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The Best Gluten Free Sourdough

Updated: Jan 29, 2022



 

PREP TIME COOK TIME TOTAL TIME


10 hrs 45 mins 10 hrs 45 mins

 

For years I have been on the hunt for a simple and delicious gluten free bread that is not full of additives or artificial chemicals. From reading numerous labels in every health food store to trying numerous recipes I wasn't able to find a clean yet tasteful bread until I discovered how to make my own gluten free sourdough.


Gluten free sourdough is a naturally fermented bread using a gluten free sourdough starter. Now before you turn away from this recipe because it sounds too complicated, let me tell you that this is easier to make than regular sourdough. Wait what?


Because this bread contains no gluten, it requires minimal maintenance and kneading throughout the process. The only thing that takes time and patience is getting a good starter.


Gluten Free Sourdough Starter

The biggest challenge with this bread is making a starter. There are several different options of flours and blends to use that you can use however,I prefer to keep it simple and use brown rice flour. You can find multiple different resources online on how to start a starter OR use a starter kit.


Benefits of this Bread

This bread is nutrient dense and full of fibre. It is especially good for those who struggle with digestive issues as it is easy to digest and can promote good gut health. There are five main components to this bread which each have their own benefits. These include; buckwheat flour, sorghum flour, tapioca starch, psyllium husk and flax seed.


Ingredients


1-1/2 cup water (room temperature)

2 Tbsp. melted butter (vegan butter for dairy-free version)

3 Tbsp. honey

3 eggs

2 Tbsp. ground flax seed

1/3 cup psyllium seed husk

1 cup buckwheat flour

1 cup sorghum flour

3/4 cup tapioca flour

1-1/2 tsp.salt


Instructions

  1. In a large glass bowl, combine the water, melted butter, honey and eggs and whisk until smooth.

  2. Add the starter and lightly whisk into the mixture.

  3. Gently add in the flax and psyllium husk, mixing it in using a wooden spoon. Set aside to rest for 5 mins.

  4. In the meantime, add all the dry ingredients to a small bowl and whisk to combine.

  5. Once the wet mixture has firmed up and appears "gel-like" add in the dry ingredients and mix using a wooden spoon.

  6. Continue to mix using your hands to make sure everything is well combined.

  7. Cover the bowl with a wet warm hand towel and set aside for 8-10hrs (overnight is perfect) to rise

  8. Remove the mixture from the bowl and knead using a little bit of tapioca starch for a couple mins forming it into a loaf shape.

  9. Line a loaf pan with parchment paper and gently place the dough in the pan. Cut three lines on top with a sharp knife.

  10. Allow the dough to proof in a warm setting for 2 hours before baking.

  11. Bake the bread at 400 F for 30-40 mins until golden brown.

  12. Allow the bread to completely cool before removing from the pan and slicing.

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