Wild Yeast - Baked Goods with GF Sourdough Starter, Sourdough - Bread Recipes with GF Sourdough Starter, Bread, All Recipes

Gluten-Free BBQ Sourdough

6 comments This post may include affiliate links. Read full Privacy Policy. All recipes are GF, vegan & free of top allergens.
Simple 4-ingredient BBQ baked sliced gluten-free sourdough loaf.

Here’s a simple 4-ingredient junk-free Gluten-Free BBQ Sourdough (with video). Excellent for anyone with many food restrictions! A unique bread recipe to bake in your BBQ in the warmer months! Once ready, let it cool for about 1 hour and enjoy! It’s best eaten fresh with your favourite spread or jam!

This allergen-friendly sourdough includes homemade wild yeast (GF brown rice sourdough starter). It’s a recipe free of oil, gums, legumes, flax, psyllium, chia seeds and refined sugar.

A very satisfying loaf if you haven’t enjoyed bread in a while due to food sensitivities or allergies. If you can’t consume GF oats, consider trying the oat-free option.

A yummy slice of gluten-free sourdough with butter.

Gluten-Free BBQ Sourdough 

Over the past few months, it’s been evident that sourdough, more specifically, gluten-free sourdough continues to experience a noticeable rise.

Knowing that you can make homemade yeast, also known as wild yeast or sourdough starter, to help your bread recipes rise is incredibly satisfying!

And yes, it’s possible to bake a tasty loaf of Gluten-Free BBQ Sourdough bread with just a few ingredients (food restrictions or ingredient shortage). 

 

Fresh is Real - Email sign up graphic

How-To YouTube Video

If you want to see how simple baking a gluten-free BBQ sourdough can be, watch this helpful step-by-step video.

Rising gluten-free sourdough in a bowl and bread pan

Best Method & Favourite Version

I baked many loaves while testing this Gluten-Free BBQ Sourdough. I played around with various methods and ingredients.

The version I’m sharing with you in the recipe post is the one I felt was the best.

I did include additional notes in the recipe in case you want to play around with free-form loaves or need to consider ingredient substitutions.

A montage of 6 different GF sourdough BBQ baked loaves of bread.

BBQ Baking

In the summertime, I typically don’t bake as much because I don’t want to turn on the oven to make our house even warmer. A great alternative is using the BBQ for baking!

Experimenting with different recipes has been fun! The best tip I can offer is to use either a BBQ mat or griddle under your baking vessels to help protect them.

Each BBQ is different. When you try, it will be up to you to tweak the heat accordingly to reach the ideal temperature for what you’re baking.

Example of Dutch oven in BBQ for bread baking.

BBQ Setup

As mentioned above, when baking in the BBQ, placing a grilling mat or griddle under your Dutch oven can help protect your Dutch oven(s) from the heat. 

A gluten-free sourdough slice prepared with only 4 ingredients.

Easiest GF Sourdough Starter

If you found this BBQ Sourdough recipe but haven’t yet created your first GF sourdough starter, you should try the latest instructions

The Easiest GF Sourdough Starter includes a printable 1-pager! Print it out and keep it with you in the kitchen and take notes to track your progress. 

Hand beside small bowl of gluten-free sourdough starter.

Questions Before You Start?

The best way to ask your recipe questions is in the comments of this post (scroll to the bottom) or in the Facebook group.

The group is a great place to ask your allergen-friendly baking questions, get tips, inspiration and share recipes! Join our amazing and friendly Gluten-Free Vegan Baking by Fresh is Real Facebook Group

Did You Make This Recipe?

Once you try this recipe, remember to take a picture and share it with us on Instagram Tag it @Freshisreal_ #freshisreal

RATE & COMMENT 📝
Lastly, don’t forget to rate this recipe and include a comment! Sharing your feedback helps others to find the recipe! Thank you in advance if you do—I really appreciate it!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Simple 4-ingredient BBQ baked and sliced gluten-free sourdough loaf.

Gluten-Free BBQ Sourdough

  • Author: Chantal | Fresh is Real
  • Prep Time: 15 minutes (+2-5 hours rising time)
  • Cook Time: 40 minutes
  • Total Time: up to 6 hours
  • Yield: 1 small loaf 1x
  • Category: Bread, Sourdough
  • Method: BBQ
  • Cuisine: Gluten-Free, Vegan, Plant-Based
  • Diet: Gluten Free

Description

Here’s a simple 4-ingredient junk-free Gluten-Free BBQ Sourdough. Excellent for anyone with many food restrictions! A unique bread recipe to bake in your BBQ in the warmer months! Once ready, let it cool for about 1 hour and enjoy! It’s best eaten fresh with your favourite spread or jam! 

This allergen-friendly sourdough includes homemade wild yeast (GF brown rice sourdough starter). It’s a bread recipe free of oil, gums, legumes, flax, psyllium husk, chia seeds and refined sugar. 

A very satisfying loaf if you haven’t enjoyed bread in a while due to food sensitivities or allergies. If you can’t consume GF oats, consider trying the oat-free option.


Ingredients

Scale

(Chantal’s Favourite Version)

  • 3/4 cup active/fed GF brown rice sourdough starter (170-200g)
  • 1 cup GF oat flour (freshly milled oats) (100g)
  • 1 cup sorghum flour (100g)
  • 1/2 teaspoon fine sea salt*
  • 1/2 to 3/4 cup water** (118g-177g)

Seeds to decorate (optional)

BBQ Baking Tools

  • 7QT Dutch oven or small rotisserie 
  • Bread pan (7.5×3.5 inches or smaller)
  • BBQ griddle, grilling mat, baking stone, old baking sheet*** (optional)
  • Unbleached parchment paper
  • Oven mitts

Instructions

Watch the How-To Video before you begin. 

Step 1 

To a large mixing bowl (a clear glass bowl works well), combine the GF sourdough starter, the flour and 1/2 cup of water to start. If baking the loaf in a bread pan, you can easily mix in 3/4 cup of water. You want to add just enough water to stir in all the dry ingredients. As for the sea salt, you can add it now or later just before transferring the mixture to a bread pan. For this time, let’s plan to add it in Step 2. If you bake the bread again, include it at the beginning to compare. Mix everything until well combined. Cover your bowl with a plate, a clean towel or plastic wrap and let it rise in a warm area if your kitchen for 2 to 5 hours. This recipe does excellent in the warmer months! After a few hours, the mixture should be light in texture, grow a bit in size, and if using a clear glass bowl, you will see bubbles forming on the sides. 

 

Step 2

Once you’re happy with your dough’s progress, it’s time to preheat your BBQ and baking tools/vessels. You also want to preheat the BBQ griddle and Dutch oven. If using a rotisserie pan with cover, you can preheat them as well. Try to aim for at least 500° F. In the meantime, uncover your dough bowl, add the sea salt and mix well. Then transfer the mixture to a smaller bread pan (mine was 7.5×3.5 inches) lined with unbleached parchment paper. If you want to sprinkle some seeds, sesame seeds**** adds a good flavour, you can add them now. The dough can rest/rise in the pan until the BBQ is ready and hot, which can take anywhere from 20 to 30 minutes.

 

Step 3

Grab your oven mitts and head outside with your bread pan. Check the temperature of your BBQ. If it’s hotter than 500° F, reduce the broilers directly under the griddle and Dutch oven. You can probably reduce those to a lower temperature. If you have a larger BBQ, you can reduce the remaining broilers to medium heat until your BBQ reaches a temperature close to 500° F. Keep an eye on the heat throughout the baking time to adjust if necessary. Carefully remove the lid/cover from your preheated baking tools (Dutch oven/rotisserie) and place your bread pan inside. Cover your Dutch oven or rotisserie pan, close BBQ and bake for 20 minutes. Remove the cover and continue baking for another 20 minutes for a total of 40 minutes. 

 

Step 4

Remove the bread pan from BBQ. Turn off BBQ. Let your baking vessels cool before moving them. Remove loaf from the bread pan and cool on a wire rack for at least one hour. This sourdough is the kind of gluten-free bread you can enjoy while still a little warm. Slice a piece and enjoy it with your favourite buttery topping, spread or jam! Dipping this bread into a bowl of soup, stew, or other saucy meal would be delicious and perfect! 

________

SUBSTITUTIONS: You can most definitely play around with the GF flours you use in this recipe. If you do not include GF oat flour, please consider adding some starch to improve the mouthfeel of the bread. The following are some additional options I’ve tried. The one above is my favourite! I can’t guarantee the outcome of any flour combinations you might try. The one I’m sharing has been tested many times and creates the best texture for such a simplistic bread recipe.

3-Ingredient Oat Sourdough 

  • 3/4 cup active/fed GF brown rice sourdough starter (170-200g)
  • 2 cups oat flour (freshly milled oats) (200g)
  • 1/2 teaspoon fine sea salt
  • 1/2 to 3/4 cup water** (118g-177g)

Oat-Free Sourdough

  • 3/4 cup active/fed GF brown rice sourdough starter (170-200g)
  • 1-1/2 cups light organic buckwheat flour (150g)
  • 1/2 cup arrowroot starch (50g)
  • 1/2 teaspoon fine sea salt
  • 1/2 to 3/4 cup water** (118g-177g)

Another similar bread recipe is the Gluten-Free Sourdough Without Psyllium. It’s free of psyllium, flax and chia seeds and only includes a few ingredients. 


Notes

Because of the simplicity of this loaf, you will like it better when it’s fresh. This bread won’t keep for more than one day. If you don’t eat it all fresh, it might be best to slice the leftovers and store it in the freezer. The best way to toast bread recipes like this one is in a well-seasoned cast-iron pan. Doing it this way lets you toast each slice to your preference.
ADDING FLAX & PSYLLIUM
If you’ve found this recipe and can consume flaxseed meal or psyllium husk (whole or powder), feel free to add a little to the ingredients. You can mix some in with the water or directly into the dry ingredients. You might have to increase the water slightly as the flax and psyllium help to gel the mixture and will absorb moisture.
OVERNIGHT FERMENT (REFRIGERATED): Your starter is ready, you want to mix your bread ingredients but don’t want to bake late at night. Consider mixing your dough and placing it in the refrigerator overnight to ferment. The next day let the dough come to room temperature and bake once you’re ready. Doing it this way means that you could easily enjoy fresh bread for lunch!
FREE-FORM LOAF OPTION: You can try baking a rustic free-form loaf with this recipe, but you might have to reduce the water to 1/2 cup for the dough to keep its shape. Also, to bake a free-form loaf, you will have to let your dough rise in a banneton basket or a soup bowl lined with a clean tea towel/cloth. After a few hours of rising time, flip your dough boule onto a piece of unbleached parchment paper and then quickly transfer it to your preheated Dutch oven. You can score the loaf if you want, but it will crack when baking. When there’s no added starches, psyllium husk of flax to help the structure of the dough, the bread will have a crackled looking appearance.

Keywords: Sourdough Recipes, Gluten-Free Sourdough, Gluten-Free Recipes, Allergen-Friendly Recipes, Gluten-Free Vegan Sourdough, Gluten-Free Sourdough Starter, BBQ Baking

6 Comments

  1. F I want to make this in my oven, would I still bake at 500 degrees?

    View Comment
    • Hi Shelley! That’s a great question! I think that baking this loaf at 450°F in the oven will be enough. The temperature of the oven will be more controlled than in a BBQ. If you do try it please let me know how it turns out. I’m still finding it too hot here to bake indoors 😉

      View Comment
  2. Hi Chantal,
    Would I be able to bake the sorghum loaf and the buckwheat loaf on the bbq?

    Thanks
    Rabia

    View Comment
    • Yes for sure! I’ve done it successfully with both recipes. Use the same method you would in the oven. Place your Dutch oven in your hot bbq and remove the lid after 25-30 minutes of baking. You might have to leave the sorghum or buckwheat loaf a little longer (same duration as in the oven), as both are slightly larger than the BBQ loaf recipe. If you have an old baking sheet, bbq griddle or matt place it under your Dutch to protect your pot for getting dark.

      View Comment
  3. Hi Chantal, I baked my buckwheat sourdough bread on the bbq. It tasted so good. The crusts taste amazing! I’m going to try your crackers and brownies next, hopefully.
    Thank you so much for your detailed recipes.
    Rabia

    View Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe rating

ALLERGEN NOTE

Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.