Replying to @troughtongroup sorry for the delay on this one guys, we got so sick over here 🤣 here are the deets!
Garlic & Herb Mixture:
- 4 big cloves of garlic minced
- 5 sprigs of Thyme finely chopped
- 4 sprigs of rosemary finely chopped
Dough:
-410g warm filtered water
-250g active gf starter (i feed my starter CAPUTO gf flour)
-390g King Arthur GF Bread Flour
-10g Salt
Once you make the dough, fold in your garlic and herb mixture! Let it sit in a warm place for 5 or so hours!
Once the 5 hours is up, I knead the dough on a floured surface, shape into a ball, and put in a floured basket!
Put your dough in the fridge overnight!
In the morning, preheat your oven to 500 degrees with the Dutch oven inside so it preheats with the oven.
Reduce the heat to 450 degrees and bake with the lid on for 40 minutes. Then remove the lid and cook for another 20 min.
Remove bread from the oven and set it aside to cool on a cooling rack for 2 hours.
🤌🏼
Baking gluten-free sourdough bread can sometimes be challenging due to the unique properties of gluten-free flours, but incorporating fresh herbs like rosemary and thyme, alongside garlic, adds amazing flavor and aroma that elevates the bread experience. When I first tried making gluten-free sourdough, I noticed the dough’s texture was different—less elastic and more delicate—but letting it rest for about five hours in a warm place, as recommended, helps the starter develop well and the dough to hydrate properly. Using warm filtered water and an active gluten-free starter fed with high-quality flour like CAPUTO gluten-free flour ensures a lively fermentation process. I also find that kneading the dough on a generously floured surface and shaping it into a tight ball before refrigerating overnight helps the bread retain its shape and improves the crumb structure. Preheating a Dutch oven to 500°F before baking is key to achieving a crispy crust; baking at a high temperature with the lid on locks in steam, which helps the loaf rise beautifully. After baking with the lid on for 40 minutes, uncovering it for an additional 20 minutes creates that irresistible golden crust. Cooling the bread fully on a rack for a couple of hours is essential to finish the baking process internally and avoid a gummy texture. Personally, I love pairing this loaf with hearty soups—the garlic and herb notes infuse every bite and make simple meals feel like a treat. This recipe is straightforward and very forgiving, perfect for those new to gluten-free baking or anyone wanting to enjoy delicious homemade sourdough without gluten. If you’re looking for more recipes like this, consider experimenting with adding olives, sun-dried tomatoes, or even cheese in your next loaf for extra layers of flavor.
