The secret to this gluten-free sourdough bread is the flour mix. The flour mix balances the protein with stickiness and water absorption. The result is a pretty amazing loaf of bread.
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 bread that had the taste and texture of styrofoam…
Now I make sandwiches with my delicious gluten-free sourdough bread and enjoy every bite!
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 baking this bread. Here’s my post on creating a Sourdough Starter. If you’re new to sourdough, I recommend using buckwheat or teff flour which both ferment really well.
- The right mix of flours: Everyone has their favorite 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 for the binders. You could replace the psyllium husks with equal amounts of ground flaxseed or chia seeds.
- Eggs: 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, then 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 cup of filtered water (chlorine-free)
- 2 1/2 cups of gluten-free bread flour mix (see notes)
- 3 eggs
- 1 tsp salt
- 1 tsp baking soda
- 1/4 cup psyllium husk (whole or powdered)
- Mix the sourdough starter with the additional water and flour, and leave it somewhere warm to ferment for 1-12 hours. This is important to fully hydrate the flour. The sourdough starter also helps to breakdown the complex carbs, improving the taste and texture of this bread. The mixture will be quite dry, just cover with a moistened tea towel to prevent it from crusting.
- When you are ready to bake bread, preheat the oven to 350 F.
- Crack the eggs into the sourdough ferment and mix everything together. The sourdough may be quite stiff, so you will really need to beat the eggs into it. Then add the salt and baking soda, followed by the psyllium husk. Stir well to combine. Psyllium husk takes 5 minutes to fully hydrate, so let the batter rest.
- Scrape the batter into a well-oiled loaf pan.
- The acidic sourdough will cause the baking soda to start acting immediately, so allow it to rise for only 30 minutes before baking.
- Bake at 350F for 55-65 min (until cooked through and browning).
- For this recipe, you will need an active sourdough starter and a good bread flour mix.
- The batter for this bread 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.
- Allow to cool completely before slicing.
- I like sprinkling the top of my bread with a mixture of sesame, flax and millet seeds. It adds a bit of flavour and crunch.
Keywords: lunch, breakfast, dinner, toast, sandwich, simple, oat, buckwheat, teff, rice, quinoa, millet, tapioca, potato, corn