Seeded Multigrain Gluten-Free Sourdough Bread
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Vanilla and Bean · by Traci York★ 4.8 (119)

Seeded Multigrain Gluten-Free Sourdough Bread

NUTRITION · PER SERVING915M COOK
CAL 100%·PRO 100%
CARBS ——
FAT 55G18% OF CAL
7G SAT48G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A gluten-free multigrain sourdough loaf with seeds, requiring a starter. Dense, flavorful, and requires advance prep.

componentamericanbaked gooddairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 1
  • 3 Tbs Whole Flax Seeds
  • 3 Tbs Whole Rolled Oats (gluten free)
  • 3 Tbs Red or Tricolor Quinoa (rinsed under running water)
  • 3 Tbs Hulled Sunflower Seeds
  • 1/3 C (80g) Water (room temperature)
  • 1/3 C + 2 Tbs (100g) Gluten Free Sourdough Starter (previously fed, and doubled in size)
  • 2 1/2 C + 2 Tbs (605g) Water (80F (27C))
  • 3 Tbs Maple Syrup (or Honey)
  • 1 C (145g) Brown Rice Flour
  • 1 C (150g) Millet Flour
  • 1 1/4 C (130g) Oat Flour (gluten free )
  • 1/2 C + 1 Tbs (80g) Tapioca Flour
  • 2 1/4 Tbs Psyllium Husk Powder
  • 3 1/2 tsp Fine Sea Salt (or reduce to preference *See note on salt adjustment)
  • 1-2 Tbs Whole Rolled Oats (for sprinkling on top, gluten free)
PREP
15M
SODIUM
8238MG