08 Feb Seeded Gluten Free Sourdough Bread
A friend of my mother loves my recipe for gluten free sourdough bread. She told me that she likes to make a healthier version of it by substituting some of the flour for seeds. I thought it sounded like a great idea so I made my own version of a seeded gluten free sourdough bread and it was delicious! Both the method and the ingredients list are pretty similar to my original sourdough bread recipe. The biggest change is that I’ve replaced the sorghum flour for flax seeds, sunflower seeds, sesame seeds and chia seeds. What you get is a delicious, moist and fibre rich bread.
My little sister is the pickiest of eaters and her breakfast usually consists of the fluffiest whitest store-bought bread you can find. So when I want to know if a recipe is good, like really good and kids approved I always want her to taste it. Guess what? She actually liked it! Seriously, if she likes a gluten free sourdough bread packed with seeds then I don’t know who wouldn’t like it. I love this bread because it’s kneadable and you can shape it into a loaf and score beautiful patterns on the crust. And the crust! It’s crispy and chewy and makes you forget that this is actually a gluten free bread.
Just look at that crust! It really looks and feels lika a “real” (as in gluten kind of real) artisan sourdough bread that you buy at one of those fancy bakeries. And a picture of the bottom of the bread to show you that there’s no soggy bottom whatsoever.
And do you see those beautiful little air pockets in the bread? Not as big as in regular sourdough bread but still very good considering it’s a gluten free seeded bread. I think it’s just the right amount of seeds in the dough, not too much which would make it dense, but still enough to add some fibre and a lovely texture. I know you’ll love this recipe!
A reader asked me to make a video tutorial for my gluten free sourdough starter and I’m working on it… It just takes quite a lot of time to make videos and especially when you have to spend a week on it… Anyway, while we’re talking about sourdough starters I wanted to tell you that I currently use light buckwheat flour instead of dark (which is made from unhulled buckwheat seeds) in my gluten free sourdough starter simply because I haven’t been able to find it in the grocery store.
My sourdough starter is 100% hydration(50% water, 50% flour, measured in weight) and it’s made with 2 parts water, 1 part brown rice flour and 1 part buckwheat flour and the buckwheat flour can be replaced with any kind of flour like sorghum, millet, teff, quinoa etc. I would however try to stick to the brown rice flour, if you absolutely can’t find any replace it with another whole grain flour.
- Note that is says cold sourdough starter which means that you don’t need to let it sit in room temperature for 12 hours before baking. In the evening you mix the cold sourdough starter with brown rice flour and water and let it sit overnight in room temperature and in the morning it will be active and bubbly.
- You can find a recipe for my gluten free sourdough starter HERE. And HERE‘s a video that shows how to make my original gluten free sourdough bread, it’ll give you a feel of how the dough should look like and what I mean with a tin foil tent. I’ve also tried making a “tent” out of parchment paper and it works just as good. Fold it in half lengthwise and place on top of the bread.
- Equipment required: 2 bowls, 1 small bowl or jug, electric hand mixer with dough hooks, oval proofing basket, small knife.
- 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
- - oat flour
- - buckwheat flour
- - corn starch
- - potato starch
- 20 g dark flax seeds
- 20 g sesame seeds
- 20 g sunflower seeds
- 10 g chia seeds
- 24 g granulated sugar
- 1 tsp salt
- In the evening: Mix brown rice flour, sourdough starter and water in a small bowl or jug and cover with cling film. Let sit over night(8-12 hours) in a warm and non-drafty place.
- In the morning: Mix water, psyllium husk and ground flaxseeds in a bowl and whisk until a thick gel forms.
- Add the sourdough starter that you made the night before to the gel and mix.
- In a separate bowl mix all of the dry ingredients(flours, seeds, sugar and salt).
- Make a well in the middle of the dry ingredients and add the wet to the dry.
- Using an electric hand mixer with dough hooks, work the dough until the flour is fully incorporated.
- Tip the dough out onto a floured work surface and shape it into a loaf.
- Place the loaf in a proofing basket lined with a tea towel(+ some buckwheat flour to avoid the dough from sticking to the towel)
- Fold the towel over the loaf and place the basket in a plastic bag.
- Allow to rise in a warm and non-drafty place(for example a switched off oven) for 4-6 hours.
- Preheat the oven to 400°F/200°C with a baking pan inside + a baking pan on the bottom of the oven.
- Flip the dough upside down on a parchment paper and transfer to the hot baking pan. Score the bread with a small knife.
- Bake the bread in the middle of the oven with a tin foil tent on top and put a couple of tablespoons of water on the pan in the bottom of the oven and quickly close the oven door. Bake with the tin foil tent on top for 40 min. Bake another 20 min without the foil.
- Let cool on a wire rack for at least 1 hour.