, buckwheat flour, sorghum flour, psyllium husk and salt in a large bowl until fully combined.
- Add wet. In a separate bowl, combine warm water and active starter. Stir to dissolve the starter into the water.
- Mix. Pour the wet into the dry. Mix with a spatula for 2-3 minutes until smooth and thick. The psyllium husk will begin binding immediately.
- Bulk ferment. Cover and rest at room temperature (22-24°C) for 6-8 hours until visibly puffy and dotted with bubbles. Gluten-free dough will not rise as dramatically as wheat — expect 30-50% increase.
- Shape. Wet your hands. Turn the dough out onto a lightly rice-floured surface. Shape into a round boule with wet hands, dust with more rice flour, transfer to a rice-floured banneton.
- Cold retard. Cover and place in the fridge for 8-14 hours overnight. This develops flavour and firms the dough for cleaner baking.
- Bake. Preheat oven with a cast iron dutch oven inside to 250°C for 45 minutes. Score the loaf, transfer to the hot dutch oven, cover. Bake covered 30 minutes, then uncovered 15 minutes until deeply golden and internal temp reaches 96°C.
Frequently asked questions
Can I make gluten-free sourdough without psyllium husk?
You need some form of binder — psyllium husk is the best natural option. Alternatives are xanthan gum (5g), ground flaxseed (30g soaked in 90g water for 15 min), or a combination of both. Do not skip binder entirely — the loaf will collapse.
Why is my gluten-free loaf gummy inside?
Under-baked. Gluten-free loaves need longer bake times than wheat — internal temperature must reach 96°C (test with a probe thermometer). If it reads 92°C when you check, give it another 5-8 minutes.
Can I use rice flour alone?
Yes but the crumb will be tighter and less flavourful. A blend (rice + buckwheat + sorghum) gives depth and structure. Rice-only works for beginners while you build confidence.
How long does gluten-free sourdough last?
Fresh for 2 days on the counter (wrapped in linen or beeswax cloth). Freezes brilliantly for up to 3 months — slice before freezing so you can toast individual slices from frozen.
