There is something sacred about creating a gluten-free sourdough loaf – especially one crafted slowly over three gentle days. This recipe brings together nourishing grains, simple ingredients, and the quiet joy of tending something that rises in its own time.
This loaf is soft, fragrant, and filled with a beautiful garlic-parmesan-spinach swirl. It feels like comfort and I hope it blesses your kitchen the way it did mine.
🍞 Day 1 — Levain
Levain Ingredients
- 25g active gluten-free sourdough starter
- 50g warm water
- 50g oat flour
Stir together until smooth.
Cover with cloth or loosely fitted lid and let the levain ferment for 8 hours or overnight, until puffy and aromatic.
🌤️ Day 2 — Dough
Dough Ingredients
- 60g white rice flour
- 70g tapioca starch
- 65g sorghum flour
- 70g oat flour
- 7g salt
- 1 egg
- 50g warmed milk
- 40g honey
- 175g warm water
- 25g psyllium husk
- 10g ground flaxseed
- 2g finely chopped fresh dill
- Levain from Day 1
Instructions
- In a large bowl, mix all ingredients including the levain until a cohesive dough forms.
- Let the dough ferment in a warm place for 2 hours (in the oven with the light on works wonderfully).
- Cover the bowl and place it in the refrigerator overnight for the bulk fermentation.
This slow, cool rise helps deepen the flavor and strengthens the dough.
🌱 Day 3 — Filling, Shaping & Baking
Filling
- 20g melted unsalted butter
- 2 cloves garlic, minced
- 40g fresh parmesan cheese, grated
- 20g spinach, chopped
- 4g salt
Prepare the Dough
- Remove the dough from the refrigerator and let it rest at room temperature for 30 minutes.
- Place the dough on a piece of parchment paper and gently roll or stretch it into a 12 × 10-inch rectangle. You will want to leave plenty of space to lift the parchment to transfer the dough to the Dutch oven.
- Spread the filling evenly over the dough.
- Roll it up carefully, then bring the ends together to form a circle. Pinch to seal. You could put a small glass in the center to hold the shape while proofing. Be sure to take the glass out before baking!
Proof
Let the shaped dough rise in a warm spot for 4–6 hours, or until it has nearly doubled in height.
Bake
- Preheat the oven to 425°F.
- Place the dough (on its parchment) into a covered Dutch oven.
- Bake 22 minutes covered.
- Lower oven temperature to 375°F and bake 20 minutes uncovered.
- Cool completely before slicing – gluten-free sourdough sets as it cools.
Your kitchen will smell heavenly.
Bread has always been a symbol of care – a quiet reminder that nourishing others begins with nourishing ourselves. This gluten-free loaf invites us to slow down, to trust the process, and to honor the small moments of rising and resting in our own lives.
May this recipe bring warmth to your home and beauty to your table.
The Prayer Porch 