Description
A gut-friendly, fully gluten-free sourdough bread that’s chewy, crusty, and naturally fermented. Perfect for gluten intolerance or anyone seeking a healthier loaf.
Ingredients
150g active gluten-free sourdough starter
100g filtered water
80g superfine brown rice flour
20g whole psyllium husk or 16g psyllium husk powder (sift into water)
20g maple syrup or honey
300g filtered water (use 270–290g if gumminess is an issue)
8 to 15g olive oil (optional)
80g potato starch
60g tapioca or arrowroot flour
80g sorghum flour
65g to 80g superfine brown rice flour (adjust for texture)
12g sea salt
Instructions
1. Mix 150g starter, 100g water, and 80g brown rice flour. Cover and rest 1 hour.
2. Mix 300g water with psyllium, maple syrup/honey, and oil. Let it gel for 10 mins.
3. Combine psyllium gel with the starter mixture.
4. Add remaining flours, starches, and salt. Stir into a thick dough.
5. Cover and ferment 4–6 hours at room temperature.
6. Shape into pan or banneton. Refrigerate overnight.
7. Bake at 450°F in Dutch oven for 55–65 minutes, uncovered last 10 mins.
Notes
Use psyllium powder if whole husk is unavailable—sift to avoid clumps.
For a drier loaf, use more brown rice flour and less water.
Serve toasted with olive oil, avocado, or soft cheese.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 1g
- Sodium: 190mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: is sourdough bread gluten free, gluten-free sourdough, gut-friendly bread