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The power of sourdough is in the concept #sourdoughisamethodnotaflavour

Gluten free loaf

Here we have finally two amazing news, first, the recipe of this amazing bread, and second the production of my own HNK gluten free flour blends, and normal flour blends.

Here we have the ingredients:

  • 1 kg Hnk gluten free white flour( you can substitute this flour with any other gluten free flour of your choice)
  • 200 gr sourdough starter culture
  • 1.2-1.4 lt water
  • 100 gr olive oil
  • 30 gr salt
  • 20 gr rice malt


Mix the sourdough starter into 1.1 lt of water with the rice malt, and rest for 10 minutes. Add the flour and rest for another 10 minutes.

At this time the dough will result stiff. This is the time when you add salt, and some more water until you create a nice creamy dough, stiff but soft.

Add the olive oil and leave in a container to prove for an hour, then leave it in the fridge all night.

Take the dough out and let it reach a slight warmer temperature and start cutting the dough into 450 gr balls. Roughly start forming the loaves.

Roll them onto some polenta flour and put them on a tray lined with the baking paper. Let it prove until they double in size.

Set the oven at 235°C and bake for 30 minutes.

Make sure you rest it long enough before you slice it.

And enjoy these amazing sandwiches made with love, with your family and friends.

You might also like to try these recipes

Gluten-free sourdough

Gluten free bread

Take care Giuseppe.

One comment

  1. Sally Morrison

    Thank you 😊



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