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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! 

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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

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