Gluten-Free Sourdough Slices
Discover the perfect combination of tangy flavor and fluffy texture with these Gluten-Free Sourdough Slices, a nutritious and delicious twist on traditional sourdough bread! Crafted with a blend of brown rice flour, tapioca starch, and sorghum flour, this wholesome recipe ensures a gluten-free option without sacrificing taste or quality. The addition of psyllium husk powder provides structure and moisture, while honey or maple syrup adds a subtle sweetness. The process includes an extended proofing time to develop that signature sourdough tang, followed by a golden bake for a crusty exterior. Whether enjoyed as toast, layered into hearty sandwiches, or served beside your favorite spread, these slices are a versatile gluten-free bread option easy to make and perfect for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 grams Gluten-free sourdough starter
- 150 grams Brown rice flour
- 100 grams Tapioca starch
- 50 grams Sorghum flour
- 10 grams Psyllium husk powder
- 7 grams Salt
- 300 milliliters Water
- 10 grams Honey (or maple syrup for vegan)
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter, brown rice flour, tapioca starch, sorghum flour, psyllium husk powder, and salt.
Add the water and honey (or maple syrup, if vegan) slowly to the dry ingredients. Mix thoroughly using a wooden spoon or your hands until a sticky dough forms.
Cover the bowl with a damp kitchen towel and let it rest at room temperature for 4-6 hours or until the dough doubles in size. For best results, let it proof overnight.
After the dough has proofed, preheat your oven to 200°C (400°F) and line a loaf pan with parchment paper.
Gently transfer the dough into the prepared loaf pan, smoothing the top with a wet spatula or the back of a spoon for even shaping.
Allow the dough to rest for another 30-45 minutes for a second short proof while the oven preheats.
Bake the bread in the preheated oven for 50 minutes or until the crust is golden-brown and sounds hollow when tapped on the bottom.
Remove the loaf from the pan and let it cool completely on a wire rack before slicing. Cooling the bread ensures the interior sets properly.
Once cooled, slice into even pieces and enjoy as toast, sandwiches, or on its own!
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2783 mg | 121% | |
| Total Carbohydrate | 268.7 g | 98% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 12.8 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 730 mg | 16% | |
*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.
