Gluten-Free Honey Oat Sourdough Bread
This rustic honey oat sourdough bread is hearty and delicious. It is made with only two flours, and contains minimal ingredients for a gluten-free bread. The addition of gluten-free oats cooked in cashew milk makes this bread filling and nutritious. This sourdough bread is made all in one day and there is no need for a banneton as the dough rises in the same small dutch oven that it is baked in!
Servings: 10 slices
Calories: 210kcal
Equipment
- 1 2.8 quart dutch oven
- 1 Dough Whisk optional
Ingredients
- 60g cashew milk
- 20g gluten-free rolled oats
- 290g warm water
- 50g honey
- 23g psyllium husks
- 75g grain-free sourdough starter or gluten-free
- 180g almond flour
- 130g tapioca flour
- 7g salt
Instructions
- Pour the cashew milk in a small pot and bring to a simmer. Then add the oats, stir, cover, and remove the pot from the heat. Let sit for 15 minutes.60g cashew milk, 20g gluten-free rolled oats
- Add the honey and psyllium husks to the warm water. Stir well and set aside for 5 minutes.290g warm water, 50g honey, 23g psyllium husks
- To a medium bowl add the almond flour, tapioca flour, and salt. Whisk to combine.180g almond flour, 130g tapioca flour, 7g salt
- Add the sourdough starter to a large mixing bowl. Then add the cooked oats and psyllium/water mixture. Whisk well with a dough whisk to combine.75g grain-free sourdough starter
- Add the dry ingredients and whisk with the dough whisk until it looks shaggy and then switch to combining the dough with your hands until no dry flour remains in the bowl.
- Line the dutch oven with parchment paper and then add the dough seam side down. Cover with the lid and let sit at warm room temperature for about 5 hours. This will take longer in a cold kitchen and less time in a very warm kitchen. The dough will puff up but it will not double in size.
- One hour before you bake, place a pizza stone on the bottom rack of your oven and preheat to 500℉. Once preheated, score the top of the dough, put the lid on the dutch oven and place it in the oven. Turn the temperature down to 450℉ and bake for 40 minutes.
- Take the lid off and turn the oven down to 400℉ and bake for 30 minutes. Then turn the oven down to 350℉ and bake for an additional 20 minutes. Turn the oven off and wait 10 minutes before removing the bread.
- Cool the bread on a wire rack for at least 4 hours before transferring to a bread bag. For best results, wait until the next day to cut into it.
Video
Nutrition
Calories: 210kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Sodium: 192mg | Fiber: 3g | Sugar: 5g | Calcium: 18mg | Iron: 1mg