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Sourdough Goes Gluten-Free

Light and Lofty Sourdough Bread

Deliciously light and vegan sourdough bread! Discover how to use chia seeds in place of eggs as a natural vegan binder.
Prep Time 15 mins
Cook Time 15 hrs
Total Time 15 hrs 15 mins
Course Breakfast
Cuisine American
Calories 3097 kcal


  • butter pastured or vegan to coat
  • 2 tsp chia seeds

Wet ingredients

  • 1 cup sourdough starter
  • 1- ½ cup coconut milk organic (the kind in cartons in the refrigerator section of your grocery store, not canned)
  • 2 tbsp maple syrup organic, Grade B if available
  • 3 tbsp olive oil extra virgin organic

Dry ingredients

  • 1 cup millet flour
  • 1/2 cup sorghum flour
  • 1/2 cup arrowroot
  • 1/2 cup tapioca
  • 1/2 cup potato starch
  • 1/4 cup flax seed meal
  • 2 tsp xanthan gum
  • 2 tsp salt


  • Prepare your loaf pan by generously coating it with pastured butter or a vegan butter replacement. I use a Pyrex loaf pan, which measures 9×5 inches.
  • In a glass measuring cup, mix your 2 teaspoons of chia seeds into a ¼ cup of room temperature water.
  • Let sit for 5-10 minutes while you assemble the rest of your ingredients. The chia seed/water mixture will thicken and form a gelatinous goop that will help bind the flours together and add healthy fiber to your bread.
  • In a large glass or crockery bowl, add your wet ingredients and combine, using your mixer on its lowest level.
  • In a medium-sized bowl, add your dry ingredients and stir to combine.
  • Add the chia seed mixture to the wet ingredients mixture.
  • Then add the dry ingredients to the wet mixture, adding a ½-1 cup at a time into the wet ingredients. Use your mixer on medium speed to combine everything thoroughly – for 4-5 minutes. A fairly thick, sticky dough will form.
  • Using a spatula, scoop the dough into your prepared loaf pan and spread it out evenly. Cover loosely with a thin cotton dishtowel or cheesecloth. Now let the dough ferment and rise for at least 8 hours. This is the minimum time to develop any sourdough flavor. The longer the starter’s yeast works on the flours in the dough, the richer the sourdough flavor, so, after all your effort to create outstanding sourdough bread, don’t bake it until the dough has fermented at least 10-12 hours or overnight.  
  • Remove the loose covering and bake the loaf at 400 degrees for 50 minutes to 1 hour. Check at 50 minutes. It’s done when the crust is a golden brown and a knife or wooden skewer inserted into the loaf comes out clean.
  • Remove the loaf from the oven, turn it out onto a cooling rack (because you buttered the loaf pan, your bread will fall right out), and let cool fully – for about 1 hour – before slicing. Letting it cool properly is important; the bread will contain excess moisture that will evaporate while it’s cooling. Skip this step, and you will have soggy bread.


Nutrient-density per slice (2 ounces):
  • Calories: 147
  • Complex Carbs: 24g
  • Protein: 2g
  • Fiber: 3g
  • Fats: 5g (2.24g monounsaturated, 0.65g omega-3, omega-6 0.27g, saturated 1g)
  • Calcium: 18.45 mg
  • Magnesium: 4.24 mg
  • Potassium: 13.79 mg
  • Iron: 0.72 mg
  • Vitamin B12: 27 mcg
  • Vitamin D: 11.34 IU
  • Vitamin A: 69.69 IU
  • Vitamin K: 1.62 mcg
  • Vitamin E: 37 mg
  • Folate: 2.46 mcg
  • Choline: 2.49 mg


Calories: 3097kcalCarbohydrates: 428gProtein: 45gFat: 141gSaturated Fat: 72gSodium: 4942mgPotassium: 2417mgFiber: 35gSugar: 33gVitamin C: 6.4mgCalcium: 367mgIron: 23.4mg
Keyword bread, sourdough
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