Easy Gluten Free Sourdough Bread (Hearty, Healthy, No Gums) -

Gluten free sourdough bread healthy whole grain no yeast sorghum buckwheat banana flour

Easy Gluten Free Sourdough Bread (Hearty, Healthy, No Gums)

Easy and quick (no kneading) gluten free sourdough bread made with buckwheat, sorghum, and green banana flour. This dark, hearty loaf has a mild pumpernickel-like flavor, slices thinly, freezes well, and is perfect for savory toppings. No yeast or starchy flours needed.

Course Bread, Breakfast, Snack

Cuisine International

Diet Gluten Free, Low Lactose

Prep Time 15

Cook Time 1

Proofing Time 4

Total Time 5 15

Servings loaf (~ 12 to 14 thin slices)

Calories 240kcal

Author Olga Caz

Ingredients

cup gluten free sourdough starter
2½ tbsp golden flax seeds ground
1½ tbsp psyllium husk
1 tbsp granulated sugar
1½ cup water
1 cup buckwheat flour
½ cup sorgum flour
½ cup green banana flour

Instructions

Your gluten free sourdough starter should be bubbly and active before mixing the dough. I'm using a sorghum-based starter.
In a large bowl combine the gluten free sourdough starter, with ground flax seeds (sifted), psyllium husk and water. Mix with a spatula until incorporated.
To that add the flours (buckwheat, sorghum and green banana flour) - sifted if possible, to avoid any clumps. Mix until well combined and no dry patches remain.

The dough should look like a very thick batter or soft sticky dough (in order to create a softer crumb), no kneading necessary.

Line a bread pan (regular 9x5 inch loaf pan is fine) with parchment paper (or pre-cut liners) and transfer the batter to the pan, smooth the surface with the spatula.
Lightly brush the top with a bit of oil, cover well to keep the moisture in, and let the dough proof in a warm place for about 4 hours, plus or minus 30 minutes. The dough should look puffed and slightly expanded.
About 20 minutes before baking, preheat the oven to 400°F.
When ready to bake, lower the oven temperature to 380°F. Cover the loaf loosely with foil, creating a dome so it does not touch the top. Bake for 20 minutes.
Remove the foil and continue baking for another 40 minutes.
Remove the bread from the oven and out of the pan. Cover with a towel and let it cool fully before slicing.

Notes

This loaf has a dark, hearty texture and a mild pumpernickel-like flavor, but it is not fluffy like sandwich bread.

Because this is a high-hydration gluten free sourdough loaf, the dough will look more like a very thick batter. That’s normal. You can easily mix it by hand, but if you prefer using a mixer, use the paddle or hook attachment (if it's on the thicker side) and mix briefly just until smooth.

Gluten free sourdough starter: Make sure your starter is active and bubbly before mixing the dough. A sluggish starter can make the loaf denser and slower to proof.
Ground flax seeds: Flax helps with binding and structure while keeping the loaf wholesome, full of fibre and hearty.
Psyllium husk: Psyllium helps hold the loaf together and gives gluten free sourdough that flexible, sliceable texture, plus fibre.
Buckwheat flour: Buckwheat gives the loaf its darker color and much of its earthy depth.
Sorghum flour: Sorghum helps soften and balance the stronger flavor of buckwheat.
Green banana flour: This adds body and contributes to the sturdy texture of the finished loaf.

Sift the flours: Sifting helps prevent clumps and gives you a smoother batter.

Storage: Store the cooled loaf covered at room temperature for 1 to 2 days, depending on your kitchen. For longer storage, keep it in the fridge or freeze it. Slice it completely once cold, then freeze the slices. That way you can take out only what you need and toast it straight from frozen.

Nutrition

Serving: 2slices | Calories: 240kcal