Nut-Free Gluten Free Sourdough Bread
Discover the perfect balance of flavor and texture with this Nut-Free Gluten-Free Sourdough Bread recipe, a game-changer for those with dietary restrictions. Crafted with a harmonious blend of brown rice flour, sorghum flour, and tapioca starch, this bread is both light and hearty, with a delightfully crisp crust and tender crumb. Made using a gluten-free sourdough starter and psyllium husk powder for structure, it’s naturally free of nuts and ideal for anyone avoiding gluten. With just a few simple steps, including an overnight rise for that signature sourdough tang, this recipe delivers bakery-worthy results from the comfort of your kitchen. Whether you’re toasting it for breakfast or pairing it with your favorite soup, this loaf is a wholesome and satisfying addition to your table.
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Ingredients
- 100 g Gluten-Free Sourdough Starter
- 200 g Brown Rice Flour
- 100 g Sorghum Flour
- 100 g Tapioca Starch
- 50 g Potato Starch
- 20 g Psyllium Husk Powder
- 10 g Salt
- 500 ml Water, lukewarm
- 2 tbsp Olive oil
Directions
Step 1
In a large bowl, combine the gluten-free sourdough starter with lukewarm water and olive oil. Stir well to combine.
Step 2
In a separate bowl, mix together the brown rice flour, sorghum flour, tapioca starch, potato starch, and psyllium husk powder. Ensure the dry ingredients are well combined.
Step 3
Add the dry ingredients to the wet mixture along with the salt. Mix until all the ingredients are well incorporated. The dough will be sticky and thicker than traditional bread dough.
Step 4
Cover the bowl with a kitchen towel and allow the dough to rest at room temperature for approximately 8-12 hours or until it has doubled in size.
Step 5
Once the dough has risen, preheat your oven to 230°C (446°F). Place a Dutch oven or a heavy oven-safe pot with a lid inside the oven to preheat as well.
Step 6
Carefully shape the dough into a round loaf using a lightly floured (with gluten-free flour) surface. Place the dough onto parchment paper for easy transfer.
Step 7
Remove the preheated pot from the oven. Lift the dough using the parchment paper and place it into the pot. Cover with the lid.
Step 8
Bake the bread for 30 minutes with the lid on. Then, remove the lid and continue baking for another 30 minutes, until the crust is golden brown and the bread sounds hollow when tapped.
Step 9
Carefully remove the bread from the pot and cool on a wire rack before slicing.
Nutrition Facts
| Serving size | (1115.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1963.5 |
| Total Fat 37.7g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3989.4mg | 0% |
| Total Carbohydrate 383.3g | 0% |
| Dietary Fiber 33.6g | 0% |
| Total Sugars 5.0g | |
| Protein 26.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 102.8mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 1146.3mg | 0% |
Source of Calories