This gluten free coffee chocolate chunk sourdough bread combines the tangy depth of naturally fermented sourdough with rich coffee notes and generous chunks of dark chocolate. It’s a unique artisan loaf that balances the earthy flavors of coffee with the slight sweetness of chocolate, perfect for breakfast or an indulgent snack. Using gluten free flours and a gluten free sourdough starter, this recipe yields a soft crumb with a crisp crust that anyone avoiding gluten can enjoy.
Ingredients
- 150g gluten free sourdough starter (fed and bubbly)
- 300g gluten free all-purpose flour blend (with xanthan gum included)
- 50g brown rice flour
- 30g tapioca starch
- 10g instant coffee granules or espresso powder
- 10g sugar (preferably coconut sugar or brown sugar)
- 7g salt
- 300ml lukewarm water (about 80°F/27°C)
- 20ml olive oil or melted coconut oil
- 100g dark chocolate chunks (70% cocoa or higher)
Instructions
- Prepare the starter and coffee infusion: In a small bowl, dissolve the instant coffee granules in 50ml of the lukewarm water. Set aside. Make sure your gluten free sourdough starter is active and bubbly before starting (fed within the last 6-8 hours).
- Mix dry ingredients: In a large mixing bowl, whisk together the gluten free all-purpose flour blend, brown rice flour, tapioca starch, sugar, and salt until fully combined.
- Combine wet ingredients: Add the sourdough starter, the coffee infusion, the remaining 250ml lukewarm water, and olive oil to the dry ingredients. Stir with a wooden spoon or dough whisk until a sticky, thick batter forms. The dough will be wetter and more batter-like than traditional wheat dough.
- Incorporate chocolate chunks: Gently fold in the dark chocolate chunks, distributing them evenly without overmixing.
- First rise (bulk fermentation): Cover the bowl with a clean kitchen towel or plastic wrap and let it ferment at room temperature (about 70-75°F/21-24°C) for 6-8 hours, or until the batter has noticeably risen and bubbles appear on the surface. The timing depends on your starter activity and room temperature.
- Prepare for shaping: Lightly flour a piece of parchment paper with gluten free flour. Using a spatula, scrape the sticky dough onto the parchment and shape it gently into a round loaf. This dough will be loose, so avoid overhandling.
- Second rise (proofing): Place the loaf with the parchment paper into a proofing basket or bowl lined with a floured kitchen towel. Cover loosely and let it proof for 2-3 hours at room temperature until it puffs up slightly.
- Preheat oven: Place a Dutch oven or heavy lidded pot inside your oven and preheat to 450°F (230°C) for at least 45 minutes to ensure it is thoroughly hot.
- Bake the bread: Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it inside the pot. Score the top lightly with a sharp knife or lame to allow expansion. Cover with the lid and bake for 25 minutes.
- Finish baking: Remove the lid and bake for an additional 15-20 minutes until the crust is dark golden and crisp. The internal temperature should reach about 205°F (96°C) to ensure it is fully baked.
- Cool completely: Transfer the bread to a wire rack and let it cool for at least 2 hours before slicing. This resting time allows the crumb to set properly.
Tips
- Starter readiness: Your gluten free sourdough starter should be bubbly and active. If it’s sluggish, feed it a few times over 1-2 days before baking for best rise.
- Flour substitutions: If you can’t find tapioca starch, arrowroot powder can be used as a substitute. Make sure your gluten free flour blend contains xanthan gum or add 1 tsp separately for structure.
- Chocolate choice: Use high-quality dark chocolate chunks or chips with at least 70% cocoa for richness without excessive sweetness. Avoid milk chocolate as it can melt too much and affect texture.
- Common mistakes: Avoid adding too much water; the dough should be sticky but manageable. Also, don’t skip the long fermentation times — they develop flavor and improve texture in gluten free sourdough.
Serving Suggestions
This loaf is delicious sliced thick with a smear of vegan butter or cream cheese. It pairs beautifully with a morning cup of coffee or espresso. For a decadent treat, toast slices lightly and add a drizzle of honey or nut butter. It also works well as a base for breakfast sandwiches with scrambled eggs and avocado.
Variations
To customize your loaf, try adding a teaspoon of cinnamon or a pinch of cardamom to the dry ingredients for a warm spice note that complements coffee and chocolate. For a nutty twist, fold in 50g chopped toasted walnuts or pecans along with the chocolate chunks. You can swap the coffee powder for instant chicory or matcha powder for different flavor profiles. For a dairy-free version, use coconut oil or olive oil as the fat source.
Storage and Reheating
Store this sourdough bread wrapped loosely in a clean kitchen towel or bread bag at room temperature. It will stay fresh for 2-3 days. For longer storage, slice and freeze in an airtight container or freezer bag for up to 1 month. To reheat, toast slices directly from frozen or warm whole loaf in a 350°F (175°C) oven for 10-15 minutes. Avoid microwaving as it can make the crumb gummy.
Frequently Asked Questions
Can I use a regular sourdough starter for this recipe?
This recipe requires a gluten free sourdough starter made from gluten free flours such as brown rice, sorghum, or buckwheat. Using a regular wheat-based starter would introduce gluten and defeat the purpose of a gluten free loaf.
Why is the dough wetter than traditional bread dough?
Gluten free doughs lack the elastic gluten network, so they tend to be much wetter and batter-like. This consistency helps trap gas bubbles during fermentation and yields a moist crumb. Don’t add extra flour to stiffen it, as that can dry out the bread.
How do I know when the bread is fully baked?
The crust should be deep golden brown and crisp. Using an instant-read thermometer, the internal temperature should be about 205°F (96°C). If you don’t have a thermometer, tap the bottom of the loaf — it should sound hollow.
Can I make this bread without a Dutch oven?
You can bake the loaf on a preheated baking stone or heavy baking sheet. To simulate steam, place a shallow pan of hot water at the bottom of the oven during the first 20 minutes of baking. This helps develop a crispy crust.
How long does the fermentation time affect the flavor?
Longer fermentation times allow the sourdough culture to develop complex acids and flavor compounds, resulting in a tangier, more aromatic bread. Shorter ferments produce milder flavor but faster results. Adjust according to your taste and schedule.
Is it possible to make this recipe vegan?
Yes, this recipe is naturally vegan as it contains no eggs or dairy. Just ensure your sourdough starter and chocolate chunks are vegan-friendly (some dark chocolates contain milk solids).
By following this gluten free coffee chocolate chunk sourdough recipe, you can create a beautifully flavored loaf that’s both indulgent and safe for gluten sensitive diets. Experiment with the variations and enjoy the unique combination of sourdough tang, coffee aroma, and bittersweet chocolate in every bite.
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