Excellent gluten-free sourdough bread is possible—in just 5 easy steps.
in the U.K.), but if all you can find is stone-ground, Goyoaga suggests holding back around 10 percent of the water in her recipes.
Regardless of the recipe you use, the process is generally the same: Mix flour and water repetitively at room temperature over several days. As the mixture ferments, it will bubble into a reliable colony of yeast and bacteria. Unlike wheat-based sourdoughs, gluten-free doughs made with psyllium husk powder are not extensible—they cannot stretch. In other words, gluten-free breads have a harder time expanding around large air bubbles formed during fermentation. As a result, fermentation tends to be shorter and the dough is much more delicate. For best results, seek out a high-quality, finely ground psyllium husk powder.
Once your loaf is in the oven, get comfortable—it’s going to take a while. Goyoaga’s sourdough boule recipe clocks in at 120 percent hydration and takes over an hour and a half to bake. Once fully baked to an internal temperature of 210ºF, you’ll want to let your loaves completely cool to set the crumb and avoid a gummy texture.The foremost piece of advice that Lowe, Devlin, and Goyoaga agreed on is that gluten-free sourdough should not be an ersatz version of wheat sourdough.
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