Learn how to make an easy and nutritious gluten free sourdough loaf from scratch!
Baking and Desserts Recipes

Easy Gluten Free Sourdough Loaf

By on 22nd November 2017

This is a beautifully easy and nutritious gluten free sourdough loaf. It is great for sandwiches as it holds really well. Below I’ve added an example time frame for you to easily incorporate this recipe into your busy life. The thing I love about this bread is that it’s so easy to make, it doesn’t need too much attention and can be mixed together in minutes! It might seem like there’s a lot of ingredients but I find with gluten free bread it just needs it. I’m going to try to refine the ingredients with other breads…

Don’t have a sourdough starter? Fear not check out how easy it is to make one right here!

AuthorBellaCategoryDifficultyBeginner

Learn how to make an easy and nutritious gluten free sourdough loaf from scratch!
Yields2 Servings
Sourdough Starter Food
 100 ml water
 50 g buckwheat flour
 50 g brown rice flour
'Gel' That Holds The Bread Together
 4 tsp psylium husk
 60 g ground flaxseed
 160 ml water
Flours
 320 g maize flour
 120 g sorghum flour
 120 g buckwheat flour
 60 g oat flour
 40 g potato flour
 2 tbsp caster sugar
 16 g or 3 tsp sea salt
Natural Leaven
 550 ml sparkling water
 200 g starter
Equipment + Misc
 2 Big mixing bowl
 1 Whisk
 2 lbs loaf tins
 2 tbsp olive or sunflower oil
 1 Spatula
 1 Deep baking tray filled with cold water
Feed Starter - 7PM Monday Evening
1

This evening feed your sourdough starter so it has the night to get ready for the bread in the morning. Take your starter from the fridge. Add 100ml of water and mix. Add 50g buckwheat and 50g brown rice flour and mix to a paste. Leave in a warm place, loosely covered until 7am tomorrow morning.

Mix Bread Ingredients - 7AM Tuesday Morning
2

In one of the big mixing bowls, whisk the psyllium husk, ground flaxseed and still tap water together. Leave sit for about 5-10 minutes or until thick and gel like.

3

Meanwhile in the 2nd big mixing bowl, mix together the flours and caster sugar. Set aside. Leave out the salt until later.

4

Add the sourdough starter to the psyllium husk, ground flaxseed and water mixture and whisk together. Pour in the sparkling water and whisk. It will foam and fizzle but just keep whisking until everything is dissolved. You can use still water if you prefer but the sparkling adds a bit of lightness.

5

Make a well in the center of the flours and pour in the sourdough starter mixture. Whisk until you get a thick batter. Leave sit for about 30 minutes.

This stage is called autolyse. We allow the flour and water to sit together before adding any salt. This allows the flour to absorb the water much better and the end result is a nicer crumb and better crust. The bread will taste better and keep for longer. When we add the salt it starts to regulate the reaction between the water, flour and sourdough starter.

6

Sprinkle in the salt and use a spatula to fold it into the thick dough mixture. Rub both loaf tins with a tbsp of oil. Divide equally into each loaf tin. Cover with cling film or plastic and place in the fridge for the day or for about 12 hours.

Bake Bread - 7PM Tuesday Evening
7

Preheat oven to 200C. Take loafs from the fridge, uncover and leave sit on the counter for 30 minutes. Place the baking tray filled with cold water into the bottom of the oven. This will produce steam which will allow for a moist and crusty loaf!

8

Place both breads into the center of the oven and bake for about 40-60 minutes or until golden brown and hollow when tapped. Let sit in the loaf tins for about 10 minutes. Gently remove from the loaf tins and place on a wire rack to cool completely. Store in an airtight container for up to 3 or 4 days or slice down and freeze for up to 3 months.

Ingredients

Sourdough Starter Food
 100 ml water
 50 g buckwheat flour
 50 g brown rice flour
'Gel' That Holds The Bread Together
 4 tsp psylium husk
 60 g ground flaxseed
 160 ml water
Flours
 320 g maize flour
 120 g sorghum flour
 120 g buckwheat flour
 60 g oat flour
 40 g potato flour
 2 tbsp caster sugar
 16 g or 3 tsp sea salt
Natural Leaven
 550 ml sparkling water
 200 g starter
Equipment + Misc
 2 Big mixing bowl
 1 Whisk
 2 lbs loaf tins
 2 tbsp olive or sunflower oil
 1 Spatula
 1 Deep baking tray filled with cold water

Directions

Feed Starter - 7PM Monday Evening
1

This evening feed your sourdough starter so it has the night to get ready for the bread in the morning. Take your starter from the fridge. Add 100ml of water and mix. Add 50g buckwheat and 50g brown rice flour and mix to a paste. Leave in a warm place, loosely covered until 7am tomorrow morning.

Mix Bread Ingredients - 7AM Tuesday Morning
2

In one of the big mixing bowls, whisk the psyllium husk, ground flaxseed and still tap water together. Leave sit for about 5-10 minutes or until thick and gel like.

3

Meanwhile in the 2nd big mixing bowl, mix together the flours and caster sugar. Set aside. Leave out the salt until later.

4

Add the sourdough starter to the psyllium husk, ground flaxseed and water mixture and whisk together. Pour in the sparkling water and whisk. It will foam and fizzle but just keep whisking until everything is dissolved. You can use still water if you prefer but the sparkling adds a bit of lightness.

5

Make a well in the center of the flours and pour in the sourdough starter mixture. Whisk until you get a thick batter. Leave sit for about 30 minutes.

This stage is called autolyse. We allow the flour and water to sit together before adding any salt. This allows the flour to absorb the water much better and the end result is a nicer crumb and better crust. The bread will taste better and keep for longer. When we add the salt it starts to regulate the reaction between the water, flour and sourdough starter.

6

Sprinkle in the salt and use a spatula to fold it into the thick dough mixture. Rub both loaf tins with a tbsp of oil. Divide equally into each loaf tin. Cover with cling film or plastic and place in the fridge for the day or for about 12 hours.

Bake Bread - 7PM Tuesday Evening
7

Preheat oven to 200C. Take loafs from the fridge, uncover and leave sit on the counter for 30 minutes. Place the baking tray filled with cold water into the bottom of the oven. This will produce steam which will allow for a moist and crusty loaf!

8

Place both breads into the center of the oven and bake for about 40-60 minutes or until golden brown and hollow when tapped. Let sit in the loaf tins for about 10 minutes. Gently remove from the loaf tins and place on a wire rack to cool completely. Store in an airtight container for up to 3 or 4 days or slice down and freeze for up to 3 months.

Easy Gluten Free Sourdough Loaf

Learn how to make an easy and nutritious gluten free sourdough loaf from scratch!

Smother your favorite things on top and wait for your tummy to smile with delight!

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Bella
Ireland

Hi, I'm Bella and I love showing people how gorgeous gluten free cooking and baking can be. I make a world without gluten fun, easy and exciting 'cos I adore great food!

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