Gluten free sourdough bread with sunflower seed

The Czech Republic is famous for its passion for pastries. A lot of people can’t imagine breakfast without bread or rolls, which are commonly bought in stores. But with a gluten-free diet, there is a problem. The gluten-free pastries on the market have a completely different consistency and taste. The only way to combat this is to bake bread at home and if you want to get a really perfect taste, try it straight from the sourdough.

At the beginning it will be a little bit of a challenge. I started with sourdough for many years before the  gluten free diet, so for me it meant just finding the perfect combination of gluten-free flour and and establish gluten-free sourdough.

So if you want to taste the authentic taste of real bread again, here is the recipe

1 day 8:00 p.m.

  • 1 tablespoon sourdough from the fridge
  • 300ml water
  • 300g gluten free flour Schaer mix B

Place all this ingredients into a bowl and mix them together. Cover the bowl with plastic and place it in a warm location for 12 hours

2 day 8:00 a.m.

sourdough leavens start working. if you use a glass bowl, you can see bubbles. Add:

  • 150 g flour Schaer mix B
  • 150g dark bread gluten-free flour
  • 12g salt
  • Teaspoon bread spices
  • 2 tablespoons finely ground chia seeds, boiled with hot water
  • 80 g sunflower sead (partly ground)
  • 300ml water
  • 30ml sunflower oil

Mix with dough hook on low spead in your stand mixer. Place the dough in warm location again for 3-4 hours until it is doubled in size.

Now take the dough out of the bowl, place on a floured surface and shape it. I used an angular form for a fruit cake lined with baking paper. Put the dough into the pan and allow to rise in for 2 hours.

Preheat the oven to 240 °C and put baking sheet on the bottom of the oven. When the bread has risen enough, pour 1/2 liter of water into the oven on the baking pan to create steam and put the form with bread into the oven.

Bake for 30 minut to 24O C an then lower the temperature to 200 degrees and bake for another 20 minutes.

Let cool on a wire rack for at least 1 hour.

Gluten free sourdough bread with sunflower seed