Gluten-Free Classic Sourdough Toast
Indulge in the rustic charm of this Gluten-Free Classic Sourdough Toast, a recipe that combines traditional sourdough techniques with a modern twist designed for gluten-free lifestyles. Crafted with a flavorful blend of brown rice flour, tapioca starch, and potato starch alongside the magic of psyllium husk and a gluten-free sourdough starter, this loaf delivers a perfectly chewy texture and crisp golden crust without compromising on flavor. The slow fermentation process ensures a tangy depth that pairs beautifully with various toppings—from creamy avocados to rich butter or sweet jam. Ideal for breakfast or snack-time, this gluten-free sourdough bread is a showstopper you’ll be proud to toast and serve.
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Recipe Information
Ingredients
- 100 grams Gluten-free sourdough starter
- 200 grams Brown rice flour
- 150 grams Tapioca starch
- 100 grams Potato starch
- 10 grams Psyllium husk powder
- 10 grams Salt
- 300 ml Room-temperature water
- 30 ml Olive oil
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter and room-temperature water. Stir until the starter is dissolved.
In a separate bowl, mix together the brown rice flour, tapioca starch, potato starch, psyllium husk powder, and salt.
Add the dry ingredients into the wet mixture gradually, mixing with a spatula until no dry spots remain. A dough will begin to form.
Add the olive oil into the mixture and knead for a couple of minutes with your hands or a dough hook in a stand mixer until the dough is smooth.
Cover the bowl with a damp cloth and let the dough rest in a warm place for about 6-8 hours, or until it has doubled in size. This fermentation time can vary depending on your room temperature.
Once the dough has risen, preheat your oven to 450°F (230°C). Line a baking tray with parchment paper.
Gently transfer the dough onto the prepared parchment paper and shape it into a round or oval loaf using your hands. Use a sharp knife to make a few shallow cuts on the top of the dough.
Cover the dough again with a damp cloth and let it rest for another 30 minutes as the oven preheats.
Place the baking tray in the preheated oven. Bake the sourdough bread for 40-50 minutes or until the crust is golden brown and the bread sounds hollow when tapped.
Remove from the oven and cool on a wire rack completely before slicing.
To make the perfect gluten-free sourdough toast, slice the bread to your desired thickness and toast it in a toaster or oven until golden and crisp.
Enjoy the gluten-free sourdough toast with your favorite toppings such as avocado, butter, or jam.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4010 mg | 174% | |
| Total Carbohydrate | 388.1 g | 141% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 6.7 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 712 mg | 15% | |
*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.
