This is an easy gluten free vegan sourdough bread recipe that you can make at home without a lot of complicated ingredients. It is soft and airy, yet moist and flexible – the perfect sandwich bread! It took a few tries to perfect the process, but I am consistently getting good results from this recipe and method now, so I feel confident that it is ready to share with everyone!
I have only found one gluten free vegan bread available for purchase (from a local bakery, and it was really expensive) that even resembled the taste and texture of the gluten-filled, egg laden breads I used to eat. Most of the gluten free breads out there are terrible, to be honest. The taste and texture just aren’t the same. When the egg and dairy are also removed, they often end up dense and dry, or both. They are hardly suitable for sandwiches.
I’m not trying to “toot my own horn”, but this bread is amazing.
It is moist in the center and cooked all the way through. There are not gummy or dry patches. It has nice air pockets, and a good “squishy” texture. It cuts without crumbling and falling apart. I can bend it a good amount without breaking, so it holds together well. It has even passed “the sandwich test”. Yes, this is a glorious sandwich bread.
I really hope that you enjoy it. I have put a lot of time, energy, and experimentation into coming up with something that is amazing, so I can share it with everyone else out there who might have as many food allergies and intolerances as I do. It is nice to eat real food again.
- 3 cups brown rice flour
- 3 cups water kefir, kombucha, fermented coconut water, or any other yeasty fermented beverage
- 1/2 gallon glass jar or other large glass container
- 3 cups sourdough starter
- 3/4 cup millet flour
- 2 TB psyllium
- 2 TB Ener-g egg replacer (or 2 TB of flax seed)
- 1 tsp salt
- 1/2 cup liquid (nut milk preferred, but a fermented beverage adds a more "sour" flavor to the bread)
- Add 1 cup of brown rice flour and 1 cup of the fermented beverage to a large glass container. Stir to mix well. Cover with cheesecloth and let it sit for 24 hours. You should start to see a little bubbling or some "puffiness".
- Once a day for the next 4 days, add 1/2 cup each of the flour and fermented liquid and stir to mix well. Some people say that it is better to do 1/4 each twice a day for GF starters, but I have had equally good results just "feeding" it once a day.
- After this point, you should have a fragrant and airy GF sourdough starter!
- Mix all of the dry ingredients (everything except starter and liquid) together in a bowl. Whisk or sift so they are well-combined.
- Add the liquid and the starter and mix with a large spoon until everything is just combined. Don't over-mix so you won't let the air out.
- Grease a stoneware pan with coconut oil OR line a glass pan with foil OR use a non-stick pan (there are some good ones made from silicon).
- Proof the bread with your preferred method. Please refer to "Notes" section for options.
- After the batter has risen, bake at 350 degrees F for 45 minutes. Test that a toothpick comes out clean from the middle.
- When the bread is done, let it cool completely in the pan, covered with a towel. I put mine into a very large stockpot with a lid or in the microwave and just let it cool overnight (to keep the cats away from it). We want the steam inside to keep cooking the center of the bread.
- After the bread has completely cooled, carefully remove it (and remove the foil if you used that method) and transfer to a cutting board, to slice however you'd like. Don't forget that the end pieces are the best part! =D
- For the bread batter liquid, I have used fresh and fermented nut milk, as well as fermented coconut water. The final product has been great for all of them. You could probably even use a GF beer if you wanted to.
- When using a glass pan, I have tried greasing the pan generously, but the bread still sticks. Foil seems to be the best method of easily getting the loaf out while not ripping it apart in the process. You could maybe try two pieces of parchment paper, one horizontal and one vertical if you are opposed to foil. I haven't tried this method, but to prevent the batter from going beneath the paper, I'd recommend greasing the pan so that the paper sticks to it.
- I have used just millet and also blends of millet and white rice flour in the batter, and it turns out about the same. The only thing I use in my starter, however, is brown rice flour. When I use other flours in the starter, the bread quality isn't the same.
- I have been using the same starter for several batches of bread now. When you aren't feeding it, it keeps well in the fridge for a few weeks. I was able to revive mine with no problem. I wouldn't leave it in the fridge longer than that though after some additional experimentation. Traditional starters will last a long time when refrigerated, but GF starters can be finicky.
- OVEN METHOD 1: You may be lucky enough to have a "proof" setting on your oven. I do!
- OVEN METHOD 2: Turn oven on to lowest setting for just a few minutes to warm it, then turn it off. Put the bread pan in the center and allow it to rise for a few hours or until the bread puffs up over the edge of the bread pan a bit.
- OVEN METHOD 3: http://littlehouseinthesuburbs.com/2009/01/turn-your-oven-into-proofing-oven.html
- DEHYDRATOR METHOD: Cover your bread pan tightly with plastic wrap or insert it into a larger container with a lid to keep it from drying out. Set the dehydrator to 110-5 and proof for 2-3 hours. If the batter is not sealed into the pan completely, the bread will dry out.