Gluten-free sourdough sweet bread

Gluten-free sourdough sweet bread with walnuts

Some time ago I made gluten-free starter for baking. Since then I have prepared quite a lot of bread and rolls.

Despite the sourdough starter having been made from rice flour, I’m using it to bake rolls and bread made from various types of flour. The following recipe is for a sweetbread for which I used only rice flour.

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Gluten-free sourdough sweet bread
Gluten-free sweet bread

Ingredients for sourdough sweet bread.

  • 2 eggs
  • 300 ml lukewarm milk
  • 4 dag of unsalted butter melted
  • 4 castr sugar
  • 1/4 teaspoon of salt
  • 15 dag active sourdough starter
  • 15 dag sorgo flour
  • 15 dag white rice flour
  • 5 dag almond flour
  • 1 teaspoon of xantan gum

Walnut topping:

  • 6 dag walnuts
  • 3 tablespoons of light brown sugar
  • 2 tablespoons of butter
  • 3 tablespoons of sorgo flour

How to make sourdough gluten-free sweet bread.

Put the eggs in a bowl and break them with a fork. Put aside one tablespoon of them into the cup.

Add caster sugar, salt, sourdough starter, xanthan gum, liquid butter, flour sifted through sieve and lukewarm milk to the eggs. Mix and knead for 10 minutes. I used a kitchen machine with a hook attachment.

Place the kneaded dough into a rectangular baking tin lined with baking paper. Cover the tin with cling film and put it in the fridge for a night.

Walnut topping: Finely chop the walnuts and mix it with sugar, flour and soft butter.

Take the cake out of the fridge. Spread the sweetbread with the the egg set aside the previous day then sprinkle with the walnut topping. Cover loosely with cling film, put a table cloth on the top and set it aside in a warm place to rise. The dough should increase its volume by at least half.

Place a pot of water on the bottom of the oven. Heat the oven to 190 degrees Celsius then insert the sweetbread. Bake for an hour then let it cool down.

Gluten-free sourdough sweet bread
Gluten-free sourdough sweet bread


Good to know when making gluten-free sweet bread.

I used a rectangular baking tin of 24 by 14 centimetres.

The sweetbread spent 10 hours in the fridge overnight. After being removed from the refrigerator, it was rising at room temperature for 6 hours.

Walnuts are not absolutely necessary but the sweetbread will be tastier with them.

The already baked roll is quite dry, so you must store it in a closed container.

Do you like gluten-free baking? If so, try our recipe for Gluten-free apple cookies.

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