Gluten-free sandwich bread
Say goodbye to bland and dry gluten-free bread. The secret to a delicious slice of bread is psyllium husk, ground flax and sourdough starter! Even if gluten-free sourdough isn’t typically your thing, this recipe includes an option for a quick sourdough starter that is full of flavour.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Sourdough
- Cuisine: healthy
- Diet: Gluten Free
Ingredients
Units
Scale
- 2 cups sourdough starter
- 1/2 cup whole grain gluten-free flour
- 4 eggs
- 1/4 cup ground flax
- 1 tsp baking soda
- 1 tsp sea salt
- 1/4 cup ground psyllium husk powder
Instructions
- If you don’t typically bake with a sourdough starter, see the section above for 2 quick alternatives.
- Mix all the dough ingredients together, adding the psyllium husk last (it tends to clump if not mixed in right away).Â
- It will start out quite liquidy. Once you’ve mixed everything, leave it for 5 minutes to thicken, then give it another stir to make sure everything is well mixed. It will have the consistency of a thick muffin batter.
- Using a spatula scrape the batter into a greased 4″x8″ loaf pan. The baking soda will act right away to give rise to this loaf, so no need for an extended rise.
- Bake at 450F (230 C) for 40 minutes. Test for doneness with a toothpick inserted into the center of the loaf. The bread is ready when the outside is crusty and the inside is cooked.
- Allow to cool for 5 minutes in the pan before moving to a cooling rack.
Notes
- I like to sprinkle a mix of seed on top of my loaf. I use a mix of whatever I happen to have on hand: sunflower, flax, sesame, poppy or millet.
- To slice the top of the bread, bake for 20 minutes, then cut the crusted top of the loaf with a sharp knife. It’s mostly just decorative as the bread will rise without it.
- I recommend eating the bread within 3-4 days or slicing it and freezing it for longer storage.