Hey there, gluten-free gurus and sourdough seekers! Today, we're diving into the mystical world of Caputo Fioreglut flour and showing you how to whip up a scrumptious Gluten-Free Sourdough Bread recipe. Need something faster to snack on while you wait? These Gluten Free Pita Breads are ready in a flash.
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Now, we know what you're thinking: "Caputo Fioreglut contains wheat, but it's gluten-free?" Oh yes, my friend, prepare to be dazzled. The genius behind Caputo Fioreglut lies in its innovative processing. This magical flour blend has had the gluten proteins hydrolyzed, meaning they've been broken down so our celiac guts can enjoy all the yumminess without the gluten drama. It’s like having your cake and eating it too, but this time, it's a glorious, crusty loaf of sourdough.
If you need a starter then we bought ours here and feed it with brown rice flour and bottled water. If you are starting it from scratch then know that it will be a week or so before you can use it. There is also a way to make your own starter using the Caputo Flour. We have explained it in the FAQ section. Making your own takes a little longer and the results can be less consistent but it's free (woohoo!) and very satisfying if you can pull it off.
Can't wait? Here is a bread machine recipe for Gluten Free Sandwich Bread that will knock your socks off or a Gluten Free Focaccia that has just a handful of ingredients and yet will change your life! Thanks you Italian scientists for the miracle that is Caputo Fioreglut Flour. We are forever in your debts.
Ingredients
½ cup (115 g) active gluten-free sourdough starter
1 ¼ cups (280 g) hand-hot water
1 tbsp (15 g) oil
1 ½ tbsp (25 g) honey
2 ¾ cups (335 g) Caputo Fioreglut gluten-free flour blend
1 ½ tsp (9 g) kosher salt
1 tsp (4 g) heat-activated baking powder (pricey but worth it—lasts a long time!)
Optional: ⅓ to ½ cup pitted Kalamata olives (depending on your love of olives!)
Caputo Gluten Free Sourdough Bread Recipe Instructions
Step 1: Prepping the Starter
First things first, let's wake up that gluten-free sourdough starter. If your starter has been napping in the fridge, let it come to room temperature. You'll need it active and bubbly for the best results. Feed it a few hours before you plan to mix your dough.
Step 2: Mixing the Dough
In a large mixing bowl, combine your active gluten-free sourdough starter with the warm water, oil, and honey. Stir until everything is well mixed. Now, add in the Caputo Fioreglut flour blend, kosher salt, and the heat-activated baking powder. Mix until you have a smooth, sticky dough. The beauty of this gluten-free blend is that it creates a texture and elasticity quite similar to traditional wheat dough, without the gluten!
Step 3: Adding Olives (Optional but Delicious!)
If you're feeling fancy and want to elevate your loaf, stir in a handful of pitted Kalamata olives after mixing the dough. The briny, savory goodness of the olives pairs perfectly with the tangy sourdough flavor.
Step 4: The Bulk Fermentation
Take a square of parchment paper large enough. to line your Dutch Oven and scrumple it into a ball. Then unscrumple it and use it to line a bowl. Scrape the dough into the paper-lined bowl, cover it with a damp cloth or plastic wrap and let the dough rest at room temperature for about 4-6 hours or if your oven has a proofing you can pop it in there. The dough should rise and become slightly puffy. Since we’ve added that sneaky heat-activated baking powder, it’ll give an extra boost to our dough's rise once it gets into the oven.
At this point you can choose to bake your bread now or you can pop it in the fridge and bake it in the morning.
Step 5: Baking
Preheat your oven to 450°F (230°C). If you have a Dutch oven, grab an arms length of foil, and loosely twist it into a snail shape. Place it in the bottom of your pan to make a little "trivet" which will stop the bottom of your loaf from burning. Put your Dutch Oven in the oven to preheat as well. When your oven is ready, carefully transfer your dough into the hot Dutch oven by lifting it out of the bowl still in the paper and lowering it, paper and all into the Dutch oven. Score the top of your loaf with a sharp knife or razor blade to allow for expansion.
Bake with the lid on for 30 minutes, then remove the lid and bake for an additional 20-25 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 6: Cooling
Let your loaf cool before slicing. There you have it—a perfectly risen, delightfully crusty, and gloriously gluten-free sourdough loaf. Thanks to the magic of Caputo Fioreglut and a touch of baking powder, we’ve turned the dream of a gluten free sourdough bread recipe into a delicious reality. Stirring in those Kalamata olives? That’s the pièce de résistance, my friends. Enjoy the burst of briny flavor in every bite.
Happy baking!
Frequently Asked Questions
1. What is Caputo Gluten-Free Flour, and why is it used in this recipe?
Caputo Gluten-Free Flour is a blend specifically formulated to mimic the properties of traditional wheat flour without the gluten. It creates a soft, airy, and chewy bread that’s hard to achieve with many other gluten-free flours.
⚠️ Important Allergy Note:Caputo Gluten-Free Flour contains deglutinated wheat starch, meaning it’s safe for people with celiac disease but not safe for those with a wheat allergy. If you have a wheat allergy, you’ll need to use an alternative gluten-free flour blend.
2. How do I create a gluten-free sourdough starter?
To make a gluten-free sourdough starter:
🔹 Day 1: Mix ½ cup (60 g) of Caputo Gluten-Free Flour with ¼ cup (60 ml) of water in a mason jar until smooth. Cover loosely and let it sit at room temperature.
🔹 Days 2-4: Without discarding, add ¼ cup (30 g) of flour and 3 tbsp (45 ml) of water daily, mixing thoroughly.
🔹 Day 5: Discard half, then feed with ¼ cup (30 g) of flour and 3 tbsp (45 ml) of water.
🔹 Days 6-11: Continue feeding daily with ¼ cup (30 g) of flour and 3 tbsp (45 ml) of water without discarding.
🔹 Day 12: Your starter should be bubbly and active—ready for baking!
This process allows natural yeast and bacteria to develop, giving your bread its signature sourdough flavor.
3. Can I use a different gluten-free flour blend instead of Caputo?
While some gluten-free flours might work, this recipe is specifically designed for Caputo Gluten-Free Flour. Other blends may absorb liquid differently, affecting texture, rise, and overall success. If experimenting, be prepared for a learning curve!
4. How is gluten-free sourdough dough different from traditional dough?
Unlike traditional sourdough, this gluten-free dough is much wetter and stickier. If you're used to kneading or shaping wheat-based sourdough, you’ll have to adjust expectations because:
❌ You can’t knead or shape it in the same way—it behaves more like a thick batter than an elastic dough.
❌ No fancy scoring! Because it’s wetter, carving intricate floral designs on top (I see you, sourdough artists!) won't hold. A simple slash with a sharp knife will do.
✅ It still bakes up beautifully—you just have to work with it differently!
5. How should I store my sourdough starter when not in use?
After the initial feeding process, store it in the refrigerator. When you're ready to bake, remove it, feed it with ¼ cup (30 g) of flour and 3 tbsp (45 ml) of water, and wait for it to get bubbly before using.
If it’s been refrigerated for a long time, you may need to feed it twice before baking to revive it.
6. What should I do if my starter develops mold or smells off?
If you see mold (green, black, or pink spots) or notice a rancid, rotten odor, discard it and start fresh. To prevent this:
✅ Feed it regularly
✅ Use a clean jar
✅ Store it in a dry, warm environment (not next to a steamy stove!)
7. Can I add mix-ins like seeds or herbs to the dough?
Absolutely! Add ingredients like:✔ Pumpkin seeds or sunflower seeds for crunch✔ Dried rosemary or thyme for an herby boost✔ Chopped olives or garlic for a savory twist
Add mix-ins during the initial mixing stage for even distribution.
8. How do I know when the bread is fully baked?
Your sourdough is done when:✔ The crust is golden brown✔ It sounds hollow when tapped on the bottom✔ The internal temperature reaches 205°F (96°C) (use a kitchen thermometer for accuracy)
9. Can I freeze the baked bread?
Yes! Once completely cooled:✔ Wrap tightly in plastic wrap or aluminum foil.✔ Place in a freezer-safe bag (removes excess air to prevent freezer burn).✔ Store for up to 3 months.
To thaw: Leave at room temperature for a few hours, then refresh in a 350°F (175°C) oven for 5-10 minutes for that just-baked feel.
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Delicious
Turned out perfect!