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This Gluten free Sourdough Bread gets it sour dough from a fermented dosa batter. the sandwich bread loaf is gum-free, soy-free and vegan. Jump to Recipe  Â
Yes, yes, I am lagging in my posts! Remember this faux wheat Sourdough bread with fermented lentil and rice batter. I used the same batter to make a glutenfree version too! the sour taste depends on the fermentation. you can keep the batter longer and let it ferment for a more sour taste. To read more about how to make the Dosa crepe batter- fermented lentil and rice batter see my Dosa post here.
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Though we can consume the regular with gluten breads, these gf breads get eaten up by hubbs and me without a fuss. Some days hubbs doesnt even realize that the bread was glutenfree. especially the chewy well steamed ones are very close to gluteny chewy artisan loafs.
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The dosa batter contains black gram and rice and can be stored in the refrigerator for a few days once fermented. Bring it to room temperature before using.
This bread does not have any gum, nuts, soy, eggs, dairy, as most of my gf breads. Because of the steaming, the dough is very forgiving. You can use half oats and half other gf flour, any starch and nut cream instead of yogurt, adjust the dough to a, not too wet and not too dry state after the first rise, and get similar results. The dough can be used in to make dinner rolls , flat breads or loaf. The dough is on the soft mushy side, so the dinner rolls will need support from the walls of the container to rise vertically.
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Find all gf yeast breads here
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Batter just mixed.
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After first rise.
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Gluten free Sourdough Bread
This Gluten free Sourdough Bread gets it sour dough from a fermented dosa batter. the sandwich bread loaf is gum-free, soy-free and vegan. Makes one mini loaf (5.75 by 2.75 inch)
Ingredients Â
- 1/4 cup warm water
- 2 teaspoons raw sugar
- 1 teaspoon active dry yeast
- 1 Tablespoon non dairy greek yogurt, I used So Delicious coconut milk greek, or use thick non dairy cream or non dairy cream cheese
- 1/4 cup fermented Dosa batter
- 1/2 teaspoon salt
- a generous pinch of black salt, kala namak
- 1/2 cup finely ground gf Oats, or half Oat flour and half other gf flour
- 1/4 cup starch, I used Tapioca
- 2 teaspoons apple cider vinegar
- a few Tablespoons ground Oats or starch for handling
InstructionsÂ
- Warm the water and add yeast and sugar to it. Mix well and let it get frothy. 8-10 minutes.
- In a bowl, whisk all the dry ingredients (flours, starches, salts) well.
- In another bowl, lightly whisk the oil, yogurt, vinegar, and dosa batter until well combined.
- Add the dry ingredients and the dosa mix to the yeast mix and whisk to combine well. The dough will be more of a stiff batter.
- Let it rise for 1.5 hours or until doubled.(depends on yeast and ambient temperature)
- The oats will make the dough less battery after the first rise, but it will still be sticky.
- Add some starch or oats flour (1-2 Tablespoons)to make it less sticky/battery and dump the dough into parchment lined mini bread loaf pan. Even out using a wet spatula or wet hand.
- For dinner rolls, use a combination of starch and oats flour and use oiled hands to quickly make small balls(a few Tbspns). Place balls touching each other in parchment lined stoneware for baking or round cake baking pan if steaming. See GF Dinner rolls.
- For flat bread, pat the dough into ovals. Let rise, steam on stove for 10 minutes and grill on both side. See Gf Naan.
- Spray the loaf top with water, and then with oil or dust with Oat flour.
- Let sit in a warm place until doubled(20-35 minutes)
- You can steam this on the stove top as the Oat sandwich loaf. Or in the oven as below.
- Preheat the oven to 400 degrees F.
- In a larger pan(I used the white stoneware pictured, any pan will work), add boiling water (1-1.5 inch high).
- Place bread pan in the larger pan and seal the top with aluminium foil.
- Prick a hole in the center of the foil and bake for 30 minutes.
- Remove the foil and bread pan from larger pan, and place on regular oven rack, bake for another 10-15 minutes until the required crust color is achieved.
- Let bread cool outside the pan for half an hour before slicing.
- This bread tastes best toasted or warm and stays moist for 2-3 days. Store in the refrigerator, since steamed breads are usually more moist than regular baked breads.
Notes
Nutritional values are based on one serving
Nutrition
Calories: 47kcal, Carbohydrates: 8g, Protein: 1g, Sodium: 151mg, Potassium: 32mg, Sugar: 1g, Calcium: 3mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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This airy sourdough bread is being shared at Glutenfree Wednesdays, Allergyfree Wednesdays, Rickis wellness weekend, Hearth and soul blog hop, Slightly indulgent Tuesdays, Amme’s fit and fab friday, Cybelle Pascals allergy Friendly fridays. Susan’s weekly yeastspotting
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Richa, you have one of the most gorgeous vegan blogs that I’ve seen! I love your recipes!! Thank you for sharing this wonderful bread at Fit and Fabulous Fridays! 🙂
Wow! This looks amazing! I am popping in from Allergy Friendly Friday. We haven’t had sour dough bread since 2009 when my daughter was first diagnosed with Celiac. Of all the things that we eliminated making in our household, this is one at the top of my list! Thanks so much for sharing. Feel free to drop this link in our recipe hop as well if you like ☺ This is definitely a keeper!
I would like to be your neighbor so I can eat all of your wonderful creations! I am featuring this fabulous bread recipe this week on Allergy-Free Wednesdays 🙂
The bread looks spectacular! I once made a yeasted gf bread and was amazed that it was even possible. I an going to try your version next time we have our gf relative over.
I love how you made this- I don’t have steamers or anything, but I like this method of steaming bread in addition to your idea for the sourdough gf bread. I cant eat oats, but I’ll try this with another variation. Thanks!
I haven’t had a really good sourdough bread in forever! This looks so soft and moist- I just want to lightly toast it and slather it with coconut butter. You are just the best bread maker ever. You need to teach classes! 🙂
Thanks Kristy! i am planning a bread baking class for peeps in seattle. Will see how that goes:)
This bread looks just wonderful. I’ve been wondering about how to make a good gluten free sourdough and it looks like you’ve nailed it!
I am standing up currently, applauding you. Richa, you never cease to AMAZE me. I’m looking at my schedule and planning for a trip up north for a bread-making party…
plan soon.. sumner is almost here! 😉
Hi bread lovers,
I’ve recently started working with Sourdoughs International and I’m learning the difference between using authentic wild yeast and commercial yeast (bakers yeast) the taste and appearance is so different it is absolutely amazing! I totally recommend that you check it out at http://www.sourdo.com, EnJoY!!
Oooo I love sourdough – your gluten free breads always look so amazing! It is interesting the method of steaming, I like it!
the steaming eliminates the need for the gum and more starch. so its working pretty well right now.:)