Gluten Free Sourdough Bread, artisan style {recipe}

It’s been a bit of time since I posted the gluten-free sourdough starter recipe, and I’ve been promising this sourdough bread recipe for some time now. But life began to happen and I didn’t have the time to test it out over and over as I had wanted to.

But alas, today is the day where I can finally share my gluten-free sourdough recipe!

I’ve tested it a few different times, with multiple different ingredients used as a binder, trying to find the healthiest way to make a tasty loaf of gluten-free bread. I tried egg, guar gum, xanthan gum, and chia seed gel, and the only one that made a nice well-formed loaf was the xanthan gum. So while I don’t like to use it a lot (some people don’t tolerate it all to well, and I don’t think it’s normally found in the same category as “real” or “nutrient dense” foods, but for this bread, it’s needed.

You can check out my experiments at the end of the post!

gluten free sourdough bread

5.0 from 1 reviews

Gluten Free Sourdough Bread, artisan style
Author: 
 

Ingredients
  • 2 cups gluten free sourdough starter
  • 1 cup tapioca flour
  • 1½ cup sorghum
  • 1 cup oat flour (blend oats until they turn to powder)
  • 1 cup millet flour
  • 1 Tbsp salt
  • ⅔ cup water
  • ⅓ cup oil or softened butter
  • 2 Tbsp sugar
  • 2 Tbsp xanthan gum
  • 4 large eggs, lightly whisked

Instructions
  1. In a large bowl, stir together the starter, water, and eggs.
  2. In a separate bowl (I used my stand mixer), mix together all dry ingredients; all of the flours, salt, xanthan gum, and sugar.
  3. Add the oil or butter to the dry ingredients and mix until well blended.
  4. While the mixer is on low, slowly pour the liquid ingredients into the dry ingredients. If you do it all at once or to quickly, you may end up with lumpy dough. Pour just slow enough that it can be gradually mixed, but not so slow that it takes you more than a minute or two. If you are mixing by hand, pour it in approximately a cup at a time and mix as you go.
  5. Let the dough sit out in a warm place for at least a few hours, preferably 6-8.
  6. You may then take out approximately ¼ of the dough to bake if you’d like and place the rest in the refrigerator for later use.
  7. When baking, gently place the dough on parchment paper if you have any (I don’t and it worked fine) on a flat surface. You want to be careful not to disturb the dough to much so that it keeps the air bubbles intact from the sourdough action. Use wet hands to smooth it out if you’d like, and let it rest for 4-8 hours.
  8. Preheat the oven to 500 degrees with a cast iron dutch oven. You can also use a 1½ quart Corningware casserole dish with glass lid. I used the latter (like this one) since I don’t have the dutch oven and it works just fine.
  9. Once preheated, very gently slice the top of the loaf a few times with a serrated knife and place into the preheated pan.
  10. Bake for 15 minutes.
  11. Take off the cover and reduce heat to 450 degrees and bake for another 20 minutes.
  12. Let the bread cool completely before slicing.

gfbread_pin

This bread is great warmed or toasted with a slab of butter, dipped into herb infused oils, or spread with homemade jam.

For one of my experiments, I tried out four different “binders”;

  1. egg,
  2. egg and chia,
  3. chia, and
  4. egg and xanthan gum.

gluten free sourdough 1. egg

I omitted the xanthan gum for this test. This dough was very wet and I had to add an additional 1/2 cup of rice flour to get it to the right consistency for gluten-free bread. The loaf also fell completely flat and the chickens got to eat it as we only ate enough to test it out.

As a muffin, this was Todd’s favorite.

gfbread_test2

2. egg and chia

I omitted the xanthan gum from the recipe and instead used 1/2 cup chia seed gel. This dough was again very wet and needed and additional 1/2 cup of rice flour and it fell completely flat.

As a muffin, this was my favorite.

gfbread_test3

3. chia seed gel

For this loaf I omitted both the egg and the xanthan gum, using 1/2 cup chia seed gel in the recipe and cut out both the egg and xantahn gum. I was really hoping that it would work better than it did as I currently know a lot of families that can not have eggs. The loaf was not good at all and hard to handle (with a spoon), though the muffin was decent even though it didn’t rise as much as the first two.

gfbread_test4

4. egg and xanthan gum

This was the recipe for the loaf posted above and made a great loaf. As a muffin it seemed a bit dense.

I’ve also tried guar gum in place of xanthan gum and it resulted in a dismal failure for a loaf as well as my pizza crust. I don’t recommend it!

Have you ever tried a gluten-free sourdough recipe? Tell me about it!

 

The recipe is adapted from the Gluten-Free Crusty Boule from Artisan Bread in 5 Minutes.

The chia seed gel idea came from the GNOWFGLINS sourdough ebook.



Donielle Baker

Donielle Baker

owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness
Donielle is an author, amateur herbalist, lover of real food, and an advocate for natural health. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health, so much so that she is currently taking courses to become a master herbalist. Her personal background includes both infertility and miscarriage and she began this blog in order to share all of the information she found helpful in her journey to healing.
Donielle Baker
Donielle Baker
Donielle Baker
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Comments

  1. I’m so excited to try this! I had experimented with gf sourdough a while back, but wasn’t happy with the results. Your recipe uses all my favorite flours so I’m very hopeful! And now that Im making water kefir, I can add that in too ! My poor daughter really misses sourdough bread! I’ll try to come back and report after I get a chance to try this out. Thanks for sharing it.

  2. I make a gf sourdough with buckwheat flour and flaxseed, I grind the flaxseed in my blender. It seems to work well. But buckwheat has its own pretty strong nutty flavor so some people may not like the buckwheat sourdough combo.

  3. I have been working with The Art of Gluten-Free Sourdough Baking. I tried the brown rice starter. Terrible. The buckwheat/sorghum starter is doing much better for us, but even though the taste/smell is better, the loaves turn out so undone in the middle while the outside is hard as a rock.
    Do you have any idea what I could be doing wrong?

    • @Violet, Hmmm. What temp are you cooking it at? Have you tried different consistencies? (more or less flour) I’ve also heard that once it’s cooked you have to let it cool completely or the insides may be underdone.

      And funny about the starter – I tried buckwehat/sorghum and other combos and didn’t like any of them. Only the brown rice works well at our house!

  4. I have a gluten free sourdough starter that seems to be doing well, and I am excited to try some bread! I love some good sourdough :-)
    A couple of questions…the recipe says you can remove a 1/4 of the batch to bake and refrigerate the rest. Is the 1.5 qt pan the right size for 1/4 of the batch? What about baking the whole batch at once, would that need several pans? Also, I was trying to figure out the timing, between the two “resting” times, it looks like it needs 12-16 hours. Have you ever tried leaving it overnight for the first rest, then putting it on parchment in the morning for the second? I hope I’m not being confusing…

    • The bread will actually not touch the pan around the sides, so a 1.5 qt pan fits the 1/4 batch just fine. It won’t mold to the pan like a traditional loaf bread. If you did the whole batch at once….I would use several pans as the outside of the loaf may get to dark and the inside not cooked thoroughly. Unless of course you formed the loaf differently and you could try to bake it like a traditional loaf, you’d just have to test out different bake times.

      As for the resting phases, it needs to rest and ferment for at least 8 hours once it’s mixed. Then you break off/cut off a section to bake and let that rest for another 4-8 hours if possible to allow for the fermentation to create air pockets so that the bread isn’t to dense. Technically, you could just pull off the section you want to bake right after mixing and allow that to sit out on parchment paper for 12-16 hours. :-)

  5. Thanks so much for sharing this. I just successfully made my own starter and was nervous about doing a gluten free bread. I’ve tried this recipe twice now. The first time I absentmindedly only used brown rice flour and it was a bit too hard, but good flavor. The next time I used my favorite flour mix (the mix used here: http://www.doctoroz.com/videos/jennifers-esposito-gluten-free-blueberry-walnut-scones) in place of the flours you list and it is delicious! The bread has a perfect texture and a great flavor. It is quite the time commitment to leave it out for so long but worth it for the flavor. Thanks for sharing your knowledge!

  6. Spinninglily says:

    Hi, thanks for the recipe – I’m just getting hints to make my first sourdough loaf from a kefir and rice starter I made. Just one thing – you suggest oat flour, but oats, while they do not contain gluten, do contain a protein so similar that a lot of intolerants and coeliacs react to it, and is most frequently processed in the same places as the wheat, barley and rye crops and so is usually contaminated with gluten as well. You can buy (in some places) gluten free oats where they have been processed separately, perhaps you could change your ingredients list to say that? It would be really unfortunate if someone with a severe gluten intolerance poisoned themselves because they didn’t realise the risk of oats. Not trying to have a go, and I am certainly benefiting from your recipe myself. Have a good one.

    • Yes, I am aware of the issue surrounding oats, but since this isn’t a completely gluten free blog (though we post a lot of gluten free recipes due to my own family being gluten free due to my husband’s sensitivities) I don’t normally state all of the ins and outs of a gluten free diet.

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Trackbacks

  1. [...] Artisan Style Sourdough [...]

  2. […] bread is still good to eat 3 days after its made- without toasting! Its also moist, and tangy. Here is the link for the original recipe which I […]

  3. […] you are a sandwich person, just watch your bread ingredients. Sourdough is the best way to go if you can tolerate gluten. If you are gluten-free there are some GF breads […]

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