Gluten-Free Wholemeal Sourdough Bread
Discover the perfect recipe for anyone seeking a wholesome and delicious gluten-free bread: Gluten-Free Wholemeal Sourdough Bread. Crafted with nutrient-packed wholemeal flours like buckwheat or teff and powered by a tangy gluten-free sourdough starter, this bread delivers a hearty texture and rich flavor without any wheat. The use of psyllium husk boosts the structure, ensuring a satisfying crust and soft interior, while olive oil lends a touch of moisture. With simple ingredients and a slow fermentation process for that signature sourdough tang, this recipe is perfect for those on a gluten-free diet who crave artisanal bread. Enjoy it toasted or fresh, paired with your favorite spreads or soups. Plus, it’s freezer-friendly for easy meal prep!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 150 grams Gluten-free sourdough starter
- 200 grams Gluten-free wholemeal flour (e.g., buckwheat or teff)
- 150 grams Gluten-free all-purpose flour blend
- 10 grams Psyllium husk powder
- 7 grams Salt
- 300 milliliters Warm water
- 15 milliliters Olive oil
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter, warm water, and olive oil. Stir well to mix.
In a separate bowl, whisk together the gluten-free wholemeal flour, gluten-free all-purpose flour blend, psyllium husk powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring constantly until the dough comes together. It will be sticky and thick.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 4-6 hours, or until it has risen slightly and appears bubbly. For a more tangy flavor, you can refrigerate it for an additional 12 hours.
Once the dough has rested, lightly oil a loaf pan or line it with parchment paper. Transfer the dough to the prepared pan, smoothing out the surface with the back of a spoon or your hands.
Cover the pan loosely and let the dough proof for another 1-2 hours at room temperature, or until it rises slightly. Do not expect a dramatic rise, as gluten-free dough behaves differently from traditional wheat dough.
Preheat your oven to 220°C (430°F). Place a small oven-safe dish with water on the bottom rack to create steam, which helps with crust formation.
Bake the bread on the middle rack for 40-45 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Cutting it too soon may result in a gummy texture.
Serve the bread fresh or toasted with your favorite gluten-free spreads or toppings. Store leftovers in an airtight container at room temperature for up to two days, or freeze for longer storage.
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 345 mg | 15% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 0.4 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 91 mg | 2% | |
*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.
