Gluten Free Cheddar Sourdough Bread
Tangy sourdough loaf enriched with sharp cheddar cheese and psyllium husk for structure. Uses a sourdough starter and requires a long rise until doubled. Baked with steam using either a Dutch oven or pan-and-ice method. Internal temperature reaches 210F. Cool completely before slicing for best texture.
Ingredients
- ½ oz psyllium husk, whole
- 1 cup purified water
- 2 ½ cups gluten free flour blend
- 1 teaspoon salt
- 1 teaspoon dried thyme or dried cilantro, drieddried cilantro1:1swap noted in sourceFull guide →
- ¾ cup sourdough startercommercial yeast (0.5 teaspoon instant yeast)reducestang
reduces:fermentation_time
- 2 large eggs
- 4 tablespoons unsalted butter, partially melted
- 1 cup cheddar cheese, shreddedgruyere cheese1:13Full guide →
- ¼ to 0.5 cups, purified water
Instructions
- 1
Combine psyllium husks with purified water in a small dish and let sit for 5 minutes until a thick gel forms. Stir to loosen any clumps.
- 2
Partially melt butter in a microwave-safe dish for 20 seconds.
- 3
Add eggs, sourdough starter, psyllium gel, flour, salt, and dried herbs to a large mixing bowl or stand mixer bowl. Mix well with a whisk.
- 4
Attach paddle or bread hook attachment and mix on medium speed into bread dough for about 25 seconds. Alternatively, mix by hand in a bowl.
- 5
Add shredded cheddar cheese to the mixer bowl. Mix the dough for 40-45 seconds until thoroughly blended.
- 6
Remove dough from mixer and place onto a silicone mat.
- 7
Dust a banneton with brown rice flour and add the dough. Cover with plastic wrap and place in a warm spot to rise until doubled in size, approximately 2-4 hours depending on starter activity and environment temperature.
- 8
Gently tilt the banneton so the dough slides onto parchment paper. Preheat oven to 450F.
- 9
If using a Dutch oven, lower the oven rack and place the Dutch oven with lid inside for 10-15 minutes at 450F until very hot. Carefully remove the Dutch oven, remove the lid, and gently lift the dough by parchment into the Dutch oven. Replace lid and return to oven.
- 10
If using pan and steam method, place an empty small baking pan on the bottom rack during preheating. Place parchment paper with dough onto a baking sheet. When oven is hot, put the baking sheet in the oven and add 5-6 ice cubes to the hot baking pan on the lower shelf. Quickly close the oven door.
- 11
Bake for 20 minutes, then remove the pan with melted ice (or remove Dutch oven lid if using that method). Continue baking for an additional 40-45 minutes until internal temperature reaches 210F.
- 12
Cool the loaf completely before slicing, waiting 4-5 hours or preferably overnight.
Tips
Brown rice flour works well for dusting the banneton and is less expensive than gluten free flour blend.
If you do not have a banneton, use a mixing bowl sprayed with cooking oil as an alternative.
Rise time varies widely depending on sourdough starter activity and room temperature; plan for 2-4 hours.
Do not slice the bread until fully cooled and rested (4-5 hours minimum, or overnight) to avoid a gummy interior.
Steam is essential for a good crust; either a Dutch oven or the ice cube pan method works well.
Good to Know
Store cooled bread in an airtight container at room temperature for up to 3 days, or wrap and freeze for up to 1 month.
Dough can be prepared through the rise step and refrigerated overnight. Bring to room temperature before baking.
Slice and serve warm or at room temperature. Pairs well with butter, soups, or stews.
Common Mistakes
Do not slice the bread warm or hot, as the interior will be gummy; wait until fully cooled.
Do not skip the psyllium husk gel formation step; it provides essential structure in gluten free dough.
Do not underestimate rise time; check that dough has truly doubled before baking.
Substitutions
reduces:fermentation_time