Intro to Gluten-Free Sourdough

Digital download. You'll get a PDF right after checkout; nothing ships.

Gluten-free sourdough works a little differently. The starter looks more watery, the dough is soft and sticky, and psyllium husk does the job gluten usually does. This guide walks you through it the way Brandi bakes it at home, one simple step at a time.

What's inside (15 pages)

• Starter from scratch: a 7-day, gram-by-gram plan with gluten-free flour, plus the signs that mean "toss it."
• Starter from discard: how to wake up the starter you keep in the fridge.
• Leaven and dough: exact amounts of gluten-free flour, sorghum flour and psyllium husk, mixed in a stand mixer, then an overnight rest.
• The bread: scoring and baking in a Dutch oven or lidded cast iron, with a simple doneness check (205–210°F inside).
• Terminology and FAQ: when your starter is ready, hooch, using discard, and how to store and freeze your bread.
• Essential tools & ingredients, plus notes pages to track each bake.

Before you start

• You'll need a stand mixer with a dough hook.
• Baking for someone with celiac disease or a gluten allergy? Use certified gluten-free ingredients and dedicated tools (a separate starter jar, spoon and banneton). Even a little wheat flour or discard can cause a reaction. Check every label, and ask your doctor or dietitian what's safe for you.

Baking with wheat flour? See Intro to Sourdough.

Format

• 15-page PDF, US letter size (8.5×11). Read it on a phone, tablet or computer, or print it for the kitchen.
• Instant download after purchase. The link is also emailed to you.
• For personal use. Please don't share or resell the file.

Questions? Email us at hello@ingoodsoil.com.

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