Caputo Gluten Free Sourdough Bread

Name: Caputo Gluten Free Sourdough Bread
Prep time: 10 min
Cook time: 55 min
Total time: 5 h 5 min
Yield: 8 servings
Cuisine: European
Ingredients: 1/2 cup (120 g) active gluten-free sourdough starter; 1 1/8 cups (270 ml) hand-hot water; 1 tablespoon (15 ml) oil; 2 tablespoons (30 g) honey; 2 3/4 cups (360 g) Caputo Fioreglut gluten-free flour blend; 1 1/2 teaspoons (9 g) kosher salt; 1 teaspoon (4 g) heat-activated baking powder; Optional: 1/3–1/2 cup pitted Kalamata olives, roughly chopped

This gluten-free sourdough uses Caputo's Fioreglut blend and active starter to deliver authentic tangy flavor and crust without complicated technique. It's formulated to work with the unique hydration and structure needs of gluten-free dough.

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🏷️Best gluten free sourdough bread

🏷️Caputo fioreglut sourdough recipe

Total

5h 5m

Servings

8

Difficulty

Hard

Est. Cost

$17–$28

Recipe Source

View original recipe

From Glutenfreeandgiggly · by Alice and Em

Ingredients

1/2 cup (120 g) active gluten-free sourdough starter
1 1/8 cups (270 ml) hand-hot water
1 tablespoon (15 ml) oil
2 tablespoons (30 g) honey
2 3/4 cups (360 g) Caputo Fioreglut gluten-free flour blend
1 1/2 teaspoons (9 g) kosher salt
1 teaspoon (4 g) heat-activated baking powder
Optional: 1/3–1/2 cup pitted Kalamata olives, roughly choppedoptional

8 Ingredients

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Instructions

1
Bring gluten-free sourdough starter to room temperature and feed until active and bubbly.
2
In a large bowl, mix starter, warm water, oil, and honey. Add Caputo Fioreglut, salt, and heat-activated baking powder; stir into a smooth, sticky dough.
3
Stir in chopped Kalamata olives for briny pockets of flavor.
4
Line a bowl with scrunched-and-unfolded parchment. Scrape in dough, cover, and rest at room temperature 4–6 hours until slightly puffy. (A proof setting works too.)
5
Preheat oven to 450°F (230°C). Place a foil 'snail' trivet in the Dutch oven, then heat the pot in the oven.
6
Lift dough with parchment into hot Dutch oven. Score the top. Cover and bake 30 minutes; uncover and bake 20–25 minutes more, until golden and hollow-sounding underneath.
7
Cool before slicing for best texture and crumb.
8
For deeper flavor, refrigerate the dough after bulk fermentation and bake the next day.

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Tips & Notes

Pro tips

Use hand-hot water (around 110°F) to activate the starter without killing beneficial bacteria; cold water will slow fermentation.
Gluten-free dough is wetter and stickier than wheat sourdough—expect a batter-like consistency. Don't add extra flour; the Fioreglut blend is calibrated for this hydration.
Allow adequate bulk fermentation time (typically 4–6 hours at room temperature) until the dough rises noticeably and passes the poke test (indent springs back slowly but not fully).
Score the top shallowly just before baking to control where the dough expands and improve oven spring without tearing the delicate gluten-free crumb.

Substitutions

Caputo Fioreglut → King Arthur Gluten-Free Measure for Measure (may require +1–2 tablespoons water due to different absorbency)
Honey → maple syrup or agave nectar (same amount; provides fermentable sugars for flavor development)
Kalamata olives → sun-dried tomatoes, roasted garlic, or rosemary (optional flavor additions)

Storage & make-ahead

Store cooled bread in an airtight container at room temperature for up to 3 days, or wrap tightly and freeze for up to 1 month; thaw at room temperature or reheat in a 350°F oven.

Common Questions

How do I know my gluten-free sourdough starter is ready to use?

Your starter should be active, bubbly, and at least doubled in size within 4–8 hours of feeding at room temperature. It should smell pleasantly sour with a slightly alcoholic edge.

Can I use a different gluten-free flour blend?

Caputo Fioreglut is specially formulated for this recipe. Other blends may have different hydration and binding properties; you may need to adjust water or add xanthan gum if your blend lacks it.

What does heat-activated baking powder do in gluten-free sourdough?

It provides extra lift and structure in gluten-free dough, which lacks gluten's elasticity. It activates during baking to create a lighter crumb.

How long does this bread last?

Store cooled bread in an airtight container for up to 3 days at room temperature, or freeze wrapped in plastic wrap for up to 1 month. Reheat in a 350°F oven for 10 minutes.