Gluten Free Sourdough Sandwich Bread Recipe

In an earlier post I talked about my health journey and how that led to me going ‘gluten free’. I also described my experiences with sourdough and how gluten free (GF) sourdough is now a regular part of my life. I don’t like the very hard crust of  ‘standard’ sourdough loaves so this is my favourite go-to recipe for my ‘daily bread’ – quite dense but still soft.

Evening before: Activate Sourdough Starter
60g GF sourdough starter
95g brown rice flour
95g filtered water

Mix all together in a large glass jar until smooth. Cover and let sit overnight (6-18 hours) at room temperature.

Next morning: Reserve Starter for next time
20g GF sourdough starter from above
20g brown rice flour
20g filtered water

Mix well in a clean glass jar and put it in the fridge.

Make your Sandwich Bread Dough
225g GF sourdough starter from above
20g psyllium husks
450g filtered water
120g brown rice flour
50g buckwheat flour
45g quinoa flour
120g potato starch
10g natural sea salt

Put the psyllium husks in a large bowl and add the water. Mix together and leave it for 10 minutes to let it gel.

Mix in the sourdough starter.

Add the flours, starch and salt, and mix until it forms a smooth dough. I just use a spoon. No need to knead it, just stir until it is well combined.

Transfer the dough to a loaf tin (greased if you want but I have an enamel tin and the bread pops out nicely without having to grease it).

Let the dough rise for 3-5 hours. I find that it doesn’t really rise much at this stage but it is ‘aerating’ and it rises well in the oven.

Bake loaf for 45-50 minutes at 220C.

Once it is cool enough to handle, transfer the loaf to a wire rack and let it cool completely for 2-3 hours. Unfortunately this is really important to stop it getting soggy and sticky – so you really do have to resist the temptation of cutting into your freshly baked bread!

The bread will keep for 2-3 days at room temperature but I slice mine and store it in the freezer. I usually just pop a slice or two in the toaster when I want them.

You can freeze the loaf whole and then defrost and reheat in the oven at 180C for about 15 minutes and it will taste as though it is freshly baked. Perfect to make ahead and bring out if you have friends around.

I really like that this bread has quite a bit of fibre and protein, as well as a range of different whole grains.