Sugar-Free Gluten Free Sourdough Bread
Discover the wholesome delight of Sugar-Free Gluten-Free Sourdough Bread, a recipe that brings together artisanal bread-making and dietary inclusivity. Crafted with a blend of nutrient-rich flours like brown rice, tapioca, and sorghum, and enhanced with ground flaxseed and psyllium husk for a perfect texture, this bread offers a hearty, satisfying bite without gluten or added sugar. The naturally fermented gluten-free sourdough starter imparts a classic tangy flavor, while the extended rise time creates an airy, tender crumb. Ideal for those with specific dietary needs or anyone seeking a healthier bread alternative, this loaf is perfect fresh from the oven or lightly toasted. Whether enjoyed on its own, as the base for your favorite sandwiches, or paired with a warm bowl of soup, this bread combines health and taste seamlessly. Try it today and savor the goodness of gluten-free sourdough perfection!
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Recipe Information
Ingredients
- 100 grams Gluten-free sourdough starter
- 375 milliliters Water
- 200 grams Brown rice flour
- 100 grams Tapioca flour
- 100 grams Sorghum flour
- 30 grams Ground flaxseed
- 10 grams Psyllium husk powder
- 8 grams Salt
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter and water, mixing well to disperse the starter.
In a separate bowl, whisk together the brown rice flour, tapioca flour, sorghum flour, ground flaxseed, psyllium husk powder, and salt until evenly combined.
Gradually add the dry ingredients to the sourdough and water mixture, stirring with a spatula until it forms a dough.
Knead the dough in the bowl for about 5 minutes, until it is smooth. It should be slightly tacky, but not so sticky that it sticks to your hands.
Transfer the dough into a lightly greased loaf pan. Cover with a clean cloth and allow it to rise in a warm place for about 6-8 hours, or until it has doubled in size.
Preheat your oven to 425°F (220°C).
Once the oven is heated, place the loaf in the oven and bake for 15 minutes at 425°F (220°C).
After 15 minutes, reduce the oven temperature to 375°F (190°C) and bake for an additional 45 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool completely on a wire rack before slicing.
Enjoy your sugar-free, gluten-free sourdough bread fresh or toasted!
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3190 mg | 139% | |
| Total Carbohydrate | 341.4 g | 124% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 5.0 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1289 mg | 27% | |
*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.
