Gluten-free sourdough bread

Recently, I’ve been having less and less gluten in my diet. Sometimes, I still eat a piece of pizza or a cake made from wheat flour, but not a lot. My pantry is stocked with loads of gluten-free flours as I use quite a lot of them for baking.

Below, I am sharing with you a recipe for one of my favourite gluten-free breads. I added a whole lot of healthy grains to it, including sunflower, flax and pumpkin seeds. The bread is filling and delicious.

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Ingredients for gluten-free bread.

Part I:

• 6 tablespoons of seeds mix: sunflower, pumpkin, flax
• 3 tablespoons of gluten-free oats
• 60 g boiling water

Part II:

• 150 g gluten-free starter
• 580 g lukewarm water
• 2 tablespoons of honey
• 1 tablespoon of apple vinegar
• 2 teaspoon of Himalayan salt
• 140 g quinoa flour
• 150 g millet flour
• 140 g oat flour
• 80 g potato flour
• 1,5 teaspoon Xanthan gum
• additionally: 2 tablespoons of gluten-free oats

How to make gluten-free sourdough bread.

Place all of the ingredients from Part I in a bowl, mix, cover and set aside until the water is completely cool.

Sift all the different types of flour into a bowl. Add honey, gluten-free bread starter, salt, xanthan gum, apple cider vinegar, lukewarm water and the ingredients listed in Part II. Knead for 10 minutes. Cover the bowl with a cloth and keep it in the refrigerator for at least 12 hours. After removing from the refrigerator, place the dough in a rectangular baking tin lined with baking paper. Brush a little bit of water on the top and sprinkle it with oatmeal. Cover with cling film and a kitchen cloth and set it aside in a warm place for a few hours to rise. The dough should double its volume.

Preheat the oven to 260 degrees Celsius. Put in the bread. When you insert the bread, reduce the temperature to 240 degrees Celsius right away then bake it for an hour. Once it is done, remove the bread from the oven and let it cool down.

Good to know when making gluten-free sourdough bread.

I kept the bread dough in the fridge for 14 hours. After taking it out of the refrigerator and putting it in the tin, it was rising for 6 hours. Sourdough needs much more time to rise than yeast dough.

I used a rectangular baking tin measuring 11 by 30 centimetres.

You can prepare sourdough for gluten-free bread according to this recipe: Sourdough gluten-free starter but without the addition of honey.

Are you looking for gluten-free baking ideas? If so, try our recipe for Gluten-free pizza.