Start Making Gluten-Free Sourdough Bread Today

When I first started baking gluten-free breads, I struggled…it’s hard if you don’t have guidance, especially when you are just starting out!

After spending years experimenting with recipes in the world of gluten-free baking, I’ve found that like most things, its simply a matter of practice and personal preference, including a willingness to experiment with a list of ingredients that I had never purchased before in my life, many of which felt foreign to me at first.

“What on earth is psyllium husk? Do I really need to buy THAT?” Quick answer: Yes you do.

When you mix this ground dry ingredient with water, within a few minutes it transforms into an alien-like, psyllium husk gel. In many recipes, this “gel” is going to provide the final beautiful structure in your gluten-free baked goods.

Over the years, one of the most common questions I get from readers is:

“How do I make gluten-free sourdough bread that actually tastes good?”

It all lies in your ingredients and recipes. And yes, as mentioned earlier, a part of this comes down to the role that ingredients like psyllium husk provide in your dough!

But there is so much more here…and it’s completely customizable to your own dietary preferences.

Our team at Bloomcooking.com has finally launched our online Sourdough Breads course for members, including videos that explain:

(A) How to make your gluten-free sourdough starter,

(B) How to use this starter to make basic gluten-free bread, and

(C) Step-by-Step instructions for a multitude of additional sourdough recipes!

The video shoot itself was done in our Barcelona test kitchen, and led by myself and our amazing recipe developer and resident baker Evelina!

In this online video course, we walk you through the basics of gluten-free sourdough bread, including some techniques for more advanced sourdough recipes such as bagels. The entire process was so much fun!

Here are three surprising tips from this online course video shoot: 

1. Your gluten-free sourdough starter should be a bit stiffer (lower hydration) than you might expect, when compared to wheat-based sourdough starters.

2. A six-month-old, well-fed starter tends to perform better than a two-week-old starter. While the ingredients and process are relatively straight-forward, regular feeding of the starter is important.

3. Don’t be afraid to add a bit of water to the exterior of your dough prior to baking, as the added hydration tends to convert to stream in the oven, promoting an even-nicer oven-spring.

Want to learn more?

Have you taken our FREE 30-Day Gluten-Free Challenge Quiz yet? Check it out!