I used to miss sandwiches… The hardest part of being gluten free was walking by a local deli and wishing I could eat one of their fully-loaded paninis. Instead, I was stuck with eating bread that had the taste and texture of styrofoam…
Now I make sandwiches with a delicious gluten free sourdough bread that is practically perfect in every way!
How to use this recipe
The secret to a really amazing loaf of gluten free bread is:
- Sourdough starter: If you don’t already have a sourdough starter, then you will need to start making one a few days before. Here’s my post on creating a Sourdough Starter. If you’re new to sourdough, I recommend starting with buckwheat and teff which both ferment really well.
- The right mix of flours: Everyone has their favourite flours, however, it’s important to use the right mix of starches and flours to make a really good loaf of gluten free bread. Either buy store-bought bread flour or use my recipe to create your own.
- Binders: This recipe uses eggs and psyllium husks. You could replace the psyllium husks with ground flaxseed or chia seeds. Though these won’t have quite the same binding properties. You could also add 2 tsp of xantham gum.
- Eggs: The eggs are a big part of the structure in this recipe. I haven’t tried replacing them with vegan alternatives, though some readers have successfully done that (check out the comments below). If eggs are an issue, I recommend my gluten free, vegan sourdough bread recipe. It’s every bit as delicious as this bread. Though I designed it to be more of a dinner loaf than a sandwich loaf.
Amazing Gluten Free Bread
Looking for an ABSOLUTELY AMAZING gluten free sourdough bread recipe? This loaf has the perfect taste and texture for sandwiches and toast.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Sourdough
- Diet: Gluten Free
- 2 cups of active gluten free sourdough starter
- 1 cups filtered water (chlorine free)
- 2 1/2 cups of gluten free bread flour mix (see notes)
- 1/4 cup psyllium husk (whole or powdered)
- 1 tsp salt
- 1 tsp baking soda
- 3 eggs
- Mix the sourdough starter with the additional water and flour, and leave it somewhere warm to ferment for 2-12 hours. This is important to fully hydrate the flour. The sourdough starter also helps to breakdown the complex carbs, improving the texture of this bread.
- When you are ready to bake bread, sprinkle the psyllium husk, salt, baking soda over the sourdough ferment. The crack in the eggs and mix everything together. The sourdough may be quite stiff, so you will really need to beat the eggs into it.
- Pour into a well oiled loaf pan.
- The acidic sourdough mix will cause the baking soda to start acting immediately, so allow to rise for only 30 minutes before baking.
- Bake at 400F for 60-75 min (until cooked through and browning).
- For this recipe you will need an active sourdough starter and a good bread flour mix.
- This bread recipe needs to be baked in a form. Depending on the shape that you want, you can bake this bread in a loaf tin, or on a baguette pan. I also like using a cast iron dutch oven to make a boule shape.
- Looking for a gluten free and vegan bread? Try my favourite GF dinner bread recipe.
Keywords: lunch, breakfast, dinner, toast, sandwich, simple, oat, buckwheat, teff, rice, quinoa, millet, tapioca, potato, corn