A Gluten-Free Sourdough Loaf with character

After a good dose of patience and a steady hand for the small details, it’s finally ready – a wonderfully fragrant gluten-free sourdough loaf with a gentle hint of honey and the warm, aromatic touch of anise.

The pictures show a large loaf of bread, which corresponds to twice the amount of dough ;-)

 

For the starter

140 g warm sourdough starter (universal flour blend, homemade)

80 g brown rice flour

120 ml water at room temperature

 

Dough ingredients

230 g millet flour

40 g rice flour

180 g tapioca starch

30 g psyllium husk powder

8 g salt

450 ml water

40 g honey

3 g ground anise

3 g mixed bread spices

30 g sesame or sunflower seeds

 

Baked in a lidded pot. After 1 hour and 10 minutes at 230°C, the loaf rested in the switched-off oven for another 30 minutes, which gave it that unbelievably tasty crust.

 

SOURDOUGH STARTER

Prepare the starter the evening before baking. Mix the sourdough, brown rice flour and water in a large bowl. Cover with a lid or cling film, then leave it at room temperature (21–25°C) for 8 to 10 hours or overnight, until bubbly and risen. Soak the seeds overnight in a separate bowl of water.

 

DOUGH

In the morning, prepare the dry mix (all flours and bread spices). Blend the psyllium, salt and water into a gel, then add it to the dry mix along with the sourdough starter and the pre-soaked seeds. Knead until well combined and smooth (3–5 minutes max).

SHAPING & PROOFING

Shape into balls, place in floured proofing baskets, cover and leave to rise for 2–3 hours at 23–27°C. You can also keep the dough in the fridge for several hours afterwards before baking.

 

BAKING

Turn the dough into cast-iron pots, score the tops, and bake at 230°C for 90 minutes starting from a cold oven. Remove the lid for the final 10 minutes to achieve a crisp crust.

Important

Tap the bottom of the loaf – if it sounds hollow, it’s perfectly baked. Let it cool completely before slicing so the crumb can firm up.

 

Storage

Keeps for several days in a clay pot or up to 3 months frozen.

 

Why do we use gluten-free sourdough? It doesn’t just give the bread a beautiful crust – it adds real depth of flavour and makes it easier on the body to digest. Paired with honey and anise, the result is a genuinely special loaf that’s hard to resist.

Anise and honey – a perfect match. The gentle sweetness of the honey balances the subtle spice of the anise, adding a lovely note that lifts any breakfast table or evening meal.

 

TIP: Use our baking set for optimal dough proofing. You can also use the basket in your daily life as a stylish bread basket.