How to Make Gluten-Free Sourdough Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free vegan sourdough bread made with a blend of alternative flours and psyllium husk for structure. The loaf develops the tangy flavor and chewy crumb characteristic of traditional sourdough. Serve sliced with butter, jam, or as an accompaniment to meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 150 g active gluten-free sourdough starter
- 100 g filtered water
- 80 g superfine brown rice flour
- 20 g whole psyllium husk (or 16g psyllium husk powder (sift into the water to prevent clumping if using the powder))
- 20 g maple syrup or honey
- 300 g filtered water (use 270g to 290g if you're having issues with gumminess)
- 8 to 15 g olive oil (optional, helps soften the crust slightly, I recommend the higher amount of flour if you use this)
- 80 g potato starch (not potato flour!)
- 60 g tapioca flour or arrowroot flour
- 80 g sorghum flour
- 65 g to 80g superfine brown rice flour
- 12 g sea salt
At a glance
PER SERVING · TIME 340M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 20m
- Sodium
- 72mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 161mg
- Calcium
- 20mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 72MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.