Gluten Free Sourdough Bread (Honey Whole Grain)

5 from 6 votes

Gluten Free Sourdough Bread (Honey Whole Grain)

This is hands down the best Gluten Free Sourdough Bread recipe. It's soft, fluffy, and packed with gluten free grains that will leave you feeling satisfied. Plus, it has a hint of honey for just the right amount of sweetness. Perfect for sourdough french toast, ham and turkey sandwiches, and everything in between.

Prep Time7 30

Cook Time1

Total Time8 30

Course: Bread

Cuisine: American

Keyword: bread, gluten-free, sourdough

Servings: slices

Calories: 389kcal

Author: Chandice Probst

Cost: $8

Ingredients

2 tablespoons milled chia mixed with 1/3 C warm water
2 cups certified gluten-free oat flour
1 cups white rice flour
1 cups potato starch
3/4 cups tapioca starch
1/3 cups brown rice flour
1/4 cups sorghum flour
1 teaspoon Xanthan gum
1 teaspoon salt
2 teaspoon baking powder
2 tablespoons buttermilk powder
2 tablespoons psyllium husk powder
4 eggs, large
1/2 cup melted butter
1 cup lukewarm milk (coconut milk works!)
1/4 cup honey
1 tablespoon apple cider vinegar
1 cup live gluten-free sourdough starter (active starter just fed)

Instructions

Using a sturdy mixer (we used our Bosch mixer, combine all dry ingredients from oat flour to psyllium husk powder
Add the eggs, milk, honey and vinegar and mix until combined
Add the butter, Chia seeds and sourdough starter making sure to scrape down the sides as needed. Mix for an additional 3 to 4 minutes. Dough will be thick but still sticky. Cover and let rest for 2 hours
Grease a loaf pan liberally with oil then transfer the dough into the pan. Use your hands or a spatula to smooth the top and edges. Place the dough in a warm place and let rise for 5 to 6 hours until the dough is about 2 inches above the pan
Heat oven to 350°. Brush loaf top with beaten egg (ONLY IF YOU WANT A CRISP TOP!) & sprinkle w/ GF oats & course sea salt. Bake for 60 to 70 minutes.
Cool bread on a wire rack for 10 minutes before removing from pan. The bottom of the bread will sound hollow when you tap it. Let bread cool as long as you can handle (preferably 1 hour, I know, sorry) before slicing and enjoying

Notes

Tips for making the best sourdough

Patience: for best results, let the bread cool as long as you can handle (preferably 1 hour, I know, sorry) before slicing and enjoying. This will keep it from being gummy.

Crisp top: Brush the top of the load with a beaten egg, sprinkle with gluten free oats, and coarse sea salt for a crispy top!

Use a good starter: I cannot stress this enough, but it's important to use a high quality starter! It might take a couple of times to get your starter just right.

The hooch: The hooch is the liquid that sits at the top of your starter. For a stronger flavor, stir the hooch back into the starter before using but for a mild flavor you can discard it.

Nutrition