Gluten-Free Multigrain Sourdough
Discover the wholesome goodness of this Gluten-Free Multigrain Sourdough, a hearty and nutritious bread that's perfect for those seeking a gluten-free lifestyle without compromising on flavor. This recipe combines the earthy richness of brown rice, sorghum, and buckwheat flours with the lightness of tapioca starch to create a perfectly balanced loaf. Enhanced with the natural binding power of psyllium husk and chia seeds, and loaded with wholesome sunflower and pumpkin seeds, this bread boasts a delightful texture and subtle nutty undertones. Fermented with a gluten-free sourdough starter, it achieves a complex depth of flavor and a satisfyingly chewy crumb. Whether you're making it for a hearty breakfast or as an accompaniment to soups and salads, this artisan-style loaf is sure to become a staple in your kitchen. Plus, it's easy to make and yields a deliciously golden crust with minimal fuss!
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Recipe Information
Ingredients
- 150 grams Gluten-free sourdough starter
- 400 milliliters Water
- 150 grams Brown rice flour
- 100 grams Sorghum flour
- 100 grams Buckwheat flour
- 50 grams Tapioca starch
- 20 grams Psyllium husk
- 20 grams Chia seeds
- 20 grams Sunflower seeds
- 20 grams Pumpkin seeds
- 10 grams Salt
- 20 milliliters Olive oil
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter and water. Stir gently to create a homogeneous mixture.
Add the brown rice flour, sorghum flour, buckwheat flour, and tapioca starch to the bowl. Mix until well incorporated.
Sprinkle in the psyllium husk, chia seeds, sunflower seeds, and pumpkin seeds. Stir the mixture to evenly distribute the seeds.
Add the salt and olive oil, then mix until a thick, but smooth dough forms.
Cover the bowl with a damp cloth and allow the dough to rise at room temperature for approximately 4 to 6 hours, or until it has visibly risen and developed bubbles on the surface.
Preheat your oven to 220°C (430°F). Line a loaf pan with parchment paper.
Gently transfer the risen dough into the prepared loaf pan, smoothing the top with a spatula.
Cover the loaf pan with a piece of parchment paper to prevent over-browning and bake in the preheated oven for 30 minutes.
Remove the parchment paper and continue baking for an additional 20 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Cool the bread on a wire rack completely before slicing and serving.
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3982 mg | 173% | |
| Total Carbohydrate | 351.9 g | 128% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 4.1 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1866 mg | 40% | |
*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.
