Easy Gluten Free Sourdough Bread With No Starter

A simple gluten free sourdough bread recipe made with milk kefir rather than sourdough starter.

4.77 from 13 votes

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Prep Time5

Cook Time1 5

Resting/Rise Time1 1 30

Total Time1 2 40

Servings

Author Vicki Montague

Ingredients

Step 1

375 g Free From Fairy gluten free plain flour
160 g gluten free oat flour - or grind the oats in a blender to create flour
15 g ground flaxseeds - or linseeds. You can buy these ground or grind your own in a coffee grinder and keep them in the freezer for max. nutrition
450 g milk kefir - dairy or coconut milk kefir

Step 2

50 g extra virgin olive oil
2 medium eggs - I use organic for maximum nutrition
2 tsp psyllium husk powder
5 g yeast - I use Allinson Easy Bake yeast
1 tsp salt

Instructions

Start step 1 a day before you want the bread
Place the dry ingredients into a stand mixer bowl and mix together until well combined. Alternatively place in a large bowl and mix well
Add the milk kefir and mix well to combine and create a dough
Cover the bowl with a T towel and leave at room temperature for up to 24 hours (the longer you leave it the more sour flavour the bread will have)
Once ready, move on to step 2
Add all of the ingredients from step 2 into the dough. Mix vigorously to form a smooth, thick batter
Prepare your 2lb loaf tin. I highly recommend you get this one. Either grease with a little more olive oil and scatter with a few extra oats or line it with a piece of re-usable non stick liner or baking paper.
Pour the batter into the loaf tin. Smooth the top off with a wet hand
Scatter with a few extra oats and cover with a damp T-towel
Leave to rise for around 1 ¼ hours until the dough has nearly reached the top of the tin
Put the oven on at 230 degrees C (210 degree fan). Place a baking tray on the bottom shelf
Once the oven has reached its temperature place the loaf inside. Add a cup of boiling water to the baking tray and shut the door quickly
After 20 minutes remove the loaf from the oven, cover with foil and place back in the oven.
Reduce the temperature to 200 degrees C or 180 degree fan and bake for a further 35 minutes
Remove the foil at this point and bake for a further 10 minutes to make sure the crust is crusty
Remove the bread from the oven. Allow to cool for a few minutes before turning out onto a wire rack to cool completely.

Notes

Nutrition data is for information only

Nutrition (Approx)