Sourdough Discard BATARD Recipe (Gluten-Free & Dairy-Free)

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: rice flour

Almond flour adds healthy fats while rice flour is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a similar flavor with added health benefits.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers a natural sweetness with additional nutrients.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: chia seeds

Flaxseed meal is a great egg substitute for binding.

Mix dry active yeast with warm water and sugar and let it activate for 10-15 minutes.

Mix the gluten-free flour blend with psyllium husk powder and salt.

Combine the activated yeast mixture with the dry ingredients until smooth and let it hydrate for 20-30 minutes.

Oil the working surface and knead the dough into a log.

Transfer the dough onto a baking tray covered with parchment paper, cover, and proof in a warm place for 1.5 – 2 hours.

Pour 2 cups of water into a baking tray or heat-proof bowl and place it on the bottom rack in the oven.

Preheat the oven to 450F/230C and ensure the water is boiling.

Score the batard with a sharp knife and bake the bread with steam for 15 minutes.

Lower the temperature to 400F/205C and continue baking without steam for 35-40 minutes.

Remove the bread from the oven and cool completely on a wire rack for at least 4-5 hours before cutting.

Cooking Techniques

Spice Level:

Dietary

Allergens