Who doesn’t love the smell and taste of fresh bread straight from the oven? We recently discovered this gluten-free sourdough bread that works great for our family. It’s grain-free too!
We use kombucha for our sourdough starter along with quinoa flour. See DIY Gluten-free Sourdough Starter.
Gluten-free Grain-free Sourdough Bread
Ingredients
- 3 cups sourdough starter (I use quinoa flour exclusively for the starter.)
- 3 cups flour blend (I use a 1:1:1 ratio of Tiger Nut flour, flax meal, and almond flour.) Use whatever flours you have on hand that suits your diet/preferences. Other options include cassava flour, garbanzo flour, and plantain flour.
- 1 tablespoon sea salt
- 1/2 cup filtered water
Directions
1. Blend sourdough starter with remaining ingredients by hand or mixer. Keep it fairly thick. There is no need to knead the dough.
2. Pour into parchment lined loaf pans. (I use parchment loaf pans offered by If You Care. I reuse them several times. )
3. Cover and allow to rise 4 hours or more.
4. Remove cover and place them in a dutch oven.
5. Place the lid on the dutch oven. (Covering them allows them to cook from the inside and avoid burned edges.)
6. Turn oven to 400 degrees.
7. Bake for 45-50 minutes.
8. Remove from dutch oven or remove the lid and cook an additional 10 minutes till done.
9. Remove from pans and allow to cool.
10. Enjoy immediately or save until the next day for improved texture.
This versatile recipe can be adapted to many dietary needs.
Save Recipe
Ingredients
- 2.5 cups quinoa flour
- 1/2 cup kombucha, water kefir, or raw apple cider vinegar
- 2.5 cups sourdough starter
- 2.5 cups chickpea flour or alternate flour blend (a 1:1:1 ratio of almond flour, flax meal, and tiger nut flour)
- 1 tablespoon sea salt
- 1/2 cup filtered water
Instructions
- Combine starter ingredients in jar, stir, cover jar tightly, and leave on a pantry shelf to ferment overnight.
- Blend sourdough starter with remaining ingredients.
- Pour into 2 parchment-lined loaf pans.
- Cover and allow to rise 4 hours or more (optional).
- Place loaf pans in dutch oven and cover with lid.
- Place in a cool oven and set to 400 degrees.
- Bake for 45-50 minutes.
- Remove from dutch oven or remove 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.
Related Posts
- 59
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… - 55
Make delicious gluten-free bread using this simple combination of kombucha and flour. Try this DIY gluten-free sourdough starter! [mpprecipe-recipe:90] * To view our family's bread recipe see Gluten-free, Grain-free Sourdough Bread. - 54
Since the beginning of our grain-free journey in 2010, our family has missed the old-fashioned PB and J sandwich. Recently we enjoyed our own version with homemade sourdough bread, sunflower nut butter, and homemade cranberry jelly! This recipe takes some advance preparation, but once everything is ready it's a snap… - 53
This gluten-free & grain-free sourdough stuffing recipe is ideal for family gatherings - especially for those with special dietary needs! Grain-free Sourdough Stuffing Recipe This recipe relies on our family's tried and true sourdough bread recipe using quinoa flour and a combination of almond meal and flax meal. Kombucha offers… - 45
Are you following a grain-free diet? Do you miss cold cereal? Try this sugar-free, Paleo, and GAPS-friendly sourdough cereal! Since we discovered Julian Bakery's Paleo Coconut Flakes Cereal I've been trying to come up with a homemade alternative. Our family loves the Coconut Flakes, but it's expensive. (The best price…
How do you make a grain free sourdough starter?
Thanks
I use kombucha to ferment my quinoa flour, buckwheat or millet flour. Here’s the recipe:
http://it-takes-time.com/2014/02/diy-gluten-free-sourdough-starter.html
Andrea, what are the exact measurements of the sourdough bread starter? In the blog you mentioned: 3 cups flour blend (I use a combination of quinoa flour, tiger nut flour, flax meal and/or almond flour.). Thanks, I read your posts frequently and glean a great deal of knowledge. Blessings!
I do it by sight, Julia. I usually put 1-2 cups quinoa flour in a jar and blend in about 1/4 cup of kombucha. I add water if needed. Then I let it sit overnight. If it’s bubbling the next day I know it’s ready to add the other flours. Sometimes I keep adding quinoa flour and let it go to about 3 cups starter. Here’s a bit more about it.
http://it-takes-time.com/2014/02/diy-gluten-free-sourdough-starter.html
Thank you Andrea! I will have try this soon and I’ll let you know how it turns out!
Yes, I would love to hear back, Julia!
Hi Andrea,
Do you remember the exact amounts of the flour blend you used? I am worried to try this recipe with different proportions of the blend and have bad results (which happens a lot when you just guess baking!). Do you think banana flour would work?
Thanks,
Sydney
I completely understand. I will change the post to reflect this. I use quinoa flour exclusively for the starter. For the additional flours:
1:1:1 quinoa, flax and almond.
In other words, equal parts of all three for the additional three cups of flour blend. Tiger Nut flour can be substituted for the almond flour.
Does this make sense?
Hello, I use lots of Sorghum and Millet and Casava flours (all lectin free!) and they taste just like wheat!! Thanks so much for the recipes!! Going to make the starter right now!
Hello My loaf pans don’t fit into my dutch oven- do you have any other recommendations? Maybe I just form the dough onto parchment in the dutch oven?
Yes, I would try that, Amanda. I have a huge dutch oven that fits both. Maybe you can try one in the dutch oven and one wrapped in parchment paper and compare. I would love to hear how it goes.
You can also make using a Wonder Oven!! You just get the jars or pans hot in the oven then transfer them to the wonder oven to bake without electricity!!
I meant bake bread using a Wonder Oven!! I used to make bread with wild yeast (pioneer yeast), grinding my own wheat etc. Even though I was allergic to gluten I could eat bread made this way because the yeast breaks down the gluten!! But now we’re lectin free and using the plant paradox diet and have honestly never felt better!!
Andrea,
Great recipe! I’m on day 1 of making the sourdough starter. I had a question with regards to the dutch oven: your instructions state, “Place loaf pans in dutch oven and cover with the lid. Your instructions further proceed to say, “turn oven to 400 degrees and bake for 45-50 minutes. If I’m understanding correctly, I am to put the risen dough in the loaf pan while still in the dutch oven and bake them for 45-50 minutes in a conventional oven? I’m confused and need clarification.
Yes, the reason you put it in the dutch oven before turning on the oven is so that the bread cooks from the inside out. Protecting it in the dutch oven helps this process as well as starting with a room temperature oven. I hope that makes sense, Julia.
Let me know how it turns out!
Thanks Andrea for clarifying! I will let you know how it turns out.
Andrea, I only have a conventional oven and no parchment loaf pans, I only have regular pyrex or metal. What will be the process if I do not have a dutch oven? (please be detailed…I am excited to taste this recipe)
I’ve tried your process but the dough does not rise significantly and the bread does not cook on the inside. I guess it’s because I don’t have a dutch oven.
When I don’t have them I line a loaf pan with parchment paper. It’s not perfect but works fine. For a dutch oven, I’m not sure. I have no doubt there is something that can work. If I think if something I will let you know. At the very least you can make flat bread on a cookie sheet with parchment paper on the bottom. No need for a dutch oven and it’s very delicious. You don’t cook it as long and the oven can be heated already. If you try that let me know what you think, Allan.
Thank you Andrea. I will try the flat breads. By the way, should I leave the dough 4 hours to rise before baking the flat breads?
What if i do the same process for the big loafs (put it in a cookie sheet)? do you think it will work?
As I said, my biggest problem is that the loafs are not cooked in the inside. If you figure out something please let me know.
The flat loaves would have a tough time cooking on the inside even on the cookie sheet. I would let the flat bread rise too, but it’s worked fine when I mix the starter with the flax etc and bake it. There’s lots of leeway with flat bread.
Wondering out loud…instead of using a Dutch oven…what would happen if baked at slower temp or a pan in a crockpot on high?
Could be worth a try! If you do try, I’d love to hear back.
I would love to try this. I will need to purchase a Dutch Oven. If you could please let me know what size and should it be a cast iron or enameled. I am on a quest
to find the perfect Paleo bread to cube and use for stuffing. I have tried three other bread recipes and I am still not pleased with the outcome.
Thank you for your time. Your recipe looks so good.
One loaf pan fits perfectly in a 5 qt. dutch oven. I used this recipe for croutons on Thanksgiving and they were fantastic. I used quinoa flour and garbanzo bean flour.
Will the starter made with quinoa flour ,kombucha,water recipe be ready overnight if so do i then add the garbonzobean flour ect put in Dutch oven and bake also can i cover Dutch oven with foil thanks
Yes, I find it bubbles just fine overnight. Then add the garbanzo bean flour and salt and put in dutch oven. I haven’t tried with foil but that might work just fine!
Do you just put quinoa flour and Kombucha in the starter. I found it was very dry when I put 2.5 cups of flour and .5 cups of Kombucha and it was very dry. I added more Kombucha and some water to get a batter like consistency. Will that work overnight?
Yes, that should work fine. I’ve had no issues with using more water and/or kombucha.