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Sourdough Goes Gluten-Free

Hearty and Dark Sourdough Bread

Nutrient-dense sourdough to the rescue! Feed your bones and your gut with a bread you'll constantly crave!
Prep Time 15 mins
Cook Time 15 hrs
Total Time 15 hrs 15 mins
Course Breakfast
Cuisine American
Calories 2763 kcal


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

Wet Ingredients

  • 3 eggs free range organic
  • 1/2 cup coconut milk organic(in a carton, not canned, or full fat cow’s milk, if tolerated)
  • 1 cup sourdough starter
  • 1/4 cup water & chia seeds (the mixture you prepared below)
  • 1 tbsp maple syrup

Dry Ingredients

  • 1 cup millet flour (mix in ½ cup at a time)
  • 1/2 cup sorghum flour
  • 1/2 cup teff flour
  • 1/2 cup flax seed meal
  • 1/2 cup potato starch or tapioca flour
  • 1/2 cup arrowroot


  • Prepare your loaf pan by generously coating it with pastured butter or a vegan butter replacement.
  • In a glass measuring cup, mix 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 mixing bowl, use your hand-held mixer to combine the wet ingredients.
  • Mix in your dry ingredients, a little at a time, to thoroughly combine (this takes about 4-5 minutes).
  • The thickness of your dough will vary depending upon where you live and current climate conditions. If the dough isn’t quite thick enough (you want a consistency a bit heavier than cake or quick bread batter), mix in an additional ¼ cup of either sorghum flour or – for a delicious nutty flavor – hazelnut meal. I haven’t tried chestnut flour, but expect it would work beautifully as well.
  • Using a spatula, scoop the dough into your prepared “buttered” loaf pan and spread it out evenly. Cover loosely (I use an old, thinned out, cotton dish towel), and let ferment and rise overnight.
  • The next morning, remove the covering, transfer the bread to your oven and bake 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 1 hour – before slicing. This is important; the bread will still contain excess moisture, which will evaporate while it’s cooling. Skip this step, and you will have soggy bread.


Nutrient-density per slice (2 ounces):
  • Calories: 166
  • Complex Carbs: 26g
  • Protein: 6g
  • Fiber: 5g
  • Fats: 5g (0.8g monounsaturated,2g omega-3, omega-6 >0.01g, saturated 0.32g)
  • Calcium: 32 mg
  • Magnesium: 1.5 mg
  • Potassium: 5.28 mg
  • Iron: 2 mg
  • Vitamin B12: 0.09 mcg
  • Vitamin D: 3.65 IU
  • Vitamin A: 88 IU
  • Vitamin K: 0.01 mcg
  • Vitamin E: 1.10 mg
  • Folate: 0.73 mcg
  • Choline: 0.1 mg


Calories: 2763kcalCarbohydrates: 409gProtein: 79gFat: 95gSaturated Fat: 31gCholesterol: 491mgSodium: 301mgPotassium: 2555mgFiber: 63gSugar: 19gVitamin A: 715IUVitamin C: 4.2mgCalcium: 829mgIron: 26.9mg
Keyword bread, sourdough
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