Gluten-Free Sourdough Turmeric Sunflower Bread
Discover the delightful Gluten-Free Sourdough Turmeric Sunflower Bread, a vibrant twist on classic homemade bread that promises both flavor and wellness. Crafted with a nutrient-packed blend of brown rice flour, tapioca starch, and certified gluten-free oat flour, this loaf is light and wholesome, making it perfect for those with gluten sensitivities or looking for a healthier bread option. The earthy warmth of turmeric powder adds a unique golden hue and subtle spice, while sunflower seeds provide a satisfying crunch in each bite. Enhanced with olive oil and maple syrup for richness and sweetness, this bread is carefully proofed using a gluten-free sourdough starter to achieve optimal texture and rise. With its crunchy sunflower seed topping, it’s as visually appealing as it is delicious. Toast it for breakfast, pair it with soups, or enjoy it as a hearty base for any sandwich. Ready in under an hour of baking time, this recipe is sure to elevate your gluten-free bread baking routine.
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Recipe Information
Ingredients
- 150 grams Gluten-free sourdough starter
- 300 milliliters Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Maple syrup
- 200 grams Brown rice flour
- 100 grams Tapioca starch
- 100 grams Oat flour (certified gluten-free)
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 50 grams Sunflower seeds
- 20 grams Extra sunflower seeds (for topping)
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter, warm water, olive oil, and maple syrup. Stir until well mixed.
In a separate bowl, whisk together the brown rice flour, tapioca starch, oat flour, psyllium husk powder, turmeric powder, and salt.
Gradually add the dry ingredients into the wet ingredients, stirring continuously until a dough forms.
Fold in the sunflower seeds, ensuring they are evenly distributed throughout the dough.
Line a loaf pan with parchment paper or lightly grease it with olive oil. Transfer the dough into the prepared pan and smooth the top with a spatula.
Sprinkle the extra sunflower seeds on top of the dough for added crunch and decoration.
Cover the loaf pan with a clean kitchen towel and allow the dough to proof in a warm place for 4-6 hours, or until it has risen by about 50%.
Preheat your oven to 200°C (390°F). Once the dough is proofed, place the loaf pan in the oven and bake for 50 minutes, or until the crust is golden brown and firm.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and serve the bread as is, or toast it for extra flavor and texture. Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 373.2 g | 136% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 21.2 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1815 mg | 39% | |
*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.
