IM SCARED 👀 it’s in the oven as we speak!!!!
Citrus Sugar mixture:
- lemon zest from two lemons
- 1/3 cup of sugar
Dried blueberry mixture:
- 1 bag of dried blueberries
- juice of two lemons (let them soak for a while to absorb some of the lemon juice)
Dough:
-412g 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, 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, add the citrus sugar mixture & dried blueberry’s soaked in lemon juice (see video) shape into a ball, and put in a floured basket!
Put your dough in the fridge overnight!
In the morning, let the bread come to room temp, preheat your oven to 500 degrees with the Dutch oven inside so it preheats with the oven.
Score the bread & 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.
ENJOY!! All of my gf sourdough must haves are on on my amaz0n sf under “Gluten free sourdough” 🥖🍞
Baking gluten-free sourdough bread can be both rewarding and challenging, especially when incorporating unique flavors like lemon and blueberry. I found that soaking dried blueberries in fresh lemon juice not only adds a burst of tangy sweetness but also helps keep the berries moist and creates a beautiful contrast against the bread’s mild tang from the sourdough. Using a mix of King Arthur gluten-free bread flour and CAPUTO gluten-free flour in the starter contributed to a nicely structured dough that rose well despite being gluten-free. One tip I'd share is to be patient with the fermentation process. The dough needs to sit for around 5 hours in a warm place to develop that natural sourdough flavor and texture. After adding the citrus sugar mixture and lemon-soaked blueberries, shaping the dough gently and letting it chill overnight in the fridge really enhances the flavor profile and makes the crumb tighter. Preheating the oven with the Dutch oven inside is crucial for a great crust. I recommend carefully scoring the dough before baking to allow controlled expansion and a rustic look. Baking at 450 degrees Fahrenheit with the lid on for 40 minutes traps steam for a crispy crust, while removing the lid for the final 20 minutes deepens the golden color. Lastly, cooling the bread on a rack for at least 2 hours before slicing helps set the structure so you get clean slices without crumbling. This blueberry lemon gluten-free sourdough is perfect for those who want to enjoy flavorful fermented bread without gluten, and it pairs beautifully with cream cheese or honey for breakfast. Enjoy your baking journey!