Potato Yeast Gluten Free Sourdough Recipe

This gluten free Sourdough is one of my go-to homemade gluten free breads as it is full of wholefood ingredients and is super versatile. It goes perfectly with a variety of both sweet and savoury toppings.

One of the great things about this is it contains added protein and fibre from the chickpea flour and psyllium husk, therefore keeping you fuller for longer, making this bread perfect for breakfast or a nourishing snack.

While this does take a few days to make, as you need to allow 2-3 days for the fermentation process, it is easy to make and is very rewarding to create something completely from scratch.  

Makes 1 Loaf

Recipe Ingredients

Potato Yeast:

• 2 cups of boiled potato water, cooled. I boiled 4 large white potatoes
• 1 cup of GF plain flour
• 1 tbs raw sugar

Yeast culture ‘food’:

• 1.5 cups of GF plain flour       
• 3 tsp of raw sugar

Bread Ingredients:

• 90g chickpea flour
• 90g of buckwheat flour
• 70g tapioca flour
• 50g fine rice flour
• 50g of corn flour
• 25g of psyllium husk
• 1 large egg
• 1 tsp of raw sugar
• 1 tsp of salt
• 3 tsp of baking powder
• 2 tbs of olive oil
• Potato yeast mix (as above)

How To

Potato yeast:

1. Add the boiled potato water, 1 cup of gluten free flour and 1tbs of raw sugar to a plastic mixing bowl and mix until well combined and there are no clumps. Cover with a tea towel and let sit on the bench overnight.
2. Each day mix in ½ cup of flour and 1 teaspoon of raw sugar into the potato yeast mixture. Continue to do so each day until small bubbles appear on the surface and the mixture smells like yeast. This normally takes about 2-3 days, depending on the temperature. The mixture should be the consistency of a wet batter, so you may need to add a dash of water each day if the mixture is too thick.

Bread:

1. Preheat oven to 200^o C. Grease and line your desired baking pan (I used a round cake tin).
2. When the potato yeast has fermented and is ready to use, mix in the egg and olive oil.
3. Combine chickpea flour, buckwheat flour, tapioca flour, fine rice flour, corn flour, psyllium husk, raw sugar, salt and baking powder into the wet mixture and stir until all ingredients are well combined and a kneadable dough is formed. If the dough is not thick enough to knead, add small amounts of flour to thicken the dough.
4. On a clean surface, knead the dough into a ball.
5. Place the dough in the pan, slice a small cross in the top and allow to rise in a warm location for 30-60 minutes.
6. Cook in the oven for 25-30 minutes.

This bread is best served fresh out of the oven or toasted.

My favourite topping include:

• Avocado, lemon juice, feta and sauerkraut
• Peanut butter, banana, seeds and honey

Please note this recipe is best made on a cooler day as an outside temperature that is too high can impact the fermentation process.

Recipe created by:- Tabitha Willett ©