A vegan gluten free sourdough bread recipe made with whole grain sprouted gluten free flours, gluten free sourdough starter based that doesn't require kneading shaping or a Dutch oven. This easy gluten free vegan sourdough bread recipe has, no xanthan gum, no eggs, no dairy, no oil, no high starch flours, no sugar and no commercial yeast. The best gluten free healthy bread recipe you can make, perfect for a clean eating diet.
Course Appetizer, Breakfast, Dinner, Lunch, Side Dish, Snack
If you just bought your dehydrated gluten free sourdough starter, then follow the instructions on how to activate it in the booklet that comes with. Or see similar instructions in this post.
Once the starter is active (is bubbling regularly within a few hours of feeding) take the amount of starter you need (1 cup). The rest of the jar place in the fridge covered with a cheese cloth and a rubber band. Now you can proceed to step 2, and add the rest of ingredients.
Step 1: Activate the gluten free starter that's already stored in the fridge:
Take the amount of starter you need, the rest feed it and place it back in the fridge.
To that add 1/2 cup of brown rice flour, and 1/2 cup of filtered water. This step will activate the cold dormant starter. If your starter is thin and watery, use less water (about 1/3 cup). Let it sit in a warm (not hot) place for 3-4 hours until is light and bubbly. During winter it might take even 5 hours.
If the starter is not too active (you don't see too many bubbles) feed it again (brown rice flour + water). But you will need to use only 1 cup of starter for the recipe, the rest you can place in the fridge or use for another recipe.
Step 2: Form The Gluten Free Sourdough Loaf
To the active starter add the rest of ingredients: the flours (sifted), water, salt and maple syrup (it's optional, but I use to enhance the taste plus the sugar makes the bread rise faster).
Mix to combine. The dough should look like a thick batter or like a brownie batter. No kneading is required.
If you're using 2nd recipe version, where I added more ground flax seeds and psyllium husk (this provides extra pliability) you'll need a little bit more moisture so I increased the amount to 2 cups (you may need a little bit more or less) see the final dough if it looks right. First you combine the starter with water and psillium husk, mix to combine, so it can expand a little bit. And then you add the rest of ingredients.
Prepare the baking pan by lining it with parchment paper, it will prevent sticking. I'm using an extendable baking tin. It has no bottom so it's easy to remove while baking. Or use a high wall non-stick loaf tin.
Scrape the dough into the pan and smooth it out with a spatula to produce a nice dome shape. Add seeds or nuts on top if you want.
Cover with a plastic wrap or a towel to seal moisture (you can also spray the inside of the wrap with water to prevent dough cracking) and let it rise in a warm place approximately 4-5 hours. It depends on how warm is your kitchen.
Step 3: Bake The Vegan Gluten Free Sourdough Bread
Preheat oven at 425 degrees F (220 C).
Once ready to bake the bread, remove the wrap, cover with an aluminum foil (without touching it), turn the temperature down to 390 F (200 C) and bake for 30 minutes.
Then remove the foil (at this time you can also remove the baking tin for an uniform baking on all sides) and bake for another 40-45 minutes until golden brown.
Allow to cool completely before handling or slicing (use a serrated knife)! Best to do that the next day.
Video
If the video is not showing, you might need to disable your add blocker to see the video.
Notes
Tips For Making The Best Vegan Gluten Free Sourdough Bread
The ground flax seeds act as a binder and help the gluten free sourdough bread form a better structure. They are stable during baking and do not loose their health benefits like the flax seed oil does at high temperatures.
Do not shake or touch the dough once it has risen and is ready to bake, it will collapse and loose it's shape.
Topping bread dough with seeds and grains is a great way to develop even more crunch and depth of flavor. You can experiment with mixing seeds, nuts and dried fruit.
For a lighter in color bread use lighter gluten free flours, read more about choosing the right flours in the post above.
If you can't find gluten free (and organic) oat flour, use your blender to grind some rolled oats.
If you want your gluten free sourdough bread to be more sour you can keep it 1 hour longer to ferment, otherwise you won't feel the sourness much.
ADDITIONAL TIPS:
Whole grain flours tend to contain more organisms to feed the yeasts and bacteria. Switching from a whole grain flour to white flour may cause a decline in the health of the starter.
Always revive a dehydrated sourdough starter first with the flour type indicated on the package. Switch flours only when your sourdough starter has been fed for at least a week and is healthy, bubbling and growing.
If you bought the dehydrated starter, read instructions on how to activate it here.
Once your starter is active, the amount of flour and water you need to feed doesn’t need to be very precise. It’s not necessary to use a lot of flour and water to feed it.