[VIDEO TUTORIAL] How to make amazing & simple GLUTEN-FREE sourdough bread – Secret Process Revealed

Published Categorized as Sourdough Bread Recipes

It was four year ago when I first started with my sourdough baking journey. I decided to give up commercial yeast, since I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day and my abdomen was bloated. Properly prepared sourdough bread make a huge difference for me. I can now enjoy bread without burdening my body.

At that time my boyfriend was already on the gluten-free diet, so he couldn’t enjoy my freshly baked sourdough breads with crunchy crust, soft and moist crumb, and irresistible smell. I was a big bread lover and just thinking about having to stop eating bread was quite a challenge.

For him, challenge was to find a decent gluten-free substitute for bread. We looked closely to commercially available gluten-free breads and flours, but they all contained something that we could not or would not want to eat: soy proteins, artificial vitamins, xanthan gum, guar gums, eggs from unknown sources, large amounts of high-starch flours, sugars and other artificial sweeteners, commercial yeast, artificial fruit juices etc.

We knew and felt that none of these ingredients would really nourish our bodies and mind on the long run.

One day, I challenged both of us who would make decent gluten-free bread first. Well, I can tell you, I lost. After a long trial and error period he came out with amazing gluten-free bread and it turned out that sourdough fermentation worked best and gave the best results. The end results were bread, a process and a recipe that you can make at home without complicated ingredients.

So, today I’m sharing a recipe and a process for this amazing and simple gluten-free sourdough bread and gluten-free sourdough starter with you!

It’s gluten- free sourdough bread with simple ingredients, cruncy crust, soft, moist, open and flexible crumb and it cuts without crumbling and falling apart. You can bend it a good amount without breaking and it holds together well. It has delicious flavour with all health benefits that sourdough fermentation provides and is friendly for your wallet.

Honestly, I didn’t came across a decent and simple gluten-free bread anywhere on the internet – the breads are either expensive to make or end results are not palatable. These process and recipe are really a breakthrough. For the first time, gluten sensitive or people with allergies can have great bread back into their diets without suffering the consequences of gluten or other allergens in their system.

Why you will love this gluten-free sourdough bread?

• rich in fiber (because of psyllium husk)
• fermentation lowers the glycemic index and prevents blood sugar spikes
• simple ingredients with no hard-to-get flours and starches
• easy to prepare
• easy to fit the sourodugh baking into your daily life
• cheap
• perfect for sandwiches, tastes delicious and goes well with other foods
• easy to digest and keeps you light
• eggs-free, diary-free, soy-free, xanthan gum -free, guar gum-free, sugar-free

“How to make amazing & simple Gluten-free Sourdough Bread”


+ Special Bonus included: How to make gluten-free Sourdough starter from scratch in just 3 days!

How to make amazing & simple gluten free sourdough bread – secret process revealed

Resources (US/EU):
• Handcrafted contemporaty ceramic pots made by Anja Slapnicar
Hawos grain mill (US)Hawos grain mill (EU)
Psyllium husk (US) / Psyllium husk (EU)
Himalayan salt (US) / Himalayan salt (EU)
Hulled millet (US) / Hulled millet (EU)

Enter your text here…

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

Leave a comment

Your email address will not be published. Required fields are marked *