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wholegrain sourdough

Gluten Free Whole Grain Sourdough

Mysty Pfeffer
4 from 1 vote
Print Recipe
Servings 20
Calories 153 kcal

Ingredients
  

  • 500 Grams Millet ground
  • 1/2 Cup Oats
  • 1/3 Cup Chia Seeds Ground
  • 1/3 Cup Flax Seeds Ground
  • 2 Tsps. Salt
  • 1/3 Cup Arrowroot flour or potato starch
  • 1/2 Cup Sourdough Starter
  • 600 Grams Water

Instructions
 

  • The Nutribullet blender with a flat blade that meals small grains very well. It worked perfect for the millet and amaranth.
  • Place all the dry ingredients in a bowl and mix well.
  • Add warm water and the starter and stir until well combined. Let it sit for one hour.
  • After it sits one hour, you can place it in the lightly oiled baking dish of your choice. It will be sticky and loose, not well formed like a wheat dough. Don't worry about that it will set up fine.
    Depending on your room temperature it will take 3-6 hours to rise. On that rise it will be just slightly higher, it will not double in size, and that is ok. I put mine in the fridge overnight and it was perfectly ready the next morning.
  • Preheat oven to 450 degrees. Bake the bread covered for 40 minutes and then uncovered another 15 minutes. Don't underbake this it does take just about a full hour. Let cool then, slice and enjoy!

Nutrition

Calories: 153kcalCarbohydrates: 26gProtein: 5gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.004gSodium: 148mgPotassium: 91mgFiber: 4gSugar: 0.1gVitamin A: 2IUVitamin C: 0.2mgCalcium: 34mgIron: 1mg
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