If you've ever tried gluten-free sourdough and ended up with a dense, gooey loaf, I have good news: it probably wasn't your baking skills.
I asked our chef Evelina what she wishes more people knew before making gluten-free sourdough. Her advice? It starts well before the loaf goes into the oven.
1. It’s all about the starter
Most failed loaves come from a starter that wasn’t quite ready. A starter is a little wild, and it changes with your kitchen: warm or cold, humid or dry, summer or winter. So the trick is to watch it every day and only use it once it’s properly mature. Use it too early, and your bread comes out dense and heavy.
The good news? Once your starter is ready, the rest is surprisingly easy.
2. It’s supposed to look too wet
Gluten-free flours soak up much more water than regular flour, so the dough will look like it has too much liquid. Don’t panic, and don’t add more flour. It all comes together in the end.
3. Knead less, not more
Forget everything you know about regular bread. With gluten-free dough, the less you knead, the better. If it’s still a bit sticky, that’s actually a good sign.
4. Bake it longer than you think
Because of all that extra moisture, gluten-free sourdough needs more time in the oven. The crust might look very dark, almost overbaked. It isn’t. A cast iron pot helps a lot.
5. Wait before slicing
The hardest part, we know. But let it cool completely, or the inside will be gummy.
And most importantly, be patient with yourself. Your first loaf might not be perfect, and that’s completely normal. It gets better every time.
Want our chefs to walk you through it?
In our Gluten-Free VIDEO Sourdough Masterclass, you’ll bake alongside Evelina and Andy with step-by-step videos: how to make your starter, how to tell when it’s ready, how the dough should look and feel, and how to bake a loaf you’ll be proud of.
And you can also get our hardcover Gluten-Free Sourdough cookbook, shipped to your door, so you have every recipe right there in your kitchen.
All for a limited-time discounted price!
Happy baking!
P.S. Your first loaf doesn’t have to be a guessing game. Learn it step by step with our chef, and keep the hardcover cookbook for every bake after. Get yours here
