Gluten-Free Wholemeal Sourdough Bread

Discover the ultimate recipe for Gluten-Free Wholemeal Sourdough Bread—a nutritious and flavorful loaf that combines the earthy goodness of buckwheat or teff with the tangy complexity of a gluten-free sourdough starter. Perfectly crafted for those with dietary restrictions, this artisanal bread is enriched with psyllium husk powder to achieve a tender yet sturdy crumb without the need for gluten. With a simple preparation process and a naturally leavened rise, this recipe delivers a loaf that's delightfully golden on the outside and satisfyingly soft on the inside. Whether you enjoy it fresh, toasted, or paired with your favorite spreads, this gluten-free sourdough will quickly become a staple in your kitchen. Packed with whole-grain flavor, it's both wholesome and irresistibly delicious!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 150 grams Gluten-free sourdough starter
• 200 grams Gluten-free wholemeal flour (e.g., buckwheat or teff)
• 150 grams Gluten-free all-purpose flour blend
• 10 grams Psyllium husk powder
• 7 grams Salt
• 300 milliliters Warm water
• 15 milliliters Olive oil

Directions

Step 1

In a large mixing bowl, combine the gluten-free sourdough starter, warm water, and olive oil. Stir well to mix.

Step 2

In a separate bowl, whisk together the gluten-free wholemeal flour, gluten-free all-purpose flour blend, psyllium husk powder, and salt.

Step 3

Gradually add the dry ingredients to the wet ingredients, stirring constantly until the dough comes together. It will be sticky and thick.

Step 4

Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 4-6 hours, or until it has risen slightly and appears bubbly. For a more tangy flavor, you can refrigerate it for an additional 12 hours.

Step 5

Once the dough has rested, lightly oil a loaf pan or line it with parchment paper. Transfer the dough to the prepared pan, smoothing out the surface with the back of a spoon or your hands.

Step 6

Cover the pan loosely and let the dough proof for another 1-2 hours at room temperature, or until it rises slightly. Do not expect a dramatic rise, as gluten-free dough behaves differently from traditional wheat dough.

Step 7

Preheat your oven to 220°C (430°F). Place a small oven-safe dish with water on the bottom rack to create steam, which helps with crust formation.

Step 8

Bake the bread on the middle rack for 40-45 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.

Step 9

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Cutting it too soon may result in a gummy texture.

Step 10

Serve the bread fresh or toasted with your favorite gluten-free spreads or toppings. Store leftovers in an airtight container at room temperature for up to two days, or freeze for longer storage.

Nutrition Facts

Serving size	(835.5g)

Amount per serving	% Daily Value*
Calories	1456.8

Total Fat 21.5g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2779.1mg	0%
Total Carbohydrate 296g	0%
Dietary Fiber 34.0g	0%
Total Sugars 3g
Protein 28.5g	0%

Vitamin D 0IU	0%
Calcium 102.6mg	0%
Iron 10.3mg	0%
Potassium 717.1mg	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: 13.0%

Protein: 7.6%

Carbs: 79.4%