How to Make Gluten-Free Sourdough Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free sourdough bread made with rice flour, tapioca starch, and psyllium husk for structure. The dough uses a sourdough starter for flavor and requires overnight proofing and a dutch oven for baking. A substantial loaf suitable for sandwiches, toast, or serving alongside 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.