• Nikki Wagner

Gluten-free Sourdough Bread


I've been experimenting with sourdough breads lately. A beautiful Steiner Kindy teacher gave me her gluten-free bread recipe and brown-rice starter; I have to say this is the perfect bread for a family - it's wheat- and gluten-free, makes a large loaf that keeps well for a week in the pantry and it's results are consistent - crunchy on the outside and soft inside. It makes wonderful French toast and the best cheese toasties (served along side tomato soup)!

To make the leaven:

1 cup brown rice starter

1 cup warm water

1 cup brown rice flour

Mix all ingredients in a large glass container with a lid and leave on the bench overnight or for the day (needs at least 4 hours) with the lid ajar.

Ingredients & Method:

Step 1-

1 teaspoon xantham gum

1 teaspoon salt

3 tablespoons psyllium husks

1 tablespoon olive oil

1 tablespoon sugar (or other sweetener)

250ml warm water

Mix/whisk these ingredients into the leaven prepared previously.

Step 2-

½ cup buckwheat or quinoa flour

½ cup sorghum flour

½ cup tapioca flour

¼ cup potato flour

¼ cup corn flour

Combine all flours into the mixture using a hand-held mixer or stationary mixer with a bread hook. Mix until smooth.

Place dough in a large prepared bread tin and leave for about 4 hours to rise.

Preheat oven to 200C and bake for 1 ½ hours. You can also use two smaller tins or make buns/rolls instead, but you will need to adjust the cooking time.

NOTE: you can play around with the flour combination, but make sure you have a total of 2 cups. You can also add additional ingredients to the loaf: grated pumpkin and seeds, olives and rosemary, cinnamon and raisins, figs and walnuts, dried cherries and chocolate chunks…..


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