Sugar-Free Gluten Free Sourdough Bread
Discover the wholesome delight of Sugar-Free Gluten-Free Sourdough Bread, a recipe crafted for health-conscious bakers seeking a nutritious, flavorful alternative to traditional bread. This artisan-style loaf combines the tangy goodness of a homemade gluten-free sourdough starter with the hearty texture of brown rice, tapioca, and sorghum flours. Enhanced by the natural binding power of ground flaxseed and psyllium husk, this bread has a satisfying crumb that’s soft yet sturdy, perfect for slicing and toasting. With no added sugar and a long fermentation process that enhances digestibility and flavor, this bread is ideal for those with dietary restrictions or anyone embracing a cleaner lifestyle. Whether served with avocado, spread with nut butter, or enjoyed plain, this naturally leavened loaf is a delicious way to elevate your baking repertoire.
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Ingredients
- 100 grams Gluten-free sourdough starter
- 375 milliliters Water
- 200 grams Brown rice flour
- 100 grams Tapioca flour
- 100 grams Sorghum flour
- 30 grams Ground flaxseed
- 10 grams Psyllium husk powder
- 8 grams Salt
Directions
Step 1
In a large mixing bowl, combine the gluten-free sourdough starter and water, mixing well to disperse the starter.
Step 2
In a separate bowl, whisk together the brown rice flour, tapioca flour, sorghum flour, ground flaxseed, psyllium husk powder, and salt until evenly combined.
Step 3
Gradually add the dry ingredients to the sourdough and water mixture, stirring with a spatula until it forms a dough.
Step 4
Knead the dough in the bowl for about 5 minutes, until it is smooth. It should be slightly tacky, but not so sticky that it sticks to your hands.
Step 5
Transfer the dough into a lightly greased loaf pan. Cover with a clean cloth and allow it to rise in a warm place for about 6-8 hours, or until it has doubled in size.
Step 6
Preheat your oven to 425°F (220°C).
Step 7
Once the oven is heated, place the loaf in the oven and bake for 15 minutes at 425°F (220°C).
Step 8
After 15 minutes, reduce the oven temperature to 375°F (190°C) and bake for an additional 45 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Step 9
Remove the bread from the oven and allow it to cool completely on a wire rack before slicing.
Step 10
Enjoy your sugar-free, gluten-free sourdough bread fresh or toasted!
Nutrition Facts
| Serving size | (928.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1656.6 |
| Total Fat 22.6g | 0% |
| Saturated Fat 3.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3189.7mg | 0% |
| Total Carbohydrate 341.4g | 0% |
| Dietary Fiber 33.5g | 0% |
| Total Sugars 5.0g | |
| Protein 31.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 177.0mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 1289mg | 0% |
Source of Calories