Sorghum, Rice & Quinoa Sourdough Bread (Gluten Free & Vegan)


My last sourdough starter had an unfortunate accident in which it ended up all over my kitchen floor, along with pieces of its glass container. So, I started a new one and yesterday it was ready to use. I fed it about 2 hours before making this recipe. It turned out really great! Nice and reasonably light with a good amount of sour flavour.


Sourghum, Rice  & Quinoa SD Batard

150g 150% hydration starter (mine is mainly rice and sorghum flour, with a little red teff)
400g water
21g psyllium husks
11g salt
110g corn starch
110g stone-ground white rice flour
150g sorghum flour
40g very coarsley ground quinoa (I just bashed it up in a mortar and pestle)
Unsweetened brown rice milk, for glazing (optional, but gives a more attractive finish)

  1. Dilute the starter in the water and whisk in psyllium until emulsified.
  2. Leave covered for 30 minutes.
  3. Sprinkle over salt.
  4. Mix together the flours and quinoa.
  5. Add to the starter mix and knead until it comes together to form a dough.
    Note: You only need to knead until it comes together, as gluten free bread does not require development of the gluten strands through kneading – just make sure it’s well mixed and smooth.
  6. Form a ball and leave to rise in the fridge overnight in a covered and oiled container.
  7. The next day, knock back the dough and form into two bâtards.
  8. Cover and leave to prove for an hour.
  9. While the bread is proving, preheat the oven with a stone to full temp (This is 250c on my oven).
  10. Uncover the loaves, brush with a little brown rice milk, slash and transfer to the oven.
  11. Bake for about 25 minutes, turning halfway through if neccassary, until a dark reddish brown colour is acheived.
  12. Leave to cool COMPLETELY before cutting the bread, otherwise the texture will be gummy.

NOTE: A 150% hydration starter means a sourdough starter that contains 1.5 times as mush water as flour. If you want to learn how to make a sourdough starter, I recommend following these instructions, but using a mix of gluten free GRAIN flours, such as rice, sorghum, teff, etc.

13 thoughts on “Sorghum, Rice & Quinoa Sourdough Bread (Gluten Free & Vegan)

  1. What is your method for the starter? I am a very experienced wheat baker and have never believed a gluten-free substitute could be created for the type of chewy, sour, European style bread I like to make and consume. Your recipes are inspiring great curiosity in me to give it a try as wheat and gluten are becoming more of an issue in my life sadly. Thank you! (do you think you could bake this in a wood fired oven or would it go up in smoke?)

    • Hi Melissa. Thanks for your comments :) It’s goof to know I am inspiring something good. My starter was made using just the standard method used by wheat bakers, but for the flour I used a 2:2:1 ration of sorghum, rice and teff flours respectively. The method is in the note at the bottom of the post. The hydration is 150%, which feels almost like a 100% hydration of standard wheat, since these grains require more liquid.

      To be honest, this is a great stand alone bread that I’d be happy to serve to guests without explaining that it is gf or apologising, so I don’t even see it as a substitute! I feel like I’m really getting somewhere with this whole gf baking thing now :)

      I don’t have a wood-fired oven so I can’t be sure, but I don’t think it would do it any harm. It behaves in the oven similarly to regular bread. Perhaps try a little ball of dough in there first to play it safe?

      As you are an experienced baker, do you use The Fresh Loaf website? I’m also active on there.

  2. Would you mind clarifying the weight and hydration of the starter for this recipe? The recipe calls for 150g at 100% hydration, but the comments are about 150% hydration. It seems by the comments that the hydration level should be 150%. Is the weight still 150?
    By the way, I’m just starting gluten-free sourdough baking. The bread in this recipe looks very good, and the “form” / “style” / “look” of that bread is excellent. For now, my GF SD breads needed “walls” to bake and came out flat (a little rise, but flat top). Yours is holding very well. looking forward to trying it!

    • Hi thanks for pointing that out! It should be 150g at 150% hydration. I’ve corrected it now.

      Are you currently using psyllium as a binder in your recipes? This is the strongest one I’ve found and holds a good shape.

      Are you using eggs/dairy? I find these, particularly eggs, weigh the bread down and make it heavy and difficult to hold shape, more batter-like.

      • Wow! Baked it this morning… and loved it! They turned out great. Thank you for sharing this recipe.

        First time working with psyllium. Normally I use eggs and/or ground flax, typically with gums. I’m new to sourdough baking. I started with gluten-free “quick breads” about 6 months ago.

        Normally I would have to not use psyllium, but I’ll bake this recipe a few times to understand it well, then I’ll try to sub psyllium with ground flax and chia (most likely 2 flax for 1 chia). If you have experience with chia+flax as binders, would you mind sharing your observations?

        (As for shelf-life of this bread, we won’t know, it’s so good!)

      • That’s great :) Glad you liked it!

        Psyllium is the strongest binder and creates the best hold for a free-form bake. I recommend this post by Gina (GF GOURMAND) as it discusses it in better detail than I could! Out of curiosity, why don’t you want to continue with psyllium?

      • That’s it, I’m in love with this bread. Baked it 6 times. Last 3 batches with a 24 h period in the fridge instead of 12, only to accommodate my schedule. I’m quite new to baking and cannot tell the difference, maybe the dough is a little “softer” after 24 instead of 12h refrigeration. The oven rise is very strong in any case.

        In my last batch, I actually made this recipe twice, side-by-side. One with 21g psyllium. One with 45 g ground flax seeds and 15 g ground black chia seeds. This was based on the post you referred to (gluten-free-gourmand, a blog I follow… I baked her baguettes psyllium-free successfully). There was a big difference, psyllium vs chia-flax. The later doesn’t hold much, it is much more batter-like. I ended up adding 45g of the flour blend. Still, it is very moist. I’ll check the crumb after it has cooled completely, but a toothpick comes out sticky.

        As for the reason why I’d like to skip on psyllium: as with many cereals/grains (wheat, spelt, kamut, corn, and related), they develop glycotoxins when heated. For some people (if not most people) this can result in inflammation / chronic pain. This is based on Dr. Jacqueline Lagacé “Comment j’ai vaincu la douleur et l’inflammation chronique par l’alimentation”, which follows on Dr. Seignalet ‘s work. This is an amazing read, and is scheduled to be translated in english in the upcoming year.

        Thanks for the tip on the Fresh Loaf, definitely a good resource!

      • Wow! I haven’t even baked it six times yet! So glad you’re enjoying it.

        The 24hr retardation in the fridge will likely only cause a slightly more sour flavour, perhaps a less ‘crusty’ more chewy loaf, which is more desirable for authentic sourdough anyway. I may try that next time to compare results.

        I’m confused about the psyllium problem because psyllium is a seed, not a grain. I know a lot of people have a problem with corn but it doesn’t seem to affect me.

        Let me know how the psyllium-free loaf turns out in any case :)

    • Baked another two batches tonight. Both with 12h in the fridge, original recipe with psyllium. One recipe for 2 batard loaves, sausage slashed. The other shaped in 8 “dinner rolls” / buns. How satisfying, they are beautiful.

      About psyllium… it is indeed listed along wheat, barley, corn and others by Jacqueline Lagacé; if I understood well, it is because of some proteins that turn into glycotoxins when heated above 230 F (110 C).

      In any case, the psyllium-free (flax&chia) loaves turned out well. They do not hold as well. The flavor is good. I’ll have to experiment the ratios. I’ll keep you posted.

  3. This blog is great!!! Totally got me in the mood to bake up a delicious loaf of bread! I am going to bake it with my new starter from my order just came in the mail today! : )

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