I haven’t had bread in years. I think my last piece was about 4 years ago although it could be longer. I really can’t remember.
Sure, I made coconut flour based breads but they had so many eggs that they never were able to reach that “sandwich bread” consistently I sometimes missed. They certainly never came close to sourdough bread.
When I met my dear friend Andrea from It Takes Time, she whipped up a batch of gluten free sourdough bread that was totally out of this world! She literally made it in minutes and we were gobbling up the deliciousness within an hour.
Of course I had to have the recipe. Andrea shared this one with me and I couldn’t wait to get home and make it myself!
While I loved Andrea’s recipe, my daughter and I cannot have nuts. (Don’t worry – Andrea didn’t use any nut flours while we were there). I wanted to play around a little with some of our favorite flours to see what might happen with various blends. I actually came up with a couple of variations, both of which I liked quite a bit.
Today, I am sharing my spin on Andrea’s original recipe. I think you all will enjoy trying one or both of these out, especially if you haven’t had sourdough in a while. And no – it doesn’t taste exactly like the real thing. But it comes pretty close!
The ingredient list may contain affiliate links.
Gluten Free, Grain Free Sourdough Bread With A Twist
Yield 1 sourdough bread
This Gluten Free, Grain Free Sourdough Bread With A Twist is perfect for sourdough lovers with food allergies. Soft middle, crunchy crust...sourdough dream.
Sourdough Bread #1
- 3 cups gluten free sourdough starter
- 1 ½ cups tigernut flour
- 1 cup quinoa flour
- 1/2 cup cassava flour
- 1 tablespoon sea salt
- 1/2 cup filtered water
Sourdough Bread #2
- Blend all of the ingredients together. I was able to do this by hand but a handheld or stand mixer would have been a lot easier.
- Pour the batter into two loaf pans. Andrea allows her bread to rise. I skipped this step.
- Cover the loaf pans (or place in a dutch oven) and pop into the oven. Turn it to 375 degrees.
- Bake for 30 minutes.
- Crank the heat to 400 degrees and allow to bake another 20 minutes.
- After 20 minutes, check the loafs with a toothpick. If they come out fairy clean, remove the cover from the loaf pans and bake an additional 10-12 minutes to brown the top. If the center is still moist, keep baking covered, checking every 5 minutes. Once cooked in the middle, remove the covers and bake until the tops are browned.
- Cool and serve. I like to bake these the night before and serve the next day. The texture is a lot better if you allow the loaf to rest.
- We did try using rice flour in one variation and it worked well. My daughter can tolerate white rice and like the option of rice flour. Use it in place of the cassava flour.
- You can also throw in ¼ cup of chia seeds if you would like. It was pretty tasty like that.
- To make an extra savory bread, mix in ¼ cup of Italian herbs.