sourdoughbread-3

14 Sep Gluten Free Sourdough Bread

Do you remember that I posted a recipe for a gluten free sourdough starter? Well, as I promised I’ve now made a gluten free sourdough bread. Or rather several sourdough breads this week to come up with the best recipe ever for gluten free sourdough bread.

sourdoughbread-1-2

This bread is amazing. Seriously. I could never have thought that this bread wasn’t made out of wheat. It’s not like a sourdough bread containing gluten but it’s like a normal wheat loaf. I wish you could taste this bread right now. But hey, you can! Since I made a video tutorial as well you should have no problem what so ever of making this at home.

 

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You don’t need to be an experienced baker to make this but you do need to be a very passionate baker and take really good care of this little loaf. Sourdough bread take longer time to make than your usual bread but they’re not harder to make.

sourdoughbread-6 sourdoughbread-8 And a picture of Hälge. Just because he’s cute.

Gluten Free Sourdough Bread

Rating: 51

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Gluten Free Sourdough Bread

Ingredients

  • 80 g brown rice flour
  • 140 g cold sourdough starter
  • 110 g water
  • --------------
  • 350 g water at room temp
  • 20 g psyllium husk
  • 10 g ground golden flax seeds
  • --------------
  • 60 g of each
  • - sorghum flour
  • - oat flour
  • - buckwheat flour
  • - corn starch
  • - potato starch
  • 24 g granulated sugar
  • 1 tsp salt

Instructions

  1. In the evening: Mix brown rice flour, sourdough starter and water in a bowl and cover with cling film. Let sit over night(8-12 hours) in a warm and non-drafty place.
  2. In the morning: Mix water, psyllium husk and ground flaxseeds in a bowl and whisk until a thick gel forms. Set aside.
  3. In a separate bowl mix all of the dry ingredients.
  4. Add the sourdough starter that you made the night before to the wet ingredients and mix.
  5. Add half of the dry ingredients to the wet mixture and stir.
  6. Add the rest of the dry ingredients and stir.
  7. Using an electric hand mixer with dough hooks, work the dough until the flour is fully incorporated.
  8. Transfer the dough to a floured work surface and shape it into a loaf.
  9. Place the loaf in a proofing basket lined with a tea towel(+ some buckwheat flour to avoid the dough from sticking to the towel)
  10. Fold the towel over the loaf and place the basket in a plastic bag.
  11. Allow to rise in a warm and non-drafty place for 4-6 hours.
  12. Preheat the oven to 400°F/200°C with a baking pan inside.
  13. Flip the dough upside down on a parchment paper and transfer to the hot baking pan. Score the bread.
  14. Put a pan with a couple of tablespoons of water in the bottom of the oven. Bake the bread in the middle of the oven with a tin foil tent on top for 40 min.
  15. Bake another 20 min without the foil.
  16. Let cool on a wire rack for at least 1 hour.

Notes

 

122 Comments
  • Lauren @sweetdashofsavory
    Posted at 22:06h, 14 September Reply

    in love with your videos:) what program do you use to edit?

    • Thea
      Posted at 13:00h, 15 September Reply

      Thanks so much! 🙂 I’m glad you like the videos because they do take a little time to make. I use iMovie for mac.

  • josefinetm
    Posted at 22:06h, 15 September Reply

    Wow, I never knew you could make such a pretty loaf without using wheat.
    I try to avoid gluten and haven’t really eaten bread in four weeks, but sometimes I miss it. So I am definitely going to try this recipe!
    Pretty pictures too 😀

    • Thea
      Posted at 12:18h, 16 September Reply

      Thanks! 🙂 I tried to stay away from gluten before I learned how to bake gluten free, but it didn’t work at all! Since I’ve learned to bake without wheat it’s so much easier to avoid gluten.

  • Anže
    Posted at 13:22h, 01 October Reply

    Uhm yes please???? My love for bread is insane, I’ll be making this in no time 😀 Just found your blog, love the photography and your design! I’m a graphic designer and just making myself a logo. Why did I just tell you that… I’ll leave now…….

    • Thea
      Posted at 16:10h, 01 October Reply

      Thanks you so much Anze(sorry I can’t spell your name correctly….)! Graphic designer sounds like such a fun job! 🙂

  • Kikki
    Posted at 21:38h, 07 November Reply

    Hejsan! Detta recept låter ju grymt ☺️ Alla dina recept är jag intresserad av! Men skulle det gå att få recepten på svenska? Du har inte även en svensk blogg eller? ☺️ Ha det bäst.
    Mvh

    • Thea
      Posted at 12:15h, 08 November Reply

      Tyvärr så tar det alldeles för lång tid att skriva recepten på både engelska och svenska men eftersom ingredienserna anges i gram så är det superlätt att översätta med google translate! 🙂 Lycka till med bakningen!

  • debbie jones
    Posted at 19:35h, 18 November Reply

    Your video is amazing. I have a friend who a celiac and needs to see this video. I was hoping you would do a quick video on how you made your starter? I would love to make this bread very much for her. Thank you

  • avishag abuhatzira
    Posted at 11:19h, 13 February Reply

    thea
    thank u for a wonderfull recipe
    did it love it!!!
    and so is the sourdough starter

    • Thea Tillberg
      Posted at 15:27h, 15 February Reply

      Thanks Avishag! 🙂 So glad you liked the recipe!

  • avishag abuhatzira
    Posted at 11:23h, 13 February Reply

    Q: can i use some other flour such as teff, lentil insted of buckwheat?

    • Thea Tillberg
      Posted at 15:26h, 15 February Reply

      I haven’t tried it, but I think you could replace the buckwheat with light Teff flour. I would not go with the lentil flour though. 🙂

  • indigomoon3
    Posted at 05:11h, 24 February Reply

    I can’t seem to find sorghum flour….is there any other flour I can use in it’s place. My starter is (hopefully) almost ready and I’m so excited to try and make this bread. Crossing my fingers 🙂
    thanks

    • Thea Tillberg
      Posted at 08:43h, 24 February Reply

      I haven’t tried making it without sorghum flour. You could maybe use millet flour instead. However, it might not rise as good. Let me know how it worked! 🙂

    • Laurie
      Posted at 20:24h, 19 August Reply

      I know you wrote this some time ago, but i found sorghum flour that is also called Milo. Maybe you can find Milo?

      • Thea Tillberg
        Posted at 18:13h, 10 September Reply

        I don’t know what Milo is unfortunately… 🙁

        • Laurie
          Posted at 20:46h, 10 September Reply

          Milo is another name for sorghum flour – at least in the US it is.

  • Maria João Rodrigues
    Posted at 22:56h, 20 April Reply

    Hi,
    i want to know if you can repave the sorghum for another flour ? i can´t find sorghum in Portugal.
    Thanks.
    Love your style:)!

    • Thea Tillberg
      Posted at 12:32h, 21 April Reply

      Try millet flour! Let me know how it turned out 🙂

  • Carrie
    Posted at 04:58h, 16 June Reply

    Hey! I am so excited to have found you via YouTube! I found out I was gluten intolerant about 1.5 years ago and have dabbled in GF baking. This looks fantastic! Here’s a silly question for you, though. The psyllium husks…should they be whole or ground? Thanks!

    • Thea Tillberg
      Posted at 17:17h, 16 June Reply

      Thanks Carrie! For this recipe you’ll need whole psyllium husk. Good luck with your GF baking!

  • Rickyy31
    Posted at 01:45h, 08 November Reply

    Hi Thea,
    You’re absolutely amazing with your GF baking skills! i absolutely love it! I can’t eat gluten and have been looking for a great recipe and your GF bread recipes are so the best!
    Greetings and hugs all the way from Sydney, Australia!

    • Thea Tillberg
      Posted at 19:37h, 18 November Reply

      Thanks Ricky! That makes me so happy to hear! 🙂

  • Lea
    Posted at 05:50h, 20 November Reply

    This is the most amazing Gluten Free bread ever and so, so thankful for this recipe. It seems almost impossible to find a good sourdough gluten free recipe. This is awesome! Will be spreading the good news!

    • Thea Tillberg
      Posted at 00:12h, 05 December Reply

      Thanks Lea! I’m glad you liked the recipe 🙂

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  • Therese
    Posted at 13:11h, 19 December Reply

    Your recipe is almost identical to the glutenfree sourdough I have been baking for over a year! Took a lot of effort to get it right… I use brown rice flour and teff in my starter, makes it a bit like rye bread. Yummy!

    • Thea Tillberg
      Posted at 12:37h, 20 December Reply

      Great to hear you’ve found a recipe you love! 🙂

  • Therese
    Posted at 00:42h, 20 December Reply

    Here is my recipe that I shared with friends in Australia, Sweden and Denmark:

    Dough step 1:
    350g water
    20g Psyllium husks
    10g ground flax seeds
    Whip together in bowl until it forms a gel.

    Dough step 2:
    Mix in separate bowl:
    80g brown rice flour
    60g sorghum flour
    60g oat flour
    60g buckwheat flour
    60g arrowroot flour
    60g potato flour
    1 tsp salt
    25g sugar

    Mix 150-200g sourdough starter with the gel, then add the flour mix. Knead dough and place in bread pan.

    Let it rise for a LONG time. I start my bread in the morning by feeding the starter and letting it sit on the kitchen counter. I make the dough in the early evening after work and leave it to rise all night.

    Cook in 200deg oven for about one hour. I put my bread in a cold oven and set the timer. Let bread cool on a rack under a teatowel for at least one hour.

    If you don’t tolerate oats change to other glutenfree flour. Sometimes I add rolled oats for texture and/or seeds.

    Feed the starter with Teff or Brown rice flour once a week. Give it a good wisk to add some air. If green liquid emerges on top just tip this out.

  • Connie johnson
    Posted at 00:31h, 13 January Reply

    I am not sure what I have done wrong; however, I can’t get past the batter stage to a shapeable loaf stage.

    • Thea Tillberg
      Posted at 07:39h, 13 January Reply

      That’s strange. Have you added the psyllium husk and ground flax seeds? Are you sure you’ve added the right amount of water?

  • Kristen
    Posted at 18:39h, 08 February Reply

    Hello, Thea! This recipe looks amazing and I can’t wait to try it. I do have a question about the starter though. I have my own starter that I purchased online, and have activated it over the past week so I can make this recipe. I also read your recipe for your starter. Do you know how much starter this recipe calls for? Mine is all bubbly and ready to use, but I don’t know how much of it to include for this recipe.

    Thanks so much!

    • Thea Tillberg
      Posted at 22:31h, 08 February Reply

      I use 140 g of cold sourdough starter for this recipe as stated in the instructions. Just feed your starter and place it in the fridge at least over night, then follow the recipe instructions. Hope this helped!

      • Kristen
        Posted at 23:09h, 08 February Reply

        Yes, I do see the cold sourdough starter in the recipe. I was wondering though, how much that 140g mixed with the brown rice flour expands to. I am new to working with sourdough, and my starter expands much more during warmer days. Because of this, I was wondering if you had a measurement of the finished starter that you add to the recipe. Does this make sense?

        • Thea Tillberg
          Posted at 08:05h, 09 February Reply

          I’m not sure I understand but I keep my whole jar of sourdough starter in the fridge and then I remove 140 g of it and use in the recipe. When the starter expands it doesn’t really increase in weight. So just measure 140 g of cold sourdough starter from your fridge and add it to the overnight sponge.

  • Ash
    Posted at 19:16h, 09 February Reply

    Hi Thea, what a beautiful website and the videos..ur passion for food/baking shines thru it 🙂

    Quick query on this recipe…can i replace Corn starch with twice the qty of Potato starch called for in the recipe? Or would Tapioca work as well?

    Thank u and again lovely and inspiring website 🙂

    I was smiling through your videos!!!

    • Thea Tillberg
      Posted at 21:21h, 10 February Reply

      I think that the corn starch gives a very nice crust but the same quantity of potato starch (not flour) works great too. Tapioca would probably work but I’ve never tried it… Let me know ho it turned out!

  • Rebecca McClure
    Posted at 03:15h, 13 February Reply

    This is wonderful! Quick question… How can I alter this to add sweet potato? There’s a lot of sweet potato sourdough loaf recipes out there, but no gluten free. Any ideas?

    • Thea Tillberg
      Posted at 09:25h, 13 February Reply

      I’ve really tried making a gluten free sourdough bread with sweet potatoes but haven’t succeeded. It doesn’t mean it’s not possible but I’ve never managed to find the right ratios. Do feel free to experiment though and add some boiled and mashed sweet potatoes!

  • Ash
    Posted at 18:34h, 23 February Reply

    I just tried Baking this….it did not rise much but I like the crust and look and feel of the crumb. However the crumb does appear sticky /moust(was on the knife)..should I reduce the water?? What am.I doing wrong?

    • Thea Tillberg
      Posted at 12:01h, 24 February Reply

      It difficult for me to know what went wrong but here are some questions. Did you follow the recipe exactly? If you switched out some of the flours the ratio of flour to water might be different. Did you use both ground flax seeds and psyllium husk as noted in the recipe? Was your overnight sponge bubbly and active in the morning? If not, leave it longer next time. Or maybe you left it for too long, and then the yeast will die. Hope some of these wuestions might help you figure out what went wrong. 🙂

  • Ash
    Posted at 12:06h, 24 February Reply

    Hey yes, I used all of the flours listed included the psyllium and flax and followed the recipe exactly. The overnight sponge was bubbly with a pleasant fruity and alcoholic aroma.

    I did, however, ferment the final loaf longer than 4 hours…could that be the reason? I thought longer the ferment higher the rise :S but it had failen kinda flat and I was unable to shape it anymore but went ahead and baked it anyways.

    I tried slicing and consumed it today and it did not taste sour at all, but was delicious! But while slicing was still gummy inside inspite of overnight cooling.

    • Thea Tillberg
      Posted at 12:51h, 24 February Reply

      You should be able to let it rise for 4-6 hours but absolutely no longer than that. The longer time you let it rise, doesn’t mean it will rise more. Instead it will overproof and the yeast dies. For how long did you let it rise?

      • Ash
        Posted at 12:53h, 24 February Reply

        6 hours..

        Is that why it was gummy inside?

        • Thea Tillberg
          Posted at 12:55h, 24 February Reply

          It could be. And for how long did you leave the overnight sponge?

  • Ash
    Posted at 12:59h, 24 February Reply

    12 hours.

    • Thea Tillberg
      Posted at 13:03h, 24 February Reply

      The next time you make it, try leaving the overnight sponge for 8 hours and then let the dough rest for 4 hours. And did you leave it to cool for at least one hour once baked?

      • Ash
        Posted at 13:54h, 24 February Reply

        I.will do that next time. And yes left it to cool two hours sliced one…then left the entire thing overnight sliced the rest of it but was still gummy but enjoyable!

        I love this recipe and I will.be perfecting it and will.keep u posted on developments… 🙂 thank u so much

  • Ash
    Posted at 18:32h, 02 March Reply

    Can I use white rice flour in place of potato Starch?

    • Thea Tillberg
      Posted at 18:24h, 04 March Reply

      I’ve tried that before and the result will not be the same. The loaf will be heavier so I would suggest you don’t.

  • Ash
    Posted at 16:48h, 06 March Reply

    Ok..did.nt use rice flour as suggested by u. Did follow everything and did the 8hr rice flour overnight and 4over fermentation for the entire dough. The bread crumb was nice n dry this time easy to.slice. but the loaf had no shape it collapsed and had no oven spring..it almost doubled when.I left to.ferment for four hours but when I shaped and baked it did not.rise, and spread out. It is very humid in my.location. what can I do differently? Also u r using a 70:30 ratiom of whole grain vs starches right? So does it mean I can play around with different whole grain flours and starches.keeping the ratio intact?

    • Thea Tillberg
      Posted at 17:22h, 06 March Reply

      I have no idea why it doesn’t work for you. Everyone I know who’s made this bread loves it. Maybe you’re using old flours? Or it might be because of the humid climate as you said. Maybe a shorter rest might help. I’m sorry I can’t help you more than this… 🙁

  • Ash
    Posted at 17:27h, 06 March Reply

    Ok..:-( np. no I bought fresh flours before trying this…yes maybe the weather..will.keep trying untill.I perfect it 🙂 as I said the taste is great! Just need it to be presentable…

    What about the ratios question I asked?
    Thanks for all ur inputs!!

    • Thea Tillberg
      Posted at 18:10h, 06 March Reply

      Yes, you can play around with the different flours if you keep it to the same ratio! 🙂

  • Anita Seibert
    Posted at 02:20h, 12 March Reply

    Hi Thea,
    I just began my first starter yesterday using brown rice flour, and then came across your bread recipe last night and it looks amazing. I would like to try this when my starter is ready. My question for you is if I am making the bread with a fresh starter do I still follow the instructions the same way, or do I not need to wait 8-12 hours to begin making the bread after step (#1.), and, is it ok to now add buckwheat flour to this starter, or would it be best to begin again as you have described in your starter method? The other question I have is do you know approximately what the ratios of ingredients would be by volume (measured in cups), I live in Canada and our recipes tend to be by volume. I do have a kitchen scale but it is not meant for smaller weights as in this recipe. Thank you kindly!

    • Thea Tillberg
      Posted at 15:48h, 13 March Reply

      Hi Anita! I actually make my sourdough starter with whatever GF flours I have at home right now and currently I make it with millet flour so I don’t think you’ll have to add buckwheat flour to it. It seems to work anyway. I would recommend that you follow the recipe exactly since it’s the way it’s worked the best for me. And I can not convert it into volume measurements. It’s important to measure by weight to get a great result. Otherwise it’s difficult to know what went wrong if it doesn’t work out. Hope this helped at least a little bit!

      • Anita Seibert
        Posted at 18:30h, 21 March Reply

        Hi Thea. Thank you for replying to my questions. I ended up starting a new starter (as my first one was smelling off) and took your advise and used millet and brown rice flour for my starter. I do not currently have water kefir grains, so I substituted home brew kombucha, and the result was great! I had a bubbly, active starter in 5 days. I waited until day 6 and 7 though to make the bread. The bread turned out fantastic! It is moist, with a chewy crust, it has a nice underlying sourdough taste, and best of all it doesn’t taste remotely gluten free. It tastes like a whole grain sourdough loaf, without any nasty gums or fillers. I am very impressed. I encourage others who need to be gluten free to give this a try. Aside from the initial waiting period for the starter, the bread really does come together quite quickly and easily. I did substituted arrowroot flour for the corn starch and it obviously worked out quite well. Thanks again for helping me bring this recipe to life!!!

        • Thea Tillberg
          Posted at 22:42h, 22 March Reply

          Thanks Anita! I’m so glad you enjoyed the recipe and that you managed to get an active starter 🙂

  • Jess La
    Posted at 19:17h, 14 March Reply

    Could I bake this in a Dutch oven? Or some sort of cast iron? I have never made bread outside of a bread machine, and that was years ago. Having been gluten free for 9 years I’ve adjusted and mastered some great recipes from my former diet. I watched “Cooked” the other day on Netflix and hadn’t realized how healthy sourdough is for us. So I’m ready to begin this new challenge, first with a few necessary purchases on Amazon. And a few newbie questions. Another one, I’m allergic to corn, could I double the potato instead?
    Thanks in advance!

    • Thea Tillberg
      Posted at 22:46h, 15 March Reply

      I think you could double the potatoe starch even though you get the best result with the corn starch. And I haven’t made this in a dutch oven before but I think it should work! 🙂

  • Bekah Wilce
    Posted at 17:23h, 27 July Reply

    Have you shaped this dough into something like pain d’epi, by any chance? I’m searching for a gluten-free sourdough that could do that. Thanks in case!

  • Laurie
    Posted at 20:21h, 19 August Reply

    I have made this recipe twice now and my bread always turns out with a purple-ish cast to it. I couldn’t find golden milled flaxseed, just the dark stuff, could that be the reason? Or is it from the buckwheat flour?

    • Thea Tillberg
      Posted at 18:12h, 10 September Reply

      Do you use dark or light buckwheat flour? In my recipe i use buckwheat flour from hulled buckwheat seeds but if you use flour made from unhulled (dark) buckwheat the bread will also get darker. 🙂

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  • Philip Schlesinger
    Posted at 06:27h, 08 September Reply

    Hi Thea!

    This is a great recipe! Love the video as well; I get goosebumps thinking about it. It makes it so much easier to follow along…

    FYI instead of using the flour proportions you list in the recipe, I just used store-bought gluten-free all-purpose baking flour for the entire amount of flour. After shaping the dough ball, I then wrapped it in cling film, sealed it in a Ziploc bag, and put it in the fridge for a week. I then took it out of the fridge, put it in the proofing basket, let it rise for 24 hours, and then baked it as you suggest (first with foil, then without).

    After cooling overnight, I cut into it. The inside has a sticky texture like a weak scotch tape (it’s a stronger stickiness than Post-it notes). It’s quite tasty. And this version actually had some small but significant air pockets (when I followed your recipe to the letter, there were no air pockets, only little teensy-tiny air spaces).

    Please keep up the good work!

    • Thea Tillberg
      Posted at 18:16h, 10 September Reply

      Hi PHilip! I’m not sure I understand your question but the flours used are quite important to get the expected result. I can’t assure that any flour will work. Iäm glad you seem to like it anyway!

  • Jo Ann Schewske
    Posted at 01:44h, 21 September Reply

    Hi

    I can’t have buckwheat flour can I sub with brown rice flour or increase the sorghum and oat to cover the amt of buckwheat? Also the physilium husk is it the same as metamucil?
    Thanks so much

  • Sherie Scheer
    Posted at 04:33h, 28 September Reply

    What a charming video and recipe. I have been baking gluten-free bread with yeast for 2 years now. I mix at one time enough flour and starch (in a 2 to one ratio) and psyllium husk to make four loaves. That way it just takes a moment to add salt, sugar, yeast and water for a loaf. Of course with yeast it the loaf only has to proof for 45 minutes and then bake for 45 minutes. Your video inspires me to move on to sourdough bread. Can’t wait.

    • Thea Tillberg
      Posted at 15:27h, 05 November Reply

      Hope you’ll give it a try Sherie! 🙂

  • Judy Douma
    Posted at 04:12h, 29 September Reply

    Just wanted to say Thank you for sharing this recipe! I’ve made this bread a couple of times and it has turned out great! I have been searching for a while for a great tasting gluten free bread. Nothing compares to how great this one tastes! It truly is wonderful and looks fabulous. Thank you!!

    • Thea Tillberg
      Posted at 15:27h, 05 November Reply

      Thanks Judy! I’m so glad you like the recipe!

  • James Best
    Posted at 04:11h, 06 October Reply

    Just made this recipe and it is the best GF bread yet! What have you foun is the best way to store the loaf once it is cut? Thank you for info.

    • Thea Tillberg
      Posted at 15:23h, 05 November Reply

      Thanks James! Once cooled completely I’ll usually wrap the loaf in a tea towel and store it in a bread box/kitchen cupboard.

  • Lily
    Posted at 22:18h, 07 October Reply

    Hi, Thea! I love our blog! I was looking for gluten free bread recipe. I found a lot of the recipe and I didn’t know where to start! Well, I didn’t think I would find gluten free sourdough bread recipe, but I did! Your ‘youtube’ video was the best, so I followed the link that was given in it. I already copied your recipe and ready to order some ingredients. I am so excited to make this! No more paying 5 dollars for a loaf that doesn’t even taste good! Anyway, I have a question! Can I use tapioca starch instead of corn/potato starch? Why are there two different starches? Do they work differently for different purposes? Thank you in advance!

    • Thea Tillberg
      Posted at 15:22h, 05 November Reply

      I like to mix several different flours and starches to get a flavor similar to wheat flour. I think you can replace the potato starch with tapioca, but I really like the corn starch in this recipe because it gives a really nice crust. 🙂

      • Philip Schlesinger
        Posted at 18:46h, 05 November Reply

        I have tried both corn & potato starch and corn & tapioca. No difference in flavor or texture for me.

  • Jan Chozen Bays
    Posted at 03:20h, 19 October Reply

    HI Thea,

    This is a GREAT recipe! I’ve tried several GF vegan sourdough bread recipes and yours is the only one I’ve kept on making. — twice a week for GF residents and guests at our monastery.. It is SOOO good toasted! We love it.

    To get a good rise, I also add 1 TB yeast dissolved in a little water. And I bake it in a bread (loaf) pan.at 400 F, with an aluminum foil hat, then lower the heat to 375 for the last ten minutes. When I take the bread out of the pan, I put it back in the oven (oven turned off) for a few minutes, so the outside gets dry and a bit crusty. instead of damp.

    THANK YOU for the recipe!

    • Thea Tillberg
      Posted at 15:16h, 05 November Reply

      Thanks Jan! I’m so glad you and your GF residents love the recipe!

    • Franca Alterman (office)
      Posted at 15:28h, 03 November Reply

      How long do you bake it for at 400 deg?

  • Jo Ann
    Posted at 13:35h, 31 October Reply

    Hi Thea
    I cannot have flax seed re estrogen issues, can I substitute with chia seed. Also I have trouble finding buckwheat flour can I sub with something else? Thanks so much for the help.

    • Thea Tillberg
      Posted at 15:11h, 05 November Reply

      Hi Jo Ann!
      I think you can substitute with chia seeds, haven’t tried it but please let me know how it turned out. I really like the flavor of buckwheat but you could probably substitute with teff, sorghum, rice or millet flour.

      • Philip Schlesinger
        Posted at 18:31h, 05 November Reply

        I use teff instead of buckwheat. It gives the bread a darker color and a great flavor!

  • Philip Schlesinger
    Posted at 18:45h, 05 November Reply

    FYI to all: my wife loves this recipe with the modifications I make (see my other comments). She bought me this stoneware covered baker:

    https://smile.amazon.com/Sassafras-NA-SuperStone-Covered-Baker/dp/B00004S1DW/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1478367198&sr=1-1&keywords=superstone+covered+baker

    It works really well.

    Other things of note:
    – the dough is thick…and can be divided, rolled out into long cylinders, and then braided before baking!
    – almost the entire recipe can be made in a standing mixer using the “muffin method” (mix wet separately from mixing dry, then mix together):.

    Follow the instructions for mixing the cold starter, water, and brown rice flour and letting that sit overnight (we cover it with a towel and let it rise on top of the fridge)

    The next morning, in the standing mixer, mix flax, psyllium, and water with the whisk attachment on high speed until it’s almost the viscosity of oil.

    Change speed to medium speed and add the sugar (as Alton Brown said that sugar is a liquid, not a dry). Granulated sugar works, as does honey or agave.

    Change speed to stir speed and then mix in the starter/flour/water mix from the night before until it’s well blended. Now stop the mixer and change to the dough hook. Turn back on to medium speed (or stir if you want to really take your time).

    Meanwhile, mix in a reclosable bag the flours and the salt. Slowly add that in; I add about 1/4 of the dry mix at a time and wait until things are incorporated before adding the next segment of dry mix. Periodically stop the mixer, use a spatula to incorporate what’s on the sides and/or bottom, and then start the mixer again.

    When the dry mix is fully incorporated, pull it out, divide and braid if you like, and do the long rise as described in the recipe.

  • Laurel H
    Posted at 05:49h, 29 November Reply

    This bread is AMAZING but I have a question – mine is always super dark brownish gray, not this light pretty color you have in your pics – is there a reason for this? I am using the exact measurements/weights of the flours in the recipe. Thank you!

    • Thea Tillberg
      Posted at 10:50h, 30 November Reply

      Are you using dark or light buckwheat flour? I use the light version, maybe that’s why 😉

  • Kim de Haan
    Posted at 03:28h, 08 January Reply

    I just baked my first loaf today after tending to my precious starter for the last two weeks and it was a big success!! Definitely still some fine tuning to do but the flavor was AMAZING and the crust and open texture were so lovely. I love love love the flavor of sourdough but with my gluten intolerance try not to eat it too often, so this recipe made me so excited. It looks and tastes like beautiful artisan bread!!
    I did substitute the oat flour out for teff flour and replaced the corn and potato starches (another intolerance) with tapioca and arrowroot. The only issue I had was that the rise wasn’t as impressive as yours and the inside still a bit gummy…could have been undercooked or under/over proved? Any suggestions?

    • Thea Tillberg
      Posted at 21:58h, 16 January Reply

      HI! I’m so glad you liked the recipe! When substituting flours the texture can be different. I’ve found that the corn starch gives a really nice crust and the oat flour is pretty good at binding and adds a great flavor. Maybe you have to experiment some more to find the flours you can tolerate and which works good together. Hope this helped a bit!

  • bart
    Posted at 03:48h, 09 January Reply

    Hello,
    This is interesting technique to make a gluten-free bread. I see you are doing in in the similar fashion as popular Tartine bread. I wonder if sugar is required for the rise? I made a bread similar to this recipe and i noticed that my bread did not want to rise although it tasted delicious. The sourdough starter was bubbling but the loaf still did not rise (maybe just a little) and it turn out to be heavy weight and little wet inside.
    Is the sugar a secret to gluten-free sourdough bread?
    Does the sugar makes the bread sweet?
    Also, could i put the bread in the fridge and let it ferment there for 6-8H and then take it out and bake if after 1h?

    • Thea Tillberg
      Posted at 21:50h, 16 January Reply

      Hi!
      The sugar is neccesary for the fermentation. I’ve only made this bread succesfully with sugar but maybe honey or maple syrup would work too. But then you’d need to add some more flour to even out the added liquid.
      I think 6-8 h in the fridge should work! 🙂

  • Dina Catchpole
    Posted at 18:56h, 10 January Reply

    Tried this recipe for the second time now, easy and fool safe. As good this time as the last, love the crust and more pliable texture that the psyllium husk gives. Love your blog and pictures, gives me hope with gluten free recipies. Thanks

    • Thea Tillberg
      Posted at 21:47h, 16 January Reply

      Thanks Dina! Your comment made my day 😉

  • sara
    Posted at 05:10h, 28 February Reply

    Would ground psyllium husk work in this recipe or only the whole form.
    Thanks!

    • Thea Tillberg
      Posted at 13:18h, 07 March Reply

      Use the whole psyllium husk, the ground one doesn’t give the same result 🙂

  • Dave
    Posted at 23:36h, 05 May Reply

    Hi! Recioe
    Asks for cold starter. Does it have to be cold? What if my starter is ready but I haven’t put it in the refrigerator yet?

    • Thea Tillberg
      Posted at 16:10h, 13 May Reply

      It should be cold. I’ve tried this recipe many times and it works best when following the recipe exactly! 🙂

      • Dave
        Posted at 16:32h, 13 May Reply

        You are right! I used my cold starter and this bread is amazing!!

      • James Best
        Posted at 17:13h, 13 May Reply

        So cold just means it comes out of the refrigerator when put into the recipe?

  • Carol Henke
    Posted at 18:16h, 09 June Reply

    Do you use Whole psyllium husks or psyllium husk powder?

  • Anthony
    Posted at 15:40h, 27 June Reply

    Hi, Thea! I haven’t got a long proofing basket for my first attempt so I’m just going to try it with a round basket while I’m waiting for my proofing basket to be delivered from Amazon. Have you tried this recipe as a boule? Would you suggest altering either the bake time or temperature? Thanks so much! I’m super excited to see how this comes out

    • Thea Tillberg
      Posted at 02:40h, 27 August Reply

      It usually works better with the long proof basket but you should be okay with a small round one too 🙂

  • Michele Crawford
    Posted at 03:56h, 28 August Reply

    would it work to swap out oat flour for another flour, like teff?

  • victoria jackson
    Posted at 23:40h, 29 August Reply

    Hi! Love this recipe!
    Are there any substitutions for the ground golden flax and Psyillium husk? Should the Psyllium be ground?
    Can I replace sorghum and oat flour for brown rice flour? Can I replace corn starch for more potato starch?
    Thank you!

  • Elena
    Posted at 04:40h, 31 August Reply

    What size proofing basket did you use and where did you buy it? Thank you so much!

  • Elena
    Posted at 04:41h, 31 August Reply

    I didn’t have notify me of follow up comments by email so just sending this. sorry…

  • Elena
    Posted at 16:35h, 31 August Reply

    HI, Can you please tell me what brand of basket you have and the dimensions. Thank you! Elena

  • Elena
    Posted at 16:40h, 31 August Reply

    I can’t wait! Your sour dough starter recipe is doing great. Thank you…

  • Luchtig glutenvrij zuurdesembrood voor Renata ~ Marije bakt brood
    Posted at 20:56h, 04 September Reply

    […] recept is geïnspireerd op het glutenvrij zuurdesem brood recept van de Zweedse Thea Tillberg. Je leest er ook hoe je zelf een glutenvrije starter kan maken. Trek […]

  • Colleen Kerr
    Posted at 05:24h, 31 October Reply

    Thank you for this wonderful recipe. So many gluten free breads are so heavily reliant on eggs, etc that to develop a classically made loaf that is so successful is a great feat!
    I’ve made it twice. The first time I had the same problem as another person here – the psyllium/flax didn’t come tofether properly and there was just too much liquid. I carried on, added flour & ended up with a very heavy and hard loaf. A little gummy too.

    I tried a couple other g.f. sourdough bread recipes; they were okay, but not great.

    I tried yours again, buying new psyllium husks, and I used lukewarm water to mix it with the flax. It came together perfectly. The bread turned out beautifully! A texture and height I’ve never achieved before with g.f. bread.

    You’re right: the whole psyllium husk is absolutely crucial. Perhaps I unknowingly used ground husks the first time. Possibly the slightly warm water helped a little. At any rate, I am munching on a slice of bread that is like a lovely sourdough rye. Thanks again!!

  • David Stys
    Posted at 21:10h, 02 November Reply

    Bread comes out PERFECT every time! Thanks again for this recipe.
    Any tips for a crispier crust? Mine is nice, but wondering if I can get it a bit crispier.

  • Dave
    Posted at 19:35h, 18 November Reply

    I guess I just jinxed myself! My latest loaf came out really flat. This has never happened to me before. Any idea where I could’ve gone wrong?

    Dave

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