How to bake DELICIOUS GLUTEN FREE Sourdough Bread | 1-to-1 Flour Recipe 

Can’t wait to hear how it turns out for you! I remember that anxious anticipation of waiting for a developed starter. Be sure to keep in mind that even when the starter is “ready” to bake with, it might take a couple months for it to be developed and active.

@@simplycherishedlife WOWZER!!! I can't get over how amazing the bread turned out on my first try. It came out perfect. Tastes amazing!!! I cut it and put in the freezer!!! I wish I could show in a photo!!! Thanks so much!!!!

So happy to hear! Be sure to follow along I have many more gf sourdough recipes coming. Cinnamon rolls, buns, etc.

@@simplycherishedlife I have to tell you this morning I put a couple of slices in the toaster. I'm still blow away at how delicious it tastes.So good! You weren't kidding when you said tried and true!!! Thank you!!!

The second loaf came out amazing, too!!! 🙏

So happy to hear!

No preferment necessary here! Overall, the recipe is much different than a typical sourdough since there is no gluten to be developed. If you’re looking for a more intense flavor that could traditionally come from preferment, I would suggest following the recipe as shown but after proofing for the 6 hours, put the entire banneton in the fridge for 12 hrs. That will intensify the flavor significantly. Nice and simple! Happy baking!😊

You are so welcome! I hope your bread turned out wonderfully!

So exciting! I can’t wait to hear how your bread turns out. Be sure when you’re feeding to thoroughly mix all that liquid in from the top first. If you’re on day 8 you might not get the best bread results yet but if you’re smelling the slightly sour smell you could go ahead and make some kind of discard recipe with some of it and then give it a nice big feeding after.😊

So excited for you to try it out! Be sure to store on something like a cake platter to keep it soft longer.😊

@@simplycherishedlife thank you, will do

I can’t wait to hear how your bread turns out! Gf bread can definitely be tricky. I’m right there with you having tried many recipes previously however this recipe has never failed me. This bread is obviously going to be less “fluffy” than a regular sourdough bread due to the lack of gluten. However, I have found that it has a nice softness to it and is significantly less gummy than any other recipe I’ve tried. It has a wonderful texture and will stay soft for a week if stored properly. Psyllium husk is often consumed as an added source of fiber in someone’s diet that also can provide other health benefits. It has been easily digestible for everyone in my household. We prefer psyllium husk and homemade bread over store bought bread loaded with preservatives any day! I have tried playing around without using it but just doesn’t yield nice results. 😊

So happy to hear that you love the recipe! I do regularly make an oval shape that does actually fit in my cast iron. I if you’re interested in making something even longer, I would suggest baking it on a sheet pan with foil “tented” over it. The bake time might just vary. This is how I do buns and rolls in a recipe I’ll share soon!

Definitely necessary but how your score looks isn’t overly important.😊

I have only ever made starters with all purpose flours so I can’t speak from personal experience. However, I have heard of others using all kinds of flour. So with that being said, any flour should work. Keep in mind different flours lead to different consistency and different taste.

Yes, I do lightly flour my banneton 😊

I like using rice flour in the banneton - again GF - provides a nice non-stick surface!

Unfortunately it will not come out as nicely without psyllium husk. I have tried many variations without it. Without it at all, it will be a lot more dry and less soft/flexible. If you happen to have ground flax seed, you can try that as an alternative(in place of the psyllium-still leave time for it to gel up.) It yields a better result than using nothing. If you live near a Walmart they usually have psyllium husk in stock.😊

@@simplycherishedlife thank you!! i may have to just get some in the AM! :) My starter is 7 days old today and rising nicely so I'm hopeful to try a recipe tomorrow. is there a certain brand that is better?

So exciting! I have used a few brands and they all seem to act similarly. I currently use Konsyl brand. Keep in mind while a starter can be ready and bubbly in just a week, it could take a couple months for it to reach its full potential. The more you use it and feed it the happier it will be.

@@simplycherishedlife yes i'm nervous about trying too soon - but i will keep trying if this isn't ideal!! thank you so much!!

@keysonfire88 go for it! If it doesn’t have much rise, try making some discard recipes and keep feeding your starter for another week or so to get it nice and active. Can’t wait to hear how it turns out!

It increases the rise, flavor, and crustiness. 😊

So excited for you to try out my recipe! You’re right, so many recipes can be overwhelming with flour blends. I believe King Arthur’s does already contain some xantham gum so no extra is needed. I have found storing the loaf on a cake platter with lid keeps it for up to a week!

Such a great video will definitely try this, could you please post the recipe for your sourdough starter? I am currently trialling all purpose flour and water but seen some people use buckwheat or rice flour. Not sure what would be best x

@@sarahkathryn1402 I did a simple no discard starter with gluten free 1 to 1 flour. I’ll work on creating a video about it soon! ☺️

KING ARTHUR GLUTEN-FREE MEASURE-FOR-MEASURE FLOUR -3Ibs INGREDIENTS: Rice Flour, Whole Grain Brown Rice Flour, Sorghum Flour, Tapioca Starch, Potato Starch, Cellulose, Vitamin and Mineral Blend [calcium carbonate, niacinamide (vitamin B3), reduced iron, thiamin hydrochloride (vitamin B1), riboflavin (vitamin B2)], Xanthan Gum, Cellulose Gum.

It is indeed 265 grams. Sorry for the typo! Still learning how to edit videos.😊

@@simplycherishedlife No worries! Thanks for such a quick reply. I'm hoping to bake this weekend! I'll let you know how it works out. Very excited!

On another note, I was planning on adding some seeds (sunflower and maybe pumpkin) to the dough, have you tried this before? Also, in your "starter" instructions, you say that on day 7, you can either bake or feed. If I were to feed, what is the flour/water measurement that I should be using going forward. I think we ended on 5 tablespoons on day 6. In my "traditional" sour dough bread, I remove some starter and then add more flour and water. Is it the same for GF? Thanks for helping me out there!

@nataliecalia3781 I have done add ins before. As long as what you’re adding in isn’t something with a lot of moisture, it will be just fine. As for the starter, by day 7 if you’re not doing to bake or move it to a larger container to feed then yes, you will need to discard or it will overflow. Once you have more space then feed as you do regular a starter. Just be sure to add enough flour/water to feed the amount you left. I keep mine in a large container so I often feed it anywhere from 1-3 cups of flour with equal parts water.

The water will take some time to create a nice steamy environment in the oven, hence why I put it in right at the beginning. Steam offers great benefits like a good rise, crusty loaf, and more even baking. Yes, the DO is closed for part of the bake, but it is open and in the steam for the second half. 😊This allows it to have the benefits of steaming while not being over steamed(too much moisture) which could leave a rubbery crust. Hope this helps!

King Arthur’s measure for measure gluten free flour.

@@simplycherishedlife These are brands. Is it rice ?

Yes, this is a 1-to-1 flour blend meant to replace a gluten flour. This blend is easily accessible so you won’t have to purchase a variety of different flours. It is primarily comprised of rice flour and sorghum flour. Hope this helps!

Yes, extra water when putting everything together. I found that if the water was added to the initial mixture with the psyllium husk, it was too watery for the psyllium husk to gel up.