Gluten-free Sourdough: The Ultimate Recipe
Happy birthday to you!
As a thank you for being here, you are the first to discover my upgraded recipe.
Because today isn’t just “new recipe day,” it’s the 10th anniversary of my gluten‑free starter. Ten years of feeding, watching, tweaking, saving it from the brink more than once, and bringing it back to life with a little flour, water, and patience. In that time, it’s travelled more than I have: passed to friends, family, clients, neighbours, and their friends too. It lives in kitchens I’ve never stepped into, on counters I’ve never seen, quietly rising in bowls all over the place.
Some of those starters have been split and shared again and again. I still receive messages and photos: a crust that cracked just right, a crumb that finally opened up, a child who can’t usually tolerate bread tucking into a warm slice with butter and a grin. This simple gluten‑free sourdough has become part of morning rituals and Sunday lunches, part of healing journeys and “I can finally eat bread again” moments. It has genuinely won hearts with every bite.
And yet, over these ten years, I’ve never stopped refining it. Adjusting the flours to give more structure, coaxing more flavour from the long fermentation, balancing a crisp, golden crust with a tender, open crumb. This new version is the best it’s ever been: easier to work with, more resilient, and even more delicious, the kind of loaf that fills the house with that unmistakable sourdough aroma and disappears in suspiciously neat slices.
So, if you’ve ever felt intimidated by gluten‑free baking, or if you miss the simple joy of tearing into a warm, crusty loaf, this is your invitation. Put the kettle on, dust off a mixing bowl, and let me introduce you to the gluten‑free sourdough that has been patiently waiting ten years to meet you.
Now that you have discovered how easy it is to make the starter, without splitting the starter or wasting anything, you can attempt to make your first loaf. Yes, it is that easy.
If you already have the starter ready, then let’s get to it. This sourdough is by far the best you will ever make.
Warm out of the oven…
The Ultimate Recipe
For a large loaf
Ingredients
700 g starter
550 ml of water
350 g buckwheat flour (I make my own with sprouted buckwheat)
155 g gluten-free brown bread flour
50 g flax/linseeds (whole)
75 g flax/linseeds (organic milled sprouted flax/linseeds)
20 g sesame seeds
35 g Psyllium Husks
8 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar (with mother)
25 g salt flower (“fleur de sel”)
15 g sugar (optional, but recommended)
2 tbsp linseed oil (optional)
Method:
Follow the step-by-step method in the original recipe.
Add the psyllium to the dry ingredients and tip over the diluted starter. Beat for 15-30 minutes to ensure the seeds open up and absorb water. This creates a more aerated, soft middle once cooked (the seeds will release water as they heat up during baking).
Add the olive oil, linseed oil and vinegar. Keep mixing the dough for another 5 minutes
Don’t worry if you are not yet ready to make your own flour. One step at a time, right. Organic buckwheat flour is widely available.
Poached eggs on pan-fried sourdough
I’ve been asked so many times what a Naturopathic Chef eats for brunch, so here it is.
I love Sunday brunches because you’re allowed to put anything on a plate, creating a patchwork of textures and flavours that are sure to delight your taste buds.
I always have avocado and some wild leaves. It is not yet mizuna season, so rocket leaves were the perfect alternative. I supplement the dish with protein, often choosing smoked wild salmon, anchovies, or herring, and poached eggs. Today, I added pickled sliced onions for extra sweetness and black garlic for its amazing therapeutic value. I also sprinkled freshly sprouted coriander, alfalfa and purple kale seeds,
I kept it simple this time with pan-fried sourdough. I tend not to do that, but today it felt right, and so it wasn’t necessary to make a quick hollandaise. A nice drizzle of extra virgin oil complemented the dish perfectly.
Also, I planned to have a large Sunday roast, so I did not add any extras, like spinach, hummus, olives, radishes, or the other half of the avocado.
So here you have it… What are your preferred foods for brunch? Let me know in the comments.
Tips of the chef:
To make perfect poached eggs, keep them in the fridge overnight. The warmer they are, the more liquid they will be, and the white will disperse in the water. I use an espresso cup to gently pour each egg into the simmering water, ensuring that the cup is completely submerged before tipping it and letting the egg gently fall at the bottom of the pan.
Quick note:
When baked, buckwheat becomes quite dark. This is normal and will give the bread a very rustic appearance, the way bread looked in the “old” days.
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