At a Glance
This gluten-free sourdough loaf uses coconut flour blended with starches and psyllium to mimic crumb structure while remaining dairy- and grain-free. Low in volume but very moist; the long fermentation improves flavor and digestibility by lowering pH and breaking down some polysaccharides [1][2].
Not suitable if:
- • You have no experience with gluten-free binders (psyllium, xanthan) → start with the beginner recipe
- • You don't maintain a starter → create or convert a starter
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Glass Jar for Starter
Good for maintaining and feeding a small gluten-free starter
Dutch Oven
Creates steam for a good crust and oven spring
Parchment Paper
Prevents sticking and eases transfer to Dutch oven
Dough Scraper
Helps handle sticky gluten-free mixes cleanly
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Ingredients
Weigh all ingredients on a kitchen scale. Gluten-free flours and starches vary—accuracy matters for hydration and texture [1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Coconut flour | 140g | 28% | Absorbent — measure by weight |
| Tapioca starch (or arrowroot) | 200g | 40% | Provides chew and extensibility |
| Brown rice flour | 80g | 16% | Adds body and mild flavor |
| Water | 420g | 84% | Warm (25-30°C) to hydrate coconut flour |
| Active gluten-free sourdough starter | 120g | 24% | Feed with brown rice/tapioca mix prior to use; active and bubbly [1] |
| Psyllium husk powder | 20g | 4% | Key binder for structure |
| Salt | 9g | 1.8% | Adjust to taste |
| Olive oil or melted coconut oil | 20g | 4% | Keeps crumb tender |
| Honey or maple syrup (optional) | 15g | 3% | Feeds starter and promotes browning |
Schedule
Weekend Version
Easy paced schedule so flavors develop
Weekday Version
Mix at night, bake next evening
💡 Tips
- If dough looks overproofed (very slack, collapsed) → shorten proof time or cooler temp next time [1]
- Fridge slows fermentation — shaped loaves keep 24–48h refrigerated without major flavor loss [2]
Step by Step
Prepare starter and mise en place
Ensure your gluten-free starter is active and bubbly. Have all flours weighed and psyllium measured. Use a glass jar for starter to confirm rise. Warm water slightly to help coconut flour hydrate [1].
⏱ 5-15 minutes
Mix dry and wet separately, then combine
Whisk coconut flour, tapioca starch, brown rice flour, psyllium, and salt in a large mixing bowl. Mix water, starter, oil, and honey in another container. Pour liquids into dry and stir with a dough scraper or spatula until homogeneous. Let rest 10–20 minutes to allow psyllium and coconut flour to absorb water fully [2][1].
⏱ 15 minutes
Bulk rest and folds
Cover the bowl with a lid, plastic, or a damp towel. At 30–45 minutes, perform one gentle fold: pull a portion from the edge and fold into center to even out hydration. Repeat once after another 30–45 minutes if dough benefits. Gluten-free dough doesn't develop gluten but folding improves homogeneity [2].
⏱ 1–4 hours depending on temp
Shape
Dust work surface or parchment with tapioca starch. Turn dough out with a dough scraper — it will be batter-like but foldable. Shape into a tight oblong or place directly into a floured loaf pan. For free-form, place into a floured banneton or lined bowl. Cover and chill if using overnight proof.
⏱ 10 minutes
Final proof
Proof at room temperature until visibly puffed (not doubled). Alternatively proof in the fridge for 12–18 hours — cold proof improves flavor and handling [1][2].
⏱ 1–4 hours at room temp or 12–18 hours in fridge
Bake
Preheat oven to 450°F/230°C with the Dutch oven inside for 30 min. Transfer loaf on parchment paper, score with a bread lame or knife, and place into Dutch oven. Bake 20–25 min with lid, then remove lid and bake 20–30 min more until crust deepens. Internal temp target: 205°F/96°C. Using an instant-read thermometer gives reliable doneness [1].
⏱ 40–55 minutes
Cool
Remove from oven with oven mitts and cool on a rack for at least 2 hours. Cooling stabilizes crumb; cutting earlier yields gummy texture. For gluten-free breads, full cooling is even more important because starches finish setting as they cool [2][1].
⏱ 2+ hours
Tips & Variations
Variations
Seeded coconut loaf
Fold in 60g mixed seeds (sunflower, pumpkin)
→ Adds crunch and flavor
Herbed
Add 1 tbsp dried rosemary and 1 tsp garlic powder
→ Savory loaf for sandwiches
Lower-fat
Omit oil and increase water by 15g
→ Slightly denser, less tender crumb
Pro Tips
- 💡 Always weigh ingredients with a digital kitchen scale — small errors change hydration dramatically [1]
- 💡 If converting a wheat starter, refresh it on gluten-free flours for 3–5 feedings to avoid off-flavors [2]
Common Issues
Not going as planned? Common issues:
Storage
Airtight bread bag or box
4-6 days
Store at room temp; cut side down retains moisture
Kitchen towel
2-3 days
Use linen to avoid excess drying
Freezing
3 months
Slice and freeze; reheat slices directly from frozen
⚠️ Avoid refrigeration — it accelerates staling through starch retrogradation [2][1]