Gluten Free Orange Cranberry Sourdough

January feels like the longest month ever, right? I knew I needed to make a fresh, happy sourdough loaf to make it a little more bearable! Brightland was kind enough to send me some of their olive oil and a jar of their orange blossom honey and as soon as I tried the honey, I knew that it would be perfect for a happy winter sourdough loaf!

Enter my Gluten Free Orange Cranberry Sourdough! The combination of orange blossom honey, plus fresh orange zest, cranberries, and white chocolate makes for a wonderful winter sourdough loaf!

P.S. Use code LEAHXGLUTENFREE for 10% off of your next Brightland order!

Ingredients:

2 cups King Arthur Gluten Free Measure for Measure Flour

1 tsp Salt

2 tsp Orange Zest

1 ½ cups Water, room temperature

2 tbsp Orange Blossom Honey

1 tbsp Olive Oil

3 tbsp Psyllium Husk, whole

1 cup Sourdough Starter

White Rice Flour (optional)

½ cup Dried Cranberries

½ cup White Chocolate Chips

Instructions:

1. In a large glass bowl, whisk together the flour, salt, and orange zest.

2. In a separate bowl, combine the water, honey, olive oil, and psyllium husk. Let it sit for a few minutes or until it begins to thicken. Once the psyllium husk mixture has thickened, mix in the sourdough starter.

3. Add your wet ingredients to your dry ingredients and mix with a dough whisk until roughly combined. Cover with plastic wrap or a towel and set aside for 30 minutes.

4. Knead the dough until you can form it into a smooth round bowl. Dust a clean bowl or banneton basket with white rice flour, place the dough seam side up, cover, and let proof on the counter for another 2 hours.

5. Place the loaf in the fridge for 8 to 12 hours for the long proof.

6. Once the long proof is over, it is time to shape your dough and add in the inclusions:

   • Flatten the dough into a rectangle, being careful not to cause any tears or holes.

   • Scatter half of the chocolate chips and half of the craisins on to the flatten dough.

   • Fold the dough into thirds, creating a trifold, and then roll into a ball. Knead gently to close the seams and shape the loaf.

   • Rest for 15-20 minutes and repeat the same steps with the rest of the inclusions. This helps with even distribution.

7. The last step before baking is one more shorter proof. Place the dough seam side up in the bowl/basket and cover with the rest of the towel. Let it proof in the fridge for 2 hours.

8. 30 minutes or so before the final proof is over, preheat your oven to 500F with your dutch oven inside of it.

9. Once the oven has preheated, lay a piece of parchment paper down on the counter and place the dough seam-side down. Score the dough in any design you would like using a bread lame or a knife. Then, carefully place the dough into your dutch oven.

10. Drop your oven temperature to 450F and bake the loaf with the lid on the dutch oven for 45 minutes.

11. Remove the lid and bake uncovered for 20 minutes.

12. When the loaf is done baking, immediately remove from the dutch oven and place on a cooling rack. As tempting as it may be, do not cut into your loaf! You need to let it cool for a few hours before you slice into it, otherwise it will be gummy.

13. For optimal freshness, slice your loaf and store in a bag or container in the freezer.

Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own Gluten Free Sourdough Starter and Gluten Free Sourdough Bread!

Recommended Sourdough Bread Tools

If you’re looking to build (or upgrade!) your sourdough baking kit, I’ve put together my favorite tools and essentials in my Amazon Storefront — including the perfect stuff for getting your starter bubbling and your loaves rising.

Check out my sourdough starter kit here: Gluten Free Sourdough Starter Kit

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