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This Gluten free Sourdough Bread gets it sour dough from a fermented dosa batter. the sandwich bread loaf is gum-free, soy-free and vegan. Jump to Recipe
Yes, yes, I am lagging in my posts! Remember this faux wheat Sourdough bread with fermented lentil and rice batter. I used the same batter to make a glutenfree version too! the sour taste depends on the fermentation. you can keep the batter longer and let it ferment for a more sour taste. To read more about how to make the Dosa crepe batter- fermented lentil and rice batter see my Dosa post here.
Though we can consume the regular with gluten breads, these gf breads get eaten up by hubbs and me without a fuss. Some days hubbs doesnt even realize that the bread was glutenfree. especially the chewy well steamed ones are very close to gluteny chewy artisan loafs.
The dosa batter contains black gram and rice and can be stored in the refrigerator for a few days once fermented. Bring it to room temperature before using.
This bread does not have any gum, nuts, soy, eggs, dairy, as most of my gf breads. Because of the steaming, the dough is very forgiving. You can use half oats and half other gf flour, any starch and nut cream instead of yogurt, adjust the dough to a, not too wet and not too dry state after the first rise, and get similar results. The dough can be used in to make dinner rolls , flat breads or loaf. The dough is on the soft mushy side, so the dinner rolls will need support from the walls of the container to rise vertically.
Find all gf yeast breads here
Batter just mixed.
After first rise.
Gluten free Sourdough Bread
This Gluten free Sourdough Bread gets it sour dough from a fermented dosa batter. the sandwich bread loaf is gum-free, soy-free and vegan. Makes one mini loaf (5.75 by 2.75 inch)
Ingredients
- 1/4 cup warm water
- 2 teaspoons raw sugar
- 1 teaspoon active dry yeast
- 1 Tablespoon non dairy greek yogurt, I used So Delicious coconut milk greek, or use thick non dairy cream or non dairy cream cheese
- 1/4 cup fermented Dosa batter
- 1/2 teaspoon salt
- a generous pinch of black salt, kala namak
- 1/2 cup finely ground gf Oats, or half Oat flour and half other gf flour
- 1/4 cup starch, I used Tapioca
- 2 teaspoons apple cider vinegar
- a few Tablespoons ground Oats or starch for handling
Instructions
- Warm the water and add yeast and sugar to it. Mix well and let it get frothy. 8-10 minutes.
- In a bowl, whisk all the dry ingredients (flours, starches, salts) well.
- In another bowl, lightly whisk the oil, yogurt, vinegar, and dosa batter until well combined.
- Add the dry ingredients and the dosa mix to the yeast mix and whisk to combine well. The dough will be more of a stiff batter.
- Let it rise for 1.5 hours or until doubled.(depends on yeast and ambient temperature)
- The oats will make the dough less battery after the first rise, but it will still be sticky.
- Add some starch or oats flour (1-2 Tablespoons)to make it less sticky/battery and dump the dough into parchment lined mini bread loaf pan. Even out using a wet spatula or wet hand.
- For dinner rolls, use a combination of starch and oats flour and use oiled hands to quickly make small balls(a few Tbspns). Place balls touching each other in parchment lined stoneware for baking or round cake baking pan if steaming. See GF Dinner rolls.
- For flat bread, pat the dough into ovals. Let rise, steam on stove for 10 minutes and grill on both side. See Gf Naan.
- Spray the loaf top with water, and then with oil or dust with Oat flour.
- Let sit in a warm place until doubled(20-35 minutes)
- You can steam this on the stove top as the Oat sandwich loaf. Or in the oven as below.
- Preheat the oven to 400 degrees F.
- In a larger pan(I used the white stoneware pictured, any pan will work), add boiling water (1-1.5 inch high).
- Place bread pan in the larger pan and seal the top with aluminium foil.
- Prick a hole in the center of the foil and bake for 30 minutes.
- Remove the foil and bread pan from larger pan, and place on regular oven rack, bake for another 10-15 minutes until the required crust color is achieved.
- Let bread cool outside the pan for half an hour before slicing.
- This bread tastes best toasted or warm and stays moist for 2-3 days. Store in the refrigerator, since steamed breads are usually more moist than regular baked breads.
Notes
Nutritional values are based on one serving
Nutrition
Calories: 47kcal, Carbohydrates: 8g, Protein: 1g, Sodium: 151mg, Potassium: 32mg, Sugar: 1g, Calcium: 3mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This airy sourdough bread is being shared at Glutenfree Wednesdays, Allergyfree Wednesdays, Rickis wellness weekend, Hearth and soul blog hop, Slightly indulgent Tuesdays, Amme’s fit and fab friday, Cybelle Pascals allergy Friendly fridays. Susan’s weekly yeastspotting
Is it necessary to use yeast? Is it possible to make bread just with fermented Dosa batter (just the same way we do with sourdough starter) ?
instead you can let the bread sit for a few hours to ferment with the dosa batter and bake it
This recipe is from long ago, but I am wondering why active yeast is added if the fermented dosa batter is used which would already contain wild yeasts?
to ensure there is enough leavening to hold the structure. the fermentation of the batter is not enough leavening for the rest of the batter ingredients. You can use baking powder.
You are a hero. <3 This bread was gorgeous. I've been on a restricted diet and in the last 3 months I haven't had any kind of bread at all – and I bake serious hearth breads regularly, so it's been making me crazy. You have saved my brain – this really, really tastes like sourdough, and really tastes like bread and it holds together and it's moist and spongey and I'm in love. <3
I was really asking for failure. I fudged the dosa batter based on what I had (used half French green lentils I haven't figured out anything else to do with and half medium grain rice) and after grinding let it ferment a lot longer – overnight and then some – with the yeast. I can't have oats yet so I used a rice, tapioca, and psyllium based gluten free flour in place of the oat flour and tapioca. I also doubled the recipe and let it rise directly in an 8"x4" pan, which I baked inside a water-filled Dutch oven with the lid on. Your recipe not only survived all of this callous treatment but came out beautifully and I've had three slices and keep wanting to go back for more. I love a very sour sourdough and with all that ferment time it was incredibly satisfying. Baking time turned out to be the same even with the larger loaf. It's short and dense baked in that size of pan but domed nicely and didn't sink. It really is holding up well and it really, really did taste like very good sourdough. (My honey who has had the benefit of glutenful bread the last three months said he could taste something "vegetable-y" about it – I couldn't – but agreed it was wonderful.)
So thank you, thank you, thank you – you are my hero and all I want to do now is eat your bread. <3
thats amazing. i have to revisit this recipe for a larger loaf. great idea with the psyllum based flour sub and baking in the dutch oven! lol vegetably probably because of lentils ?
Love the vegan angle to your blog.