Gluten-Free Seeded Sourdough Bread
Discover the wholesome delight of Gluten-Free Seeded Sourdough Bread, a recipe that marries artisanal complexity with health-conscious simplicity. Crafted with a gluten-free sourdough starter and a nourishing blend of brown rice, sorghum flour, and tapioca starch, this bread achieves a soft, airy texture that’s perfect for those avoiding gluten. Packed with the crunch of sunflower, pumpkin, and sesame seeds, and lightly sweetened with honey, it’s both flavorful and nutrient-rich. The psyllium husk ensures the dough holds together beautifully, while the slow overnight fermentation yields a tangy flavor and satisfying rise. Finished with a golden, crusty exterior thanks to the magic of a preheated Dutch oven, this bread pairs wonderfully with spreads, soups, or as a standalone treat. Perfect for gluten-free baking enthusiasts or sourdough beginners, this recipe is an ultimate guide to creating bakery-worthy bread at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 60 grams Gluten-free sourdough starter
- 300 milliliters Water
- 150 grams Brown rice flour
- 100 grams Sorghum flour
- 50 grams Tapioca starch
- 20 grams Psyllium husk
- 7 grams Salt
- 30 grams Sunflower seeds
- 30 grams Pumpkin seeds
- 20 grams Sesame seeds
- 10 grams Honey
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter and water. Stir well to dissolve the starter evenly.
Add the brown rice flour, sorghum flour, and tapioca starch to the starter and water mixture. Mix until no dry flour remains.
Sprinkle over the psyllium husk and salt, and mix well until fully combined. The psyllium will start to thicken the dough.
Add the sunflower seeds, pumpkin seeds, sesame seeds, and honey to the dough. Mix until the seeds are distributed evenly throughout.
Cover the bowl with a clean damp cloth and let the dough rest at room temperature for 8-12 hours (typically overnight) to allow for fermentation and rising.
After the fermentation period, preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat.
Gently shape the dough into a round or oval loaf on a piece of parchment paper, taking care not to deflate it too much.
Carefully remove the hot Dutch oven from the oven, and using the parchment paper, lower the dough into the pot.
Score the top of the dough with a sharp knife or lame. This will allow the bread to expand and prevent bursting during baking.
Cover the Dutch oven with its lid and place it in the oven. Bake for 30 minutes.
After 30 minutes, remove the lid from the Dutch oven and continue baking for another 15 minutes, or until the bread is golden brown and crusty.
Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.
Enjoy your gluten-free seeded sourdough bread fresh, or store in a bread bag for up to three days.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 277.4 g | 101% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 12.4 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1559 mg | 33% | |
*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.
