Description
An artisanal, gut-friendly gluten-free sourdough bread recipe featuring a crispy crust and airy crumb using psyllium husk and wild yeast.
Ingredients
Scale
- 150g Gluten-Free Sourdough Starter
- 40g Whole Psyllium Husk
- 450g Warm Water
- 150g Sorghum Flour
- 150g Millet Flour
- 100g Potato Starch
- 10g Fine Sea Salt
- 10g Maple Syrup
Instructions
- Mix psyllium husk with water to create a gel.
- Whisk dry flours and salt in a large bowl.
- Combine the gel, starter, and dry ingredients into a dough.
- Bulk ferment at room temperature for 4-6 hours.
- Shape the dough and proof in a banneton (optionally overnight in the fridge).
- Score the top and bake in a preheated Dutch oven at 450°F.
- Bake for 40 mins covered, then 20 mins uncovered; cool completely before slicing.
Notes
Easier to digest than wheat bread, rich in fiber, naturally vegan, and free from commercial preservatives.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 180 kcal per slice