I’ve been experimenting with grain free sourdough bread recipes for a while now, and the original recipe that this one has evolved from was made with brown rice flour, buckwheat and tapioca.
It was a really good bread. But I wanted to move away from grains, and even though I still eat white rice occasionally, I’m not at all keen on brown rice since I discovered that it’s commonly contaminated with arsenic (sad but true…).
Arsenic is not a healthy addition for anyone’s diet, but it could pose an even more serious threat for those of us with Pyroluria and methylation issues because we tend to store heavy metals.
Now I have to say that there are some good low carb bread recipes in the Keto Breads recipe book that use almond flour, coconut flour & other options, and I’m more than happy with those because they’re yummy and low carb, but hubby still loves his carbs and his sourdough, so this bread continues to be made from time to time.
I’ve played around with this recipe and the current version of this bread is made from cassava flour, buckwheat flour and coconut flour – and it’s really good!
The Difference Between Cassava Flour And Tapioca
Now, don’t go confusing Cassava flour with Tapioca! They both come from the same plant and the two products look and feel very much alike, but they are actually different and may have a different effect on the end product.
As the demand for Cassava flour is growing, it is gradually becoming more well known, and more available depending on where you live. In the USA there seems to be plenty of options over at Amazon and Iherb stock a few brands (they ship worldwide).
But here in New Zealand it’s a little bit harder to get. I was buying mine on Trademe but the listing seems to have disappeared….
Note: There seems to be a few retailers now selling it here in New Zealand now so if you do a Google search, you’re bound to find some.
Anyway, let’s get on with the recipe… And you’ll need a bread bug so check out my post on how to make a kombucha sourdough starter.
Gluten Free Grain Free Sourdough Bread
Ingredients
- 4 cups cassava flour
- 3 cups buckwheat flour
- 1 cup coconut flour
- 6 tbsp chia seed
- 4 tbsp olive oil
- 3 tsp Salt Himalayan or Celtic Sea Salt
- 3 cups (approx) of bubbly bread bug starter
- 1 tsp sugar
- 700-800 ml filtered/chlorine free water Chlorine may kill your bread bug.
- 2 handfuls sunflower seeds and/or pumpkin seeds Optional
Instructions
- Combine all dry ingredients in a large bowl and mix well.
- Add bread starter and then gradually add the water, mixing as you go.
- Add enough water to make a stiff dough (consistency should be like a very thick cake batter)
- Divide the mixture between two large loaf tins that have been well oiled.
- Cover the tins with tin foil poking one or two holes in the foil with a sharp knife to allow steam to escape when baked.
- Leave the mixture in the tins to sit for 8-10 hours at room temperature to rise. We usually make the bread in the morning then bake in the evening, or occasionally we’ve made the bread at night and baked in the morning. It really doesn’t matter. This bread isn’t finicky – 6 hours or 12 hours – you’ll still get good bread! We’ve also taken to sitting the tins on top of the fridge as it’s just a little bit warm there from the fridge motor which seems to help the bread to rise faster, however room temperature will do the job also.
- Bake covered at 180 degrees Celcius for one hour.
- Remove the tin foil and bake for another 30 minutes.
- Allow to cool a little then remove from the tins and allow your loaves to cool completely on a rack.
More Yummy Grain Free & Gluten Free Breads
This bread is really good to eat as bread when fresh (I looove it and can’t get enough once I start which isn’t really a good thing for me…), but after that it’s better toasted. However be prepared to put the toaster down 2 or 3 times to get it to toast. It takes a bit more time than your standard bread!
We slice both loaves and then freeze it, so we’ve always got bread available to toast and that works well for us because it’s kind of a staple for hubby.
Now I can honestly say that I think this bread has the best texture I’ve ever come across in a gluten free bread (and I’m not just saying that because I created it).
It’s not crumbly – at all.
It holds together perfectly, and of course that’s amazing for a gluten free bread that has no xanthan gum or guar gum in it. Even better is that the recipe seems to be almost bullet proof – we’ve never had a failure. Give it a go and leave a comment to let me know how it goes.
If you’re looking for more grain free breads, or grain free and sugar free sweets & desserts, take a look at the links below. I think you’ll like them.
✅
✅
