Sourdough Seed Bread – quick rise (GF/V)

According to my taste testers, a.k.a. family. This is the best bread yet! And I have to agree that the texture and flavour are really good. The downside is … I have eaten way too much bread lately.

This sourdough has a larger amount of starter in it than I usually use. Because of this extra starter, it is a fast rising bread.
It is not the usual day or two before you can bake it, but only a matter of mixing the starter in the evening and then baking by early afternoon the following day.

In the recipe I have included a rough timeline. But obviously you would make that around your own day

 The day before building the levain, take your starter out of the fridge and feed 10 g of starter with 20 g flour and 20 mls or slightly more of water.

25 g will be saved for future use to keep your starter going. The other 25 g will be for the morning feed.

@0730  –  25 g starter /15 g brown rice / 15 g buckwheat / 30 g non-chlorinated water Total weight = 85 g

@1830 – feed 85 g starter / 25 g brown rice flour / 25 g buckwheat / 55 g warm water Total weight = 190g

@2130 – feed all of the starter from the previous feeding with 70 g brown rice flour / 30 g buckwheat / 120 g water

Total weight for all 3 feeds = 410 g


330 ml of water

12 g of ground flax seed

14 g of whole psyllium husk

1 Tbspn olive oil

Bulk dough mix:

95 g sorghum flour

60 g of oat flour

40 g of millet flour

30 g buckwheat flour

65 g of tapioca starch

20 g brown rice flour

(Or use 310 g Anita’s AP Gluten free flour, which has zero gums added in their blend)

1 Tbspn brown sugar

1 Tbspn golden syrup (or maple syrup)

1.5 tsp salt

1 tsp caraway seeds (optional)

In a blender grind

30 g pumpkin seeds

15 g sunflower seeds

1-2 figs  (if you have any)


Weigh out your flours and water for the late evening starter-feed and put into a bowl with the all of the starter (technically this is called the levain) from the second feed. Cover and leave overnight.

In another bowl, weigh out all the flours and water to be used in the morning. That way it is quick and easy to throw together first thing in the morning and everything is at room temperature.

@0730 – Measure out the psyllium and flax seed. Add in all of the water stirring well, then add in the brown sugar, syrup and oil.

If you leave the psyllium to soak in the water too long it will become very thick. Ideally let it soak about 8 – 10 mins max.

Add the starter from the previous night to the psyllium mix and stir in.

Stir in the flours and with slightly wet hands combine all.

Rest dough for 15-20 mins and then knead with about 1/3 cup tapioca flour or white rice flour. You may need to add more flour if your flour blend doesn’t absorb as much water. You should be able to work in the flour so that the dough forms a ball without it collapsing.

Shape and put into banneton or place dough into a parchment lined loaf pan.

Leave to rise for 2-3 hours in a warm place and then into the fridge for an hour before scoring and baking.

@1100 – bake at 450 degrees Fahrenheit for 35 minutes, then at 400°F for 30- 35 minutes, in a loaf pan or a pre heated, cast iron frying pan and parchment paper

Or bake in a heated, covered Dutch oven, at 500°F for 20 minutes, then remove lid and bake for a further 25 minutes at 450°F.

When cooked. Your loaf will sound hollow when tapped on the bottom

Note : a few recent edits, of a little less water because people were finding this dough hard to work with. Also the step of going into the fridge for an hour before baking really helps.

19 thoughts on “Sourdough Seed Bread – quick rise (GF/V)

  1. Eryn says:

    Thanks for this recipe! It was my first ever GF sourdough, and the first bread of any kind I’ve attempted since being diagnosed with celiac disease over 2 years ago. I started my starter one week ago, and baked today.

    I followed the recipe exactly, other than I had no pumpkin or sunflower seeds to add. That’s rise was good, and the flavour great (even better toasted)!

    One question I have is how to determine doneness. I read somewhere that GF bread should be baked to an internal temp of 210F, however my bread still seems very moist/sticky and hard to cut. Any tips would be appreciated!

    Thanks again for the recipe!


    • acoupleofceliacs says:

      Hi Eryn,
      My sourdough is all very crispy on the outside if it’s baked in a Dutch oven. In a loaf pan it would just need cooking longer with the high water content.
      Also gluten-free sourdough really does need to cool completely before you slice it, otherwise it does go kind of sticky. And you could lower the temperature to 450° F, 10 minutes earlier and then just cook it for an extra 15 to 20 mins.


  2. Shauna says:

    I’m new to sourdough bread making and my all-purpose gf flour does have a gum in it. Wondered if you please had any suggested changes to accommodate this so I don’t have to buy a bunch of new flours. Grateful for any assistance with this new adventure!


  3. traci stewart says:

    Have you tried this without the oat flour? I tend to react to oat like I do the wheat. I wonder if a heavier grain flour might work, like amaranth?


  4. Stephanie says:

    When do you add the sunflower seeds and pumpkin seeds? Or do they just go on top of the bread? Thank you so much for all of your great gf bread recipes!


  5. jendjeffrey says:

    When you add the starter to the other ingredients in the morning, are you looking for it to be at its peak activity? I’ve tried the recipe a couple times, and I’ve had pretty good results, but it hasn’t risen too much and was a bit gummy the second time. (Note that I use the flour combo you use, rather than an all purpose one, and a Dutch oven for baking the boule)
    Thanks for your help, and the great recipes!


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