Gluten- Free Sourdough Bread

Probably one of my most popular recipes by far. This is a fantastic sourdough bread and its even gluten-free.

For anyone who has ever tried to go gluten-free you will know that many food items just aren’t the same. The substitutes and alternatives sometimes feel like low-grade options. 

I am happy to tell you that this bread is not that. It has wonderful texture and flavor. It’s hearty and nutty and yet subtle at the same time. It’s delicious plain, as a sandwich, and it’s great for toast too. 

The first time I baked it, my 10 year old walked into the room as I was slicing it up and he asked to try it. (At that point I didn’t even know if the results were good, I had just created it and was expecting to have to rework and tweak some things...) I informed him that I didn’t know what to expect, but of course I would love to have him try it with me. The best thing happened- It was so good. Really Good! No tweaking needed for this new recipe! He tried it with me and we both loved it! In fact he asked me if he could just keep eating the bread instead of having dinner that night. Love it! 

This recipe is a winner. I hope you enjoy it as much as my family does. 

Ingredients:

1 ½ C Gluten-free All Purpose Flour

1 C millet flour (you can use more gluten-free flour instead if you want)

1 C Oat Flour

1 tsp Salt

2 Flax or Chia seed Eggs *

3 TB Maple Syrup or Honey

1 C sourdough Starter

1 C water (an additional ½ cup may be added if needed but don’t let the dough get too gooey)

Soaked Seeds and grains: 2 TB Oats, 2 TB Quinoa, 2TB Sunflower seeds placed in a bowl and soak 6-8 hours or overnight. 

To Make Your Bread:

- Combine dry ingredients. 

- Add flax eggs, maple syrup, sourdough starter, and 1 cup of distilled water. Stir all to combine.

- Stir in soaked seed and grain mixture. The dough should be a sticky cookie dough like consistency.

- Dump the mixture into a parchments lined bread pan that has been lightly oiled and dusted with flour. 

- Use a rubber scraper or your fingers to press the dough into the corners of the pan and slightly shape the surface of the dough. Getting your fingers or the rubber scraper damp with water will prevent the dough from sticking to them. 

- Cover with oiled plastic wrap and let rise for 1 ½ to 3 hours. The dough should rise a minimum of ½ inch. 

-Preheat the oven to 425 degrees and bake your bread for 60 minutes or until the internal temperature of the bread reaches 200 degrees. I check mine with a meat thermometer. 

- Let the bread rest in the pan for about 15 minutes before removing it to a wire rack to continue to cool the rest of the way. 

Enjoy!

Flax and/ or Chia Egg replacer:

Link to recipe HERE or read below.

*To make a flax or chia egg stir 1 Tb ground flax or ground chia  with 3 TB hot water and allow the combination to sit for 10 minutes until it becomes gelatinous. 

This is the replacement for 1 egg. 

In the end, the important thing is that you have fun and enjoy this. Making lifestyle changes can be hard. So, when you find a way to add something back into your life that is enjoyable and healthy- it’s a huge win! Ultimately, this is the way I like to approach healthy lifestyle changes. Focus on how you can add to and enrich everything including your movement, exercise, self care, and eating.

If you are looking for more support personally please reach out. I have a variety of programs I can offer you. 

Say YES to health and happiness with The Yes Lifestyle!