Description
A rustic and flavorful gluten-free sourdough bread made with a gluten-free starter and a blend of wholesome flours.
Ingredients
1 1/2 cups active gluten-free sourdough starter
2 cups warm water
3 cups gluten-free flour blend (with xanthan gum if not already included)
1 cup sorghum flour
1/2 cup brown rice flour
1/4 cup ground flaxseed
2 tsp salt
1 tbsp olive oil
Optional: 1 tbsp honey or maple syrup for slight sweetness
Instructions
1. In a large mixing bowl, combine the gluten-free starter and warm water. Stir until fully mixed.
2. Add the gluten-free flour blend, sorghum flour, brown rice flour, and flaxseed. Mix until a sticky dough forms.
3. Stir in the salt and olive oil (and honey if using), mixing thoroughly.
4. Cover the bowl with a clean towel and let the dough rest at room temperature for 4–6 hours, or until noticeably risen.
5. Lightly oil a loaf pan or line it with parchment paper. Transfer the dough into the pan and smooth the top.
6. Allow the dough to rise again for 1–2 hours until slightly puffed.
7. Preheat your oven to 425°F (220°C). Place a small oven-safe dish of water on the lower rack for steam.
8. Bake the bread for 45–50 minutes, or until golden brown and firm to the touch.
9. Let the bread cool completely before slicing to ensure the crumb sets properly.
Notes
For best results, use a mature and active gluten-free sourdough starter.
You can experiment with different gluten-free flours, such as millet or buckwheat, for varied flavor and texture.
This bread keeps well for 3–4 days in an airtight container, or slice and freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 2g
- Sodium: 210mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: gluten-free sourdough, sourdough bread, gluten-free bread