Gluten-Free Sourdough Bread

In the beginning, I found baking with sourdough a bit difficult, especially when it comes to gluten-free doughs. The gluten-free bread has a tendency to get raw and wet inside, but I've finally got the hang of it, and I'll share this recipe since I know many of you have requested a more gut-friendly bread. 

I change between using different types of natural gluten-free flours, like buckwheat, oats, millet, almond and teff. So try different combinations, and see what you like best. 

Be aware that it's the quality of your sourdough starter that decides the end result. When I first made my own starter, it wasn't as potent and strong, which apparently had something to do with the breads not being as successful. But give it time, and it will just work better and better. So have patience with your starter! It's alive, literally. 

Ingredients

(1 bread)

2 tablespoons sourdough starter

7 dl water

4 dl oatflour 

4 dl glutenfree flour (I use jyttemel)

1 dl buckwheat flour 

1 dl seeds (sesame, sunflower, pumpkin)

1 teaspoon himalayan salt 

Instructions

1. Make oats into flour by using a food processor. 

2. Blend the sourdough starter together with water in a big glass bowl and stir.

3. Add the rest of the ingredients, blend, and let ferment for 8-12 hours. 

4. Pour the dough into a bread pan, and first bake at 250C for 5 minutes. I usually throw 1 dl of water into the oven to get a crispy crust while on high temperature. 

5. Lower the temperature to 160-200 C and bake for another 1,5 hours. The last 15 minutes without the pan. 

6. Let cool on a wire rack before cutting it.