Starting My Sourdough Diary Again
I am not going to lie, I felt devastated when I found out that I am gluten intolerance. People who know me know that I live on bread and not being able to consume bread really makes me sad. Fortunately, since I used to sell gluten-free sourdough bread a few years back, I guess it’s time to start making them for myself again.
I had a pretty good recipe I used for a long time while I owned that gluten-free bakery. However, there are always things that I would like to improve. But due to the lack of time and I am busy baking sourdough bread to fulfill the orders, I didn’t really pursue it.
Best Gluten-Free Bread Ever
Don’t be scared by the word “sourdough” and think it’s super complicated to make. Compared with normal gluten-full sourdough bread (check my recipes such as Sourdough Vegan Milk Bread, Seeded Spelt & Kamut Sourdough), gluten-free sourdough is a breeze to bake.
The most complicated part for gluten-free baking, I would say, is that you have to purchase different varieties of flour. Unlike gluten-full baking, which you only need bread flour, or whole grain flour for healthier options; For gluten-free bread, you need to mix 5 or 6 kinds of flour. Mixing different gluten-free flour gives the sourdough a more bread-like texture.
No More Store Bought Gluten-Free Bread
For people who are new to gluten-free world, they tend to purchase store-bought gluten-free bread, only to be disappointed by the crumbly, dry or rubbery texture of the bread. Some might even considered not trying any gluten-free bread anymore as they think all other gluten-free bread will be of same quality.
One beautiful thing about gluten-free sourdough bread is that it uses mostly unprocessed whole food ingredients and gum-free! My flour mix contains rice, buckwheat, sorghum, millet and tapioca starch flour. Moreover, sourdough is naturally leavened so it’s much better for your digestion.
Close To The Real Deal
If you can’t consume gluten for any reason, and you are missing bread, then you should definitely try this recipe. This recipe makes the softest, fluffiest and the most moist gluten-free vegan bread ever! I have tested it for over a month and I am so glad to finally share this recipe with you!
For simplicity reason, I didn’t show you the recipe for the sourdough starter. But there are a lot of recipes online that you can follow to make your own gluten-free sourdough starter. Here is one from Vanilla & Bean that I recommend.
You can either shape the dough into a boule, batard or simply put them into a bread loaf depending on how you want to serve them. I love to spread some nut butter, jam, avocado on them for a quick snack. Or if you are fancy of making some comfort food, grilled cheese or French toast will be amazing. This bread literally goes well with everything!
The Best Gluten-Free Vegan Sourdough RecipeCourse: Baked Goods, Bread, Editor’s Pick, Featured, Gluten-Free, Sourdough
- Gluten-Free Flour Mix
140g Buckwheat Flour
140g Tapioca Starch
70g Sorghum Flour
90g Millet Flour
16g ground flax seed
10g whole psyllium husk (or 5g psyllium husk powder)
2 Tbsp ground flaxseeds
1 tsp maple syrup (or agave)
75g active gluten-free sourdough starter
228g gluten-free flour mix (from above)
5g sea salt
- At least 4 hours before preparing the dough, feed the sourdough starter. Let it sit at room temperature until it doubles in size.
- In a large bowl, mix psyllium husk, maple syrup, ground flaxseeds and water. Let it sit for at least 30 minutes.
- Add the gluten-free flour mix and salt into the bowl and mix until everything is incorporated. The texture of this dough will be much stickier than normal bread dough, so don’t freak out. The batter resembles a thick pancake batter.
- Now, pour in the sourdough starter and mix well.
- Cover the bowl and let the batter sit for about 1-1.5 hours. The batter will further thicken after that.
- Dump the dough on a floured surface shape it into a boule or batard, depending on your preference. Then, place the shaped loaf, seam side up, into a floured proofing basket.You can also shape it into a log and place it in a bread loaf.
- Cover the dough with a plastic bag and let it proof in the fridge overnight (around 8-12 hours).
- At least 45 minutes before you bake the bread, preheat the oven with a cast iron pan (I LOVE my challenger bread pan) inside at 250°C.
- Once the oven is preheated, carefully place the dough on a sheet of baking paper, seam side down. Score the surface and bake in the cast iron pan for 30 minutes covered.
- After 30 minutes, turn the heat down to 220°C, remove the cover and bake for another 20-25 minutes, until the crust is golden brown and crispy.
- Remove the bread from the oven and let it cool completely before serving.
- You can keep the bread at room temperature for around 5 days. Or you can slice the bread, place it in a freezer-safe bag, and keep it in the freezer for up to 3 months.