Gluten-Free Sourdough Turmeric Sunflower Bread

Experience the perfect blend of earthy flavors and wholesome nutrition with this Gluten-Free Sourdough Turmeric Sunflower Bread. Crafted with a vibrant gluten-free sourdough starter and a trio of nutrient-packed flours—brown rice, tapioca starch, and certified gluten-free oat flour—this bread boasts a moist, pillowy texture and a warm golden hue from turmeric powder. The subtle sweetness of maple syrup pairs harmoniously with the nutty crunch of sunflower seeds, both within the loaf and as a delightful topping. Enhanced by the natural leavening of a slow-rise sourdough process, this bread is not only gluten-free but also gut-friendly. Whether enjoyed fresh out of the oven or lightly toasted, it’s perfect for sandwiches, brunch spreads, or as a snack on its own.

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 8

Ingredients

• 150 grams Gluten-free sourdough starter
• 300 milliliters Warm water
• 2 tablespoons Olive oil
• 1 tablespoon Maple syrup
• 200 grams Brown rice flour
• 100 grams Tapioca starch
• 100 grams Oat flour (certified gluten-free)
• 2 tablespoons Psyllium husk powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• 50 grams Sunflower seeds
• 20 grams Extra sunflower seeds (for topping)

Directions

Step 1

In a large mixing bowl, combine the gluten-free sourdough starter, warm water, olive oil, and maple syrup. Stir until well mixed.

Step 2

In a separate bowl, whisk together the brown rice flour, tapioca starch, oat flour, psyllium husk powder, turmeric powder, and salt.

Step 3

Gradually add the dry ingredients into the wet ingredients, stirring continuously until a dough forms.

Step 4

Fold in the sunflower seeds, ensuring they are evenly distributed throughout the dough.

Step 5

Line a loaf pan with parchment paper or lightly grease it with olive oil. Transfer the dough into the prepared pan and smooth the top with a spatula.

Step 6

Sprinkle the extra sunflower seeds on top of the dough for added crunch and decoration.

Step 7

Cover the loaf pan with a clean kitchen towel and allow the dough to proof in a warm place for 4-6 hours, or until it has risen by about 50%.

Step 8

Preheat your oven to 200°C (390°F). Once the dough is proofed, place the loaf pan in the oven and bake for 50 minutes, or until the crust is golden brown and firm.

Step 9

Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Step 10

Slice and serve the bread as is, or toast it for extra flavor and texture. Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition Facts

Serving size	(996.3g)

Amount per serving	% Daily Value*
Calories	2337.5

Total Fat 76.4g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 19.1g
Cholesterol 0mg	0%
Sodium 2397.6mg	0%
Total Carbohydrate 373.2g	0%
Dietary Fiber 46.1g	0%
Total Sugars 21.2g
Protein 47.1g	0%

Vitamin D 0IU	0%
Calcium 196.6mg	0%
Iron 15.8mg	0%
Potassium 1815.2mg	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: 29.0%

Protein: 8.0%

Carbs: 63.0%