Simple gluten-free sourdough bread for traveling

On longer trips, you don’t have to miss out on homemade bread! From our own experience, we know that baking with your own sourdough starter at your destination is well worth it. This simple recipe is perfect for unfamiliar kitchens, as it requires only one type of flour and minimal shopping—allowing you to enjoy fresh bread with little effort.

Ingredients

For the starter (prepare the evening before baking)

•  140 g cold sourdough starter
•  80 g gluten-free flour mix (e.g. Schär Brot Mix) + extra for dusting
•  120 ml water (room temperature)

For the bread dough

•  450 g gluten-free flour mix (e.g. Schär Brot Mix)
•  500 g lukewarm water
•  30 g ground psyllium husks
•  20 g gluten-free flour mix (e.g. Schär Brot Mix)
•  23 g salt

Optional:
If desired, you can add a soaked seed mix of 60 g sunflower seeds (2/3) and flaxseeds (1/3) to the dough. This may require slightly more flour.

Extra tip:
Sometimes we also add grated carrots, which increases the baking time by approximately 5–10 minutes as the dough retains more moisture.

Preparing the sourdough starter:
Prepare the starter the evening before baking. In a large bowl, mix the sourdough starter, the flour mix, and the water. Cover the bowl with a lid or plastic wrap and let the starter sit at room temperature (21–25°C) for 8 to 10 hours or overnight until it develops bubbles and rises.

Making the bread dough:
In the morning, prepare the dry mix by combining the flour mix and salt. Mix the psyllium husk powder, flaxseed meal, and water into a gel, then add it to the dry mix along with the sourdough starter, soaked sunflower seeds, and grated carrots (if using). Knead well until everything is evenly combined (max. 3–5 minutes).

Shaping and proofing:
Shape the dough into a ball and place it in a floured proofing basket. Cover and let it rise for 2–3 hours at 23–27°C.

Baking:
Turn the dough out into cast iron pots, score the surface, and bake for 90 minutes at 230°C without preheating. Remove the lid 30 minutes before the end for a crispier crust.

Important tips:

• Knock test: Tap the bottom of the loaf – if it sounds hollow, the bread is perfectly baked!

• Cooling: Let the bread cool completely before slicing to allow the crumb to set properly.
• Storage: Keeps for several days in a clay pot or up to 3 months frozen.