Gluten-Free Rye Sourdough Bread
Discover the perfect balance of hearty flavor and gluten-free goodness with this Gluten-Free Rye Sourdough Bread recipe. Crafted with a blend of gluten-free rye flour, brown rice flour, and tapioca starch, this artisan-style loaf features a rich, earthy taste and a satisfying texture. The psyllium husk powder works as a natural binder, ensuring the dough comes together beautifully without gluten, while the long fermentation process enhances the tangy sourdough profile and creates a light, airy crumb. Ideal for those with dietary restrictions, this bread is baked to golden perfection with a chewy crust and soft interior. Whether you're enjoying it fresh out of the oven with a slather of butter or using it as the foundation for your favorite sandwiches, this gluten-free sourdough recipe is sure to impress. Perfect for health-conscious bakers and sourdough enthusiasts alike!
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Ingredients
- 100 grams Gluten-free sourdough starter
- 250 grams Gluten-free rye flour
- 150 grams Brown rice flour
- 50 grams Tapioca starch
- 30 grams Psyllium husk powder
- 10 grams Salt
- 450 milliliters Warm water
- 20 milliliters Olive oil
Directions
Step 1
Step 1: In a large mixing bowl, combine the gluten-free sourdough starter and warm water. Stir well until the starter is dissolved.
Step 2
Step 2: Add the gluten-free rye flour, brown rice flour, tapioca starch, psyllium husk powder, and salt to the bowl. Mix until a dough forms.
Step 3
Step 3: Add the olive oil and knead the dough in the bowl for about 5 minutes until it is smooth and well combined. The dough will be sticky.
Step 4
Step 4: Cover the bowl with a damp cloth and let it sit at room temperature for 6-8 hours or until it doubles in size. This is the bulk fermentation phase.
Step 5
Step 5: Once the dough has risen, lightly oil a loaf tin or line it with parchment paper.
Step 6
Step 6: Transfer the dough to the prepared loaf tin, smoothing out the top with wet hands or a spatula.
Step 7
Step 7: Cover the loaf tin with the damp cloth again and let it proof for an additional 2 hours until it's puffy and risen.
Step 8
Step 8: Preheat your oven to 220°C (430°F).
Step 9
Step 9: Once preheated, place the loaf in the oven and bake for 45-50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom.
Step 10
Step 10: Remove the bread from the oven and let it cool completely on a wire rack before slicing. Enjoy your gluten-free rye sourdough bread!
Nutrition Facts
| Serving size | (1065.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1898.9 |
| Total Fat 28.6g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 1.8g | |
| Cholesterol 0mg | 0% |
| Sodium 3974.2mg | 0% |
| Total Carbohydrate 376.1g | 0% |
| Dietary Fiber 69.8g | 0% |
| Total Sugars 5.5g | |
| Protein 31.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 140.2mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 1585.2mg | 0% |
Source of Calories