Print

Gluten-Free and Vegan Sourdough Bread

Gluten-free kalamata olive dinner bread - high fibre with flax and psyllium husk

5 from 1 reviews

Looking for a delicious loaf of bread? This bread is gluten-free, vegan and full of flavour. It only contains about 1 1/2 cup of flour, which is used to give the bread a delicious sourdough flavour. The structure is provided by high fibre psyllium husk and flax.

Ingredients

Scale
  • 1 cup gluten-free sourdough starter
  • 1 cup water (chlorine-free)
  • 1 cup whole-grain gluten-free flour (to feed the starter, see notes)
  • 1 tsp sea salt
  • 2 tsp xanthan gum
  • 3 tbsp ground flax
  • 2 tbsp ground psyllium husk
  • See the section above for additional flavours
  • 12 tbsp tapioca starch

Instructions

  1. Mix the sourdough starter with the water and the gluten-free flour. See the notes if you are new to the sourdough starter.
  2. Mix in the salt, xanthan gum, flax and psyllium husk. Stir in any additional flavours. The batter will start out quite liquidy. Leave it for 5 minutes to thicken.
  3. Form the bread once the dough has thickened. Sprinkle the tapioca starch on the counter. Using a spatula scrape the dough from the bowl to the counter. Coat your hands in tapioca starch, then roll the dough in the starch to form a loaf. 
  4. I recommend baking in a cast-iron dutch oven. See the notes below for instructions on baking in a loaf pan. 
  5. Leave the loaf on the counter, covered with the mixing bowl for at least 2 hours. However, this loaf will rise better if you leave it for 12-18 hours. I usually rise the loaf on a plate because then I can easily move it around.
  6. Place the cast-iron dutch oven in the oven and preheat to 450 F.
  7. When the oven is preheated, make several deep slices into the top of the loaf and gently place the loaf in the dutch oven. Bake with the lid on for 25 minutes.
  8. Remove the lid and turn the heat down to 400 F and bake for another 25 minutes. 
  9. Since this is an egg-free recipe, this loaf uses a firm crust for the structure. Test the loaf with a toothpick to ensure the inside is cooked. The loaf is done when the inside is cooked and the crust is firm. Remove from the dutch oven and allow to cool completely before slicing (at least 3 hours or it might collapse).

Notes

  • If you are new to GF sourdough, I recommend making a starter with buckwheat or teff since they only take 24 hours for a very vigorous GF starter.
  • The sourdough starter is what really gives this bread its unique flavour. Use whatever flour you’ve been feeding to your sourdough starter for the flour in this recipe since the goal is to feed the sourdough.
  • This recipe doesn’t involve added ingredients (eggs, starch, xanthan gum) to give it loft and support the structure. So the loaves are quite small to ensure good a good rise structure. Feel free to double the recipe and make 2 small loaves.
  • To bake in a loaf tin, rise the loaf on the counter, then place in a greased tin before baking. Bake at 450 F for 45 minutes, then check the crust and remove it from the oven if it is firm. This also works if you’re baking on a cookie sheet or baking stone.

Keywords: gluten free, keto, paleo, sandwich, toast, olive, rosemary, raisin, walnut, multigrain, dinner, holiday