At a Glance
A dense but moist gluten-free sourdough loaf using a chickpea flour base for protein and structure. A long, cool fermentation improves flavor and digestibility — techniques adapted from established sourdough practice[1][2].
Not suitable if:
- • You need a light, airy wheat-style sourdough → use a wheat recipe
- • You don't have a gluten-free starter → create a starter (use gluten-free flour)
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Large Mixing Bowl
Room to mix sticky gluten-free dough
Dough Scraper
Easier handling of sticky, gluten-free dough
Dutch Oven
Creates steam chamber for good oven spring and crust
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Ingredients
Weigh all ingredients on a kitchen scale. Gluten-free formulas are sensitive to hydration — accuracy matters[1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Chickpea flour (besan) | 300g | 50% | Provides protein and body |
| Rice flour (white) | 150g | 25% | Lightens crumb |
| Tapioca starch | 100g | 17% | Adds chew and elasticity |
| Water | 420g | 70% | Room temperature; adjust by 10-20g if dough is too wet/dry |
| Active gluten-free starter | 120g | 20% | Fed and active (use gluten-free flour for feeding) |
| Salt | 10g | 2% | |
| Psyllium husk powder | 12g | 2% | Hydrated binder that mimics gluten structure |
| Olive oil | 15g | 2.5% | Improves shelf life and mouthfeel |
Schedule
Weekend Version
Mix in the morning, bake in the afternoon
Weekday Version
Evening mix, cold proof overnight, bake next evening
💡 Tips
- If dough ferments too quickly, cool to slow fermentation; cold retard improves flavor[1]
- Shaped dough will keep up to 48 hours in the fridge; bring to near-room temp before baking for better oven spring[2]
Step by Step
Hydrate psyllium and water first
In a large mixing bowl combine water and psyllium husk powder. Whisk and let sit 5–10 minutes until gelled. This gel provides the elastic matrix gluten normally gives[1].
⏱ 10 minutes
Mix dry ingredients
Whisk chickpea flour, rice flour, and tapioca starch together in the bowl. Add salt and mix evenly. Use a dough whisk or spatula to avoid overworking.
⏱ 3 minutes
Combine starter, oil, and gel with flours
Add active [gluten-free starter] and olive oil to the psyllium gel, then incorporate into dry mix using a dough scraper. Mix until homogeneous; the batter will be thick but scoopable — similar to a thick cake batter rather than wheat dough[2].
⏱ 5 minutes
Bulk fermentation
Cover the bowl and let rest at 68-72°F / 20-22°C. Gluten-free sourdough shows less visible volume change than wheat dough — focus on smell (slightly tangy) and small bubbles on surface[1].
⏱ 4-6 hours (or until bubbly and slightly risen)
Shape into loaf
Dust work surface with rice flour. Turn batter onto surface using a dough scraper. Shape gently into an oblong or round — do not degas heavily. Place seam-side up in a floured proofing basket or lined bowl.
⏱ 8 minutes
Final proof (cold recommended)
Cover and proof at room temp for 1–2 hours or retard in fridge 8–24 hours. Cold proof improves flavor and makes scoring/baking easier[2].
⏱ 1-24 hours depending on chosen method
Bake
Preheat oven to 475°F / 245°C with a Dutch oven inside (30 min). Turn loaf onto parchment paper, score with a bread lame or sharp knife. Place into Dutch oven, cover, bake 20 minutes, then remove lid and reduce to 400°F / 200°C for 25–30 minutes until deep golden. Use an instant-read thermometer — target 205°F / 96°C in the center[1].
⏱ 45-55 minutes
Cool thoroughly
Using oven mitts remove loaf and cool on a rack for at least 2 hours. Cutting too early yields a gummy crumb because starches haven't set[1][2].
⏱ 2+ hours
Tips & Variations
Variations
Herbed chickpea loaf
Add 2 tbsp fresh chopped rosemary and 1 tbsp za'atar
→ Fragrant, savory loaf
Seed-topped
Brush top with water and press 30g mixed seeds before baking
→ Crunchy crust and extra nutrition
Lighter crumb
Replace 50g chickpea flour with sorghum flour
→ Slightly lighter, milder flavor
Pro Tips
- 💡 Always weigh ingredients with a digital kitchen scale — gluten-free formulas are less forgiving[1]
- 💡 Hydrate psyllium fully for at least 5–10 minutes to avoid dry pockets
- 💡 If you lack a Dutch oven, bake on a preheated baking stone with a tray of hot water to create steam
Common Issues
Not going as planned? Common issues:
Storage
Room temperature, wrapped
3-4 days
Wrap in a cotton or linen cloth to retain crust but avoid condensation
Freezing
3 months
Slice before freezing and toast from frozen
Vacuum sealed
4-6 months
Best for long-term storage; toast after thawing
⚠️ Avoid storing in the fridge — gluten-free breads stale via starch retrogradation faster when refrigerated[2]