Description
A vibrant and tangy gluten-free sourdough loaf packed with fresh blueberries and lemon zest, utilizing a long fermentation process for optimal flavor and digestion.
Ingredients
Scale
- 150g Active GF Sourdough Starter
- 400g GF All-Purpose Flour Blend
- 15g Psyllium Husk Powder
- 350ml Warm Water
- 1.5 cups Fresh Blueberries
- Zest of 2 Lemons
- 2 tbsp Lemon Juice
- 50g Honey or Maple Syrup
- 8g Sea Salt
- 1 tsp Vanilla Extract
Instructions
- Create a psyllium gel by mixing powder with warm water.
- Combine starter, gel, honey, and lemon juice in a large bowl.
- Whisk in GF flour, salt, and lemon zest.
- Gently fold in fresh blueberries.
- Bulk ferment for 4-6 hours until slightly risen.
- Shape into a log and place in a loaf pan; cold proof in fridge overnight.
- Preheat oven to 425°F and bake for 45-55 minutes until internal temp is 205°F.
- Cool completely for 3 hours before slicing.
Notes
High in antioxidants, gut-friendly fermentation, dairy-free, and perfectly structured without gluten.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 210 kcal