Sourdough for all your bread “kneads”

Once you have your sourdough starter alive and active you can make pancakes, waffles, cornbreads, pizza crusts, bagels, and BREAD! Sourdough is an important part of the Equilibrium Diet and was an important part of our ancestors’ diets because it makes the nutrients in the grains bio-available and eliminates all phytic acid (phytic acid is a chelator which means it binds to valuable minerals in our bodies before it can be eliminated…so it gets the minerals instead of US).

This is my go-to bread recipe.

  • 4 cups sourdough starter
  • 3 cups gluten-free flour (1 cup of this needs to be a starch, so tapioca or potato flour. The other two can be whatever you like, if you want more of a cornbread taste, use cornmeal. If you want traditional bread you can use sorghum, buckwheat, brown rice, teff, amaranth, quinoa, flax, or any combination. The only flour I do not recommend using is oat flour, because it’s virtually impossible to eliminate the phytic acid in oats).
  • 2 tsp xanthum gum
  • 2 tsp sea salt
  • 2 tbsp cane sugar (this is to feed the yeast; it will not be left in the bread when you go to eat it)
  • ¾ cup water

In a stand mixer (KitchenAid) with the paddle attachment, mix all ingredients together, slowly at first and then on medium-high for 3 minutes to ensure the starter is thoroughly

Too thick: add more water


Cake batter-like consistency

mixed into the dry ingredients. The dough should look sort of goopy, like the texture of cake batter. It is not going to come together in a ball like traditional gluten-bread dough. If you are using flax meal as one of your flours, you may want to add an extra ¼-1/2 cup of water to ensure enough moisture (flax absorbs a lot of moisture).

Grease a cast iron dutch oven, or glass/Corningware pan of your choice. I typically do one cast iron frying pan and one 12” round Corningware dish with a lid. So I end up with 2 loaves.

Pour sticky batter/dough into baking dishes, use spatula to gently even out tops, cover with a lid or towel and let sit/rise for at least 6 hours and as much as 12 hours (preferably in a warm place 80+ degrees).

Bread rising for 6-12 hours

After bread has sat/risen for 6+ hours, bake at 400 degrees for about 50 minutes. (My uncovered cast iron takes about 40 min., my covered Corningware takes about 60 minutes and has a softer crust because I keep it covered the entire time.) Once out of over, let sit for at least 15 minutes before cutting (the bread is still cooking).


Slice and enjoy with raw butter/olive oil/raw honey/whatever!!!


Additions: For different flavored breads, try the following.

  1. Rosemary Bread. Chopped up fresh rosemary added to batter (about 1/4 -1/2 cup).
  2. Cinnamon Raisin Bread—add chopped raisins (1 cup) and cinnamon (1/2 cup) to batter. Add 1/3 cup blackstrap molasses for extra sweetness if desired.

Note: Mature starters seem to need more water depending on your climate. Ideally, add water until your dough is the consistency of “cake batter”. Start with ½ cup and then add ¼ cup of less at a time while mixing until the desired consistency is reached.


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