Quickly & easily make homemade nutrient packed Superfood Gluten Free Sourdough bread in just 4 simple steps! Perfect for a quick breakfast, a wholesome snack, or a guilt-free treat, this blender bread will quickly become a staple in your kitchen.
This Superfood Gluten-Free Sourdough Blender Bread is a must-try. It is not just a gluten-free alternative but a delicious and nutritious addition to your daily meals. Experiment with toppings and spreads to create a customized, wholesome experience. Enjoy the goodness in every slice!
This recipe is:
WHY YOU'LL LOVE IT!
- Easy and FAST to make with step by step video instructions (even 1st time gluten-free bakers can make it).
- All you need is a high speed blender & some healthful ingredients.
- Incredibly delicious and nutritious gluten free sourdough bread whipped up FASTER than you can make it to the store to buy some!
- Delicious taste & incredibly versatile.
- No need for expensive flours!
- No starches added so it’s good for your waistline!
- Allergen Friendly so everyone can enjoy!
- Never have to worry about the store being out of stock!
I Want to make GLUTEN FREE SOURDOUGH!
CONTENTS
1. Ingredients
A detailed list of all the beautifully nutritious ingredients you’ll need for this delicious and easy superfood blender bread!
2. Materials List
The essentials you need to make Sorghum Gluten Free Flour.
3. How to make Superfood Gluten Free Sourdough Blender Bread
Here you’ll find easy to follow video instructions to easily make Superfood Gluten Free Sourdough Blender Bread!
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INGREDIENTS
- Whole Grains & Legumes
- Buckwheat Groats
- Sorghum Grains
- Millet, whole
- Garbanzo Beabs (aka Chickpeas)
- Binders
- White Chia Seeds (ground)
- Pysllium Husk
- Water
- Enrichments
- Olive Oil
- Apple Cider Vinegar
- Maple Syrup
- Kosher Salt
- Leavening Agent
- Gluten Free Sourdough Starter (I use a sorghum starter)
what are buckwheat groats?
Buckwheat is a plant cultivated for its grain-like seeds, which are commonly referred to as buckwheat groats. Despite its name, buckwheat is not related to wheat and is gluten-free. The plant belongs to the Polygonaceae family and is known scientifically as Fagopyrum esculentum.
Buckwheat is considered a nutritious whole grain. It has been associated with potential health benefits, including improved heart health due to its ability to lower cholesterol levels. The presence of antioxidants, such as rutin, may contribute to its health-promoting properties.
what is sorghum?
Sorghum (Sorghum bicolor) is a cereal grain that belongs to the grass family Poaceae. It is known by many names, the most common being Sorghum, Jowar & Great Millet. Sorghum is one of the world’s oldest cultivated grains, with a history dating back thousands of years. Originating in Africa, sorghum has played a significant role in the diets, cultures, and economies of various regions around the world.
Sorghum is grown for its seeds, which can be used as a whole grain or processed into various products such as flour, syrup, and animal feed.
The seeds of the sorghum plant, commonly referred to as sorghum grains, are a primary part of its culinary use. These grains can be ground into flour, which is gluten-free and can be used in various gluten free baking recipes.
what is millet?
Millet refers to a group of small-seeded grasses that are cultivated as cereal crops for human food and animal feed. Millets have been grown and consumed by humans for thousands of years and are important staple foods in many parts of the world, particularly in Africa and Asia. There are several types of millet, and they belong to the Poaceae family.Millet grains are characterized by their small size and round or oval shape. They can be white, yellow, gray, or red, depending on the type of millet
what are garbanzo beans?
Garbanzo beans, also known as chickpeas, are a type of legume belonging to the Fabaceae family. These round, beige to light brown beans have been cultivated for thousands of years and are a staple in many cuisines around the world. Garbanzo beans are valued for their nutty flavor and versatility in various dishes.
nutritional value of these whole grains & legumes
Buckwheat, Sorghum & Millet are highly nutritious ancient grains that contains essential nutrients such as protein, fibre, vitamins (including B vitamins), and minerals (such as iron and magnesium). Garbanzo beans are a highly nutritious legume that is packed full of nutrients!
Each of the superfoods in this gluten free sourdough blender bread bring their own superpowers but here is an overview of their combined nutritional profiles:
Macro-nutrients
Carbohydrates:
- Provide a good source of energy, containing both complex carbohydrates, such as starch, and simpler carbohydrates like fibre.
Protein:
- This superfood blender bread is very high in protein compared to other breads and this promotes a soft and tender crumb. Each of these ancient grains & legumes are good plant-based protein sources, making it valuable for individuals following vegetarian or vegan diets.
Fiber:
- This bread is rich in dietary fibre, which is essential for digestive health. Fibre helps regulate bowel movements, supports a feeling of fullness, and may contribute to heart health.
Fats:
- All of these ancient grains & legumes are low in fat. The fat content primarily consists of healthy unsaturated fats.
Micro-nutrients
Vitamins:
- These ancient grains contain a huge span of vital vitamins and minerals. These vitamins play essential roles in energy metabolism and overall health.
Minerals:
- You’ll get a big punch of minerals like iron, magnesium, phosphorus, and zinc. These minerals are important for bone health, immune function, and overall well-being.
Antioxidants
- Phytochemicals:
- These superfoods contain various phytochemicals, including antioxidants like phenolic compounds. Antioxidants help neutralize free radicals in the body, potentially reducing the risk of chronic diseases.
MATERIALS LIST - Superfood Gluten Free Sourdough
- High Speed Blender (e.g. Vitamix)
- Bread Pan (small – 8.5″ x 5″)
- Large Container with lid
- Strainer
- Air-tight Container to store bread
how to make Superfood Gluten Free Sourdough
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Now let’s make some flour!
Equipment Needed
- 1 High Speed Blender (e.g. Vitamix)
- 1 Large Bowl with lid
- 1 Strainer
- 1 Air Tight Container
- 1 Parchment Paper optional
- Small Bread Pan
INGREDIENTS
- 225 g Active Sourdough Starter I use a sorghum sourdough starter
- 225 g Fresh Water
Whole Grains & Legumes
- 75 g Buckwheat Groats
- 65 g Sorghum Grains
- 50 g Millet
- 50 g Garbanzo Beans (aka chickpeas)
Enrichments
- 30 g Olive Oil
- 18 g Apple Cider Vinegar
- 16 g Maple Syrup
- 9 g Kosher Salt
Binders
To Grease the Bread Pan
- 1 Tbsp Butter, Coconut Oil or Vegan Butter or line pan with parchment paper
INSTRUCTIONS
EVENING BEFORE
1a) Soak Grains & Legumes
- Add all grains & legumes to a bowl, cover with water & swish around with hands. Soak at least 1 hour but preferably overnight.225 g Active Sourdough Starter, 75 g Buckwheat Groats
1b) Reactivate Sourdough Starter
- Feed your sourdough starter to reactivate it and get 225g of active sourdough starter. I feed 25g of starter, 100g of water and 100g of starter (1:5:5 ratio).
NEXT DAY ONCE STARTER HAS PEAKED
2) Blend it all up
- Strain your soaked grains and legumes. Place into a high speed blender. Add water, and all enrichments. Blend on low for 1 minute and slowly increase to high for 2-3 minutes. Ensure it doesn't get to hot by feeling your blender. Blend until it reaches a smooth consistency. Do not over-blend.
- Ensure blended grains are not to hot, should be warm to the touch (not hot). Then add in the sourdough starter & binders. Blend for an additional 30 seconds until incorporated.
3) Let it rise up!
- Grease a small baking pan (mine is 8.5" x 5") or line it with parchment paper to prevent sticking.
- Pour dough into the baking pan. It should be filled about 1/2 way up. Hit pan and jiggle it to achieve a flat top.
- Place dough into a warm spot (like an oven with light on or on proof setting) and let the dough rise for 1-2 hours (should double in height).
4) Bake your Superfood Bread!
- Once dough has close to doubled in height, remove from the oven and pre-heat oven to 375°F (190°C).
- Place an overproof dish with hot water inside onto the bottom rack of your oven.
- Using a sharp knife or a blade, score a line on the top of the dough to ensure an even rise.
- Bake bread on middle rack for 40-45 minutes until golden on top.
5) Rest then Enjoy!
- Let bread rest for 3-5 minutes in the bread pan, then promptly remove from the pan and rest on a wire rack until slightly cooled (at least 30 minutes). Enjoy!
Nutrition
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Want to make gluten free sourdough...?
Would you like to make a Gluten Free Sourdough Loaf with your fresh Sorghum Flour? You’ll love how easy making this bread becomes with my FREE BAKING TIMELINE & follow-along videos. I sure hope that this helps give you some ease in your gluten free sourdough journey!
One Response
This new recipe is my favourite as it is so incredibly easy without sacrificing taste! The wholesome ingredients make me feel good about feeding it my family. I hope you enjoy it as much as we do.
♡ Trish