Wholesome Farmhouse Sourdough: How to Make Gluten-Free Bread
Dearest readers,
Welcome to my humble abode where I share with thee the secrets to a recipe so alluring it will charm your taste buds and captivate your heart. Today, I bring to you a farmhouse sourdough bread recipe that is sure to delight and impress.
This recipe is not only delicious but also gluten-free and dairy-free, making it accessible to those who are allergic or intolerant to these ingredients. Imagine sinking your teeth into a warm slice of bread that replicates the taste of freshly baked whole wheat bread while remaining xanthan-free and vegan. Oh, how heavenly!
In this recipe, I will teach you how to make a sourdough starter culture with raw honey, coconut oil, flour, water, and sea salt. You will learn how to turn regular flour into teff flour, which is essential in giving this bread its farmhouse-like texture. My dear readers, if you are like me and love learning and experimenting with new recipes that are healthy yet delicious, this recipe is for you.
Join me on this culinary journey as we make a staple for any kitchen: whole wheat sourdough bread that tastes as good as Pepperidge Farm’s farmhouse loaf but without the gluten. Whether you’re enjoying it as a sandwich bread or pairing it with a hearty soup, this multigrain bread will not disappoint.
So gather your ingredients and let’s start making some real sourdough bread!
Why You’ll Love This Recipe
My dear reader, you’re in for a treat with this gluten-free Farmhouse Sourdough “whole wheat” bread recipe. As a nutritionist and food blogger, I’ve had the pleasure of trying out several recipes. And let me tell you, this one has become my absolute favorite.
Firstly, it’s gluten-free, which means it’s perfect for those who are allergic or intolerant to gluten. But even if you’re not allergic to gluten, this bread replicates the taste of wheat sourdough bread so well that you won’t even miss the regular sourdough bread that contains gluten.
Secondly, it’s easy to make. You won’t have to worry about using xanthan gum or relying on a bread machine because this recipe allows you to make delicious bread without those extra steps. It’s a perfect recipe for those days when you want homemade bread but don’t have too much time on your hands.
Thirdly, it is dairy-free and made with organic ingredients, making it healthy and nutritious compared to regular bread that contains processed ingredients. Plus, it pairs well with sandwiches or toast at breakfast, lunch or dinner!
Lastly, and most importantly, the farmhouse sourdough whole wheat bread recipe offers real sourdough health benefits because of the use of starter culture and whole grain flour. The recipe also uses raw honey instead of sugar and coconut oil instead of other oils; as these ingredients add to the nutritional value of the bread.
In conclusion, my dear reader, you will love this farmhouse sourdough “whole Wheat” bread recipe because it is a healthier alternative to regular store-bought bread. It’s easy to make and has all the flavors of traditional wheat sourdough bread while being free from gluten and dairy. It’s perfect for anyone looking for a more organic lifestyle while not compromising on taste!
Ingredient List
Here are the ingredients you will need to make this gluten-free farmhouse sourdough “whole wheat” bread recipe:
For the sourdough starter:
- 1/2 cup teff flour
- 1/2 cup arrowroot flour
- 1/2 cup warm water
- 1 tablespoon raw honey
- 1 tablespoon coconut oil
- 1/4 cup established sourdough starter (either homemade or store-bought)
For the bread dough:
- 4 cups whole wheat flour
- 1 tablespoon sea salt
- 1 3/4 cups warm water
- 1 cup of the prepared sourdough starter
- Optional: extra arrowroot flour for dusting
Note: Make sure to use ingredients that are 100% whole grain, gluten-free, and free of the top 8 allergens if you have food sensitivities. You can also try using a pre-made gluten-free bread flour mix that replicates the taste and texture of regular wheat sourdough bread. Some recommended brands include New Cascadia Traditional Bakery, Pepperidge Farm Farmhouse Sour Bread, King Arthur Flour Gluten-Free Bread Mix, or Hy-Vee Gluten-Free Sandwich Bread Mix.
The Recipe How-To
Now that we have gathered all the ingredients let’s put our hands to work and learn how to make this delicious Gluten Free Farmhouse Sourdough “Whole Wheat” Bread Recipe.
Step 1: Prepare The Sourdough Starter
Before we begin mixing the dough, we need to prepare the sourdough starter. In a medium-size bowl, mix together 1/2 cup of teff flour, 1/2 cup of arrowroot, and 1/2 cup of warm water until a thick paste forms. Then, add half of the prepared flour mix (from step 2) and mix everything together thoroughly.
Cover your bowl with a clean towel or plastic wrap and leave it in a warm spot in your kitchen to ferment for 24-48 hours until you see bubbles on the surface.
Step 2: Make The Bread Dough
Once your sourdough starter is ready, it’s time to make the bread dough. In a large bowl, combine 3 cups of teff flour, 1 cup of whole wheat flour, 1 tablespoon of raw honey, 1 tablespoon of coconut oil, and half tablespoon of sea salt.
Stir everything until well mixed and then slowly add one and a half cups of lukewarm water. Afterward, add half of the prepared sourdough starter (from step 1) and stir everything thoroughly until well combined.
Cover your bowl with plastic wrap or a damp towel and let it rest in a warm place for two hours or until doubled in size.
Step 3: Shape And Proof The Bread
When the dough has risen enough, its time to shape it into loaves. Separate your dough in two equal parts and give each one its loaf shape.
Prepare your bread pan by lightly greasing it with some coconut oil, and then place your dough in the prepared pan. Cover with a damp towel and let it rest for one to two more hours until doubled in size again.
Step 4: Bake The Bread
Preheat your oven to 425°F/218°C. Use a sharp knife or a razor blade to make a few shallow cuts on the top of each loaf. Then, sprinkle freshly ground pepper, sea salt, and sugar.
Place your bread in the oven, and bake it for 30 to 35 minutes until golden brown. When finished baking remove from the oven, let it cool down and then gently remove from the pan.
Step 5: Enjoy Your Delicious Gluten-Free Farmhouse Sourdough “Whole Wheat” Bread
Congratulations! You have just learned how to make delicious Gluten Free Farmhouse Sourdough “Whole Wheat” Bread. Now you can enjoy this tasty and healthy bread with your favorite sandwich fillings or spread some jam or peanut butter over it. It’s also perfect alongside soup or salad.
Substitutions and Variations
Deviating slightly from the original recipe can be a fun way to experiment and put your own spin on things. Here are some substitution ideas and variations you can try:
– Substitute arrowroot with tapioca flour or potato starch for a similar texture in the bread.
– Instead of teff flour, try using buckwheat or sorghum flour for a nuttier flavor.
– For a sweeter bread, add in two tablespoons of raw honey or maple syrup to the dough mixture.
– If you prefer a different oil than coconut, use olive oil or avocado oil instead.
– To give your bread a spicy kick, add some freshly cracked black pepper to the dough mixture before baking.
– Swap out the water with unsweetened almond milk or oat milk and use a vegan sourdough starter for a xanthan-free and vegan version of this delicious bread.
The possibilities with substitutions and variations are endless. Experiment with different flours or spices until you find something that complements your taste preferences. Remember that this is your creation, so make it as unique as you want it to be.
Serving and Pairing
When it comes to serving and pairing this gluten-free farmhouse sourdough “whole wheat” bread, the possibilities are endless. This bread is perfect for all occasions, whether you’re looking for a quick snack or a more substantial meal.
One of my favorite ways to serve this bread is by simply toasting it and spreading a generous amount of creamy butter or your favorite jam. The nutty and slightly tangy flavor of the sourdough pairs perfectly with sweet or savory toppings. It’s also ideal for sandwiches, like a classic BLT or turkey sandwich.
If you’re feeling adventurous, try using this bread for a delicious bruschetta appetizer. Toast slices of bread and top with diced tomatoes, fresh basil, and a drizzle of balsamic vinegar for an easy and impressive starter.
This “whole wheat” bread also makes an excellent accompaniment to soups, stews, or salads. Its hearty texture and rustic flavor perfectly complement the bold flavors in these dishes.
For a truly satisfying breakfast or brunch, why not try using this bread in your French toast or as the base for an egg and avocado toast? The options are truly endless with this versatile loaf.
Overall, this gluten-free farmhouse sourdough “whole wheat” bread is sure to become one of your new favorites. Its unique flavor profile and adaptable nature make it an excellent addition to any meal.
Make-Ahead, Storing and Reheating
My dearest readers, it is my pleasure to divulge my secrets on how to preserve the goodness and freshness of this amazing gluten-free farmhouse sourdough whole wheat bread recipe. This section is crafted especially for those who can’t resist the temptation of this delectable loaf, yet seek guidance on how to keep it fresh for longer periods.
If you’re planning ahead, this recipe provides the option of preparing and storing the dough in the refrigerator overnight or up to 24 hours. This is a great way to plan your baking schedule so you can have fresh bread ready when you need it. Simply take out the dough from the fridge and allow it to come to room temperature before baking as directed.
To store the baked bread, let it completely cool on a wire rack before wrapping tightly in plastic wrap or placing in an airtight container. You can keep it at room temperature for up to 3 days, and if by chance you still have some left after that time, it’s best to slice and freeze for later consumption.
To reheat the bread, preheat your oven or toaster oven to 350°F (180°C). Place the sliced or unsliced bread into the oven or toaster oven and bake until warm and crispy on the outside (5-10 minutes for sliced bread, 10-15 minutes for an unsliced loaf).
Remember always to store your bread at room temperature, never in the fridge as it would dry out fast due to refrigeration. By following these tips, you can enjoy this delicious gluten-free farmhouse sourdough whole wheat bread recipe all week long without sacrificing its quality and original texture.
Tips for Perfect Results
Making homemade sourdough bread can be a daunting task, especially when trying to achieve the perfect texture and flavor. Fear not, for I have gathered some tips to ensure that your Gluten-Free Farmhouse Sourdough “Whole Wheat” Bread replicates the taste of the Pepperidge Farm farmhouse sourdough whole wheat bread that you love.
1. Use Fresh Flour
To achieve a perfect loaf, ensure that you use fresh flour. This means that your flour should be less than six months old since old flour can result in suboptimal texture and flavor. Bakers recommend investing in high-quality flours such as Peperridge Farm farmhouse sourdough whole wheat flour or King Arthur’s whole wheat flour for better results.
2. Don’t Forget Xanthan Gum
Xanthan gum plays a crucial role in gluten-free baking as it binds the ingredients together and improves the texture of the final product. It is essential to note that most whole wheat flours already contain gluten, but using xanthan gum ensures that your bread doesn’t crumble.
3. Experiment with Different Flours
The recipe calls for teff flour as it contributes to the texture of the sourdough bread. However, you can experiment with other flours such as rice flour, chickpea flour, or oat flour to give your bread a unique flavor and texture.
4. Properly Maintain Your Starter Culture
A good starter culture is vital in making delicious homemade bread. The starter culture contains wild yeasts and bacteria essential in breaking down gluten structures in regular sourdough bread, which contain gluten. In maintaining the starter culture, ensure that you use filtered water at room temperature, organic fruits, raw honey, coconut oil and sea salt for best results.
5. Be Patient
Sourdough bread requires time and patience to rise naturally since we do not add any commercial yeast in this recipe, waiting can vary depending on your starter culture or environment. It is worth the wait, as the results of homemade gluten-free sourdough bread are both delicious and rewarding.
By following these simple tips, you can make perfect Gluten-Free Farmhouse Sourdough “Whole Wheat” Bread that will keep you coming back for more.
FAQ
As you start baking your Gluten-Free Farmhouse Sourdough Whole Wheat Bread, you may encounter some challenges along the way. To help you manage any difficulties that may arise when making this bread, we’ve put together a list of frequently asked questions with answers and guidance to make your baking experience as smooth as possible.
Is Farmhouse sourdough bread gluten-free?
The product in question contains 5 ingredients known to include gluten and one ingredient that may include gluten depending on its source, therefore it cannot be considered gluten-free.
Can you feed sourdough with whole wheat flour?
A sourdough starter can thrive on a variety of flours such as all purpose, bread, whole wheat, or rye without any issues.
Is whole wheat sourdough bread gluten-free?
It’s important to note that despite its natural fermentation process, regular sourdough bread cannot be considered gluten-free. Although the fermentation may aid digestion and reduce gluten content, it still does not meet the standard of containing 20 parts per million or less of gluten, as directed by the United States.
Why is my gluten-free sourdough bread not rising?
If you notice that your starter liquid has turned pink and has remained that way, there might be a couple of reasons for this. Firstly, it is possible that you haven’t been feeding your starter often enough. Additionally, it could be that you haven’t been providing it with enough food and water. It’s recommended to revisit the directions on how to create a Sourdough Starter (updated information included as of 6/2020) to ensure that you are properly taking care of your starter.
Bottom Line
In conclusion, this Gluten Free Farmhouse Sourdough “Whole Wheat” Bread Recipe will definitely be your new favorite recipe. Its perfect combination of whole wheat flour, raw honey, and coconut oil will ensure that every mouthful is a treat to savor. And the best part is that it’s gluten-free and dairy-free, making it an ideal option for individuals who suffer from dietary allergies or intolerances.
With this recipe, you’ll no longer have to sacrifice taste for health benefits. So, why not learn how to make your own sourdough bread using all-natural and wholesome ingredients? I assure you that this experience will not only give you a sense of satisfaction but also fulfill your desire to eat healthily.
If you’re looking for a perfect sandwich bread or just a delicious standalone snack, then try the Gluten Free Farmhouse Sourdough “Whole Wheat” Bread Recipe today. You won’t regret it!
Gluten Free Farmhouse Sourdough “whole Wheat” Bread Recipe
Ingredients
- 2 cups oat flour
- 1 cup teff flour
- 1 cup water
- 1 1/2 cups teff, starter (see directions)
- 1/2 cup bobs red mill 1 to 1 flour
- 3 tablespoons oil
- 2 tablespoons whole psyllium husks
- 3 tablespoons ground chia seeds
- 1/4 cup arrowroot
- 1 teaspoon sugar
- 1 1/4 teaspoons salt
- 2 1/2 teaspoons yeast
Instructions
- To make teff starter: combine equal amounts of teff flour and distilled or bottled water in a large bowl, stir well, cover with a dishtowel and sit in a warmish spot. Teff should bubble slightly right away. If it doesn't you can add a tiny bit of yeast. Be sure not to use tap water as the chlorine in most tap waters will kill off the yeast. I often start with 1/2 cup of teff. Feed once or twice a day, stirring with a clean fork and recovering just like a sourdough starter. You can use this to make injera. The longer you let it ferment the more sour it gets-just like sourdough starters. It should be slightly bubbly and sour smelling. Separation is normal. Just stir together before using.
- Combine oat flour, gluten free flour, dry teff, salt, and arrowroot powder in a large mixing bowl.
- In a large measuring cup or mixing bowl, combine water, teff starter, yeast, sugar, oil, psyllium husks, and ground chia. Stir well to combine and let sit 2-3 minutes.
- Whisk wet ingredients again and then pour into dry ingredients. Mix together with a large mixing spoon until combined.
- Optional: turn out on a floured surface and knead, adding oat flour as needed until dough holds together and isn't too sticky. I don't usually knead.
- Place dough in a large oiled bowl or onto parchment paper. Roughly shape into a loaf form. Cover with a damp towel and let rise in a warm place for 30-40 minutes.
- Preheat oven to 400°F.
- Once bread has risen, move to baking sheet and cut a shallow tic-tac-toe patter into the top. Optional-scatter poppy and sesame seeds on top.
- Bake at 400 for about 40 minutes. Let cool completely before cutting into it.
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