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Gluten-Free White Rice Flour Bread

A crusty, artisan-style gluten-free sourdough loaf made with white rice flour, tapioca and psyllium husk, baked in a Dutch oven.
Course Bread
Cuisine baking, Bread, Gluten free
Keyword Baking, bread, DIY, gluten free, white rice
Prep Time 10 minutes
Cook Time 50 minutes
Rise Time 5 hours
Total Time 6 hours
Servings 8 people
Calories 370kcal
Author Peter

Ingredients

  • 250 Grams GF sourdough starter
  • 340 Grams Warm water
  • 340 Grams White rice Flour
  • 190 Grams Tapioca and/or Potato flour
  • 40 Grams Brown rice flour
  • 2 Tbsp Honey
  • 2 Whole Eggs
  • 2 Tsp Apple cider vinegar
  • 1 Tsp Xanthan gum
  • 3 Tsp Psyllium husk powder
  • 2 Tsp Salt
  • 1 Tsp Baking powder
  • 1 Tbsp Avocado oil

Instructions

  • Add all the ingredients to a stand mixer, putting the starter and warm water in last.
  • Mix with the paddle attachment on medium speed for 2 minutes. The dough will come together but won't form a ball; it should be sticky.
  • Lightly dust the counter with gluten-free flour and turn out the dough. With wet hands or a dough scraper, shape it into a ball and smooth the surface.
  • Place the dough smooth side down in an oiled bowl, then flip it and smooth the top with wet hands. Cover with a tea towel.
  • Let it rise 4–5 hours. It may double in size, or rise a little less.
  • About 45–60 minutes before the rise is done, put a Dutch oven in the oven and heat to 425°F.
  • Move the dough onto parchment and lower it into the hot Dutch oven. Tuck a few ice cubes outside the parchment for steam. Cover.
  • Bake 25 minutes covered, then 25 minutes uncovered, until it reaches 210°F inside or sounds hollow when you tap the bottom.
  • Let the bread cool completely before slicing; I usually wait until the next day. Enjoy!

Notes

Nutrition is an estimate per serving, calculated from the ingredients.

Nutrition

Calories: 370kcal | Carbohydrates: 76g | Protein: 5g | Fat: 4g