Gluten free sourdough bread, artisan style
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. It took some testing, but I finally found a gluten free sourdough bread that we love!
I’ve tested it a few different times, with multiple different ingredients used as a binder, trying to find the best 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 too 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!
This loaf will be a dense artisan loaf, not a light and fluffy sandwich bread that you buy at the store. But it shouldn’t be so dense that it’s like a brick!
- 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
- In a large bowl, stir together the starter, water, and eggs.
- In a separate bowl (I used my stand mixer), mix together all dry ingredients; all of the flours, salt, xanthan gum, and sugar.
- Add the oil or butter to the dry ingredients and mix until well blended.
- While the mixer is on low, slowly pour the liquid ingredients into the dry ingredients. If you do it all at once or too 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.
- Let the dough sit out in a warm place for at least a few hours, preferably 6-8.
- 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.
- 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
tomuch 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.
- 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.
- Once preheated, very gently slice the top of the loaf a few times with a serrated knife and place into the preheated pan.
- Bake for 15 minutes.
- Take off the cover and reduce heat to 450 degrees and bake for another 20 minutes.
- Let the bread cool completely before slicing.
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”;
- egg and chia,
- chia, and
- egg and xanthan gum.
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.
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 an additional 1/2 cup of rice flour and it fell completely flat.
As a muffin, this was my favorite.
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 xanthan 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.
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.