Rustic Gluten-Free Sourdough Boule (Soy-Free, Dairy-Free)

Activate Psyllium Gel

Mix warm water and psyllium husk powder in a bowl. Stir well and let it sit for 5–10 minutes until it forms a gel.

. Mix Dough

In a large mixing bowl, whisk together the flours, starch, and salt. Add the sourdough starter, apple cider vinegar, and psyllium gel. Mix thoroughly until a sticky dough forms. Shape into a round boule.

First Rise (Bulk Fermentation)

Transfer dough to a lightly oiled bowl. Cover with a damp towel and let rise at room temperature for 8–12 hours, or overnight.

Shape & Second Rise

Turn dough out onto a floured surface and gently reshape into a round. Place into a proofing basket or bowl lined with parchment or cloth dusted with flour. Cover and let rise for 1–2 more hours.

Preheat Oven

Preheat oven to 450°F (232°C) with a Dutch oven or baking stone inside.

Score & Bake

Turn dough onto parchment paper. Score the top with a sharp knife or lame. Bake in the covered Dutch oven for 25 minutes. Remove lid and bake for another 20 minutes until deeply golden.

Cool