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)
Servings: 8 servings
Calories: 47kcal
Ingredients
- 1/4 cup (62.5 ml) 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 (59.15 g) fermented Dosa batter
- 1/2 teaspoon (0.5 teaspoon) salt
- a generous pinch of black salt kala namak
- 1/2 cup (40.5 g) finely ground gf Oats or half Oat flour and half other gf flour
- 1/4 cup (32 g) 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
Nutrition Facts
Gluten free Sourdough Bread
Amount Per Serving
Calories 47
% Daily Value*
Sodium 151mg7%
Potassium 32mg1%
Carbohydrates 8g3%
Sugar 1g1%
Protein 1g2%
Calcium 3mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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
Vicky says
May 30, 2012 at 8:28 pmWonderful creation Richa!
Richa says
May 30, 2012 at 9:05 pmThanks vicky! 🙂
Richa says
May 30, 2012 at 9:10 pmFor the next one i am going to try another new and easier way 🙂
purevegetarianbites says
May 30, 2012 at 9:39 pmAll your recipes look amazing ! thanks for the lovely blog 😉
I don’t know if you’ve visited my new vegetarian food blog (cooking and baking) but if you haven’t – I’d like to invite you (you can enjoy it even if you’re not vegetarian).
Feel free to stop by, say hello and follow the blog so that you’ll be getting daily updates (-:
http://purevegetarianbites.wordpress.com/
Richa says
May 31, 2012 at 4:33 amThank you for dropping by, I sure will check your blog out!
glutenfreehappytummy.com says
May 30, 2012 at 10:06 pmhow interesting to use dosa batter! what a great idea! thanks for sharing! it looks great!
Shweta in the Kitchen says
May 31, 2012 at 12:39 amSour dough bread is my favorite. So nice & airy feel like taking a slice. Well clicked too. Need to try this recipe
http://shwetainthekitchen.blogspot.com/
ANU says
May 31, 2012 at 1:25 amwow brilliant idea of using fermented dosa batter and oats…luv it..thanks for sharing dear…nice clicks!
Caitlin says
May 31, 2012 at 2:13 amthe texture of this bread look so soft and moist. you are such an amazing bread maker, richa. you should seriously consider marketing them. i’m sure there’s a HUGE market for it 😉 (like me!!!) do you think if you mailed me a loaf of bread it would keep? just sayin… 😉
Richa says
May 31, 2012 at 4:34 amIt is very soft and keeps moist for a good while. i can probably mail it on dry ice:) will check out those options;)
Char @ www.charskitchen.ca says
May 31, 2012 at 4:41 amOMG! Sourdough is my FAVOURITE FAVOURITE FAVOURITE bread!! Yours looks delicious!! Ohhhh how I want a slice right meow 🙂 Someday I will have to try making my own!
Richa says
May 31, 2012 at 8:14 pmhome made breads are heavenly! give them a go!:)
[email protected] says
May 31, 2012 at 12:30 pmThis looks wonderful, and sourdough truly is one of my favorites! I’ve never had any luck (or skill?) making my own bread though 🙁
Spice up the Curry says
May 31, 2012 at 12:39 pmreally!! wonderful bread recipe. just love it
laurelvb says
May 31, 2012 at 2:49 pmI really don’t have any comment except that I think you may be the Goddess of Bread. What Avatar would that be I wonder.
Richa says
May 31, 2012 at 8:13 pm😀 Thanks Laurel. i might just have to wear a big white sponge!
Sunday Morning Banana Pancakes says
May 31, 2012 at 3:20 pmOooo I love sourdough – your gluten free breads always look so amazing! It is interesting the method of steaming, I like it!
Richa says
May 31, 2012 at 8:11 pmthe steaming eliminates the need for the gum and more starch. so its working pretty well right now.:)
Rachael says
May 31, 2012 at 6:57 pmHi bread lovers,
I’ve recently started working with Sourdoughs International and I’m learning the difference between using authentic wild yeast and commercial yeast (bakers yeast) the taste and appearance is so different it is absolutely amazing! I totally recommend that you check it out at http://www.sourdo.com, EnJoY!!
Cara says
June 1, 2012 at 3:21 amI am standing up currently, applauding you. Richa, you never cease to AMAZE me. I’m looking at my schedule and planning for a trip up north for a bread-making party…
Richa says
June 2, 2012 at 6:04 amplan soon.. sumner is almost here! 😉
dishesanddishes says
June 1, 2012 at 4:13 pmThis bread looks just wonderful. I’ve been wondering about how to make a good gluten free sourdough and it looks like you’ve nailed it!
Kristy says
June 2, 2012 at 2:09 amI haven’t had a really good sourdough bread in forever! This looks so soft and moist- I just want to lightly toast it and slather it with coconut butter. You are just the best bread maker ever. You need to teach classes! 🙂
Richa says
June 2, 2012 at 6:05 amThanks Kristy! i am planning a bread baking class for peeps in seattle. Will see how that goes:)
Penniless Parenting says
June 5, 2012 at 5:26 amI love how you made this- I don’t have steamers or anything, but I like this method of steaming bread in addition to your idea for the sourdough gf bread. I cant eat oats, but I’ll try this with another variation. Thanks!
Mihl says
June 5, 2012 at 8:37 amThe bread looks spectacular! I once made a yeasted gf bread and was amazed that it was even possible. I an going to try your version next time we have our gf relative over.
Laura says
June 5, 2012 at 8:50 pmI would like to be your neighbor so I can eat all of your wonderful creations! I am featuring this fabulous bread recipe this week on Allergy-Free Wednesdays 🙂
Mary Hudak-Collins says
June 6, 2012 at 6:53 pmWow! This looks amazing! I am popping in from Allergy Friendly Friday. We haven’t had sour dough bread since 2009 when my daughter was first diagnosed with Celiac. Of all the things that we eliminated making in our household, this is one at the top of my list! Thanks so much for sharing. Feel free to drop this link in our recipe hop as well if you like ☺ This is definitely a keeper!
Amee Livingston says
June 8, 2012 at 3:20 amRicha, you have one of the most gorgeous vegan blogs that I’ve seen! I love your recipes!! Thank you for sharing this wonderful bread at Fit and Fabulous Fridays! 🙂
CS says
June 8, 2012 at 10:28 amLove the vegan angle to your blog.
Lulu says
June 25, 2015 at 11:11 pmYou 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
Richa says
June 26, 2015 at 12:02 amthats 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 ?
kati says
May 15, 2018 at 8:12 amThis 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?
Richa says
May 15, 2018 at 5:17 pmto 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.
Adi says
September 4, 2020 at 4:26 pmIs 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) ?
Vegan Richa Support says
September 7, 2020 at 4:11 pminstead you can let the bread sit for a few hours to ferment with the dosa batter and bake it