Gluten-Free Seeded Sourdough Bread

Discover the perfect balance of flavor, texture, and nutrition with this Gluten-Free Seeded Sourdough Bread recipe. Made with a wholesome blend of brown rice flour, sorghum flour, and tapioca starch, this bread achieves a soft, tender crumb with the help of a gluten-free sourdough starter. Packed with nutrient-rich sunflower, pumpkin, and sesame seeds, every slice offers a delightful nutty crunch. A touch of honey adds subtle sweetness while psyllium husk ensures structure and moisture, making this loaf a standout in gluten-free baking. The long fermentation process not only enhances its tangy, sourdough flavor but also makes this bread easier to digest. Perfect for sandwiches or simply toasted with a spread of butter, this artisan-style loaf is naturally gluten-free, dairy-free, and irresistibly satisfying.

Nutriscore Rating: 74/100

Prep Time:720 mins

Cook Time:45 mins

Total Time:765 mins

Servings: 10

Ingredients

• 60 grams Gluten-free sourdough starter
• 300 milliliters Water
• 150 grams Brown rice flour
• 100 grams Sorghum flour
• 50 grams Tapioca starch
• 20 grams Psyllium husk
• 7 grams Salt
• 30 grams Sunflower seeds
• 30 grams Pumpkin seeds
• 20 grams Sesame seeds
• 10 grams Honey

Directions

Step 1

In a large mixing bowl, combine the gluten-free sourdough starter and water. Stir well to dissolve the starter evenly.

Step 2

Add the brown rice flour, sorghum flour, and tapioca starch to the starter and water mixture. Mix until no dry flour remains.

Step 3

Sprinkle over the psyllium husk and salt, and mix well until fully combined. The psyllium will start to thicken the dough.

Step 4

Add the sunflower seeds, pumpkin seeds, sesame seeds, and honey to the dough. Mix until the seeds are distributed evenly throughout.

Step 5

Cover the bowl with a clean damp cloth and let the dough rest at room temperature for 8-12 hours (typically overnight) to allow for fermentation and rising.

Step 6

After the fermentation period, preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat.

Step 7

Gently shape the dough into a round or oval loaf on a piece of parchment paper, taking care not to deflate it too much.

Step 8

Carefully remove the hot Dutch oven from the oven, and using the parchment paper, lower the dough into the pot.

Step 9

Score the top of the dough with a sharp knife or lame. This will allow the bread to expand and prevent bursting during baking.

Step 10

Cover the Dutch oven with its lid and place it in the oven. Bake for 30 minutes.

Step 11

After 30 minutes, remove the lid from the Dutch oven and continue baking for another 15 minutes, or until the bread is golden brown and crusty.

Step 12

Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.

Step 13

Enjoy your gluten-free seeded sourdough bread fresh, or store in a bread bag for up to three days.

Nutrition Facts

Serving size	(781.3g)

Amount per serving	% Daily Value*
Calories	1656.0

Total Fat 49.9g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 20.9g
Cholesterol 0mg	0%
Sodium 2801.6mg	0%
Total Carbohydrate 277.4g	0%
Dietary Fiber 37.9g	0%
Total Sugars 12.4g
Protein 41.0g	0%

Vitamin D 0IU	0%
Calcium 147.3mg	0%
Iron 13.2mg	0%
Potassium 1558.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 9.5%

Carbs: 64.4%