March 29, 2025
Gluten Free Sourdough Crusty Bread
Prep time:
6 hours
Cook time:
1 hour and 10 minutes
Total time:
7 hours and 20 minutes
Gluten Free Sourdough Crusty Bread
Sourdough crusty bread is a timeless favorite, known for its tangy flavor, chewy interior, and satisfyingly crisp crust. Crafted from a natural sourdough starter, this bread relies on wild yeast and lactic acid bacteria for its unique flavor and texture, making it distinct from breads made with commercial yeast. The long fermentation process enhances the flavor, creating a subtle sourness that balances beautifully with the nutty, toasted notes of the crust. Whether enjoyed on its own or paired with savory spreads and soups, sourdough crusty bread is a staple in artisan baking.
What sets sourdough apart is the use of a natural starter, which serves as the leavening agent. This starter, made from just Hand + Heart Gluten Free All Purpose Flour and water, captures wild yeast from the environment and requires regular feeding to stay active. As it ferments, it develops the complex flavors that give sourdough its signature tang. The slow fermentation also improves the bread’s digestibility, making it a popular choice for those who find traditional bread harder to digest.
The hallmark of sourdough crusty bread is its irresistible texture. The outside is baked to a deep golden brown, with a thick, crackling crust that shatters as you slice into it. Inside, the crumb is soft and airy, full of irregular holes that are a testament to the long fermentation process. Achieving the perfect balance between the chewy crumb and crisp crust requires patience. However, the result is a bread that feels both rustic and refined.
Sourdough crusty bread is a rewarding project for any home baker, whether you’re an experienced bread maker or just starting out. The process may take time, but the hands-on steps are simple and the results are deeply satisfying. Once you’ve mastered the basics, you can experiment with different types of flours, add-ins like seeds or herbs, or adjust the fermentation times to suit your taste. No matter how you enjoy it, sourdough crusty bread brings an artisanal touch to any meal, from breakfast toast to a hearty sandwich.
Gluten Free Sourdough Crusty Bread
Prep time:
6 hours
Cook time:
1 hour and 10 minutes
Total time:
7 hours and 20 minutes
Yield:
Makes (1) 9” boule
Author:
made by hand, from the heart
Ingredients
INGREDIENTS:
Levain:
150g gluten free starter
80g Hand + Heart Gluten Free All Purpose Flour
100g filtered water, warmed to 115ºF
5g granulated sugar
Bread dough:
325 grams Hand + Heart Gluten Free All Purpose Flour
20g psyllium husk, whole or powder
20g honey
20g olive oil
12g sea salt
300g filtered water, warmed to 115ºF
Instructions
INSTRUCTIONS:
Make the levain:
- In a 32oz mason jar or medium glass bowl, add the starter, H+H Gluten Free All Purpose Flour, water and granulated sugar. Mix with a spatula until well incorporated.
- Lightly cover the jar or bowl. You can use a coffee filter to cover the jar and secure with a rubber band. Use a large size paper towel for bowls and loosely place lid on top. Let levain ferment in a warm area for about 3 – 6 hours or more until doubled in size. It will be bubbly with lots of holes in the levain.
- Ideal room temperature to ferment levain is 78 – 80ºF.
Make the bread dough:
- In a bowl of a stand mixer fitted with a dough hook, add all the bread ingredients and risen levain. Beat for 5 minutes until batter is smooth.
- Let batter rest inside the mixing bowl for 30 minutes.
- After 30 minutes, transfer the bread dough onto a well-floured counter. Dust the top of the dough and flatten the dough into a rough oblong.
- Fold the bottom of the dough and the sides and roll up to shape into a ball. Smooth dough and pinch the seam to seal.
- Transfer the dough seam side up into a well-floured (I use rice flour) 9” banneton proofing basket.
- Cover with a plastic wrap and kitchen towel and place in a warm counter for 6 hours or longer (longer rest will result in a more sour bread)
Bake the sourdough loaf bread:
- 1 hour before baking, preheat oven to 440ºF. Insert a Dutch oven inside the oven while it preheats.
- Carefully, invert the proofing basket with the proofed dough onto a parchment paper or silicone bread baking mat.
- Use a lame or a sharp knife and cut an expansion line on the dough or cut designs if you like.
- Carefully remove the preheated Dutch oven from the oven and remove lid. Carefully transfer the parchment paper or silicone bread mat with the dough inside the Dutch oven. Replace lid and insert back into the oven.
- Bake for 45 minutes, remove lid and bake for additional 25 – 35 minutes until desired color is achieved and internal temperature reaches 210ºF.
- Once baked, let the bread cool and wait at least 1 hour before cutting into the bread. Bread will be sticky if cut too soon.
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