Dark Gluten Free Sourdough Bread

Before the baking begins, you have to  Build a Gluten Free Sourdough Starter

It takes about 7 days to complete.

DAY 1:  In a jar, whisk 5 g whole rice flour with 5 g brown millet flour and 10 g mineral water. Cover and set aside at room temperature for 24 hours.

DAY 2:  Feed your starter again 5 g whole rice flour with 5 g brown millet flour and 10 g mineral water. Cover and set aside at room temperature for 24 hours.

DAY 3 -7  Repeat feeding the starter daily with the same amount of flour and water until the mixture becomes puffy, has a sour aroma and begins to form bubbles.

On day 7, your starter should be ripe and ready for baking.

Discard more than half of your starter, and start to feed it twice daily. Once in the morning and once in the evening. If you’re baking often, always keep the starter at room temperature.

For the Levain:

25 g GF sourdough starter (see How to Build a Starter)

25 g brown millet flour

25 g whole rice flour

50 g mineral water


For the Autolyse Dough:

60 g brown millet flour

60 g whole rice flour

30 g buckwheat flour

55 g cornstarch

55 g potato starch

12 g Xanthan Gum

20 g Psyllium Husk

300 g mineral water, warm


For the Bulk:


Autolyse Dough

90 g mineral water, warm

10 g salt

15 g Blackstrap molasses

  1. Build Levain – 10 hours

Mix starter, flours and mineral water in a jar. Seal and let rest at room temperature for 10 hours.

  1. Autolyse – 1 hour

Using a stand mixer, mix all the flours with 320 g mineral water.  Cover the bowl and store somewhere warm for 1 hour.

  1. Mix – 10 min

Return autolyse dough to stand mixer. Add salt, 90 g water, molasses and levain to the autolyse dough and mix it for a couple of minutes until everything is incorporated.

The dough will be very sticky and wet.

  1. Bulk Fermentation – 4,5 hours

Transfer dough to a bowl, cover with lid or plastic, and let rest for 4,5 hours. (Dough temperature 26 C)

  1. Shape – 5 min

Lightly flour (use rice flour) your hands, the worksurface and the top of the dough. Quickly shape the sticky dough into the desired form, and place it in a well floured proofing basket.

  1. Proofing – 1 hour warm plus 16 hours cold proofing

Place the proofing basket in a plastic bag and seal it with rubber gummi. Let the dough rest in a warm place for 1 hour, then retard in the refrigerator for 16 hours.

  1. Bake – 1 hour 25 minutes

Preheat a Dutch oven for 1 hour at 250°C.

Carefully invert the dough on a piece of parchment paper

Score the loaf to your liking.

Wearing oven mitts, carefully drag the corners of the parchment paper and slide dough into the preheated Dutch oven.

Cover with the lid  and place it back into the oven for 40 Minutes.

After 40 minutes, carefully remove the lid, turn down the oven temperature to 210°C  and bake for another 45 minutes.

Remove bread from the Dutch oven and cool on a wire rack

Wait 2-3 (better 4) hours before slicing the bread to ensure the interior is set.


  1. Enjoy! with creamy butter, honey or anything to your liking

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