This gluten free sourdough is entirely vegan, it's moist and holds together, and it only contains real ingredients. That's a whole lot of wins. Here's how to store sourdough bread.

It's finally here! I know I teased about this a couple of months ago, but then my camera took a nosedive and things got pushed behind. So my apologies to anyone who was waiting! But here it is—gluten free sourdough that doesn't suck! Hooray!

GLUTEN FREE SOURDOUGH YOU'LL ACTUALLY WANT TO EAT

Let's be real. 99% of the time gluten free sourdough (or bread for that matter) is:

Gross and has either the taste or texture of cardboard. Sometimes if you're really unlucky, it's both.
Often jammed packed full of eggs and butter. I once worked at a bakery and their g/f bread was basically cake and so unhealthy.
Finally, it's usually full of weird gums and thickeners many of us would never want to put in our bodies

This gluten free sourdough loaf is different, though. It's entirely vegan, it's moist and holds together, and it only contains real ingredients. That's a whole lot of wins.

While I don't eat a gluten free diet, I have enough friends who do that I want to have a good repertoire of treats and goodies I can make for them. While my go-to gluten free loaf has always been the Unbelievable Bread, I've wanted to blend my love of sourdough and alternative flours together for a while now.

If sourdough bread baking is new to you, or something that scares you, no fear—I have this extensive DIY that will hopefully answer any of your bread and starter questions.

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Ingredients
Starter
Psyllium Husk
Flours
Recipe

Ingredients

Gluten-free starter
Psyllium husk
Salt
Rice flour
Sorghum flour
Millet flour
Buckwheat flour

Starter

First off, the most important thing you'll need for this gluten-free sourdough bread is a starter. As I explained in the other sourdough post you can either make your own or get an established wheat started and over the course of a week or two, transition it to become gluten-free.

Once you have your starter, it's basically just a little mixing and some waiting before you'll be digging into your own loaf.

Psyllium Husk

The simple combining of naturally occurring yeast (from the air) along with water, flour, salt, and time, results in the best gluten-free bread I've had.

The methodology behind this loaf isn't far off from my glutenous loaves. In all honesty, it's actually much less work since you don't have to fold and stretch it to make the gluten more elastic.

Let's just add another check to the win column. As someone who isn't a fan of gums and thickeners, I turned to my favourite gluten-free hero, psyllium husk. Psyllium husk is a dietary fibre that is often taken to help elimination but also makes an amazing food binder.

Here it replaces the gluten found in wheat. Nothing else can be substituted with the same results, so don't even try to skip it. You can often find it in the bulk section of health-food stores, or in the bagged flour section ( I know Bob's Mill sells it). In Canada, you can even find it at the Bulk Barn.

Flours

As for flours, I didn't want to add too many weird varieties. From my experience with gluten-free baking, more variety often makes for a better end product. I opted for my two favourites, buckwheat and millet.

Plus I added some sorghum which is newer to me, but one I've had good results from. Finally, I used some brown rice flour because it's easy to find and great for structure.

I feel like these flours could easily be played with a bit. You could use three instead of four, or maybe using oat instead of sorghum. But for now, I'm pretty happy with the results.

Recipe

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4.40 from 160 votes