Low Fat Gluten Free Sourdough Bread
Discover the perfect blend of health and flavor with this Low Fat Gluten Free Sourdough Bread recipe! Crafted with a gluten-free sourdough starter, a mix of gluten-free all-purpose flour, and tapioca starch, this bread is delicately airy while delivering the signature tangy notes of traditional sourdough. The use of psyllium husk provides essential structure, ensuring a satisfying, tender crumb without relying on heavy fats or gluten. With a slow fermentation process that develops incredible depth of flavor and a golden, crispy crust, this bread is perfect for anyone seeking a wholesome, allergen-friendly alternative. Whether served fresh from the oven, as part of a sandwich, or toasted to perfection, this easy-to-make, low-fat, gluten-free sourdough bread will quickly become a household staple.
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Recipe Information
Ingredients
- 120 grams Gluten-free sourdough starter
- 350 grams Gluten-free all-purpose flour
- 50 grams Tapioca starch
- 10 grams Psyllium husk
- 8 grams Salt
- 350 milliliters Warm water
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour, and tapioca starch.
Add the psyllium husk and salt to the mixture, stirring until all the dry ingredients are evenly incorporated.
Gradually pour in the warm water while stirring. Continue to mix until a smooth, cohesive dough forms. The dough will be slightly sticky.
Cover the bowl with a damp cloth and allow the dough to rest at room temperature for about 4 to 6 hours, or until it has doubled in size. This fermentation period is crucial for developing the sourdough flavor.
Once the dough has risen, preheat your oven to 220°C (428°F). If using a Dutch oven, place it inside the oven during preheating.
On a lightly floured surface, gently shape the dough into a round loaf by folding the edges towards the center and gently tucking them under. Be careful not to deflate the dough while shaping.
Transfer the shaped loaf onto a piece of parchment paper. Score the top with a sharp knife to allow for controlled expansion during baking.
Carefully remove the hot Dutch oven from the oven, lift the parchment paper with the dough, and place it inside the Dutch oven. Cover with the lid.
Place the Dutch oven back into the oven and bake for 30 minutes covered.
Remove the lid and bake for an additional 20 minutes or until the crust is golden brown and crispy.
Once baked, remove the bread from the Dutch oven and allow it to cool completely on a wire rack before slicing.
Enjoy your low-fat, gluten-free sourdough bread as a healthy accompaniment to any meal or as a sandwich base!
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3165 mg | 138% | |
| Total Carbohydrate | 373.4 g | 136% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 2.7 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 108 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.
