Gluten-Free Multigrain Sourdough

Discover the wholesome delight of Gluten-Free Multigrain Sourdough, a hearty and nutrient-packed bread perfect for those seeking a gluten-free alternative with a rustic touch. This recipe combines an earthy blend of brown rice, sorghum, and buckwheat flours, enhanced by the natural tang of a gluten-free sourdough starter. Hearty seeds like chia, sunflower, and pumpkin add texture and flavor, while psyllium husk ensures the perfect rise and structure for a satisfying loaf. The slow fermentation process develops deep, complex flavors, complemented by a golden, crusty exterior. Whether toasted for breakfast or served alongside soups and salads, this bread proves that gluten-free baking can be both healthy and delicious. Try this recipe for an artisanal touch to your gluten-free kitchen!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 10

Ingredients

• 150 grams Gluten-free sourdough starter
• 400 milliliters Water
• 150 grams Brown rice flour
• 100 grams Sorghum flour
• 100 grams Buckwheat flour
• 50 grams Tapioca starch
• 20 grams Psyllium husk
• 20 grams Chia seeds
• 20 grams Sunflower seeds
• 20 grams Pumpkin seeds
• 10 grams Salt
• 20 milliliters Olive oil

Directions

Step 1

In a large mixing bowl, combine the gluten-free sourdough starter and water. Stir gently to create a homogeneous mixture.

Step 2

Add the brown rice flour, sorghum flour, buckwheat flour, and tapioca starch to the bowl. Mix until well incorporated.

Step 3

Sprinkle in the psyllium husk, chia seeds, sunflower seeds, and pumpkin seeds. Stir the mixture to evenly distribute the seeds.

Step 4

Add the salt and olive oil, then mix until a thick, but smooth dough forms.

Step 5

Cover the bowl with a damp cloth and allow the dough to rise at room temperature for approximately 4 to 6 hours, or until it has visibly risen and developed bubbles on the surface.

Step 6

Preheat your oven to 220°C (430°F). Line a loaf pan with parchment paper.

Step 7

Gently transfer the risen dough into the prepared loaf pan, smoothing the top with a spatula.

Step 8

Cover the loaf pan with a piece of parchment paper to prevent over-browning and bake in the preheated oven for 30 minutes.

Step 9

Remove the parchment paper and continue baking for an additional 20 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Step 10

Cool the bread on a wire rack completely before slicing and serving.

Nutrition Facts

Serving size	1064.7 grams (1064.7g)

Amount per serving	% Daily Value*
Calories	2031

Total Fat 56.70g	73%
Saturated Fat 8.60g	43%
Polyunsaturated Fat 17.10g
Cholesterol 0mg	0%
Sodium 3982mg	173%
Total Carbohydrate 351.90g	128%
Dietary Fiber 51.50g	184%
Total Sugars 4.10g
Protein 49.40g	99%

Vitamin D 0IU	0%
Calcium 278mg	21%
Iron 15mg	83%
Potassium 1866mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.1%

Protein: 9.3%

Carbs: 66.5%