Make delicious gluten free seeded sourdough bread at home. A hearty, flavorful bread with just the right texture. Can be baked into a regular loaf or a baguette.
It’s no secret that we love gluten free sourdough around here. And I’m guessing we’re not the only ones.
Every time I share on INSTAGRAM about my sourdough baking experiments, I get a ton of questions and comments.
Since getting my hands on a gluten free sourdough starter earlier this year, I’ve been testing out different recipes and have finally settled on my favorite flour blend.
You may already have seen my recipe for Simple Gluten Free Sourdough Bread. Today, I’m sharing my favorite Gluten Free Seeded Sourdough Bread recipe that I like to bake into a baguette.
A crispy, chewy bread loaded with yummy seeds and just a hint of sour flavor.
New to Sourdough?
If you’re just learning about sourdough, be sure to check out THIS POST to learn the basics.
Where can I get a gluten free sourdough starter?
If you’re lucky enough to know someone with one, simply ask them for a bit and start feeding it. You can also make your own. There’s a bit of a learning curve when you first get one in order to be able to care for it and feed it appropriately in order to be able to make delicious bread.
What gluten free flours do I need?
The best gluten free sourdough bread is made with a combination of flours to get just the right flavor and texture. This is my favorite basic combination:
For those of you asking about flour substitutions, I have successfully made this bread with millet flour (in place of the buckwheat.) I’ve also used brown rice flour in place of the sorghum. Feel free to experiment with your favorite gluten free flours. Just be sure to keep the weight measurements the same.
Do I have to grind my own buckwheat flour?
I have found that if I grind my own buckwheat flour from hulled buckwheat grouts, I get a much lighter and better tasting flour. It’s super simple to do. Just grind the groats in a food processor until you get a nice flour, about 2 minutes.
Store-bought buckwheat flour will have a darker appearance and will have a stronger flavor. It also makes a slightly denser loaf. If that’s what you have, it will still be absolutely delicious.
Why I measure my ingredients
I HIGHLY recommend weighing your main flours and water with a kitchen scale. It’s the best way to ensure reliable, accurate, and precise results in bread baking. In my experience, measuring by volume (in cups) has given inconsistent results.
Do I have to make a baguette?
No, you can make this recipe into either a long, thin baguette OR a rounder, more traditional loaf. Simple form the dough into a round ball and use a small (6-7 inch diameter) bowl to proof.
How to make gluten free seeded sourdough bread
If you follow these simple steps, you’ll be eating delicious homemade bread in no time.
❤️ feed your starter + make preferment… to ensure that it is nice and active before baking. A preferment (sometimes called a levain) is a mixture of fresh flour, water, and some active starter left to ferment before mixing everything into a final dough. Preferments help adjust the flavor balance by making it more or less sour.
❤️ mix your flours + seeds… I use sunflower seeds, flax seeds, sesame seeds, and poppy seeds.
❤️ mix your wet ingredients… water, psyllium husk, sourdough starter, honey, + olive oil
❤️ mix + knead… first mix with a wooden spoon and then get in there with your hands. Be patient. Sometimes the dough takes a few minutes to come together. If it feels too wet, dust with a bit of flour. If it feels too dry, wet your hands a bit while you knead.
❤️ shape + proof… shape into a long baguette shape or a round ball. Allow to proof in a warm spot for 6 hours.
❤️ score +bake… score the loaf with a sharp knife or razor. After preheating the oven, bake on a large baking pan with another pan on lower shelf to hold the ice to create the steam needed. Directions below. If baking a round loaf, you can skip the 2 pan method and simply bake in a Dutch oven.
❤️ cool + enjoy… Cooling sets the crumb. Slicing bread before it is cool can affect the texture. It’s worth the wait, I promise.
This is real deal, artisan-style bread. The crust is crunchy. The seeded inside has just the right texture without being too dense. I usually toast my gluten free bread as it really brings out the flavors, but you do you and do as you like.
If you’re new to baking gluten free sourdough, be sure to check out the step by step tutorial for my Simple Gluten Free Sourdough Bread to see a visual.
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Real deal gluten free seeded sourdough. A crispy, chewy bread loaded with yummy seeds and just a hint of sour flavor.
- 140 grams active sourdough starter (*see note)
- 110 grams water
- 80 grams brown rice flour (like this)
- 20 grams psyllium husk (like this)
- 245 grams slightly warm water
- 1 tbsp honey (or sugar or maple syrup to keep it vegan)
- 110 grams sorghum flour (like this)
- 130 grams buckwheat flour
- 100 grams tapioca starch (like this)
- 2 tbsp sunflower seeds
- 2 tbsp flax seeds
- 2 tbsp sesame seeds
- 2 tbsp poppy seeds
- 1 and 1/2 tsp salt
- 2 tbsp olive oil (optional)
- To make the preferment: mix together 140 grams of active starter, 110 grams of water, and 80 grams of rice flour. Cover and place in warm place overnight (ideal temperature = 75-78’F)
- In the morning, in a large bowl, whisk together psyllium husk, honey, and 245 grams water. Allow to sit for 5 minutes to gel.
- Meanwhile, in a large bowl, whisk together sorghum, buckwheat, tapioca, brown rice flour, all the seeds + salt. Set aside.
Scape preferment into psyllium husk mixture and gently mix to combine. Add in olive oil and dry flour mixture. Stir with a wooden spoon until it starts to comes together then knead by hand until dough is smooth and elastic and pulls off the sides of the bowl nicely. Dust with a bit of extra sorghum flour if it feels too sticky. If it feels too dry, wet your hands while kneading to help bring the dough together.
Turn dough out onto a lightly floured surface, and continue kneading for about a minute, shaping it into a long baguette shape OR a smooth ball. Transfer baguette shape onto a flour-dusted tea towel and gently wrap in towel to help hold it’s shape OR transfer dough ball to a tea towel-lined soup bowl dusted with flour (about 6-7 inches in diameter) and fold towel over to cover. Place inside of plastic bag. I have to use 2 plastic bags on each end of my baguette. Place in a warm area to rise for 3-4 hours until dough has noticeably increase in size and feels and dough springs back a bit when touched. It will not double in size.
Thirty minutes prior to baking (5 and 1/2 hours into the rise), preheat oven to 450’F. Place large baking sheet into oven to preheat. Place another baking pan or skillet on the lower shelf to preheat as well to hold the ice cubes we will put in to make steam. Do not use glass.
Once dough has risen and oven and pans are HOT, turn dough out onto a piece of parchment paper. Dust the top with flour, wiping off excess with your hand. Use a sharp knife or razor to score the top of your loaf.
Carefully remove preheated baking pan from hot oven. Lift loaf with the edges of the parchment paper and place onto pan. Place into oven. Quickly add 7-8 ice cubes to the bottom pan to create steam. Close the oven door and bake for 25 minutes. LOWER HEAT DOWN TO 425’F, remove lower pan with water and bake for another 25-35 minutes, until bottom is brown and loaf sounds hard and hollow when tapped with a wooden spoon.
Cool on a rack for 4 hours or overnight before slicing. Cooling sets the crumb. Slicing bread before it is cool can affect the texture. It’s worth the wait, I promise.
Be sure that your starter is active before making your preferment. I like to feed mine twice before using it, meaning I feed it in the morning. Then before dinner time, I feed it again. I then wait about 3 hours until the starter is nice and bubbly to make the preferment. (example: Feed at 8am. Feed again at 530pm. Make preferment at 830-9pm.)
Adding ice cubes to the lower pan creates steam which helps the bread rise better.
If baking this loaf into a round loaf instead of a baguette, you can skip the 2 pan method and simply bake in a Dutch oven. Preheat Dutch oven with lid on and once oven is preheated, lift parchment paper with loaf into the Dutch oven. Bake covered for 25 minutes , then remove lid and bake for another 25-30 minutes, until bottom is brown and loaf sounds hard and hollow when tapped with a wooden spoon.
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