Description
A soft, tangy gluten free sourdough bread recipe made with brown rice, sorghum, and millet flours. Perfect for anyone wanting an easy, flavorful loaf.
Ingredients
1 cup active gluten free sourdough starter
1 1/2 cups brown rice flour
1/2 cup sorghum flour
1/2 cup millet flour
2 tbsp psyllium husk powder
1 1/4 cups warm water
1 tbsp olive oil
1 tsp salt
Instructions
1. In a large bowl, combine starter, flours, psyllium husk, salt, and olive oil.
2. Gradually add warm water while mixing to create a sticky dough.
3. Transfer dough into an oiled loaf pan or Dutch oven.
4. Cover lightly and proof at room temperature until doubled (4-8 hours).
5. Bake at 425°F covered for 30 minutes, then uncovered for 15-20 minutes.
6. Cool before slicing and serve fresh.
Notes
Store in an airtight container at room temperature for up to 2 days, or slice and freeze for longer storage.
For extra flavor, add seeds or herbs to the dough.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 1g
- Sodium: 210mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg