Gluten-free, Grain-free Sourdough Bread
Try this Gluten-free, Grain-free Sourdough Bread recipe, or contribute your own.
Try this Gluten-free, Grain-free Sourdough Bread recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (132g)
- Sodium 5237.07001061557 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Blend sourdough starter with remaining ingredients by hand or mixer.
- Pour into parchment lined loaf pans. (I use parchment loaf pans offered by If You Care. )
- Cover and allow to rise 4 hours or more.
- Place loaf pans in dutch oven and cover with the lid.
- Place in a cool oven.
- Turn oven to 400 degrees.
- Bake for 45 minutes.
- Remove from dutch oven or remove lid and cook an additional 10 minutes till done.
- Remove from pans and allow to cool.
- Enjoy immediately or save until the next day for improved texture.
Baking alternative breads requires managing heavy doughs without gluten networks to trap gas. This formulation relies on an equal-parts mixture of almond flour, flax meal, and tiger nut flour to build structure. The batter must rest for four hours or more before baking to allow proper expansion. Placing the loaf pans inside a covered dutch oven creates a humid microclimate that mimics professional steam-injected ovens, resulting in a better crust.
Mastering the Equipment and Thermal Transfer
Starting the bake inside a cold oven allows the heavy vessel to heat gradually alongside the loaf. Set the dial to 400 degrees Fahrenheit for the initial 45-minute covered phase. Remove the lid or extract the pans entirely from the dutch oven for the final 10 minutes to dry out the exterior surface. Cool the finished loaf completely before slicing to let the starches set properly.
- Use parchment-lined loaf pans to prevent dense batters from sticking.
- Wait until the next day to slice the bread if you want a firmer, less crumbly texture.
- Substitute flours cautiously, as shifting the 1:1:1 ratio alters moisture absorption significantly.
