Dairy-Free Gluten Free Sourdough Bread
Discover the perfect balance of flavor, texture, and dietary inclusivity with this Dairy-Free Gluten-Free Sourdough Bread recipe! Crafted with a combination of wholesome brown rice and sorghum flours, tapioca starch, and psyllium husk for binding and tenderness, this recipe yields a beautifully soft yet satisfyingly chewy loaf. The naturally fermented gluten-free sourdough starter adds a subtle tangy depth, while the slow fermentation process ensures a delightfully airy crumb and golden crust. Completely free of dairy and gluten, this bread is ideal for those seeking allergy-friendly or vegan options without compromising on quality. Whether toasted for breakfast or paired with soups and salads, this loaf is a nourishing centerpiece for any table. With simple ingredients, straightforward instructions, and minimal prep time, baking artisanal gluten-free sourdough at home has never been this rewarding!
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Recipe Information
Ingredients
- 150 grams Gluten-free sourdough starter
- 200 grams Brown rice flour
- 100 grams Sorghum flour
- 100 grams Tapioca starch
- 20 grams Psyllium husk powder
- 10 grams Salt
- 350 milliliters Water
- 30 milliliters Olive oil
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter and water. Stir until well combined.
In a separate bowl, mix together the brown rice flour, sorghum flour, tapioca starch, psyllium husk powder, and salt.
Gradually add the dry ingredients to the sourdough starter mixture, stirring to form a thick batter.
Add the olive oil, and mix well until the dough starts to come together and is slightly sticky.
Cover the bowl with a damp towel and let the dough rest at room temperature for about 8 hours or overnight until it has visibly puffed up.
Once the dough has risen, generously flour a clean surface with brown rice flour. Turn the dough out onto the surface and shape it into a loaf or round boule.
Transfer the shaped dough onto a parchment-lined baking sheet or into a lightly greased loaf pan.
Cover the dough again with a damp towel, and let it rise for another 2 hours.
Preheat your oven to 425°F (220°C). If using a Dutch oven, place it in the oven while it preheats.
Once preheated, score the top of the loaf with a sharp knife and place it into the oven. If using a Dutch oven, place the lid on top.
Bake for 50 minutes. If using a Dutch oven, remove the lid after 30 minutes to allow the crust to brown.
After baking, let the bread cool completely on a wire rack before slicing.
Enjoy your homemade dairy-free gluten-free sourdough bread!
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3975 mg | 173% | |
| Total Carbohydrate | 346.8 g | 126% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 5.0 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1141 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
