Soy-Free Gluten Free Sourdough Bread
Discover the ultimate recipe for **Soy-Free Gluten-Free Sourdough Bread**, a beautifully crusty, tangy loaf crafted with wholesome ingredients and no soy or wheat in sight. Perfect for anyone with dietary restrictions, this bread combines a gluten-free sourdough starter with a blend of brown rice flour, tapioca starch, and potato starch, enhanced by the natural binding power of psyllium husk powder. The result is a wonderfully airy and flavorful loaf that's both soft on the inside and golden-crisp on the outside. Fermented for a naturally tangy taste and baked to perfection in a Dutch oven, this recipe is a labor of love that rewards your patience with every slice. Ideal for sandwiches, toast, or enjoying on its own, this bread offers a healthy, allergen-friendly alternative that doesn’t compromise on taste or texture. Perfect for gluten-free and soy-free lifestyles!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 180 grams Gluten-free sourdough starter
- 230 grams Brown rice flour
- 140 grams Tapioca starch
- 80 grams Potato starch
- 30 grams Psyllium husk powder
- 10 grams Salt
- 400 milliliters Warm water
- 30 milliliters Olive oil
Directions
Step 1
In a large mixing bowl, combine the brown rice flour, tapioca starch, potato starch, psyllium husk powder, and salt, mixing well to ensure evenly distributed dry ingredients.
Step 2
Add the gluten-free sourdough starter, warm water, and olive oil to the dry ingredients. Mix with a wooden spoon or your hands until a dough starts to form.
Step 3
Knead the dough gently in the bowl for a few minutes to ensure it's well combined. The dough will be sticky, but that's normal for gluten-free bread.
Step 4
Cover the bowl with a damp cloth and let the dough rest in a warm place for 4 to 6 hours, or until it has risen and shows visible bubbles, indicating fermentation.
Step 5
Preheat the oven to 230°C (445°F) and place a Dutch oven inside to heat up.
Step 6
After the dough has risen, lightly sprinkle some brown rice flour over a clean surface and gently shape the dough into a round loaf.
Step 7
Carefully take the hot Dutch oven out of the oven, place a piece of parchment paper inside, and gently place the dough on top of the parchment paper.
Step 8
Cover the Dutch oven with its lid and bake in the preheated oven for 30 minutes.
Step 9
After 30 minutes, remove the lid and bake for another 30 minutes or until the bread has a golden-brown crust.
Step 10
Remove the bread from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the crumb to set.
Nutrition Facts
| Serving size | (1104.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2072.3 |
| Total Fat 36.0g | 0% |
| Saturated Fat 5.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4014.8mg | 0% |
| Total Carbohydrate 411.6g | 0% |
| Dietary Fiber 38.0g | 0% |
| Total Sugars 6.6g | |
| Protein 18.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 129.1mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 975.4mg | 0% |
Source of Calories