Gluten-Free Classic Sourdough Toast
Elevate your breakfast game with this Gluten-Free Classic Sourdough Toast, a recipe that seamlessly marries tradition with dietary inclusivity. Made with a carefully balanced blend of brown rice flour, tapioca starch, and potato starch, this artisanal bread boasts a delightfully tangy flavor and tender crumb, all without a trace of gluten. The addition of psyllium husk powder ensures a soft, cohesive dough that's easy to shape, while the extended fermentation process captures the signature sourdough taste and texture. Perfectly toasted slices reveal a crunchy crust and warm, airy interior, making this bread an ideal base for avocado, butter, or sweet jams. Whether you're gluten-free by necessity or choice, this recipe is sure to satisfy your cravings for classic sourdough—one golden, crisp bite at a time!
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Ingredients
- 100 grams Gluten-free sourdough starter
- 200 grams Brown rice flour
- 150 grams Tapioca starch
- 100 grams Potato starch
- 10 grams Psyllium husk powder
- 10 grams Salt
- 300 ml Room-temperature water
- 30 ml Olive oil
Directions
Step 1
In a large mixing bowl, combine the gluten-free sourdough starter and room-temperature water. Stir until the starter is dissolved.
Step 2
In a separate bowl, mix together the brown rice flour, tapioca starch, potato starch, psyllium husk powder, and salt.
Step 3
Add the dry ingredients into the wet mixture gradually, mixing with a spatula until no dry spots remain. A dough will begin to form.
Step 4
Add the olive oil into the mixture and knead for a couple of minutes with your hands or a dough hook in a stand mixer until the dough is smooth.
Step 5
Cover the bowl with a damp cloth and let the dough rest in a warm place for about 6-8 hours, or until it has doubled in size. This fermentation time can vary depending on your room temperature.
Step 6
Once the dough has risen, preheat your oven to 450°F (230°C). Line a baking tray with parchment paper.
Step 7
Gently transfer the dough onto the prepared parchment paper and shape it into a round or oval loaf using your hands. Use a sharp knife to make a few shallow cuts on the top of the dough.
Step 8
Cover the dough again with a damp cloth and let it rest for another 30 minutes as the oven preheats.
Step 9
Place the baking tray in the preheated oven. Bake the sourdough bread for 40-50 minutes or until the crust is golden brown and the bread sounds hollow when tapped.
Step 10
Remove from the oven and cool on a wire rack completely before slicing.
Step 11
To make the perfect gluten-free sourdough toast, slice the bread to your desired thickness and toast it in a toaster or oven until golden and crisp.
Step 12
Enjoy the gluten-free sourdough toast with your favorite toppings such as avocado, butter, or jam.
Nutrition Facts
| Serving size | (902.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1960.6 |
| Total Fat 34.8g | 0% |
| Saturated Fat 5.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4010.4mg | 0% |
| Total Carbohydrate 388.1g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 6.7g | |
| Protein 15.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 86.3mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 711.8mg | 0% |
Source of Calories