📝 About This Recipe
This gluten-free masterpiece celebrates the ancient, earthy profile of sorghum, delivering a deep nutty flavor and a stunning mahogany crust. Unlike traditional wheat loaves, this sourdough boasts a tight but tender crumb and a complex tang that pairs beautifully with both savory and sweet toppings. It is a testament to the versatility of ancient grains, offering a nutrient-dense, gut-friendly alternative that doesn't compromise on the soulful experience of a fresh-baked boule.
🥗 Ingredients
The Levain (Starter Build)
- 50 grams Active Sorghum Starter (fed and bubbly)
- 100 grams Sorghum Flour (fine grind)
- 100 grams Water (filtered, lukewarm (80°F))
Main Dough
- 300 grams Sorghum Flour (extra for dusting)
- 100 grams Tapioca Starch (provides elasticity)
- 50 grams Brown Rice Flour (superfine)
- 25 grams Psyllium Husk Powder (essential for structure; do not use whole husks)
- 12 grams Fine Sea Salt
- 400 grams Warm Water (filtered)
- 1 tablespoon Honey or Maple Syrup (to feed the wild yeast)
- 1 teaspoon Apple Cider Vinegar (improves crumb texture)
- 20 grams Olive Oil (for a softer crust)
👨🍳 Instructions
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1
Prepare the levain by mixing the active starter, sorghum flour, and 100g water in a glass jar. Cover loosely and let sit in a warm spot (75-80°F) for 4-6 hours until doubled and bubbly.
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2
In a small bowl, whisk the psyllium husk powder into 400g of warm water. Let it sit for 5-10 minutes until it forms a thick, gel-like consistency.
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3
In a large mixing bowl, whisk together the sorghum flour, tapioca starch, brown rice flour, and sea salt until perfectly combined.
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4
Add the active levain, honey, apple cider vinegar, and olive oil to the psyllium gel. Stir well to incorporate the starter into the liquid.
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5
Pour the wet mixture into the dry ingredients. Use a sturdy spatula or your hands to mix until no dry flour remains. The dough will be much stickier and heavier than wheat dough.
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6
Knead the dough inside the bowl for about 5 minutes. Since there is no gluten, you are simply ensuring hydration and even distribution of the yeast.
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7
Cover the bowl with a damp cloth and let the dough undergo bulk fermentation in a warm place for 3-4 hours, or until it has increased in size by about 50% and feels airy.
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8
Gently turn the dough onto a surface lightly dusted with sorghum flour. Shape into a smooth boule (ball) by tucking the edges under themselves. Avoid overworking to keep the air inside.
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9
Place the dough upside down into a banneton basket lined with a well-floured cloth. Cover and place in the refrigerator for a cold proof of 12-16 hours. This develops the signature sourdough tang.
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10
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 45 minutes to ensure intense residual heat.
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11
Carefully flip the cold dough onto a piece of parchment paper. Use a sharp lame or razor blade to score a deep 'X' or a decorative wheat stalk pattern on the surface.
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12
Carefully lower the dough (with the parchment) into the hot Dutch oven. Drop two ice cubes between the parchment and the pot wall to create steam, then quickly cover with the lid.
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13
Bake covered for 40 minutes. This steam period is crucial for the sorghum crust to expand without cracking prematurely.
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14
Remove the lid and reduce the oven temperature to 425°F (220°C). Bake for another 15-20 minutes until the crust is a deep, dark golden brown and the internal temperature reaches 208°F-210°F.
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15
Transfer the loaf to a wire rack. You must let it cool completely (at least 4 hours, preferably overnight) before slicing, as the interior starch structure sets during cooling.
💡 Chef's Tips
Always use a digital scale for measurements, as gluten-free baking requires precision for the hydration balance. If your dough feels too wet to shape, add a tablespoon of sorghum flour at a time, but remember that a hydrated dough yields a better crumb. Ensure your psyllium husk is the 'powder' variety; if you only have whole husks, grind them in a spice blender first. Do not skip the cold ferment in the fridge; sorghum flour benefits significantly from a long soak to soften its naturally gritty texture.
🍽️ Serving Suggestions
Slather a thick slice with salted cultured butter and a drizzle of wildflower honey. Toast and top with smashed avocado, red pepper flakes, and a poached egg for a gourmet breakfast. Serve alongside a hearty Moroccan lamb stew to soak up the aromatic juices. Pair with a sharp aged cheddar and a glass of dry hard cider for a rustic afternoon snack.