This gluten free chocolate chunk sourdough bread combines the tangy depth of naturally fermented sourdough with rich, melty chocolate chunks for a unique, delicious treat. Using a gluten free sourdough starter and a blend of flours ensures a moist, tender crumb with plenty of flavor and a satisfying crust. Whether for breakfast or dessert, this bread is a perfect balance of sweet and sour, ideal for those avoiding gluten but craving artisanal bread.
Ingredients
- 150g gluten free sourdough starter (active and bubbly)
- 300g gluten free all-purpose flour blend (with xanthan gum included)
- 50g brown rice flour
- 30g tapioca starch
- 10g psyllium husk powder
- 10g sugar (brown or coconut sugar)
- 7g instant yeast (optional, for extra rise)
- 8g salt
- 300ml lukewarm water (about 80°F/27°C)
- 40ml olive oil or melted coconut oil
- 100g dark chocolate chunks (70% cocoa or higher)
- 1 tsp vanilla extract (optional)
Instructions
- Prepare the starter: Make sure your gluten free sourdough starter is active, bubbly, and recently fed (within 4-6 hours of peak activity). This ensures good fermentation and rise.
- Mix dry ingredients: In a large bowl, whisk together the gluten free all-purpose flour, brown rice flour, tapioca starch, psyllium husk powder, sugar, instant yeast (if using), and salt until evenly combined.
- Combine wet ingredients: In a separate bowl or measuring jug, mix the lukewarm water, olive oil, and vanilla extract (if using).
- Mix dough: Add the active sourdough starter and wet ingredients to the dry ingredients. Stir with a sturdy spoon or dough whisk until a sticky, cohesive dough forms. The psyllium husk will help bind and thicken the dough, which will be softer than traditional wheat dough.
- First rise (bulk fermentation): Cover the bowl with a damp cloth or plastic wrap and leave at room temperature (70-75°F/21-24°C) for 4-6 hours, or until the dough has visibly risen and shows bubbles on the surface.
- Add chocolate chunks: Gently fold in the dark chocolate chunks, being careful not to deflate the dough too much. Use a spatula or your hands lightly dusted with flour.
- Shape the dough: Transfer the dough to a well-floured surface (use gluten free flour). Shape into a round boule or an oval, depending on your baking vessel. Place the shaped dough into a parchment-lined Dutch oven or a loaf pan.
- Second rise: Cover loosely and let the dough proof for 1.5 to 2 hours at room temperature, until slightly puffed but not doubled.
- Preheat oven: Preheat your oven to 450°F (230°C) with the Dutch oven or baking stone inside for at least 30 minutes to ensure a hot baking environment.
- Bake: Carefully place the dough (with parchment) into the hot Dutch oven, cover with the lid, and bake for 20 minutes. Then remove the lid and bake for an additional 20-25 minutes until the crust is deeply golden brown and the bread sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and transfer to a wire rack. Let it cool completely (at least 2 hours) before slicing to allow the crumb to set properly.
Tips
- Starter maintenance: Keep your gluten free sourdough starter healthy by feeding it regularly with your preferred gluten free flour blend. A mature starter will give better rise and flavor.
- Flour substitutions: You can swap brown rice flour for sorghum or millet flour for a different flavor profile, but maintain the psyllium husk for structure.
- Chocolate options: Use chunks or chopped bars rather than chips for better melting and texture. Dark chocolate with 70% or higher cocoa content balances sweetness and richness.
- Avoid overproofing: Gluten free sourdough doughs don’t rise as much as wheat doughs; watch for bubbles and slight puffiness rather than doubling in size.
Serving Suggestions
This chocolate chunk sourdough bread is delightful served slightly warm or at room temperature. It pairs beautifully with a smear of vegan butter or nut butter for breakfast or snack. For an indulgent dessert, toast slices and drizzle with honey or maple syrup. It also complements coffee, tea, or a glass of cold milk perfectly. Try it alongside fresh berries or a dollop of whipped coconut cream for a decadent treat.
Variations
To customize this gluten free sourdough bread, consider adding toasted nuts like walnuts or pecans for crunch. You can also swap the chocolate chunks for dried cherries or cranberries for a fruity twist. For a spiced version, add 1 teaspoon cinnamon and a pinch of nutmeg to the dry ingredients. If you want a sweeter bread, increase the sugar to 20g or add a tablespoon of maple syrup to the wet ingredients.
Storage and Reheating
Store your gluten free chocolate chunk sourdough bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a freezer-safe bag for up to 2 months. To reheat, toast slices directly from frozen or warm whole loaves in a 350°F (175°C) oven for 10-15 minutes wrapped loosely in foil to refresh the crust and soften the crumb.
Frequently Asked Questions
Can I make this bread without a gluten free sourdough starter?
While the sourdough starter provides natural fermentation and flavor, you can omit it and increase yeast to 10g for a quicker rise. However, you will lose the characteristic tang and depth that sourdough imparts.
Why do you use psyllium husk powder in gluten free bread?
Psyllium husk acts as a binder and moisture retainer, mimicking the elasticity gluten provides in wheat bread. It helps prevent crumbling and improves the crumb texture in gluten free loaves.
What if my dough feels too wet or too dry?
Gluten free doughs are generally wetter and stickier than wheat doughs. If it feels too wet to handle, add small amounts (1 tablespoon at a time) of gluten free flour. If too dry, add a splash of water. The dough should be sticky but hold together well.
Can I use milk or non-dairy milk instead of water?
Yes, substituting water with milk or plant-based milk will add richness and a softer crumb. Avoid using milk if your starter is sensitive to dairy, as it may affect fermentation.
How do I know when the bread is fully baked?
Besides the golden crust, tap the bottom of the loaf; it should sound hollow. An internal temperature of about 205°F (96°C) measured with a digital thermometer confirms thorough baking.
Can I add other mix-ins besides chocolate?
Absolutely! Nuts, seeds, dried fruit, or even spices can be added during the folding stage. Just be mindful of moisture content, as too many wet add-ins can affect dough consistency.
With patience and attention to fermentation times, this gluten free chocolate chunk sourdough bread delivers a unique and satisfying loaf that’s perfect for those seeking a naturally leavened, gluten free treat with a hint of indulgence.
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