Pea & mint gluten-free sourdough

Pea & mint gluten-free sourdough

The Yoga Kitchen
Lisa Cohen


Quantity Ingredient

For the sourdough bread

Quantity Ingredient
80g brown rice flour
140g Gluten-free sourdough starter, cold
460ml filtered water, at room temperature
20g ground psyllium husk
1 tablespoon ground flaxseeds
120g buckwheat flour
60g cornflour
60g potato flour
2 tablespoons whole flaxseeds
2 tablespoons sesame seeds
2 tablespoons sunflower seeds
2 tablespoons chia seeds
2 tablespoons coconut sugar
1 teaspoon himalayan salt

For the pea & mint topping

Quantity Ingredient
400g fresh shelled or frozen peas
5 sprigs mint, leaves picked
extra-virgin olive oil, plus extra to garnish
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
feta and pomegranate seeds, to garnish


  1. To make the pre-ferment, mix the brown rice flour, sourdough starter and 120ml of the water in a bowl and cover with clingfilm (plastic wrap). Allow to stand for 8–12 hours in a warm, dry place.
  2. In a large mixing bowl, combine 350ml water, the ground psyllium husk and ground flaxseeds and whisk until a thick gel forms. Now add the preferment mixture and incorporate until combined. Ground psyllium seed husks help bind moisture and in bread making helps make the bread less crumbly.
  3. In a separate large bowl, mix all of the remaining ingredients together then make a well in the centre and add the wet pre-ferment and gel mix. Using your hands, work the dough until the flour is fully incorporated. Tip the dough out onto a floured work surface and shape it into your desired loaf shape.
  4. Place the loaf into a bowl lined with a clean tea towel (dishcloth) and dusted with some buckwheat flour to avoid the dough from sticking to the tea towel. Fold the tea towel over the loaf and place the bowl in a plastic bag. Allow to rise in a warm, dry place for 4–6 hours. (The warm switched off oven is my favoured place.) When nearly proved, remove from the oven.
  5. Preheat the oven to 200°C.Place a baking tray (baking sheet) on the middle shelf in the oven and then a small baking tin (pan) containing about 1cm water on the bottom of the oven to heat (this will help the bread form a good crust).
  6. Place a sheet of baking paper (parchment paper) on the work surface. Flip the dough upside down onto the paper and remove the bowl and tea towel. Remove the hot baking tray from the oven and carefully slide the paper with the bread on it onto the baking sheet. Score the bread with a small, sharp knife and return to the oven. Quickly close the oven door and bake for 45 minutes or until the bread is a deep golden colour and the base sounds hollow when tapped. Allow to cool on a wire rack for at least 1 hour before slicing.
  7. To make the topping, bring a saucepan filled with water to the boil. Once boiling, add the peas and blanch briefly. Drain the peas in a colander and run cold water over them, then place them into a food processor along with the mint, oil, salt and pepper. Pulse until a coarse consistency is reached. Taste for seasoning.
  8. To serve, spoon the pea and mint topping onto the toasted sourdough. Using your fingers, crumble a little feta over the top, then sprinkle over some pomegranate seeds and add a drizzle of olive oil.
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