Easy gluten-free sourdough bread

Easy gluten-free sourdough bread

You could spend hours on the web looking for an easy gluten-free sourdough bread recipe. Or you could just use this simple and quick recipe, that comes together almost with every flours. This version is without any rice or corn. But you can use teff flour, sorghum flour, buckwheat flour, rice flour…just mix at least two of them. Moreover, if you want your bread whiter and softer, replace ¼ cup of the flours with tapioca starch or potato starch.

I usually use this to prepare bread for the day after. Here’s my schedule during busy weekdays:

  • Feed my sourdough starter at 1 PM
  • Knead bread dough at 5 PM (4 hours later, but take your starter when it’s at a peak)
  • Bake bread at 7/8 PM (depending on how warm the room is) for 45 minutes
  • Let it cool down until the morning after
  • Enjoy at breakfast or lunch!

This easy gluten-free sourdough bread recipe includes only whole-grain flours, psyllium and a sourdough starter. No gums, no eggs, no additives, without commercial blends. Naturally vegan, dairy-free and gluten-free.

Easy gluten-free sourdough bread

5 from 2 votes
Course: SidesCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cooking time

45

minutes
Resting time

2

hours

Ingredients

  • 2 tbsp 2 active sourdough starter

  • ¾ cup ¾ water

  • ¼ cup ¼ teff flour

  • ½ cup ½ sorgho flour

  • 2 tsp 2 psyllium powder

  • ½ tsp ½ salt

How to

  • Dissolve the sourdough starter in water.
  • Add all the flours, the psyllium powder and the salt at the same time.
  • Mix until smooth, then let rest in the bowl for 2 to 3 hours, until you see a noticeable rising.
  • Pre-heat the oven at 450°F/230°C (optionally: heat a small skillet at the same time.
  • When the oven is at the right temperature, gently move the bread bowl from the bowl to the skillet or the oven tray, lined with parchment paper. Help yourself with a rubber spatula. Eventually, score the top of the bread with a cross cut.
  • Bake at 450°F/230°C for 15 min, then reduce to 380°F/190°C for 15 minutes, then 340°F/170°C for the last 15 minutes.
  • Let it cool completely before slicing.

Want more recipes like this?

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Looking for other easy gluten-free sourdough bread recipes? Check out my artisan bread loaf or these amazing naan that use sourdough discard.

And you can also follow my Instagram adventure, where I share all the latest experiments in the gluten-free sourdough world!

One Comment

  1. Pingback: Gluten-free multigrain bread rolls - Marta in the jar

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