Who doesn’t love the smell and taste of fresh bread straight from the oven? Enjoy this gluten-free, grain-free sourdough bread!
This recipe uses a combination of quinoa and chickpea (garbanzo) flour. Kombucha is used to ferment the quinoa flour and create a sourdough starter. (See this recipe for brewing your own kombucha.) Once the quinoa flour is “bubbly,” the chickpea flour is added.
The simplest method is to use chickpea flour alone for blending with the starter. (I use this sprouted garbanzo flour from Thrive Market.) This keeps it nut-free, and tastes great. Other options include tiger nut flour, flax meal, and almond flour. If using any of these flours, I recommend using them in combination rather than alone.
Gluten-free, Grain-free Sourdough Bread
- 2.5 cups quinoa flour
- 1/2 cup kombucha to create bubbly dough (other possible fermented beverages include water kefir or raw apple cider vinegar)
- 2.5 cups sourdough starter
- 2.5 cups chickpea flour or flour blend
- 1 tablespoon sea salt
- 1/2 cup filtered water
- Prepare the starter ahead of time. I keep the starter process simple: Combine the flour and kombucha in a jar, stir, cover the jar tightly, and leave on a pantry shelf overnight. (For more suggestions on preparing the starter, see DIY Gluten-free Sourdough Starter.)
- Once your sourdough starter is bubbly, combine starter with your flour or flour blend, salt, and water. Keep it fairly thick, enough to use a spatula, but not too thick. Add more water or kombucha if it’s too thick. There is no need to knead the dough.
- Scoop into two parchment-lined loaf pans. (I use parchment loaf pans offered by If You Care, reusing them several times.)
- Cover and allow to “rise” for 4 hours or more. (This is not necessary, but blends the flavors nicely and may help the bread rise a bit. I usually skip this step and love the result.)
- Place the loaf pans inside a dutch oven and cover with lid. (Covering allows them to cook from the inside and avoids burned edges.)
- Place in a cool oven and set to 400 degrees.
- Bake for 45-50 minutes.
- Remove from the dutch oven or remove the lid and cook an additional 10-15 minutes until done.
- Remove from pans and allow to cool.
- Enjoy immediately or save until the next day for improved texture.
Uses for Gluten-free, Grain-free Sourdough Bread
Grain-free Sourdough Stuffing – ideal for holidays!
Croutons – cut your bread into cubes, pour melted butter over them, add spices, and bake at 400 degrees until crisp!
Pizza Crust – our family’s favorite!
Breakfast Cereal – serve with almond milk or farm-fresh dairy milk!
Cinnamon Toast – melt butter in a pan, add cinnamon and sweetener, and heat!
Grilled Cheese – melt butter in a pan and fry up a delicious grilled cheese sandwich!