I AM AMAZED! Speachless truly 🫐🍋
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 challenging, but incorporating fresh ingredients like lemon zest and dried blueberries soaked in lemon juice really elevates the flavor profile. When making this bread, I found that using high-quality gluten-free flours such as King Arthur GF Bread Flour and CAPUTO gf flour in the starter ensures a good rise and texture. The key is patience during fermentation—the five-hour warm proofing followed by an overnight rest in the fridge helps develop both flavor and the dough's structure. In my experience, scoring the loaf just before baking and preheating the Dutch oven at 500°F creates the perfect crust. Baking with the lid on traps steam, which is essential for achieving a crisp crust, then finishing uncovered allows the loaf to brown beautifully. Cooling the bread on a rack for at least two hours prevents it from becoming gummy inside. To personalize this recipe, I sometimes experiment by adding a bit of honey to the citrus sugar mix or swapping dried blueberries for dried cherries for a different fruity twist. Also, soaking the dried fruit in lemon juice not only imparts brightness but helps keep the fruit moist during baking. Finally, for those new to gluten-free sourdough baking, investing in a reliable sourdough starter and maintaining it regularly will make a big difference. This recipe blends tangy citrus and naturally sweet blueberries into a unique, gluten-free loaf that’s perfect for breakfast or as a delightful snack throughout the day.