Vegan Gluten Free Sourdough Bread
Discover the perfect balance of health and flavor with our Vegan Gluten-Free Sourdough Bread recipe, a game-changer for bread enthusiasts following special diets. Made with a bubbly gluten-free sourdough starter, this artisanal loaf combines nutrient-rich flours like brown rice and sorghum with tapioca flour for a soft texture and psyllium husk powder for incredible structure. Slow fermentation unlocks its irresistible tangy flavor while ensuring a tender, crumbly interior and a golden, artisanal crust. Completely vegan and wheat-free, this bread is ideal for pairing with your favorite spreads, soups, or salads. Whether you’re a seasoned sourdough baker or trying gluten-free bread for the first time, this recipe is your ultimate guide to crafting a bakery-quality loaf at home. Perfect for those searching for homemade vegan bread recipes or gluten-free sourdough baking tips!
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Recipe Information
Ingredients
- 150 grams Gluten-free sourdough starter
- 120 grams Brown rice flour
- 120 grams Sorghum flour
- 60 grams Tapioca flour
- 10 gram Psyllium husk powder
- 1 teaspoon Salt
- 360 milliliters Warm water
Instructions
Begin by feeding your gluten-free sourdough starter the day before baking to ensure it is active and bubbly.
In a large mixing bowl, combine the brown rice flour, sorghum flour, and tapioca flour.
Add the psyllium husk powder and salt, and mix well to ensure all dry ingredients are evenly distributed.
In another bowl, mix the gluten-free sourdough starter with warm water. Stir until the starter is fully dissolved in the water.
Pour the wet mixture into the dry ingredients. Use a wooden spoon or your hands to mix until a rough dough forms.
The dough will be sticky and wet, which is typical of gluten-free sourdough dough. Cover the bowl with a damp kitchen towel and let it rest for 30 minutes. This allows the psyllium husk to absorb the liquid and the dough to thicken.
After resting, perform a set of stretches and folds. Wet your hands slightly to prevent sticking and stretch the dough from one side and fold it over itself. Repeat this process for all sides of the dough.
Cover again and let the dough ferment at room temperature for 6-8 hours or until it has visibly risen and is slightly domed on top.
Once fermentation is complete, transfer the dough to a lightly floured (using one of the gluten-free flours) surface and gently shape it into a round or oval loaf.
Line a proofing basket with a clean kitchen cloth and dust it generously with gluten-free flour. Place the shaped dough seam-side up in the basket.
Cover the basket with a towel and let the dough proof for about 1 to 2 hours at room temperature, depending on the ambient temperature and dough activity.
While the dough is proofing, preheat your oven to 230°C (446°F) and place a Dutch oven inside to heat as well.
Carefully remove the hot Dutch oven from the oven. Turn the shaped dough onto a piece of parchment paper and lower it into the Dutch oven.
Score the top of the dough with a sharp knife or lame to allow the bread to expand during baking.
Cover with the lid and bake in the preheated oven for 30 minutes. Then remove the lid and bake for an additional 25-30 minutes, or until the loaf has a rich brown crust.
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
Enjoy your vegan gluten-free sourdough bread with your choice of toppings or as a side to your favorite meals.
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 255.5 g | 93% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 3.0 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 891 mg | 19% | |
*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.
