Gluten-Free Rye Sourdough Bread
Discover the delightful flavor and wholesome texture of Gluten-Free Rye Sourdough Bread, a must-try recipe for anyone seeking a tasty alternative to traditional bread without gluten. Made with a tangy gluten-free sourdough starter, hearty rye flour, and nutrient-rich brown rice flour, this bread boasts a chewy yet soft crumb and a beautifully crisp crust. The use of psyllium husk powder ensures structure and moisture, while olive oil adds a touch of richness. With an extended fermentation time for enhanced flavor and digestibility, this artisan-style bread is perfect for sandwiches, toast, or simply enjoying with a dollop of butter. Whether you're gluten-sensitive or exploring gluten-free baking, this recipe is a true gem for health-conscious bread enthusiasts!
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Recipe Information
Ingredients
- 100 grams Gluten-free sourdough starter
- 250 grams Gluten-free rye flour
- 150 grams Brown rice flour
- 50 grams Tapioca starch
- 30 grams Psyllium husk powder
- 10 grams Salt
- 450 milliliters Warm water
- 20 milliliters Olive oil
Instructions
Step 1: In a large mixing bowl, combine the gluten-free sourdough starter and warm water. Stir well until the starter is dissolved.
Step 2: Add the gluten-free rye flour, brown rice flour, tapioca starch, psyllium husk powder, and salt to the bowl. Mix until a dough forms.
Step 3: Add the olive oil and knead the dough in the bowl for about 5 minutes until it is smooth and well combined. The dough will be sticky.
Step 4: Cover the bowl with a damp cloth and let it sit at room temperature for 6-8 hours or until it doubles in size. This is the bulk fermentation phase.
Step 5: Once the dough has risen, lightly oil a loaf tin or line it with parchment paper.
Step 6: Transfer the dough to the prepared loaf tin, smoothing out the top with wet hands or a spatula.
Step 7: Cover the loaf tin with the damp cloth again and let it proof for an additional 2 hours until it's puffy and risen.
Step 8: Preheat your oven to 220°C (430°F).
Step 9: Once preheated, place the loaf in the oven and bake for 45-50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom.
Step 10: Remove the bread from the oven and let it cool completely on a wire rack before slicing. Enjoy your gluten-free rye sourdough bread!
Nutrition Facts
Calories |
191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 396 mg | 17% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 0.4 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 145 mg | 3% | |
*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.
