You will think this gluten-free bread has wheat in it!
I have been experimenting quite a bit with different types of gluten-free and sourdough bread recipes to come up with this one. It is great for those with gluten sensitivities, since it is yeast-free and gluten-free. The taste of the bread is amazing, and it looks just like wheat sourdough bread. Many who have been looking for a delicious bread recipe will appreciate this recipe.
I make this flour myself by grinding some grains like green buckwheat, millet, and rolled oats in a coffee grinder or in a Vitamix blender. You may use your own whole grains or buy gluten-free flour in the store or online. The sourdough starter can be made from a store-bought gluten-free mix or by mixing several types of flours listed in this recipe.
Don’t be afraid to try making this tasty bread – it’s so easy! Also, you will save so much money instead of buying expensive store-bought gluten-free breads that are not nearly as fresh. Your taste buds will thank you for making this!
Gluten-Free Sourdough Bread
- bread mold
- mixing bowl
- 4 oz green buckwheat flour
- 2 oz oat flour
- 1.65 oz corn flour
- 3.8 oz millet flour
- 0.1 oz psyllium husk
- 1 tbsp salt
- 14 oz warm water
- 3 tbsp gluten free starter (fed within 12 hour before making bread)
- 1 tsp vegetable oil
Optional if using whole grains
- Grind whole grains in a blender to make the flour.
Make the dough
- Mix all ingredients except salt and psyllium husk.
- Take 3 tbsp. of the dough and place in a container, to be used as a starter for the next time. (Leave the starter to grow at room temperature)
- The dough should be thick, but you should be able to stir with a spoon.
- Add salt and psyllium husk.
Make bread from the dough
- Pour the dough into a bread mold slightly greased with vegetable oil.
- Leave to rise in a warm place for 6-8 hours. In summer it will be less time.
- Bake in a preheated oven for about 45 minutes at 350°F.
- Allow to cool in a bread mold, then you can cut the bread and enjoy.