I’ve been gluten-free since before it was a thing… so a really long time. I’ve learned that the secret to delicious gluten-free bread is a good sourdough starter. Here are my favorite gluten-free sourdough recipes.
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A Quick Note About flour
The type of flour and flour mix makes a huge difference in the flavor of gluten-free baking. Starches and rice flour both result in really dry baked goods. Dark buckwheat and teff are earthy and dense. Here is some general advice for finding a flour that works for you:
Not all types of flour are readily available in all grocery stores. I’m lucky enough to buy my favorite flours from a local miller. Asian grocers usually have cheap tapioca starch. African grocers often have sorghum flour and teff flour. You can also find flour mixes online.
A GF diet based on store-bought white bread or white rice flour is not gut-healthy. Try to bake with at least 50% whole grain flour, which will provide flavor and fiber.
Gluten-free sourdough starters need to be continuously fed the same type of flour to be really vigorous. If you haven’t already started a sourdough starter, I recommend teff or light buckwheat flour, which both ferment very quickly.
My favorite flour is GF oat flour because oats are naturally a bit sticky. However, avoid raw oat flour which is very bitter.
There are a bunch of AMAZING-looking bread recipes from people that aren’t GF but decided to convert their typical bread recipe into a GF one. These recipes don’t have eggs, xanthan gum, or other binders… and they don’t work out. If the pictures look too good to be true, then it probably is…
I’m part of a few blogger forums, so I can tell you the dirty secret of the blogging world. A lot of bloggers use AI written content with stock images. That might work for a pumpkin soup recipe, but it doesn’t work with gluten-free bread. I recommend sticking with recipes that you can trust.
Here are my favorite recipes. They are 100% legitimate gluten-free sourdough recipes that are wholly delicious!
This gluten-free sourdough bread is my go-to for all our bread needs. It is delicious toasted at breakfast, or turned into sandwiches for lunch.
2. Sourdough Pizza
Where there is bread… there is PIZZA! I have several pizza recipes on my site. My favorite is a soft, chewy, psyllium husk crust. The flavor is SO good and won’t go stale like typical GF pizzas. Best of all, it can stand up to a ton of toppings.
I also have a gluten-free thin crust pizza dough that is just as strong and delicious. If you’re looking for a traditional pizza crust, then it’s a good option.
3. Dinner Rolls
This gluten-free sourdough roll recipe took me years to perfect. And it is AMAZING. It’s delicious as a dinner roll and strong enough for hot dogs and hamburgers. Make a double batch and stash these in the freezer because you’ll never want to buy tasteless store-bought buns again!
4. Rustic Boule
I always struggle to decide which loaf of bread I prefer, this one or the sandwich loaf (above). This GF sourdough bread is so delicious. It’s definitely the favorite with non-GF eaters. Perfect for serving at dinner parties or fancy brunches.
Best of all it is a gluten-free and vegan bread!
5. Sourdough Cinnamon Buns
Gluten-free sourdough cinnamon rolls could easily have been #1 on my list… but I felt like I had to start with a few bread recipes, first. Sticky, sweet, and perfect. Even my wheat-eating brother-in-law will easily polish off a plate of these!
6. Chocolate Cake
Sourdough starter is really the secret behind so many delicious baked goods. Unlike wheat recipes, fermenting the batter won’t result in bread-like gluten. All you get is delicious flavor. This chocolate cake is a personal favorite.
7. Cobbler
My sourdough cobbler recipe is one of the most popular recipes on Fermenting For Foodies. That’s mostly because it made the rounds in the gluten-sourdough community. I’m glad it worked out with wheat flour because I’ve personally never tried it! Using a gluten-free sourdough starter is quick, easy, and delicious.
8. Bagels
My daughter wanted bagels, so we created a sourdough bagel recipe together. She loves them so much, that we make them on a nearly monthly basis. Our bagels are often turned into weird and interesting shapes… because who wouldn’t want to eat a butterfly-shaped bagel?
9. Pancakes
I make and use a lot of sourdough starter… however, sometimes it catches up on me. Sourdough pancakes are a great way to use up a bit of extra starter. It’s perfect for a quick breakfast. Best of all, I can leave my tween to flip pancakes while I shower and get ready for the day.
10. Waffles
We make waffles every Sunday morning. Crispy, buttery, and delicious, this sourdough waffle recipe can be served with savory or sweet toppings.
Do you have a favorite gluten-free sourdough recipe to share? Post in the comments section!
Without an active, happy starter, your bread will be dense and won't rise well when it hits the oven. I feed my starter with brown rice flour, but you can use sorghum, millet, or most other wholegrain flours for your starter.
*Whole grain gluten free flour options include brown rice flour, millet flour, sorghum flour, buckwheat flour, and teff flour to name a few. **See the sourdough starter recipe post for more details about how to work with the starter and get it going.
Your bread will not rise if your yeast or baking powder has expired. A dense loaf could also be the result of not measuring your ingredients accurately. Weight measurements are best (I have to update my recipes). Otherwise scoop the flour into your measuring cup and level without shaking or packing the flour down.
Beyond Celiac does not recommend that those with celiac disease eat sourdough bread unless it is clearly labeled gluten-free or has been made safely at-home with gluten-free starters/ingredients.
The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.
Once established, you can store your starter in the refrigerator. Regular Feeding Instructions: if your starter is at room temperature, you will want to feed it every day so it doesn't get too hungry.
The simple reason is that gluten free bread takes much longer than a regular loaf to bake and therefore a sticky crumb is generally the result of under baking (there could be other reasons but this is the first place to start troubleshooting).
The best bread to reduce gut inflammation is bread made from whole grains. Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet.
Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.
Running into problems. Gluten is protein that elasticizes dough, providing structure and enabling it to trap the carbon dioxide generated by yeast. (This is why many gluten-free formulations don't use yeast.) Eliminating it often leaves dough that is runnier than conventional bread dough.
An easy way to create a good environment for gluten-free bread to rise is to turn your oven to 200 F; when it reaches this temperature, turn off the oven and place a shallow baking pan partially filled with hot water on one of the shelves.
People with celiac disease or non-celiac gluten sensitivity should avoid sourdough bread containing wheat, barley, or rye. Sourdough bread contains lower amounts of gluten, lower levels of antinutrients, and more prebiotics — all of which may help improve your digestion.
Then, we take the freshly sprouted live grains and slowly mash them, mix them into dough in small batches and slowly bake into bread. Q: Are Food for Life Ezekiel 4:9®, Genesis 1:29® and 7-Sprouted Grains products "gluten free"? A: No.These products contain naturally occurring gluten.
The most common reaction to fermented foods is a temporary increase in gas and bloating. This is the result of excess gas being produced after probiotics kill harmful gut bacteria and fungi.
For my general sourdough baking, this experiment has made me consider the speedy fermentation benefits of mixing up a jar of flour for starter feeding that is 50:50 bread flour and whole rye flour.
“The more your [starter] is broken down, the more you're just adding watery glop to your [dough],” she says. One way to ensure a structurally strong starter is to use some proportion of high-protein flour (above 11%) such as King Arthur all-purpose flour, or, if you can find it, high-gluten bread flour.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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