Gluten Free Sourdough Bread | Ruut

Glutenfreies Sauerteigbrot

gluten free | vegan

Recipe from : Lena from

Ingredients : for a loaf pan

  • 110g Ruut cassava flour
  • 60g whole grain rice flour
  • 120g starch
  • 23g psyllium husk powder
  • 8g sea salt
  • 280g of water
  • 290g activated sourdough (e.g. whole grain rice sourdough)
  • 10g olive oil

gluten-free sourdough bread Ruut


Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

  1. In a large bowl or in the bowl of a food processor, combine Ruut cassava flour, whole wheat rice flour, starch, psyllium husk powder, and sea salt.
  2. Mix the water and sourdough together well and then add to the dry ingredients together with the olive oil, mix quickly by hand or in a food processor to form a dough.
  3. Take the dough out of the bowl and shape it into a loaf with your hands to fit in a loaf pan.
  4. Place the loaf in the loaf pan and leave at room temperature for at least 4 hours or in the fridge overnight.
  5. After the rising time, preheat the oven to 220°C fan oven and bake the bread at 220°C for 20 minutes, then reduce the heat to 200°C and bake for another 50-60 minutes. Then leave to cool completely on a wire rack. Only then cut.

Ruut sourdough bread

Ruut gluten-free sourdough bread


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