I can ask all the time if I have a recipe for gluten-free bread, or a gluten-free sourdough. And I have always had to say that I don’t. But we recently went gluten-free in my house and I just couldn’t live without bread, or dough dough for that matter! So I began playing with recipes. xanthan gum is commonly used but I find that it does make your bread gummy in texture! I don’t like a gummy bread! So in this recipe I use psyllium as a binder instead, which works beautifully and makes the bread quite lovely.
So let’s get to it!
• 1 1/2cup water
• 1/3 cup psyllium flakes
• ¼ cup avocado or coconut oil
• 3/4 cup buckwheat flour
• 1c I’ll brown rice flour
• 1 tsp salt
• 1 tsp baking powder
• 1Tbsp honey
• 1 cup gluten free sourdough starter (buckwheat or sorghum)
⁃ Set up your mixer and combine the water, honey, sourdough starter and oil and mix until combined.
⁃ Next add psyllium flakes. Once psyllium is added, let it soak for 5 minutes before proceeding.
⁃ Slowly add in the buckwheat flour, brown rice flour, baking powder, salt until well combined
⁃ Oil a bread pan or line with parchment paper and scoop the dough into the prepped pan. Cover with plastic wrap and let it sit on your counter 4-12 hours depending on your kitchen/rise time
⁃ Once risen, Bake at 350 for 50-70 minutes or until the bread is golden brown.
⁃ Notes
⁃ This makes a single loaf in a normal loaf pan. If you want a big round sourdough loaf made in a cast iron, double the recipe!
⁃ I like to spray the top of the loaf with oil before proofing to keep it from drying out
⁃ I’ve only tried the above flours, I don’t know how gluten free mixes would work!
Live. Love. Sisters. 