How To Make Grain Free Sourdough Bread
I’ve been experimenting with gluten free sourdough bread recipes for a while now and the original recipe that this one has evolved from was made with brown rice flour, buckwheat and tapioca. It was a really good bread, but I wanted to move away from grains, and even though I still eat white rice occasionally, I’m not at all keen on brown rice since I discovered that it’s commonly contaminated with arsenic (sad but true…).
Now I have to say that there are some amazing bread recipes in the Keto Breads recipe book that use almond flour, coconut flour & other options, and I’m more than happy with those because they’re yummy and low carb, but hubby still loves his carbs and his sourdough, so this bread continues to be made from time to time.
I’ve played around and the current version of this bread is made from cassava flour, buckwheat flour and coconut flour and it’s really good.
The Difference Between Cassava Flour And Tapioca
Now, don’t go confusing Cassava flour with Tapioca! They both come from the same plant and the two products look and feel very much alike, but they are actually quite different and will have a different effect on the end product.
As the demand for Cassava flour is growing, it is gradually becoming more well known, and more available depending on where you live. In the USA there seems to be plenty of options over at Amazon and even Ebay lists a few brands.
But here in New Zealand it’s a little bit harder to get so far. I was buying mine on Trademe but the listing seems to have disappeared….). Otto’s Cassave is available from a few retailers around the country at around $30 per kilo, which makes expensive bread.
But thankfully Cassava flour is now available from Iherb much cheaper, and so that means that we Kiwis can have it delivered to the door, often with free postage, usually within a week or so. Happy days!
✅ You can check that out here: https://iherb.co/rJbxUqRi
Now let’s get on with the recipe…
Grain Free Sourdough Bread Recipe – Made With Cassava Flour
This recipe makes 2 large loaves.
You will need:
- 4 cups cassava flour
- 3 cups buckwheat flour
- 1 cup coconut flour
- 6 tablespoons chia seed
- 4 tablespoons olive oil
- 3 teaspoons Himalayan salt
- 3 cups (approx) of bubbly bread bug starter (see my post about how to make a starter with kombucha here.)
- 1 tsp sugar
- 700 – 800 ml filtered/chlorine free water (chlorine may kill your bread bug)
- A couple of handfuls of sunflower seeds and/or pumpkin seeds (optional)
The how to:
- Combine all dry ingredients in a large bowl and mix well.
- Add bread starter and then gradually add the water, mixing as you go.
- Add enough water to make a stiff dough (consistency should be like a very thick cake batter)
- Divide the mixture between two large loaf tins that have been well oiled.
- Cover the tins with tin foil poking one or two holes in the foil with a sharp knife to allow steam to escape when baked.
- Leave the mixture in the tins to sit for 8-10 hours at room temperature to rise. We usually make the bread in the morning then bake in the evening, or occasionally we’ve made the bread at night and baked in the morning. It really doesn’t matter. This bread isn’t finicky – 6 hours or 12 hours – you’ll still get good bread! We’ve also taken to sitting the tins on top of the fridge as it’s just a little bit warm there from the fridge motor which seems to help the bread to rise faster, however room temperature will do the job also.
- Bake covered at 180 degrees Celcius for one hour.
- Remove the tin foil and bake for another 30 minutes.
- Allow to cool a little then remove from the tins and allow your loaves to cool completely on a rack.
Yummy Grain Free & Gluten Free Breads
This bread is really good to eat as bread when fresh (I looove it and can’t get enough once I start…), but after that it’s better toasted. However be prepared to put the toaster down 2 or 3 times to get it to toast. It takes a bit more time than your standard bread!
We slice both loaves and then freeze it, so we’ve always got bread available to toast and that works well for us because it’s kind of a staple for hubby. 😉
Now I can honestly say that I think this bread has the best texture I’ve ever come across in a gluten free bread (and I’m not just saying that because I created it).
It’s not crumbly – at all.
It holds together perfectly, and of course that’s amazing for a gluten free bread that has no xanthan gum or guar gum in it. Even better is that the recipe seems to be almost bullet proof – we’ve never had a failure. Give it a go and leave a comment to let me know how it goes.
If you’re looking for more grain free breads, or grain free and sugar free sweets & desserts, take a look at the links below. I think you’ll like them.