Make Your Sourdough Gluten-Free

Ensure nutritious gluten-free bread by making this sourdough bread recipe at home.

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by AdobeStock/ricka_kinamoto
1 hr 5 min DURATION
Makes one large loaf SERVINGS

Ingredients

  • 1-3/4 cups (414 ml) water
  • 3/4 cup (177 ml) gluten-free sourdough starter (see below)
  • 2 tbsp (30 ml) honey
  • 2 tbsp (30 ml) oil
  • 3 tbsp (24 g) ground flaxseed
  • 2-1/2 tbsp (20 g) ground psyllium husk
  • 2 tbsp (16 g) chia seeds
  • 1 cup (120 g) teff flour
  • 3/4 cup (94 g) tapioca flour
  • 1/2 cup (64 g) sorghum flour
  • 1/2 cup (60 g) millet flour
  • 2 tsp (10 g) sea salt

Directions

  • In a large mixing bowl, whisk together the water, starter, honey and oil. In a separate bowl, whisk together all dry ingredients. Add the dry ingredients to the wet ones and mix with a wooden spoon or clean hands for approximately 3 minutes. At this point, the dough will still be quite moist.
  • Cover and allow to bulk ferment for 8 to 12 hours or overnight.
  • Grease a baking sheet and uncover the dough. Knead the dough a few times and shape it into a large boule. Place on the prepared baking sheet and cover lightly with a damp towel. Allow to rise 1.5 to 2 hours, until puffed up slightly. During the last half hour of rise time, preheat the oven to 400 degrees Fahrenheit.
  • Once it is risen, place the bread in the oven and bake for 55 to 65 minutes or until the internal temperature reaches 190 degrees. Allow to cool for 5 minutes before moving to a cooling rack. Let the loaf cool completely before slicing.
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Learn how to make your sourdough gluten-free by making your starter with these tips, then bake it into crusty loaves with this gluten-free artisan bread recipe.

This recipe is wholesome and simple enough to be your daily bread. After an overnight bulk ferment, it gets a couple of hours before being baked. My favorite part of this loaf is its keeping quality and how well it slices up for toast.

How to Make a Sourdough Starter

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