Gluten-Free Sourdough Bread
Gluten-Free Sourdough Bread
This loaf is inspired by Saaristolaisleipä. It pairs well with a gluten-free beer that imparts a malty flavor, or orange juice, which adds sweetness and a light tartness to the bread. Optional aromatic spices like fennel and anise add extra character to the bread, making it perfect to enjoy with lunch soup, for example.
Ingredients
5 dl dark gluten-free beer or 100% orange juice (42 °C)
11 g dry yeast
1 dl dark syrup
1,5 tsp salt
1 tsp (fennel seeds)
1 tsp (anise seeds)
1–2 tbsp sunflower seeds
approx. 5.5 dl Cereal product Sourdough bread mix
Preparation
- Mix the ingredients and let the dough rest in a bowl for 10 minutes. Pour the dough into a greased loaf pan. Let it rise, covered with a cloth, in a warm place for about 1 hour. Omit the fennel and anise if you want a flavor similar to that of archipelago bread.
- Bake at 200 °C on the lower rack for 50–60 minutes.
- Remove the bread from the pan and bake it in the oven on a rack for another 15 minutes.
- Let the bread cool completely before slicing it.
Tip
- You can also use the bread to make slices suitable for a sandwich cake—in that case, omit the anise, fennel, and sunflower seeds from the recipe, and trim the edges off the slices if desired.
I'd like some flatbread without syrup or sugar. Can I leave it out entirely?
Hi Tuula!
You can omit the syrup from the recipe entirely, but the end result will change somewhat. In that case, the bread will be less sweet and slightly lighter in color, and the texture may be a touch drier. If the dough feels too thick without the syrup, you can gradually add a little liquid. If you also want to avoid natural sugars, consider using gluten-free beer as the liquid instead of orange juice.😊