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
Equipment
- Stand mixer or large bowl, standard loaf pan
Ingredients
- 1 cup gluten-free sourdough starter
- 1 tablespoon coconut palm sugar (or maple syrup or any sugar)
- 1 cup warm water (not hot)
- 1 cup nondairy milk (I used almond)
- 1 teaspoon apple cider vinegar
- 1.5 cups millet flour
- 0.5 cups buckwheat flour
- 0.5 cups tapioca flour
- 0.5 cups rice flour
- 2 tablespoon xanthan gum
- 1 teaspoon sea salt
- 2 tablespoon extra virgin olive oil
- Oats for sprinkling on top (optional)
Instructions
- 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.
Nutrition
Vasundhara
HI thanks for the recipe. I have white gluten free flour with me. So can I use the flour for this recipe? Thanks
Vaishali
Hi, it should work. Be sure to use the xanthan gum and that the dough is moist enough.
Teri
This recipe looks great. Can I use psyllium husk powder in place of xanthan gum? Same amount? Thank you,
Ellie O'Hara
Can I use three cups of a gluten free flour blend instead of each individual flour? Also, can I exchange Psyllium Husk for the xanthan gum?
Yolanda
Hi Vaishali. My very old mixer doesn't have a dough hook, so I'm thinking that either mixing by hand or kneading will have to do, but based on comments from others, it doesn't sound like kneading is going to work very well. Do you have any recommendations for making this without a mixer?
Erin
I just tried this for the first time and the dough was *incredibly* sticky, even after I added a fair amount more flour. I didn't want to add too much for fear of messing up the recipe/making it too dry. But it still sticks to everything and won't hold a shape -- not liquidy, just incredibly sticky and gooey. I just went ahead and put it in the loaf pan and will hope for the best. Is this normal? Any advice? Thanks!
Vaishali
The dough will be sticky both because you want a higher hydration for an airy loaf and also because I find gf flours are "thirsty" and require more hydration for better results.
David Pickering
I also meant to say that I haven't had buckwheat flour and maybe that's been the problem? Have tried substituting oat flour but I don't think that works too well.
David
Can you describe how the dough should look after you finish mixing it? I find that the dough is too wet--is it supposed to form a ball when kneaded in a bread mixer but just be slightly tacky? If so, what kind of flour would you recommend that I add? I have noticed that the dough hasn't risen well, either, but I think that the starter is fine. Any suggestions you'd have would be great! I love the taste. The texture is a bit dense but can't figure out how to get the dough the right consistency.
Vaishali
Hi David, it will be quite wet, but you should be able to get it to form a loaf. GF doughs need to be wet in order to give you a lighter texture and that's especially true with sourdough. If your dough is sticky, don't worry too much--higher hydration sourdough loaves usually yield lighter bread. Definitely don't add more flour, as that will make the bread dense. The dough may not rise much during the rise time, but it should spring better in the oven, once the heat hits it.
Jess
I just made myself a loaf with this recipe and it turned out wonderfully! I’m wondering how/where should I store the bread and how long does it stay good for?
David Pickering
Is the dough enough for 2 standard size loaves or just one? Just trying to figure out if I need to use 1 or 2 standard size loaf pans.
Vaishali
1 standard size loaf pan!
Anonymous
Just checking...is your loaf pan ~8.5x4.5”?
Emily Massey
Just checking is your loaf pan 8.5”x4.5”?
Thanks!
Vaishali
Yes!
David
Thank you so much!
Laurel
I was wondering about feeding the starter once a week as I have never done this before. Do you still discard a half cup of starter before you put in the fresh flour and water? And do you put it back in the fridge right away? ...I made the sandwich bread substituting chick pea flour for the millet because I couldn’t find any millet at the store. It is very good! Thank you for the recipe!
Vaishali
You can feed it once a week, or anytime after you bake with the sourdough, once you have finished the seven-day process at the beginning of actually making the starter. And after feeding don't put it back rightway. Let it stand outside for three to four hours until it's puffy and alive again and then refrigerate.
anat
Hey Vaishali, Thanks for the recipe.
I tried to make it twice but the batter was fluid in the texture of pancakes, And I got flat bread.
I think it would be very helpful if you could please, write down the total amount of flour in grams. And the amount of water in milliliters
Thanks a lot and continue to enjoy baking, Anat
Melissa
There is salt in the ingredients, but not in the directions that I can see. Do I add it or not? Thanks
Steve
I am wondering why the oven temp is so high on this recipe? It seems quite a bit higher than most bread recipes.
Sonali Chitnis
Hi Vaishali
Can I Substitute cassava flour for Millet flour?
Or any other gluten free flour?
I have stated making starter! Planning to try waffles and then this bread
Thanks for the recipe
Deja
First time I’ve tried sourdough so I had no idea. I had a heck of a time getting the starter to where it was double. Finally decided yesterday that it was close enough. I made the loaf substituting caraway seeds for flax. I got the hole in the middle of the loaf and I didn’t have any starter left after I made it. Otherwise it’s beautiful and tastes great.
Vaishali
Hi Deja, always set aside a couple of spoonfuls of starter before you make your bread. 🙂 It's okay if you're a bit short for the bread, you can add a tiny bit more flour. At the very least, use the container you had your starter in, with whatever little remains in it, to begin your new starter, so you don't lose all of that great flavor your starter had built up.
You can score the loaf once at the top to avoid a hole from forming.
So happy you liked it!
Jonathan
Hi Vaishali -
Excited to try this, will be my first time baking GF bread. Quick question - for the overnight rise, would it be better to leave on my counter (approx 70 degrees F) or in my electric oven on the proof setting (approx 100 degrees F)?
Vaishali
Prob better on the counter for an overnight rise. 🙂
Ruth Eisenbud
My comment is totally unrelated to this recipe, but I wasn't sure how to get it to you. So here goes.
As you know I adore India food. Yesterday, I had the best dogs ever at an out of the way, hole in the wall strip mall restaurant in a suburb of Boston. My friend's husband ordered a giant dosa between 2 & 3 feet long, we all shared that, along with a number of other wonderful snacks. I ordered Uttapam. There was vada pav, vada and ragda pattice, all served with sambar, coconut & coriander chutney & tamarind sauce. We shared all the way around.
I am convinced that the dosa is the greatest snack food ever created. It is one of the great wonder of the food world. This does was thin, crisp, with a bit of softness that went so well with all the dips & other snacks... I wold see no problem with eating a dosa every day, though perhaps not a giant dosa.
In case you ever find yourself north of Boston - the restaurant is Ritu Ki Raso.... I am willing to bet that this is the best dosa outside of India!
I sometimes use the liquid dosa mix that is sold in India groceries... I enjoy them somewhat... but it takes real genius to make a dosa like the one I had yesterday.
We also ate at my friend's home. We had some of the traditional standards... dal, a cabbage and black eyed pea curry... in addition she made a potato paratha that was divine... the spices just burst open my taste buds... This was the best potato paratha ever...
Sorry I diverged so from this recipe, but just wanted to tell you about this wonderful dosa...
Ruth Eisenbud
How can I disable my spell checker... it changes dosa to dogs - so where ever it says dogs, substitute DOSA.
Jesse-Gabriel
Können sie nicht bitte bitte auch Gramma Angaben für ihre genialen Rezepte machen.
Viele Grüße sendet,
Jesse-Gabriel ausBerlin