An incredibly flavorful loaf of Gluten Free Multigrain Sourdough Sandwich Bread. And it's so easy to make, you'll wonder why you didn't do this before.
I really wasn't expecting the gluten-free sourdough starter to start rewarding me with such great gifts as this Gluten Free Sourdough Multigrain Bread so early on, but it did, and here it is.
This bread truly is a gift -- it is incredibly flavorful, unlike the bland gluten free sandwich breads I've been buying at the store for a premium. It has the perfect sandwich-bread texture, it is made with a variety of healthy flours, and I know exactly what's in it, which means definitely no preservatives or too much sodium or all of those other things I don't want in my and my family's tummies.
While I do already have a great vegan gluten-free sandwich bread recipe (and a vegan gluten-free Irish Soda Bread recipe) on the blog, I was particularly excited about this sourdough version because gluten-free breads tend to be starch-heavy, and the sourdough does a great job of taking that problem down a notch. Or two.
Plus, how great does that bread look?
One of the nice things about making gluten free bread is, they are far easier to make than wheat breads. For one, they don't require a lot of kneading, as wheat breads sometimes do. They also also don't need two rises. So all you have to do is make your dough, put it into the pan, shape it as best as you can, and then let it rise overnight, so the sourdough can go to work producing all those wonderful gases that are going to help your bread rise without gluten, and digesting the starches.
In the morning, or roughly 10 hours later, you can bake your bread. Cool it on a rack and dig in!
This batter isn't very runny, as gluten free bread batters sometimes tend to be. The dough will be a bit sticky and feel very tacky, but it's nothing you can't handle with oiled hands. This also helps you shape the bread better, so it looks more like a loaf and less like a meteorite.
You can also sprinkle on some oats at the top, like I did, for an even prettier look.
So there you have it. I hope you're already on your way to a gluten free sourdough starter, and if you are, be sure to make this bread. Then come back and let me know how it turned out! Or tag me @holycowvegan on Instagram.
Gluten Free Multigrain Sourdough Sandwich Bread
- Stand mixer or large bowl, standard loaf pan
- 1 cup gluten-free sourdough starter
- 1 tbsp coconut palm sugar (or maple syrup or any sugar)
- 1 cup warm water (not hot)
- 1 cup nondairy milk (I used almond)
- 1 tsp apple cider vinegar
- 1.5 cups millet flour
- 0.5 cups buckwheat flour
- 0.5 cups tapioca flour
- 0.5 cups rice flour
- 2 tbsp xanthan gum
- 1 tsp sea salt
- 2 tbsp extra virgin olive oil
- Oats for sprinkling on top (optional)
- Whisk the apple cider vinegar into the nondairy milk.
- In the bowl of a stand mixer with the dough hook attached, or in a large bowl if kneading by hand, place the sourdough starter. Add the sugar, warm water and almond milk mixed with vinegar and mix together on low speed or by hand.
- Add the flours and xanthan gum directly into the bowl, one by one, kneading a little as you go along so they are thoroughly incorporated. Knead for a couple of minutes until everything is well incorporated and you have a tacky, slightly sticky dough. If your dough looks dry, drizzle in a little more water and knead.
- Drizzle in the oil and knead for a couple more minutes until the oil is absorbed.
- Remove the dough to a countertop and knead slightly before shaping into a loaf. You might want to oil your hands lightly before handling the dough. It should be slightly tacky but not so sticky that you can't lift it off the surface with just a little dough sticking to it.
- Grease a standard loaf pan, either with oil or cooking spray
- Place the shaped loaf inside the loaf pan, sprinkle the top with the oats if using, cover loosely with a kitchen towel (or a shower cap), and place overnight or about 10 hours in a warm place, like the oven with the pilot light on.
- About a half hour before baking, preheat the oven to 500 degrees Fahrenheit.
- Place the bread in the oven and bake 30 minutes
- After 30 minutes, turn the heat down to 450 degrees. Bake another 20 minutes.
- Remove the loaf pan to a rack and let it stand at least 30 minutes or until cool enough to handle. The bread should unmold quite easily but if it doesn't, run a knife along the sides of the pot to help it along. Let the bread continue to cool on a rack, then slice and serve.