Sourdough Pumpkin Bread (Gluten Free, Vegan, Gum Free)

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: store-bought yeast

Whole wheat starter adds fiber and nutrients.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Canned pumpkin is often more affordable and convenient.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

Combine active sourdough starter, warm water, and pumpkin puree in a large bowl.

Mix in sugar, psyllium husk, chickpea flour, and salt until well blended.

Gradually add Gluten Free Flour Blend and oil, stirring until a dough forms.

Let the dough rest for 15-20 minutes, then mix again.

Dust the working surface with rice flour and knead the dough.

Shape the dough and place it in a proofing basket or bowl dusted with rice flour.

Cover and let it ferment and proof at room temperature for 4-6 hours.

Preheat the oven to 450°F (230°C).

Transfer the dough onto parchment paper, score the top with a sharp knife, and place it on a hot baking tray or Dutch oven.

Bake for 20 minutes, then reduce the temperature to 400°F (205°C) and bake for an additional 35-40 minutes.

Cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens