Gluten-Free Sourdough Boule
A chewy, crackly-crusted artisan-style loaf made entirely gluten-free — tangy, nourishing, and ideal for toast, dipping, or slicing thick.
At a Glance
Loaf Style: Gluten-free artisan boule
Skill Level: Intermediate
Total Time: 24–28 hours (mostly hands-off)
Prep Time: ~30 minutes
Yield: One medium boule
Hydration: ~90%
Bake Temp: 450°F / 230°C
Baking Vessel: Dutch oven or lidded cast iron pot
Ingredients
Dry Ingredients
300g gluten-free flour blend (see note)
25g psyllium husk (whole or powder)
8g fine sea salt
Wet Ingredients
300g active gluten-free sourdough starter
370g filtered water (room temp)
1 tbsp olive oil or neutral oil
1 tsp apple cider vinegar or lemon juice
Optional Topping
Brown rice flour, for dusting
Sesame, poppy, or sunflower seeds
Note: Use a gluten-free flour blend suited to bread baking (e.g. mix of brown rice flour, sorghum, buckwheat, and tapioca starch). Avoid blends with xanthan or guar gum already included if you're using psyllium husk.
Instructions
Hydrate the Psyllium Gel
1. In a bowl, whisk water, oil, and vinegar together. Add psyllium husk and stir briskly. Let sit 2–3 minutes until thickened into a gel.
Mix the Dough
2. In a large bowl, combine gluten-free flour and salt.
3. Add the psyllium gel and active starter. Mix thoroughly with a spatula or dough hook until no dry bits remain. Dough will be sticky and firm.
4. Cover with a damp towel and let rest at room temperature for 1 hour.
Bulk Fermentation
5. After the rest, shape gently into a boule. Place into a rice-floured proofing basket or a parchment-lined bowl.
6. Cover and let rise for 4–6 hours at room temperature, or overnight in the fridge.
Preheat & Score
7. Preheat oven to 450°F / 230°C with Dutch oven inside for 45 minutes.
8. When ready to bake, flip dough onto parchment, dust lightly with flour, and score as desired.
Bake
9. Transfer loaf to hot Dutch oven. Cover and bake for 30 minutes.
10. Remove lid and bake another 20–25 minutes, until deep golden and firm.
Cool
11. Let loaf cool completely on a wire rack before slicing — this is essential for setting the crumb.
Visual Cues
Deep golden crust with visible scoring lines.
Interior should be airy and elastic, not gummy.
Crust will be thinner than wheat-based sourdough, but satisfyingly crisp.
Why This Works
Psyllium husk replaces gluten's binding power, creating a cohesive, elastic dough structure. The sourdough starter brings classic levain flavor while helping the loaf rise naturally. A hot bake locks in steam for the crusty exterior.
