Can I make this without psyllium husk?

Not recommended, psyllium gives the bread structure. Without it, the loaf will be crumbly.

Do I need a Dutch oven?

No, but it helps create steam for a great crust. You can use a baking stone or tray with a pan of water for steam.

Likely your starter wasn’t fully active, or the dough didn’t proof long enough. Make sure it’s bubbly before baking.

A hearty and tangy gluten-free sourdough bread made with a bubbly starter, perfect for sandwiches, toast, or serving alongside soups.

Scale

1. In a large mixing bowl, combine the active sourdough starter with warm water and stir until dissolved.
2. Add gluten-free flour blend, oat flour, flaxseed, honey, salt, and olive oil. Mix until a thick, sticky dough forms.
3. Cover the bowl with a damp towel and let rest at room temperature for 30 minutes.
4. Stretch and fold the dough with a wet hand a few times to build structure.
5. Cover again and allow to rise for 4–6 hours, or until nearly doubled in size and airy.
6. Line a loaf pan with parchment paper and transfer dough into the pan. Smooth the top with a spatula.
7. Cover and let rise for 1–2 more hours, until the dough has risen slightly.
8. Preheat oven to 425°F (220°C). Place a small pan of water on the bottom rack of the oven for steam.
9. Bake bread for 45–50 minutes, or until golden brown and internal temperature reaches 205°F (96°C).
10. Cool completely on a wire rack before slicing.

Use a gluten-free flour blend with xanthan gum for the best texture and structure.
An active, bubbly starter is essential for proper rise and sour flavor.
This bread keeps best sliced and frozen — toast directly from the freezer for fresh-tasting bread anytime.

Keywords: gluten free sourdough, bread, gluten-free baking, homemade sourdough