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Gluten-Free Sourdough Bread (Honey Whole Grain) on a wood board
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5 from 13 votes

Gluten Free Sourdough Bread (Honey Whole Grain)

This is hands down the BEST gluten free sourdough bread! It is soft, fluffy and full of gluten-free whole grains that nourish the body. The honey adds just a touch of sweetness that make this bread perfect for everything from sandwiches to gluten-free French toast!
Prep Time7 hours 30 minutes
Cook Time1 hour
Total Time8 hours 30 minutes
Course: Bread
Cuisine: American
Keyword: bread, gluten-free, sourdough
Servings: 12 slices
Calories: 389kcal
Cost: $8

Ingredients

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

Nutrition

Serving: 1slice | Calories: 389kcal | Carbohydrates: 61g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 316mg | Potassium: 380mg | Fiber: 5g | Sugar: 8g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg