Gluten-Free Homemade Sourdough Bread
Experience the comforting aroma and wholesome goodness of gluten-free homemade sourdough bread, perfect for those with gluten sensitivities or anyone looking to explore a healthier baking option. Using a tangy gluten-free sourdough starter, this recipe features a blend of gluten-free bread flour, psyllium husk for structure, and a touch of honey for natural sweetness. The dough rises slowly, developing a rich depth of flavor while staying light and airy. Expertly balanced with apple cider vinegar and baking powder, this bread boasts a soft interior with a golden, crisp crust. Ideal for making sandwiches or enjoying toasted with your favorite spread, it’s a must-try for home bakers seeking a rewarding project. Explore the joys of gluten-free baking with this satisfying and fully customizable bread recipe!
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Recipe Information
Ingredients
- 150 grams Gluten-free sourdough starter
- 350 milliliters Warm water
- 2 tablespoons Olive oil
- 2 tablespoons Honey
- 500 grams Gluten-free bread flour blend
- 20 grams Psyllium husk powder
- 10 grams Salt
- 1 teaspoon Baking powder
- 1 tablespoon Apple cider vinegar
Instructions
In a large mixing bowl, combine 150 grams of gluten-free sourdough starter with 350 milliliters of warm water, 2 tablespoons of olive oil, and 2 tablespoons of honey. Stir well to mix.
In another bowl, whisk together 500 grams of gluten-free bread flour blend, 20 grams of psyllium husk powder, 10 grams of salt, and 1 teaspoon of baking powder, ensuring there are no lumps.
Gradually add the dry ingredients to the wet mixture, stirring continuously with a wooden spoon or spatula until a dough forms.
Add 1 tablespoon of apple cider vinegar to the dough and mix well until fully incorporated.
Cover the bowl with a damp cloth and let the dough rest at room temperature for 3-4 hours, allowing it to rise slightly.
After the resting period, lightly flour a clean surface with gluten-free flour and gently knead the dough to form a smooth ball.
Place the dough seam-side down into a greased and parchment-lined 9x5-inch loaf pan.
Cover the pan with a damp cloth and allow the dough to proof at room temperature for an additional 2-3 hours or until it has visibly risen.
Preheat your oven to 220°C (430°F) about 30 minutes before you plan to bake the bread.
Once preheated, bake the bread in the middle of the oven for 50 minutes or until the crust is golden brown and firm to touch.
Remove the bread from the oven and immediately transfer it to a wire rack to cool completely before slicing.
Enjoy your freshly baked gluten-free sourdough bread as a delicious homemade treat!
Nutrition Facts
Calories |
2363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4428 mg | 193% | |
| Total Carbohydrate | 469.9 g | 171% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 39.5 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 472 mg | 10% | |
*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.
