Vegan Gluten Free Sourdough Bread

Discover the joy of baking with this hearty Vegan Gluten-Free Sourdough Bread, a perfect blend of wholesome ingredients and artisanal technique. Made with a combination of brown rice, sorghum, and tapioca flours, this recipe delivers a chewy crumb and a slightly tangy flavor, all without any gluten or animal products. Psyllium husk powder lends structure and elasticity, mimicking traditional sourdough textures, while a naturally fermented gluten-free sourdough starter adds depth and complexity. Baked to perfection in a preheated Dutch oven, the result is a crusty loaf with a golden-brown exterior and soft interior. Whether served warm with your favorite plant-based butter or as the base for sandwiches, this bread is sure to become a staple in your kitchen. Perfect for those with dietary restrictions, it’s a must-try recipe for any sourdough enthusiast!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 150 grams Gluten-free sourdough starter
• 120 grams Brown rice flour
• 120 grams Sorghum flour
• 60 grams Tapioca flour
• 10 gram Psyllium husk powder
• 1 teaspoon Salt
• 360 milliliters Warm water

Directions

Step 1

Begin by feeding your gluten-free sourdough starter the day before baking to ensure it is active and bubbly.

Step 2

In a large mixing bowl, combine the brown rice flour, sorghum flour, and tapioca flour.

Step 3

Add the psyllium husk powder and salt, and mix well to ensure all dry ingredients are evenly distributed.

Step 4

In another bowl, mix the gluten-free sourdough starter with warm water. Stir until the starter is fully dissolved in the water.

Step 5

Pour the wet mixture into the dry ingredients. Use a wooden spoon or your hands to mix until a rough dough forms.

Step 6

The dough will be sticky and wet, which is typical of gluten-free sourdough dough. Cover the bowl with a damp kitchen towel and let it rest for 30 minutes. This allows the psyllium husk to absorb the liquid and the dough to thicken.

Step 7

After resting, perform a set of stretches and folds. Wet your hands slightly to prevent sticking and stretch the dough from one side and fold it over itself. Repeat this process for all sides of the dough.

Step 8

Cover again and let the dough ferment at room temperature for 6-8 hours or until it has visibly risen and is slightly domed on top.

Step 9

Once fermentation is complete, transfer the dough to a lightly floured (using one of the gluten-free flours) surface and gently shape it into a round or oval loaf.

Step 10

Line a proofing basket with a clean kitchen cloth and dust it generously with gluten-free flour. Place the shaped dough seam-side up in the basket.

Step 11

Cover the basket with a towel and let the dough proof for about 1 to 2 hours at room temperature, depending on the ambient temperature and dough activity.

Step 12

While the dough is proofing, preheat your oven to 230°C (446°F) and place a Dutch oven inside to heat as well.

Step 13

Carefully remove the hot Dutch oven from the oven. Turn the shaped dough onto a piece of parchment paper and lower it into the Dutch oven.

Step 14

Score the top of the dough with a sharp knife or lame to allow the bread to expand during baking.

Step 15

Cover with the lid and bake in the preheated oven for 30 minutes. Then remove the lid and bake for an additional 25-30 minutes, or until the loaf has a rich brown crust.

Step 16

Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Step 17

Enjoy your vegan gluten-free sourdough bread with your choice of toppings or as a side to your favorite meals.

Nutrition Facts

Serving size	(831.2g)

Amount per serving	% Daily Value*
Calories	1155.2

Total Fat 8.4g	0%
Saturated Fat 1.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2381.5mg	0%
Total Carbohydrate 255.5g	0%
Dietary Fiber 23.1g	0%
Total Sugars 3.0g
Protein 23.0g	0%

Vitamin D 0IU	0%
Calcium 65.9mg	0%
Iron 8.4mg	0%
Potassium 891.0mg	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: 6.4%

Protein: 7.7%

Carbs: 85.9%