Gluten-Free Multigrain Sourdough Bread (Open-Baked)

This gluten-free multigrain sourdough bread is made with a blend of three of my favorite flours: teff, sorghum, and millet. Together, they create a bread that’s not only delicious but also rich in protein and fiber, making it a nutritious addition to a gluten-free diet. It has a wonderful texture, great flavor, and is relatively easy to make—especially if you’re already familiar with gluten-free sourdough baking.

If you’ve tried any of my bread recipes before, this one is a bit different. If you’re new here or still gaining experience with gluten-free sourdough, I recommend starting with The Beginner’s Guide to Baking Gluten-Free Sourdough, where I cover the essentials of bread-making and my specific method.

For all my sourdough recipes, I use a gluten-free and lectin-free sourdough starter made from the same flour blend: teff, sorghum, and millet.

Before diving into the recipe, let’s talk about what sets this bread apart from my previous recipes.

Gluten-Free and Lectin-Free Grains

Many gluten-free sourdough recipes rely on ingredients like rice flour, potato starch, or buckwheat, but I avoid using these in my breads. My recipes are both gluten-free and lectin-free, making them not only more gut-friendly but also more nutritious. I consistently use a combination of three flours: teff, sorghum, and millet—grains that are both gluten- and lectin-free.

Lectins are proteins found in certain plants that can damage the gut lining and inhibit nutrient absorption. In fact, gluten itself is a type of lectin. The challenge with many gluten-free flour blends is that, while they are free of gluten, they can still be high in lectins. If you’d like to learn more about grains that are both gluten- and lectin-free, check out my article: The 4 Gut-Healthy, Gluten-Free and Lectin-Free Grains.

Psyllium Husk: Powder or Flakes?

Psyllium husk is the magic ingredient in gluten-free sourdough baking, acting as a binding agent and giving structure to the crumb in the absence of gluten.

It comes in two forms: powder and flakes (also called whole husks). In my earlier recipes, I used psyllium husk flakes, which I mixed with water to form a gel before adding it to the dry ingredients—a simple and effective process.

In this recipe, I’m using psyllium husk powder. However, unlike the flakes, the powder can’t be mixed with water directly as it tends to clump, which makes it difficult to incorporate. Instead, the powder is added to the dry ingredients and mixed thoroughly to ensure even distribution before the water is added. While this method eliminates the gel-making step, it requires care.

There’s also a noticeable difference in the texture of the crumb when using psyllium powder. It’s not necessarily better or worse—just different. I’m still experimenting with this method, and this recipe is my way of introducing you to it.

Dutch Oven or Open Bake?

While most of my previous bread recipes are baked in a Dutch oven, this one is an open-baked loaf. This means it’s baked directly on a baking sheet lined with parchment paper, without the need for a Dutch oven. I simply use the standard baking sheet that came with my oven—nothing fancy required.

An open bake has a few key differences from using a Dutch oven. It shortens the overall baking time, results in a slightly softer crust, and removes the need for additional equipment if you don’t already own a Dutch oven.

Personally, I prefer using a Dutch oven because it creates a crispier crust and helps with better oven spring (the initial rise of the bread during baking). However, I don’t believe one method is necessarily better than the other—they’re just different approaches, and both produce great results.

A Quick Tip:

As always, I recommend reading through the entire recipe before you begin. Planning ahead is key when working with sourdough. While I tend to be a spur-of-the-moment person, that approach doesn’t work well with sourdough baking. Take your time, follow the steps, and use the photos I’ve provided to guide you through the process.

Now, let’s get to the recipe!

Complete List of Ingredients

For the preferment (Prepare ~6 hours before mixing dough, see Instructions):

• 10 grams gluten-free sourdough starter
• 30-35 grams filtered, non-chlorinated water (enough to get a thick paste consistency)
• 35 grams flour mix (equal parts sorghum, millet, and teff)

For the dough:

• 13 grams psyllium husk powder
• 230 grams flour mix (76.6 grams each of sorghum, millet, and teff)
• 70 grams tapioca starch
• 6 grams fine non-iodized salt
• 420 grams filtered, non-chlorinated water (380g + 40g)
• 10 grams organic raw honey (preferably local)
• 7 grams extra virgin olive oil
• Preferment (prepared earlier)
• EXTRA: Sorghum flour for dusting

Ingredient Notes:

• Water: Use filtered, non-chlorinated water that retains its natural minerals. Avoid reverse osmosis water, as it lacks these important minerals.
• Teff Flour: Both dark and ivory teff can be used. I used dark teff for this recipe, which gives the bread a richer, nutty flavor and a brown color. However, the difference between the two is subtle.
• Psyllium Husk: This recipe calls for psyllium husk powder, which is mixed directly with the dry ingredients. Unlike my original method using psyllium husk flakes hydrated in water, this approach helps streamline the process and lends a slightly different crumb and texture. 
• Weighing Ingredients: Precise measurements are crucial. Please weigh the ingredients carefully, especially the psyllium husk. Even slight deviations, like 13.5 grams instead of 13 grams, can affect the texture, making the bread too dense. Stick to exact weights for the best results. 

How to Make Gluten-Free Multigrain Sourdough Bread

Prepare the Preferment:

Mix the starter, water, and flour blend until well combined. Let it ferment at room temperature (72°F) for about 6 hours, or until it reaches its peak.

For a quicker fermentation, place the preferment in a warmer spot (80-85°F) for 3 hours. Alternatively, prepare it the night before and use it within 9-10 hours.

Make the Dough:

Combine the dry ingredients: In a large mixing bowl, whisk together the flours, tapioca starch, salt, and psyllium husk powder. Ensure everything is evenly mixed, as proper distribution of the psyllium is key.

Weigh the water: Measure out 380 grams of room-temperature water for the dough and 40 grams of lukewarm water (below 100°F) for mixing with the honey and preferment later.

Mix the dough: Add the 380g of water to the dry mix and stir vigorously with a wooden spoon or Danish whisk. Once it starts to come together, mix thoroughly with your hands to form a thick, cohesive dough. This step is crucial for creating the right texture. Shape the dough into a ball and let it rest for 5 minutes.

Incorporate the preferment: Dissolve the honey in the lukewarm water, then mix in the prepared preferment. Scrape the sides of the jar to get every bit. Add this mixture to the dough and knead it by hand until smooth, lump-free, and well hydrated.

Add the olive oil: Pour in the olive oil and mix until fully incorporated. Shape the dough into a ball using a plastic dough scraper, rotating the bowl as you gather the dough toward the center. Once you have a smooth, jiggly ball, cover the bowl with plastic wrap and let it rest at room temperature for 1 hour.

Shape the Dough:

After 1 hour, turn the dough onto a lightly floured surface.

Shape it by folding the far edge toward the center, repeating the fold once more toward yourself. The seam should be at the bottom. Gently rotate the dough to create surface tension and seal the bottom.

Dust the top with sorghum flour and place the dough seam-side up in a proofing basket. Dust again, cover with plastic wrap and a towel, and let it ferment for another hour.

Prepare for Baking:

Preheat the Oven: While the dough is resting, preheat your oven to 480°F (250°C) with a baking sheet inside. Also, prepare a small baking dish with 1 cup of water to create steam during baking.

Chill the Dough: After 1 hour of proofing, place the dough in the freezer for 10-15 minutes. This helps with scoring and shaping. At the same time, place the water dish in the oven beneath the baking sheet.

Score and Bake: Dust the dough with flour and invert it onto a sheet of parchment paper. Score the top as desired. Carefully slide the parchment paper with the dough onto the hot baking sheet. Lower the heat to 465°F (240°C) and bake with steam for 20 minutes. After 20 minutes, remove the water dish, lower the heat to 445°F (230°C), and continue baking for another 35-40 minutes, until the bread is golden-brown and sounds hollow when tapped on the bottom.

Note on Scoring: Scoring is an important step in bread making, but it doesn’t need to be complicated. For beginners, I recommend starting with a simple cross score. If you’re more experienced with sourdough, you can try an ogee or “ricrac” pattern, which is popular among sourdough bakers. This pattern is easier to achieve when using a long banneton, as the shape provides natural guidelines for the scoring.

Cool: Remove the bread from the oven and transfer it to a cooling rack. Let it cool for at least 5 hours before slicing.

Storage: Store the bread in a linen or cotton bag at room temperature for up to 3 days. For longer storage, slice the bread, separate slices with parchment paper, and freeze them in a freezer bag. For best results, toast slices before serving.

I hope you enjoy my gluten-free multigrain sourdough bread. Happy baking!

More Gluten-Free Sourdough Bread Recipes

• Gluten-Free Sourdough Bread Recipe With Sorghum and Millet (Lectin-Free)
• Rustic Sourdough Rolls With Teff, Millet, and Sorghum (Lectin-Free)
• Hemp Sourdough Bread with Walnuts
• Walnut Cranberry Sourdough Bread
• Teff Sourdough Bread With Cardamom

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Gluten-Free Multigrain Sourdough Bread (Open-Baked)

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By Claudia Curici, Health Coach – Serves: 10

Prep Time: 35 minutes – Cooking Time: 60 minutes

This gluten-free multigrain sourdough bread is made with a blend of three of my favorite flours: teff, sorghum, and millet. Together, they create a bread that’s not only delicious but also rich in protein and fiber, making it a nutritious addition to a gluten-free diet. It has a wonderful texture, great flavor, and is relatively easy to make—especially if you're already familiar with gluten-free sourdough baking.

Ingredients

• FOR THE PREFERMENT (Prepare ~6 hours before mixing dough, see Instructions):
• 10 grams gluten-free sourdough starter
• 30-35 grams filtered, non-chlorinated water (enough to get a thick paste consistency)
• 35 grams flour mix (equal parts sorghum, millet, and teff)
• FOR THE DOUGH:
• 13 grams psyllium husk powder
• 230 grams flour mix (76.6 grams each of sorghum, millet, and teff)
• 70 grams tapioca starch
• 6 grams fine non-iodized salt
• 420 grams filtered, non-chlorinated water (380g + 40g)
• 10 grams organic raw honey (preferably local)
• 7 grams extra virgin olive oil
• Preferment (prepared earlier)
• EXTRA: Sorghum flour for dusting

Instructions

1

PREPARE THE PREFERMENT:

2

Mix the starter, water, and flour blend until well combined. Let it ferment at room temperature (72°F) for about 6 hours, or until it reaches its peak. For a quicker fermentation, place the preferment in a warmer spot (80-85°F) for 3 hours. Alternatively, prepare it the night before and use it within 9-10 hours.

3

MAKE THE DOUGH:

4

Combine the dry ingredients: In a large mixing bowl, whisk together the flours, tapioca starch, salt, and psyllium husk powder. Ensure everything is evenly mixed, as proper distribution of the psyllium is key.

5

Weigh the water: Measure out 380 grams of room-temperature water for the dough and 40 grams of lukewarm water (around 100°F) for mixing with the honey and preferment later.

6

Mix the dough: Add the 380g of water to the dry mix and stir vigorously with a wooden spoon or Danish dough whisk. Once it starts to come together, mix thoroughly with your hands to form a thick, cohesive dough. This step is crucial for creating the right texture. Shape the dough into a ball and let it rest for 5 minutes.

7

Incorporate the preferment: Dissolve the honey in the lukewarm water, then mix in the prepared preferment. Scrape the sides of the jar to get every bit. Add this mixture to the dough and knead it by hand until smooth, lump-free, and well hydrated.

8

Add the olive oil: Pour in the olive oil and mix until fully incorporated. Shape the dough into a ball using a plastic dough scraper, rotating the bowl as you gather the dough toward the center. Once you have a smooth, jiggly ball, cover the bowl with plastic wrap and let it rest at room temperature for 1 hour.

9

SHAPE THE DOUGH:

10

After 1 hour, turn the dough onto a lightly floured surface. Shape it by folding the far edge toward the center, repeating the fold once more toward yourself. The seam should be at the bottom. Gently rotate the dough to create surface tension and seal the bottom.

11

Dust the top with sorghum flour and place the dough seam-side up in a proofing basket. Dust again, cover with plastic wrap and a towel, and let it ferment for another hour.

12

PREPARE FOR BAKING:

13

Preheat the Oven: While the dough is resting, preheat your oven to 480°F (250°C) with a baking sheet inside. Also, prepare a small baking dish with 1 cup of water to create steam during baking.

14

Chill the Dough: After 1 hour of proofing, place the dough in the freezer for 10-15 minutes. This helps with scoring and shaping. At the same time, place the water dish in the oven beneath the baking sheet.

15

Score and Bake: Dust the dough with flour and invert it onto a sheet of parchment paper. Score the top as desired. Carefully slide the parchment paper with the dough onto the hot baking sheet. Lower the heat to 465°F (240°C) and bake with steam for 20 minutes. After 20 minutes, remove the water dish, lower the heat to 445°F (230°C), and continue baking for another 35-40 minutes, until the bread is golden-brown and sounds hollow when tapped on the bottom.

16

Cool: Remove the bread from the oven and transfer it to a cooling rack. Let it cool for at least 5 hours before slicing.

17

Storage: Store the bread in a linen or cotton bag at room temperature for up to 3 days. For longer storage, slice the bread, separate slices with parchment paper, and freeze them in a freezer bag. For best experience, toast slices before serving.

Notes

Water: Use filtered, non-chlorinated water that retains its natural minerals. Avoid reverse osmosis water, as it lacks these important minerals. Teff Flour: Both dark and ivory teff can be used. I used dark teff for this recipe, which gives the bread a richer, nutty flavor and a brown color. However, the difference between the two is subtle. Psyllium Husk: This recipe calls for psyllium husk powder, which is mixed directly with the dry ingredients. Unlike my original method using psyllium husk flakes hydrated in water, this approach helps streamline the process and lends a slightly different crumb and texture.  Weighing Ingredients: Precise measurements are crucial. Please weigh ingredients carefully, especially the psyllium husk. Even slight deviations, like 13.5 grams instead of 13 grams, can affect the texture, making the bread too dense. Stick to exact weights for the best results.