Nut-Free Gluten Free Sourdough Bread
Elevate your baking game with this Nut-Free Gluten-Free Sourdough Bread recipe, a delightful twist on traditional sourdough that’s perfect for those with dietary restrictions. Made with a vibrant combination of nutrient-rich brown rice flour, sorghum flour, and starches, this bread achieves a soft, chewy texture with a satisfying crust—all without any gluten or nuts. The psyllium husk powder helps bind the dough while maintaining a light, airy crumb. Using a gluten-free sourdough starter, this recipe delivers that signature tangy flavor without compromising on taste. Plus, it's baked in a preheated Dutch oven for a rustic artisanal finish that will make your kitchen smell divine. Whether you're exploring gluten-free sourdough baking for health or preference, this recipe is a must-try for hearty sandwiches or a comforting slice with your favorite spread. Perfectly suited for gluten-free, nut-free, and plant-based diets!
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Recipe Information
Ingredients
- 100 g Gluten-Free Sourdough Starter
- 200 g Brown Rice Flour
- 100 g Sorghum Flour
- 100 g Tapioca Starch
- 50 g Potato Starch
- 20 g Psyllium Husk Powder
- 10 g Salt
- 500 ml Water, lukewarm
- 2 tbsp Olive oil
Instructions
In a large bowl, combine the gluten-free sourdough starter with lukewarm water and olive oil. Stir well to combine.
In a separate bowl, mix together the brown rice flour, sorghum flour, tapioca starch, potato starch, and psyllium husk powder. Ensure the dry ingredients are well combined.
Add the dry ingredients to the wet mixture along with the salt. Mix until all the ingredients are well incorporated. The dough will be sticky and thicker than traditional bread dough.
Cover the bowl with a kitchen towel and allow the dough to rest at room temperature for approximately 8-12 hours or until it has doubled in size.
Once the dough has risen, preheat your oven to 230°C (446°F). Place a Dutch oven or a heavy oven-safe pot with a lid inside the oven to preheat as well.
Carefully shape the dough into a round loaf using a lightly floured (with gluten-free flour) surface. Place the dough onto parchment paper for easy transfer.
Remove the preheated pot from the oven. Lift the dough using the parchment paper and place it into the pot. Cover with the lid.
Bake the bread for 30 minutes with the lid on. Then, remove the lid and continue baking for another 30 minutes, until the crust is golden brown and the bread sounds hollow when tapped.
Carefully remove the bread from the pot and cool on a wire rack before slicing.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3989 mg | 173% | |
| Total Carbohydrate | 383.3 g | 139% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 5.0 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1146 mg | 24% | |
*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.
