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GF Sourdough Discard Bread

Put your gluten-free sourdough discard to work: a honey loaf with buckwheat, psyllium and a little yeast for lift.
Prep Time 20 minutes
Cook Time 1 hour
Rise 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings 8 slices
Calories 325kcal

Ingredients

Dry

  • 2 1/2 cups Bob's Red Mill 1-to-1 gluten-free baking flour
  • 1/2 cup gluten-free buckwheat flour
  • 2 tsp psyllium husk powder
  • 2 tsp sugar
  • 2 tsp active dry yeast
  • 2 tsp baking powder
  • 1 tsp table salt

Wet

  • 1/2 cup gluten-free sourdough discard
  • 1 cup milk warm
  • 2 whole eggs
  • 1 Tbsp honey
  • 1/4 cup olive oil
  • 2 Tbsp apple cider vinegar

Instructions

  • In a large bowl, whisk together the dry ingredients: flour, buckwheat flour, psyllium, sugar, yeast, baking powder and salt.
  • In a second bowl, whisk together the wet ingredients: discard, warm milk, eggs, honey, olive oil and apple cider vinegar.
  • Pour the wet ingredients into the dry and mix until a thick, sticky dough forms with no dry spots.
  • Shape the dough into a round loaf with wet hands, set it on a piece of parchment paper and score the top with a serrated knife. Cover and let it rise in a warm spot for 1 to 2 hours, until puffy.
  • About 45 minutes before baking, put a Dutch oven with its lid in the oven and heat to 450°F.
  • Lift the loaf by the parchment into the hot Dutch oven. Cover and bake 40 minutes, then remove the lid and bake 15 to 20 minutes more, until deep golden and the inside reaches about 205°F.
  • Cool on a rack for at least 1 hour before slicing.

Notes

Card rebuilt in October 2026 from the post and its ingredient photos; amounts are estimates. Nutrition is an estimate per serving.

Nutrition

Calories: 325kcal | Carbohydrates: 51g | Protein: 7g | Fat: 9g