When you hear the words “sourdough bread,” you might conjure images of rustic, chewy loaves with a satisfying tang. Now, imagine all that goodness infused with the rich sweetness of maple syrup and made entirely gluten-free. In this post, we guide you to crafting your own Gluten-Free Maple Syrup Sourdough Bread and share information on what makes gluten-free bread different from its gluten-containing counterpart.Jump to Recipe
The Magic of Gluten-Free Baking
Before we dive into my tasty recipe, let’s explore what makes gluten-free bread different and some of the key properties that set it apart:
Gluten: The Culprit
Gluten is a protein found in wheat, rye, and barley that gives bread its structure, elasticity, and chewiness. For people with celiac disease or gluten sensitivity, consuming gluten can lead to various health issues, making gluten-free alternatives a necessity.
Challenges in Gluten-Free Baking:
- Lack of Structure: Without gluten, it’s challenging to create the same structure and elasticity in bread. Gluten-free dough tends to be stickier and less elastic, which can affect the texture of the final product.
- Rising Difficulties: Gluten is essential for trapping gases produced during fermentation, which allows bread to rise. Gluten-free bread requires alternative binders and thickeners to achieve similar results.
- Flour Blend Variations: There’s no single “gluten-free flour.” Bakers often use blends of flours like rice, tapioca, almond, or potato starch to mimic the properties of wheat flour.
Below are a few of my other gluten free breads that my readers have found very satisfying. And the 4th link leads to Fresh Is Real which is the video I started with to make my sourdough starter. And the last link is the video that inspired me to try refrigerating my starter and pulling it out when I want to make something.
SORGHUM SOURDOUGH STARTER (I have now been adding brown rice flour)
As you savor every bite of your Gluten-Free Maple Syrup Sourdough Bread, and you look at the ingredient list, one notes the creativity needed in gluten-free baking. The unique blend of flours, the sweet touch of maple syrup, and the rising power of a sourdough starter come together to offer a gluten-free bread that’s every bit as satisfying as its gluten-containing counterparts.
So, whether you’re embracing a gluten-free lifestyle by choice or necessity, this bread recipe proves that you don’t have to compromise on flavor, texture, or quality. Enjoy the sweet satisfaction of gluten-free baking, one slice at a time!
The cast of characters.
Building the maple syrup bread.
The Gluten Free Maple Syrup Sourdough Bread plated.
Gluten Free Maple Syrup Sourdough Bread
My Gluten Free Maple Syrup Sourdough Bread is tasty and has amazing crumb and structure for a gluten free bread.
- 265 Grams GF sourdough starter
- 330 Grams Room temperature water
- 20 Grams Psyillium husk powder
- 20 Grams Maple syrup
- 20 Grams Olive oil
- 120 Grams Brown rice flour
- 80 Grams Oat flour
- 80 Grams Potato starch
- 60 Grams Tapioca starch
- 8 – 10 Grams Sea salt
Begin by combining room temperature water, the psyllium husk powder, maple syrup, and olive oil in a bowl. Set aside for 5 to 10 minutes. It will coagulate.
In a separate bowl, combine, sift and mix all the remaining dry ingredients including the sea salt.
Add the psyllium gel to the dry ingredients and the GF sourdough starter to the large mixing bowl. Mix with a wooden spoon, your hand(s), or stand mixer until the dough is well combined. (Next time, I am going to use a stand mixer.) The dough's texture should feel smooth, not dry and will be a little sticky.
Dust a 7-inch banneton basket with a bit of brown rice flour to prevent sticking. If you do not have a banneton, place a clean tea towel over the dough in an oiled bowl. Dust the towel with flour so it does not stick to the dough. Gather the dough in your hands and smooth it out. Place the smoothest side down into the basket (it will become the top once flipped over to bake). Cover the dough with a tea towel or place in a large plastic bag.
Put in a warm spot in your kitchen and let it rise for 3 to 5 hours. Mine took about 4 and one-half hours to rise. You are looking for a rise of about an inch.
Forty-five minutes to one hour before baking the sourdough, preheat the oven and Dutch oven to 425°F. Position the oven rack on the lower half so the Dutch oven will be centered when baking. If you have a baking stone/steel, you can leave it in the oven as well.
Once the dough has risen and the oven is hot, remove the Dutch oven from the oven. Be careful—it is hot! Gently flip the dough boule onto a piece of parchment paper. Brush off excess flour. Score the dough if you wish.
Transfer the dough with the parchment paper to the Dutch oven (be careful). Before covering with the lid and placing in the oven, add a few ice cubes underneath the parchment paper. Bake for 40 minutes covered and approximately 40 minutes uncovered. To test the doneness of the bread, tap on the bottom and it should sound hollow. Alternatively, check the internal temperature which should read 205 – 210°F.
When done, move to a baking rack and let completely cool. Try and wait. It is best to let it sit overnight before cutting. Be sure to cover the bread.
Serve and enjoy!
Adapted from Fresh Is Real – https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/