This grain-free sourdough sandwich bread is just right for your morning toast or a simple sandwich. The outer crust is a bit softer than my original grain-free sourdough bread thanks to the addition of a little avocado oil. The flavor is delicious and once toasted, you might even have trouble realizing this bread is completely gluten-free and grain-free!
This bread is made all in one day, as grain-free sourdough bread tends to ferment quickly. It doesn’t benefit from an overnight proof like regular sourdough. In fact, you will likely have a gooey mess of over fermented dough if you attempt this. I believe the reason it ferments quickly is because the flours used are so easy to digest, for your starter and for you! So, it doesn’t take long to break down and use the nutrients.
Grain-Free Sourdough Starter
You will need an active grain-free sourdough starter to make this bread. It is a combination of 60 % cassava flour and 40 % almond flour. It is created and maintained just as you would any other sourdough starter. It is amazing just how simple it is! You don’t need grains to make sourdough. So, if you need to be grain-free or you just feel better without grains, this is a great option.
If you don’t need to be 100 % grain-free, you can use any gluten-free starter that you have. You can also try using a traditional starter if you don’t need to be gluten-free and you just want to experiment with different flours. Sourdough is really so flexible and there is no one size fits all approach.
You will want to make sure your starter has been fed in the last 24 hours and that it is mature and active. This is what will make the bread rise, since we are not using yeast in this recipe.
Ingredients
Here is a list of the other ingredients you will need once you have your starter.
- 435g warm water – using warm water will help your dough to proof (rise) faster. Sourdough flourishes in warmth and is sluggish in cold. You also want to make sure you are using filtered water as chlorine from city water can mess with the fermentation process.
- 30g honey – maple syrup works as a substitute if you prefer
- 30g psyllium husks – this is what acts as the gluten replacement for the dough. It forms a gel when added to water. The gel binds the ingredients together to form a dough.
- 270g almond flour – I haven’t found a good replacement for almond flour and since it is only one of two grain-free flours in this recipe, it is a very important ingredient.
- 195g tapioca flour – you can use arrowroot powder in place of the tapioca if necessary
- 9g salt – I like to use kosher salt. My favorite brand is Diamond Crystal because it doesn’t contain any added ingredients.
- 15g avocado oil – this helps to soften the crust which makes for a better sandwich loaf. Feel free to substitute with olive oil or melted butter.
Tips for Success
- Don’t let the dough over-proof! If you are unsure, use the shorter amount of time. If it over proofs, it will be very wet with a big hole right in the middle of the bread. You don’t want to throw away bread made with these expensive ingredients!
- Wait until the next day to cut into the bread! Gluten-free bread needs time to dry out before cutting it. Gluten-free flour absorbs water slower than regular wheat flour, so this is one reason people end up with gummy loaves of bread. This bread will be moist to the touch, but it shouldn’t be overly wet.
- Toast it! All gluten-free bread should be toasted for best results in my opinion. You will need to toast it longer than you think. It should be nice and brown.
Your Opinion Matters
If you tried this recipe, please let me know by giving it a rating and comment below. I would love to hear from you! If you have any questions at all please don’t hesitate to ask. I am always here to help!
Grain-Free Sourdough Sandwich Bread
Equipment
- 1 8 inch loaf pan
- 1 9 inch loaf pan
- 1 Dough Whisk
- 1 Kitchen Scale
Ingredients
- 435 g warm water
- 30 g honey
- 30 g psyllium husks
- 270 g almond flour
- 195 g tapioca flour
- 9 g salt
- 113 g grain-free sourdough starter
- 15 g avocado oil
Instructions
- Add the honey and psyllium to the warm water and stir well to combine. Set aside for 5 minutes.435 g warm water, 30 g honey, 30 g psyllium husks
- Weigh the dry ingredients. To a medium bowl, add the almond flour, tapioca flour, and salt. Whisk to combine with a fork.270 g almond flour, 195 g tapioca flour, 9 g salt
- To a large bowl, add the sourdough starter, avocado oil, and psyllium mixture. Whisk well to combine using a dough whisk.113 g grain-free sourdough starter, 15 g avocado oil
- Add the dry ingredients and combine with a dough whisk until the dough looks shaggy, then finish combining with your hands until no dry flour remains in the bowl. Alternatively, you can use a stand mixer with a paddle attachment.
- Once the dough is fully combined, sprinkle a little tapioca or white rice flour on your counter and shape the dough into a loaf. Then transfer the dough to a parchment lined 8 inch loaf pan.
- Cover and place in a warm environment to proof. This will take 4 hours at 79℉. If it is cooler it will take longer. This can be anywhere from 5-7 hours typically. It will rise just to the top of the pan. It will not double.
- One hour before you are ready to bake, preheat your oven to 500 degrees F.
- Once ready to bake, cover the dough with a 9 inch bread pan and place in the oven. Bake as follows:450℉ – 40 minutes (covered). 400℉ – 30 minutes (uncovered). 350℉ – 20 minutes. Oven off – 20 minutes
- Remove the bread from the loaf pan using the parchment paper to lift it out. Let it cool on a wire rack for at least 4 hours before storing it in a bread bag.
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