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Gluten Free Seeded Sourdough Bread

  • Author: Katja Heino
  • Prep Time: 20 minutes (+ 6 hour rise time)
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: one loaf 1x

Description

Real deal gluten free seeded sourdough. A crispy, chewy bread loaded with yummy seeds and just a hint of sour flavor.


Scale

Ingredients

  • 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 

Instructions

  1. In a large bowl, whisk together sorghum, buckwheat, tapioca, brown rice flour, all the seeds + salt. Set aside.
  2. 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.

  3. 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. 

  4. 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. 

  5. 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. 

  6. 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.

  7. 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.

  8. 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.


Notes

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.