Soy-Free Gluten Free Sourdough Bread
Discover the perfect balance of health-conscious ingredients and artisanal flavor with this Soy-Free Gluten-Free Sourdough Bread recipe. Tailored for those with dietary restrictions or looking for wholesome alternatives, this beautifully rustic bread is made with a combination of brown rice flour, tapioca starch, and potato starch, enhanced by the binding power of psyllium husk powder. Fermented with a gluten-free sourdough starter, it delivers a delightfully chewy texture and tangy depth of flavor—proving that gluten-free baking can be every bit as satisfying. With no soy in sight and a warm water-and-olive-oil mix that ensures a tender interior, this bread rises effortlessly after resting, achieving a golden-brown crust when baked in a preheated Dutch oven. Ideal for sandwiches, toast, or a side at the dinner table, this homemade loaf is a testament to how simple ingredients and slow fermentation can elevate gluten-free bread to gourmet heights.
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Recipe Information
Ingredients
- 180 grams Gluten-free sourdough starter
- 230 grams Brown rice flour
- 140 grams Tapioca starch
- 80 grams Potato starch
- 30 grams Psyllium husk powder
- 10 grams Salt
- 400 milliliters Warm water
- 30 milliliters Olive oil
Instructions
In a large mixing bowl, combine the brown rice flour, tapioca starch, potato starch, psyllium husk powder, and salt, mixing well to ensure evenly distributed dry ingredients.
Add the gluten-free sourdough starter, warm water, and olive oil to the dry ingredients. Mix with a wooden spoon or your hands until a dough starts to form.
Knead the dough gently in the bowl for a few minutes to ensure it's well combined. The dough will be sticky, but that's normal for gluten-free bread.
Cover the bowl with a damp cloth and let the dough rest in a warm place for 4 to 6 hours, or until it has risen and shows visible bubbles, indicating fermentation.
Preheat the oven to 230°C (445°F) and place a Dutch oven inside to heat up.
After the dough has risen, lightly sprinkle some brown rice flour over a clean surface and gently shape the dough into a round loaf.
Carefully take the hot Dutch oven out of the oven, place a piece of parchment paper inside, and gently place the dough on top of the parchment paper.
Cover the Dutch oven with its lid and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the lid and bake for another 30 minutes or until the bread has a golden-brown crust.
Remove the bread from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the crumb to set.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4015 mg | 175% | |
| Total Carbohydrate | 411.6 g | 150% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 6.6 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 975 mg | 21% | |
*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.
