Levain Bread Gluten Free
Rustic, tangy, and delightfully chewy, this gluten-free levain bread brings back the soul of sourdough using wild fermentation and naturally gluten-free flours. Perfect for celiacs and sourdough lovers alike.
Ingredients
- 30 g gluten-free brown rice flour for starter
- 30 g filtered water for starter
- 1 1/4 cups brown rice flour
- 3/4 cup sorghum flour
- 1/2 cup teff flour
- 2 tbsp psyllium husk powder
- 1 1/4 cups warm filtered water
- 1 tsp salt
- Gluten-free levain starter active and bubbly
Instructions
- To create the levain starter: Mix 30g brown rice flour with 30g filtered water in a jar. Cover loosely and leave at room temperature.
- Feed the starter daily by discarding half and adding 30g flour and 30g water. Continue for 5–7 days until bubbly and sour-smelling.
- To make the dough: In a bowl, mix flours, psyllium husk, and salt. Stir in water and mix well. Let sit for 5 minutes.
- Add 1/2 cup of your active levain starter and mix until combined. The dough will be sticky and thick like a batter.
- Shape into a round and place in a parchment-lined bowl or banneton. Cover and let proof for 3–6 hours at room temp or overnight in fridge.
- Preheat Dutch oven to 450°F (230°C). Score the top of your loaf.
- Bake covered for 25 minutes, then uncovered for 20 minutes or until golden and crusty.
- Cool on a rack before slicing. Store wrapped in a cloth or freeze sliced.
Notes
Use certified gluten-free flours and clean tools to avoid cross-contamination. Psyllium husk helps mimic gluten structure. For best flavor, ferment dough overnight before baking.
Nutrition
Serving: 1sliceCalories: 160kcalCarbohydrates: 34gProtein: 3gFat: 2gPolyunsaturated Fat: 2gSodium: 210mgFiber: 3gSugar: 1g
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