Hey there, gluten-free gurus and sourdough seekers! Today, I'm diving into the mystical world of Caputo Fioreglut flour and showing you how to whip up a scrumptious gluten-free sourdough bread recipe.
Now, I know what you're thinking: "Caputo Fioreglut contains wheat, but it's gluten-free?" Oh yes, my friend, prepare to be dazzled. The genius behind Caputo Fioreglut lies in its innovative processing. This magical flour blend has had the gluten proteins hydrolyzed, meaning they've been broken down so our celiac guts can enjoy all the yumminess without the gluten drama. It’s like having your cake and eating it too, but this time, it's a glorious, crusty loaf of sourdough.
If you need a starter then I bought mine here and feed it with brown rice flour and bottled water. If you are starting it from scratch then know that it will be a week or so before you can use it.
Ingredients
115 grams of active gluten-free sourdough starter
280g of hand hot water
15g of oil
25g of honey
335g of Caputo Fioreglut gluten-free flour blend
9g of kosher salt
1 teaspoon of heat-activated baking powder (this is pricy but totally worth it and goes a long way)
Optional: A handful of pitted Kalamata olives
Gluten Free Sourdough Bread Recipe Instructions
Step 1: Prepping the Starter
First things first, let's wake up that gluten-free sourdough starter. If your starter has been napping in the fridge, let it come to room temperature. You'll need it active and bubbly for the best results. Feed it a few hours before you plan to mix your dough.
Step 2: Mixing the Dough
In a large mixing bowl, combine your active gluten-free sourdough starter with the warm water, oil, and honey. Stir until everything is well mixed. Now, add in the Caputo Fioreglut flour blend, kosher salt, and the heat-activated baking powder. Mix until you have a smooth, sticky dough. The beauty of this gluten-free blend is that it creates a texture and elasticity quite similar to traditional wheat dough, without the gluten!
Step 3: Adding Olives (Optional but Delicious!)
If you're feeling fancy and want to elevate your loaf, stir in a handful of pitted Kalamata olives after mixing the dough. The briny, savory goodness of the olives pairs perfectly with the tangy sourdough flavor.
Step 4: The Bulk Fermentation
Take a square of parchment paper large enough. to line your Dutch Oven and scrumple it into a ball. Then unscrumple it and use it to line a bowl. Scrape the dough into the paper-lined bowl, cover it with a damp cloth or plastic wrap and let the dough rest at room temperature for about 4-6 hours or if your oven has a proofing you can pop it in there. The dough should rise and become slightly puffy. Since we’ve added that sneaky heat-activated baking powder, it’ll give an extra boost to our dough's rise once it gets into the oven.
At this point you can choose to bake your bread now or you can pop it in the fridge and bake it in the morning.
Step 5: Baking
Preheat your oven to 450°F (230°C). If you have a Dutch oven, grab an arms length of foil, and loosely twist it into a snail shape. Place it in the bottom of your pan to make a little "trivet" which will stop the bottom of your loaf from burning. Put your Dutch Oven in the oven to preheat up as well. When your oven is ready, carefully transfer your dough into the hot Dutch oven by lifting it out of the bowl still in the paper and lowering it, paper and all into the Dutch oven. Score the top of your loaf with a sharp knife or razor blade to allow for expansion.
Bake with the lid on for 30 minutes, then remove the lid and bake for an additional 20-25 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 6: Cooling
Let your loaf cool before slicing. There you have it—a perfectly risen, delightfully crusty, and gloriously gluten-free sourdough loaf. Thanks to the magic of Caputo Fioreglut and a touch of baking powder, we’ve turned the dream of gluten-free sourdough into a delicious reality. Stirring in those Kalamata olives? That’s the pièce de résistance, my friends. Enjoy the burst of briny flavor in every bite.
Happy baking!
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