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:
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
While I’ve included volume measurements (cups and tbsps), 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. If at all possible, measure in gram measurements. 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… to ensure that it is nice and active before baking.
❤️ 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.
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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.
- 110 grams (1 cup) sorghum flour (like this)
- 130 grams (1 cup) buckwheat flour
- 50 grams (1/3 cup + 2 tbsp) brown rice flour (like this)
- 100 grams (1 cup) tapioca starch (like this)
- 2 tbsp sunflower seeds
- 2 tbsp flax seeds
- 2 tbsp sesame seeds
- 2 tbsp poppy seeds
- 1 tsp salt
- 330 grams (about 1 and 1/3 cup + 2 tbsp) slightly warm water
- 20 grams psyllium husk (3 and 1/2 tbsp) (like this)
- 1 tbsp honey (or sugar to keep it vegan)
- 2 tbsp olive oil
- 200 grams active gluten free sourdough starter
- In a large bowl, whisk together sorghum, buckwheat, tapioca, brown rice flour, all the seeds + salt. Set aside.
In another medium bowl, whisk together warm water and psyllium husk. Let sit for about 2 minutes until a thick gel forms. Whisk in honey, olive oil, and active sourdough starter.
Pour wet mixture into dry flour mixture and 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 using darker store-bough buckwheat flour, the dough may feel 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 6 hours until dough has noticeably increase in size. 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 20 minutes. Then remove lower pan with water and bake for another 25-30 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.
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 20 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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