Texture rich, flavorful and tender, homemade Seeded Multigrain Gluten Free Sourdough Bread is gluten free bread you’ll look forward to eating! gluten free + vegetarian or vegan
Going gluten free for a trial period in the summer of 2018 meant I had to give up my beloved homemade sourdough. After a few weeks of throwing internal fits, I finally decided to explore gluten free flours, and learn the nuances of gluten free baking. I knew it wouldn’t be easy, but I finally embraced the challenge.
After much research, creating a gluten free sourdough starter and baking many loaves of gluten free sourdough bread, testing, tweaking and taking notes along the way, I’m sharing my best loaf yet: Seeded Multigrain Gluten Free Sourdough Bread.
How to Make Multigrain Gluten Free Sourdough Bread:
This gluten free sourdough bread recipe is simple to make, but you’ll need a gluten free sourdough starter. My starter recipe takes six to seven days to develop, but once you create it and continue to refresh (feed) it, it’ll be on stand-by next time you’re ready to bake!
- Prepare the soaker by placing the flax, oats, quinoa, and sunflower seeds into a small bowl. Pour room temperature water over the top of the soaker. Allow to sit overnight (or see shortcut in recipe).
- In a medium bowl, whisk the flours including oat, brown rice, millet, tapioca with psyllium husk powder and salt.
- In a large bowl, whisk your fed starter, water, and maple syrup or honey. Add the flour mixture to the starter/water mixture and mix with a fork.
- Hand mix in the soaker.
- Transfer the dough to a prepared loaf pan, while patting and smoothing the top and rounding the edges of the dough.
- Cover with a damp tea towel and ferment for 12-14 hours at room temperature.
- Bake the loaf for about an hour.
You’ll notice there is no proof for this recipe, meaning it only rises once (fermentation). Once the loaf is shaped and undergoes bulk fermentation, it’s ready to bake.
After baking, the loaf needs to cool completely, at least a few hours before you slice into it! Waiting until the following day is even better as it allows the bread time to cure.
Can I Use Other Gluten Free Flours in this Recipe?
You can certainly give it a go! I’ve tried subbing buckwheat and amaranth flour for millet in this recipe but the bread wasn’t as tender and light. I’ve found thorough trial and error that millet helps give loft to gluten free bread without adding more starch. Also, amaranth was a little too strong for my taste.
What Does this Gluten Free Sourdough Bread Taste Like?
In a word, earthy in such a good way! This gluten free sourdough is texture rich due to the seeds/grains, has a mild oaty flavor, and a chewy interior thanks in part to the binding power of psyllium husk powder, with a nice crisp crust (after toasting).
Because this bread is gluten free, egg and dairy free, mostly whole grain, free of fillers and large quantities of starches, you’ll notice the interior is moist/tacky to the touch. So, it needs to be toasted to bring out its best texture. Sometimes I’ll double toast for breakfast toast, aka, avocado with egg toast.
How Do I Store Gluten Free Sourdough Bread?
After the bread is completely cool, slice it with a serrated knife. The slices can be stored at room temperature in a closed container for up to three days or frozen for longer storage. For freezer storage, slices can go from freezer to toaster directly – this is also when I’ll double toast a slice.
A Few Recipe Notes:
- Dutch oven? I’ve tried this recipe in a Dutch oven in an effort to make a boule. Without walls of a loaf pan to hold the dough together, it spread way too much and was flat. Stick to a loaf pan ( if not experimenting :D ) .
- Shaping and then transferring the dough to the pan is sticky business. I’ve included two ways in the recipe to get the hardest part of the recipe done: a. shaping prior to putting the dough into the pan or b. shaping the dough after putting it in the pan. I prefer method a. as it produces a better shaped loaf – but it’s harder to do. Note the photos show method b.
- With a 119% hydration, this dough is sticky. But I’ve found gluten free loaves with higher hydration have a better rise and produce a more tender crumb.
- One of the flours used in this recipe is oat flour. I DIY oat flour and have a tutorial on the blog if needed.
- Use a scale. In baking, weighing ingredients is important for optimal outcome. I find that especially true in gluten free baking. If you feel you’ll be baking with gluten free flours regularly, I recommend investing in a good digital kitchen scale. I use one like this and have had it for about five years. Its been reliable.
Seeded Multigrain Gluten-Free Sourdough Bread
*Advance Prep Required - you'll need a gluten free sourdough starter** Texture rich, flavorful and tender, homemade Seeded Multigrain Gluten-Free Sourdough Bread is gluten free bread you'll look forward to eating! gluten free + vegetarian or vegan | Time below does not include amount of time necessary to ferment the dough - 12-14 hours
Baker's Schedule: Friday morning feed your starter. Mix the dough Friday night and ferment over night. Bake Saturday morning.
Ingredients
For the Soaker:
- 3 Tbs Whole Flax Seeds
- 3 Tbs Whole Rolled Oats
- 3 Tbs Red or Tricolor Quinoa rinsed under running water
- 3 Tbs Hulled Sunflower Seeds
- 1/3 C (80g) Water room temperature
For the Bread:
- 1/3 C + 2 Tbs (100g) Gluten Free Sourdough Starter previously fed, and doubled in size
- 2 1/2 C + 2 Tbs (605g) Water 80F (27C)
- 3 Tbs Maple Syrup or Honey
- 1 C (145g) Brown Rice Flour
- 1 C (150g) Millet Flour
- 1 1/4 C (130g) Oat Flour gluten free
- 1/2 C + 1 Tbs (80g) Tapioca Flour
- 3 Tbs Psyllium Husk Powder
- 3 1/2 tsp Fine Sea Salt
- 1-2 Tbs Whole Rolled Oats for sprinkling on top, gluten free
Instructions
For the Soaker:
Prepare the soaker by placing the flax, oats, quinoa, and sunflower seeds into a small bowl. Pour room temperature water over the top of the soaker. Leave out at room temperature for about 6-8 hours. If you forget to do this, you can pour hot water (hot to touch) over the soaker before you start preparing the ingredients for the bread.
For the Dough:
Line the inside of a 9"x5" (3.5cm X 2cm) loaf pan with criss crossing parchment with enough hangover on all sides to later help shape the dough and to be used as handles for removing the bread from the pan. If you have clips to clip the parchment to the sides, use them.
Mix the Dough: In a large mixing bowl, add the starter, water and maple syrup (or honey). Whisk until the starter is incorporated. Set aside.
In a medium mixing bowl whisk the brown rice flour, millet flour, oat flour, tapioca flour, psyllium husk powder and fine sea salt. Mix throughly so that when the psyllium husk powder hits the water, it wont clump.
To the water/starter mixture add the flour mixture. Use a fork to mix the flour into the water until the dough starts to stiffen, about one minute. Add the soaker and knead the dough with your hand, incorporating the soaker until the mixture is evenly distributed, about one minute. Use the fork to scrape any excess dough off your hands and fingers. The dough will be very sticky. Set the bowl aside for about 10 minutes to rest.
Shape and Pan the Dough: There are two ways to approach shaping. a. if you're in a hurry or b. if you have a bit more time and patience. Either will work but I find I get a better shape out of b. (note that a. was used in the images seen above).
A. Scrape the batter into the loaf pan. Use a moist rubber spatula to gently shape the top nudging the edges of the loaf inward to produce a nice dome shape loaf bread is known for. This takes a little practice and finessing. Just do the best you can. Use the 'handles' of the parchment and pull opposite sides inwards towards the center of the dough, helping to round and shape the edges. Moisten your fingers or small spatula and smooth the top to rid any lumpy areas.
B. A bench scraper for this method is needed. Moisten your work surface with a bit of water (I use a spry bottle and sprits it a few times). With moistened fingers, nudge the dough out of the bowl and onto the moist surface. The dough will be very sticky. Re-moisten your hands and pat the dough into a rough rectangle/log a little smaller than the size of the loaf pan using the bench scraper as needed to move the dough. Pat and smooth the edges as needed using wet hands (no flour here), rocking the dough back and fourth to help shape it, smoothing and rounding the top into a rectangular dome. This takes a little practice and finessing, just do the best you can. Using one swift move, scoop up the shaped dough with a bench scraper and transfer it to the loaf pan. Use the 'handles' of the parchment and pull opposite sides inwards towards the center of the dough, helping to round and shape the edges. Do this several times. Moisten your fingers or small spatula and smooth the top to rid any lumpy areas. Use a moist rubber spatula to gently shape the top nudging the edges of the loaf inward to produce a nice dome shape loaves of bread are known for.
Now is a good time to refresh (feed) your starter and store it for next time.
Bulk Ferment: Remove the clips from the pan if using. Cover the dough with a wet tea towel and allow the dough to ferment overnight at room temperature (it's okay if the wet tea towel touches the top of the loaf). Fermentation will take anywhere between 12-14 hours depending on how active your starter is and ambient temperature.
The loaf is ready to bake when the dough increases to 1 1/2 times in size and has risen to about 1.1/2" (3.8cm) above the lip of the pan at the center. The dough will spring back when gently pressed on top.
Bake the Loaf: Place a oven rack in the center of the oven and preheat the oven to 550F (288C). Lightly spray or brush the top of the dough with water and sprinkle 1-2 Tbs of rolled oats over the top. Decrease the oven temperature to 475F (246C) and bake the loaf 55-60 minutes or until the internal temperature of the bread is between 200F-205F. If the bread starts getting too dark on top, feel free to tent the bread with foil. The bread pictured here is untented.
After 10 minutes out of the oven, transfer the bread to a cooling rack. Cool completely, at least for two-three hours, better if cured overnight, before slicing into it. You'll notice the bread is very hard, but will soften as it cools.
How to Store and Enjoy!: After the bread is completely cool, slice it with a serrated knife. The slices can be stored at room temperature in a closed container for up to three days or frozen for longer storage. For freezer storage, slices can go from freezer to toaster directly.
You'll notice the interior of the bread to be tacky. This is normal. I find homemade gluten free sourdough needs to be toasted before it's enjoyed... sometimes double toasted to bring out its best flavor and texture.
Recipe Notes
Inspiration and my introduction to gluten free sourdough comes from Wholehearted Eats.
In baking, weighing ingredients is important for optimal outcome. I find that especially true in gluten free baking. If you feel you'll be baking with gf flours regularly, I recommend investing in a good digital kitchen scale. I use one like this and have had it for about five years. Its been reliable.
I enthusiastically recommend an oven thermometer! I’ve baked in commercial bakery and home ovens, old, lightly used and brand new ovens – they all have their own personalities with temperature variations and fluctuations. Knowing the temperature of your oven is important for the best outcome, and evenly baked goods; super important in baking. I keep a close eye on my oven thermometers (I use two just to be sure) when testing/making recipes for the blog so that I am as accurate as possible with including the proper baking temperatures in my recipes.
teri says
May 15, 2019 at 7:06 pmI answered my own question. Saw a link to the recipe further up. Thx. Can’t wait to try it.
Traci says
May 15, 2019 at 7:27 pmOh, good, you found it! Thank you Teri! I hope you enjoy the recipe and process!
teri says
May 15, 2019 at 7:00 pmI have to ask a strange question. Is the starter and soaker the same? If not, do you have a recipe for the starter? Thx
Paula says
May 13, 2019 at 7:33 pmWhat an amazing recipe! I wish I’d let my loaf cure longer – but I was just too excited to cut into it. My starter was nice and active, but my preferment was stubborn. I went ahead and made the loaf anyway, and it really sprung up in the oven. The flavor is complex and earthy, quite sour but nicely tempered with the honey! Brilliant. My new go-to!
Traci says
May 15, 2019 at 1:31 pmThank you for coming back and leaving a note, Paula… And I totally get about wanting to cut into it – lol! The rise is sluggish for me too, but somehow the last few hours it really takes off. Ooohhh yes, the honey really balances the sour nicely. So happy you’re enjoying it!
Elise says
May 12, 2019 at 5:23 pmHi,
I followed all instructions and had a great starter, but there seemed to be too much liquid when making the dough — it’s more like a batter. Did you mean 2 1/2 cups or just 1/2 a cup of water??
Traci says
May 12, 2019 at 6:39 pmHi Elise! Thank you for your note. This dough is a high hydration dough (119%) as indicated in the notes which means it is very sticky and yes, that is a good description, like a thick batter. The water measurement is accurate. Please see Shannon’s post, linked below – to Instagram – for her positive review and picture. Did you bake the bread?
Elise says
May 13, 2019 at 7:45 amI just took it out of the oven and it really puffed up! I was worried I was screwing something up— I can’t wait to have a slice tomorrow. Thank you for your quick response!
Traci says
May 13, 2019 at 11:58 amAhhhh yesss! The magic of a thriving starter! You had good oven spring and the starter (and all that water) did its job! So happy to hear, Elise. Thank you for coming back and leaving a note. I was worried too!
Traci says
May 11, 2019 at 11:29 amFirst to make it! Thank you for sharing Shannon!! https://www.instagram.com/p/BxTkwQLAOjF/
Shannon says
May 15, 2019 at 12:44 pmThank YOU for an amazing recipe! I followed your directions to the “T” and everything turned out beautifully. The instructions were very clear and well detailed. My husband (who recently shifted to a “less gluten” diet) and I think it’s the best GF bread we’ve ever tasted… as do all our friends who tasted it! Now that I have the starter established, I will definitely be making it again and again. I have quite a large GF customer base for my cakes and desserts and I’m always asked about GF bread. I will certainly be sending them your way. I know how much work went into the development of this recipe and I, for one, appreciate it. Keep up the good work and happy baking!
Traci says
May 15, 2019 at 1:13 pmHi Shannon! Thank you so much for coming back and leaving a note, giving the recipe a go and sharing it! I’m so happy to read that you and your hubs are enjoying the bread :D ! Hooray for an established starter too.. no doubt it’ll be much easier to whip up on the next round. Knowing you’re a baker, if you do any adaptations or modifications off this recipe, I’d love to hear about them! Thank you again, Shannon! :D
Sandra Hatchell says
May 4, 2019 at 11:52 amFor health reasons we need to give up gluten, but my son is allergic to rice. Do you have any recommendations on what I can use as a substitute?
Traci says
May 6, 2019 at 9:52 amHi Sandra! Thank you for your note. Because I am very new to gluten free baking, I’m hesitant to offer advise here, but I did reach out to a gf friend who is a blogger and gf baker. She offered that you could give corn flour a go. It’s a high protein flour like brown rice flour. My concern is the flavor profile of this bread will be off. So, I just can’t say if it will work or not. If you do experiment a bit, please let us know how it goes. I hope this helps.
Codruta says
May 2, 2019 at 11:09 pmHi! Beautiful loaf!
Can you tell me how much are 3 tbsp psilium husks in grams? Thank you! I want to make this bread.
Also, powder, it means you grind the psilium husks?
Traci says
May 11, 2019 at 11:28 amHi Codruta! 3 Tbsp of psyllium husk powder is 36g. I use preground psyllium husks (in powder form), so I’ve never worked with whole psyllium husks. I hope this helps!
Laura | Tutti Dolci says
April 26, 2019 at 9:54 pmI’m in absolute heaven with this beautiful loaf!
Traci says
April 29, 2019 at 9:54 amThank you Laura!
Nicole @ Foodie Loves Fitness says
April 24, 2019 at 6:41 amI love homemade bread so much. This looks delicious!
Traci says
April 29, 2019 at 9:53 amMe too, Nichole! Thank you so much!
[email protected] says
April 22, 2019 at 6:39 amThere is so much to say about this, I don’t know where to begin! So I’ll just say this – you are the bread master! D’you know what pours off the screen first for me? Love. This beautiful loaf is a result of patience, gentle care and undivided attention. If that’s not love, nothing is! Brava, my friend!
Traci says
April 29, 2019 at 9:53 amThank you, Annie, for your kind words and sending a smile! Time and attention, indeed… but so glad to have this little loaf out into the world! xo
Rafaella Sargi says
April 22, 2019 at 6:12 amWow Traci!!!! What a challenge! You are a master… I know how much you love bread and facing the gluten free perspective was not easy. You persevered and clearly won.
Congratulations my friend!
love
Traci says
April 23, 2019 at 2:33 pmHiii Hii! Rafaella ! Thank you my dear…. and here’s to good bread right? Gluten filled or gluten free – bread for all!
Geraldine | Green Valley Kitchen says
April 21, 2019 at 1:00 pmYou are the master baker, Traci! These clear instructions and step by steps are so helpful. Such a gorgeous looking loaf of bread! Love all the seeds you have added – so good. Hope you’re having a great weekend.
Traci says
April 23, 2019 at 2:32 pmOh my gosh Geraldine! Thank you so much…. yeah, those seeds add so much to this loaf…. I’m going to start working on a boule next. Oh the journey!
kelly says
April 20, 2019 at 9:13 amOh my! What a beautiful result Traci. I love seedy breads, I can taste this one. You’ve put so much effort and detail into this gf rendition, I’m delighted to have a quality recipe to refer clients and friends to.
Traci says
April 20, 2019 at 9:35 amOh thank you Kelly! And thank you too for sharing. Aren’t seedy breads the best?!
Liz @ Floating Kitchen says
April 20, 2019 at 3:58 amIt’s gorgeous, Traci! I know it took you a while to get this one perfected. But seems like it was well worth it. Bravo!
Traci says
April 23, 2019 at 2:31 pmYayy! Thank you Liz… it did… a long while! LOL!
Mary Ann | The Beach House Kitchen says
April 19, 2019 at 5:55 pmWhat a GORGEOUS loaf Traci! I love all the steps and details you’ve included in your recipe! You’ve worked so hard at perfecting this loaf, and I’d say you’ve defintely done it! I want to grab a slice right through my screen! Well done my friend!
Traci says
April 23, 2019 at 2:30 pmThank you Mare… you know, it’s such an evolution, kinda like your yeasty breads. You just start easing into it and next thing you know, you’re doin’ it! Hooray for good bread, right?!