Gluten-Free Rye Sourdough Bread

Discover the perfect balance of hearty flavor and gluten-free goodness with this Gluten-Free Rye Sourdough Bread recipe. Crafted with a blend of gluten-free rye flour, brown rice flour, and tapioca starch, this artisan-style loaf features a rich, earthy taste and a satisfying texture. The psyllium husk powder works as a natural binder, ensuring the dough comes together beautifully without gluten, while the long fermentation process enhances the tangy sourdough profile and creates a light, airy crumb. Ideal for those with dietary restrictions, this bread is baked to golden perfection with a chewy crust and soft interior. Whether you're enjoying it fresh out of the oven with a slather of butter or using it as the foundation for your favorite sandwiches, this gluten-free sourdough recipe is sure to impress. Perfect for health-conscious bakers and sourdough enthusiasts alike!

Nutriscore Rating: 73/100

Prep Time:480 mins

Cook Time:50 mins

Total Time:530 mins

Servings: 10

Ingredients

• 100 grams Gluten-free sourdough starter
• 250 grams Gluten-free rye flour
• 150 grams Brown rice flour
• 50 grams Tapioca starch
• 30 grams Psyllium husk powder
• 10 grams Salt
• 450 milliliters Warm water
• 20 milliliters Olive oil

Directions

Step 1

Step 1: In a large mixing bowl, combine the gluten-free sourdough starter and warm water. Stir well until the starter is dissolved.

Step 2

Step 2: Add the gluten-free rye flour, brown rice flour, tapioca starch, psyllium husk powder, and salt to the bowl. Mix until a dough forms.

Step 3

Step 3: Add the olive oil and knead the dough in the bowl for about 5 minutes until it is smooth and well combined. The dough will be sticky.

Step 4

Step 4: Cover the bowl with a damp cloth and let it sit at room temperature for 6-8 hours or until it doubles in size. This is the bulk fermentation phase.

Step 5

Step 5: Once the dough has risen, lightly oil a loaf tin or line it with parchment paper.

Step 6

Step 6: Transfer the dough to the prepared loaf tin, smoothing out the top with wet hands or a spatula.

Step 7

Step 7: Cover the loaf tin with the damp cloth again and let it proof for an additional 2 hours until it's puffy and risen.

Step 8

Step 8: Preheat your oven to 220°C (430°F).

Step 9

Step 9: Once preheated, place the loaf in the oven and bake for 45-50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom.

Step 10

Step 10: Remove the bread from the oven and let it cool completely on a wire rack before slicing. Enjoy your gluten-free rye sourdough bread!

Nutrition Facts

Serving size	1065.4 grams (1065.4g)

Amount per serving	% Daily Value*
Calories	1899

Total Fat 28.60g	37%
Saturated Fat 4.60g	23%
Polyunsaturated Fat 1.80g
Cholesterol 0mg	0%
Sodium 3974mg	173%
Total Carbohydrate 376.10g	137%
Dietary Fiber 69.80g	249%
Total Sugars 5.50g
Protein 31.90g	64%

Vitamin D 0IU	0%
Calcium 140mg	11%
Iron 12mg	68%
Potassium 1585mg	34%

*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: 13.6%

Protein: 6.8%

Carbs: 79.6%