Low Sodium Gluten Free Sourdough Bread
Experience the magic of homemade bread with this **Low Sodium Gluten-Free Sourdough Bread**! Designed for those seeking a heart-healthy and gluten-free alternative, this recipe combines the tangy, complex flavors of a traditional sourdough with a wholesome blend of brown rice flour, tapioca flour, and potato starch. Enriched with psyllium husk powder and xanthan gum for the perfect structure, it's naturally leavened with a gluten-free sourdough starter and fermented to perfection for a delightful rise. With no added salt, this bread is a fantastic choice for low-sodium diets without compromising on taste. Baked in a Dutch oven to achieve that signature golden crust and tender interior, this artisan loaf is perfect for sandwiches, toasts, or enjoying with a drizzle of olive oil. Whether you're gluten-free, low-sodium, or just a sourdough lover, this easy-to-follow recipe will make your kitchen smell like a bakery!
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Recipe Information
Ingredients
- 120 grams Gluten-free sourdough starter
- 200 grams Brown rice flour
- 100 grams Tapioca flour
- 60 grams Potato starch
- 10 grams Psyllium husk powder
- 5 grams Xanthan gum
- 300 ml Filtered water
- 15 grams Honey
- 30 grams Olive oil
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter, brown rice flour, tapioca flour, potato starch, psyllium husk powder, and xanthan gum.
In a separate container, mix the filtered water, honey, and olive oil until the honey is fully dissolved.
Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or a spatula until no dry flour remains and the mixture forms a thick but smooth dough.
Cover the bowl with a damp cloth and let the dough rest in a warm, draft-free area for 4-6 hours, or until it has doubled in size. This fermentation period is crucial for developing the sourdough flavor.
Once the dough has doubled, preheat the oven to 200°C (392°F) with a Dutch oven inside to heat up.
Gently scrape the dough onto a piece of parchment paper. Use wet hands to shape it into a round loaf, if necessary.
Carefully remove the hot Dutch oven from the oven, lift the dough using the parchment paper, and place it into the Dutch oven.
Cover with the lid and bake in the preheated oven for 45 minutes.
After 45 minutes, remove the lid and continue baking for an additional 15 minutes, or until the crust is golden brown and a tap on the bottom of the bread sounds hollow.
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 328.8 g | 120% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 17.3 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 708 mg | 15% | |
*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.
