King Arthur Bread Flour Sourdough Bread





3/4 cup water lukewarm

1/4 teaspoon active dry yeast (optional)

3/4 cup King Arthur gluten-free bread flour

main bread recipe:

starter from above

1 cup sourdough starter

1/2 tsp. yeast one teaspoon if you want it. fluffier.

1 tablespoon glucose DE42 powder or two teaspoons sugar.

1 3/4 c. cups King Arthur gluten-free bread flour

1 tablespoon dairy-free margarine

1 teaspoon of salt


A very nice way to make a sourdough loaf that is gluten free.


The night before in a mixer combine the ingredients for the starter. Be sure starter is warm. Mix in a KitchenAid stand mixer until it's done. Put in a corner of your kitchen and cover with Saran wrap overnight

Preheat your oven to 100° or use a proofing oven. If you lack this, simply rise in your kitchen with a towel on top. So mix all the ingredients for the bread together in the mixer. Let it stand for 20 minutes. Roll out onto a oiled baking silicone Matt and shape loaf to desired format. Allow to rest for 20 minutes. Transfer to a bratform container with lightly flowered cloth. In the oven, put a pan of water beneath everything and put the brat form into the oven for 40 or 50 minutes until the dough has doubled in size. Once this is done, take the dough out cover. Preheat oven to 450° with water still inside. Be sure to have in the oven while it's preheating a cast iron pot that is large enough to accept the dough without the sides touching.

Once the oven has preheated transfer the dough from the brat form into the pan which I like to use a fitted sheet of parchment paper to prevent sticking to the bottom of the pan. Once this is done, cook covered for about 30 minutes. At the end of 30 minutes. Remove the cover and allow to cook until the dough has browned nicely. Below should sound hollow when you wrap it with your finger in it.


I just use my own recipe for gluten-free sourdough starter elsewhere on this website. I also have found that the King Arthur recipe on the box, which is which this comes from does not have quite enough moisture when using my own version of sourdough starter. If you live in the south, keep the sourdough starter in your refrigerator or it will get moldy. I also prefer a more rectangular bratform as the round bratforms forms tend to result in a slightly less usable loaf. A bratform is basically a fancy basket with a cloth liner that helps the dough to keep its shape. You do not bake with them because they are made out of wood.