Gluten-free Sourdough Bread

This bread is delicious, regardless of whether or not you can eat gluten. And if, for whatever reason you, like me, cannot have Psyllium Husk, then this recipe really is a must to try. I cannot go long without bread – and I can quite happily have bread every day (with different toppings/fillings of course). All of my gluten-free breads have Psyllium Husk (or Flax Seeds) to help bind the flours and give the bread a lighter texture. I am currently not able to eat Psyllium or Flax (long story) and although it may only be for a few months – I need a bread in the meantime that suits these requirements.

The concept for this bread was simple: It needed something that has the same effect as Psyllium Husk. I immediately thought of eggs. The catch though, was that Sourdough usually ferments at room temperature for many hours, and I don’t like the idea of an eggy dough sitting on my counter half a day. So then I thought: why don’t I just use Sourdough discard? The flour has already fermented so once I add the eggs, the dough just needs an hour or so to rise.

A bread recipe that uses up my discard is perfect – I’m sure many will agree. I gave it a go – and it was a success on the very first try! I love it. Just love it. I don’t have to go without bread for the next few months. I can still have scrambled eggs on toast for breakfast and chicken mayo sandwiches for lunch!

I used my regular (rye and wheat) starter called Molly to make my Gluten-free (GF) starter called Fanny, by using:

5g Molly and feeding her

8g Buckwheat flour

8g Quinoa Flour

4g Brown Rice flour

1g Rye flour

21g Water. 

I fed Fanny every 12 hours – removing all but 5g and putting this discard in a jar in the fridge. After the third feeding, I omitted the Rye Flour. I continue to feed her this way every 12 hours. You can also just start with gluten free flours but I figured using my active starter to begin will be quicker. When I want to make my bread, I start in the morning when Fanny is ready to be fed – and add this fresh starter along with the discard that is in my jar, to my bread. If one wants to double up the recipe – as this one makes a mini loaf – then simply double up the feeding quantities the night before so you have enough fresh starter to add. 

Gluten-Free Sourdough Bread

Ingredients for one small loaf – double for regular-sized loaf

• 170g GF Sourdough Discard
• 30g Ripe/mature active GF Starter
• 50g Butter (melted)
• 2 Eggs
• 30g Buckwheat Flour
• 30g Quinoa Flour
• ¼ tsp Salt

Method

• Mix Sourdough Discard and Starter, Eggs and melted Butter together.
• Mix in Flours and Salt until well incorporated.
• Pour Batter into a lined and greased small Loaf tin (17.5×13.5cm).
• Cover with a clean dish cloth and leave for 1-2 hours (until bread has nearly doubled in size.
• Preheat oven to 180C. 
• Bake Bread for 25min. (Place a skewer in to check that it comes out clean).
• Remove Bread from tin and leave to cool completely before slicing.
• I love this Bread with Butter and Scrambled Eggs.
• It freezes wonderfully!
• This recipe also makes great muffins – although texture is more bread than muffin. Makes 6 small muffins – only bake for 15min.