Gluten Free Sourdough Bread and Gluten Free Starter
- A Knead to Bake
- Sep 9, 2022
- 4 min read
A delicious bread with a crunchy crust and a very soft crumb that is free of gluten.

Makes 1 loaf of Gluten Free Bread
Time 10-12 Hours (20 minutes active time)
Ingredients
Gluten Free Sourdough Starter
2 tbsps Gluten Free Flour
1 tbsp Water
Dough Baker's Percentages
450 grams (3 + ⅝ cup) Gluten Free Flour 100%
300 grams (1 ¼ cups) Water 67%
90 grams ( ⅓ cup) Gluten free sourdough starter 20%
9 grams (2 tsp) Sea salt 2%
Directions
To make the gluten free Sourdough Starter place in a large glass jar 1 tbsp of water and 2 tbsps of gluten free flour. Mix the ingredients well. Cover the jar with a lid and then let the gluten free sourdough starter rest for 24 hours at room temperature in a warm place. Repeat the same process every 24 hours for another 7 days.
After 8 days add ¼ cup of water and ¼ cup of gluten free flour and let the starter rest for at least 8 hours. After 8 hours the starter should have grown a little and the smell should be very intense, so now you are ready to start your bread.
Pour in a mixing bowl the water, gluten free sourdough starter and sea salt, mix well the ingredients and add the gluten free flour. Mix well all the ingredients, then use a dough whisk to incorporate all the ingredients. Use your hands to finish kneading on your working table for a couple minutes or until you have a cohesive ball of dough.
Place the dough on a glass bowl and cover the dough with a plastic wrap. Let the dough rest overnight in a warm place
The next day the dough should have risen a little, take a couple of silicone bowl scrapers and very carefully remove the dough place the dough on a parchment paper. Sprinkle some gluten free flour on top and score the bread to your liking, place the dough in a dutch oven that has been preheated at 450 degrees Fahrenheit or 230 degrees celsius for about 30 minutes, cover the dutch oven with the lid and place it back in the oven for about 45 minutes. Remove the lid of the dutch oven and keep baking for 10 more minutes or until the bread is golden brown. As soon as you take the bread of the oven, place it on a cooling rack and wait for a couple hours before slicing it.
Watch the Video
Pan libre de gluten y masa madre libre de gluten
Un delicioso pan con una corteza crujiente y una miga muy suave libre de gluten.

Rinde 1 hogaza de pan sin gluten
Tiempo 10-12 horas (20 minutos de tiempo activo)
Ingredientes
Masa madre sin gluten
2 cucharadas de harina sin gluten
1 cucharada de agua
Masa Porcentajes de Panadero
450 gramos (3 + ⅝ de taza) de Harina sin gluten 100%
300 gramos (1 ¼ tazas) Agua 67%
90 gramos ( ⅓ de taza) de masa madre sin gluten 20%
9 gramos (2 cucharaditas) Sal marina 2%
Direcciones
Para hacer la masa madre sin gluten, coloque en un frasco de vidrio grande 1 cucharada de agua y 2 cucharadas de harina sin gluten. Mezcla bien los ingredientes. Cubra el frasco con una tapa y luego deje reposar la masa madre sin gluten durante 24 horas a temperatura ambiente en un lugar cálido. Repite el mismo proceso cada 24 horas durante 7 días.
Después de 8 días, agregue ¼ de taza de agua y ¼ de taza de harina sin gluten y deje reposar la masa madre durante al menos 8 horas. Después de 8 horas, la masa madre debe haber crecido un poco y el olor debe ser muy intenso, por lo que ahora está lista para comenzar su pan.
Vierta en un bol el agua, la masa madre sin gluten y la sal marina, mezcle bien los ingredientes y añada la harina sin gluten. Mezcle bien todos los ingredientes, luego use un batidor de masa para incorporar todos los ingredientes. Use sus manos para terminar de amasar en su mesa de trabajo durante un par de minutos o hasta que tenga una bola de masa cohesiva.
Coloque la masa en un recipiente de vidrio y cubra la masa con una envoltura de plástico. Deje reposar la masa toda la noche en un lugar cálido.
Al día siguiente, la masa debería haber subido un poco, tome un par de raspadores de tazón de silicona y retire la masa con mucho cuidado, colóquela sobre un papel pergamino. Espolvoree un poco de harina sin gluten encima y corte el pan a su gusto, coloque la masa en un horno holandés precalentado a 450 grados Fahrenheit ó 230 grados centígrados durante unos 30 minutos, cubra el horno holandés con la tapa y vuelva a colocarlo en el horno durante unos 45 minutos. Retire la tapa del horno holandés y siga horneando durante 10 minutos más o hasta que el pan esté dorado. Tan pronto como saque el pan del horno, colóquelo en una rejilla para enfriar y espere un par de horas antes de rebanarlo.
Vea el video, con subtítulos en español. Solamente actívelos en el reproductor de Youtube presionando en el botón "CC"
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six mining…
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