If you’re searching for a delightful bread that blends the tangy goodness of sourdough with the sweet burst of blueberries, look no further than our Gluten Free Blueberry Sourdough Bread. This recipe combines the best of both worlds, giving you a bread that’s not only delicious but also suitable for those avoiding gluten.

Whether you’re new to gluten-free baking or a seasoned pro, this recipe will guide you through creating a loaf that’s perfect for breakfast, brunch, or any time you want a sweet treat. With its cream cheese filling and blueberry goodness, it’s a bread that’s sure to become a favorite in your home.

Why You’ll Love This Gluten Free Blueberry Sourdough Bread

• Deliciously Moist: Thanks to the cream cheese filling and fresh blueberries, every slice is incredibly moist.
• Easy to Make: With step-by-step instructions, even beginners can achieve bakery-quality results.
• Gluten-Free: Perfect for those with gluten sensitivity or celiac disease.
• Healthy Ingredients: Uses wholesome flours and natural sweeteners.
• Versatile: Enjoy it as a breakfast treat, snack, or dessert.
• Unique Flavor: Combines the tanginess of sourdough with the sweetness of blueberries.

Ingredients for Gluten Free Blueberry Sourdough Bread

• 100 g active gluten-free sourdough starter (100% hydration)
• 180 g brown rice flour
• 100 g sorghum flour
• 70 g tapioca starch
• 50 g potato starch
• 30 g oat flour (certified gluten-free)
• 20 g psyllium husk powder
• 30 g honey or maple syrup
• 1 large egg
• 250 g warm water
• 30 g melted butter or neutral oil
• 6 g salt
• 1 tsp vanilla extract
• 120–150 g fresh blueberries
• 1 tbsp tapioca starch
• 150 g full-fat cream cheese, softened
• 30 g powdered sugar
• 1 tsp vanilla extract
• 1 tbsp tapioca starch or cornstarch
• 1 egg yolk

How to Make Gluten Free Blueberry Sourdough Bread — Step by Step

1. Prepare the Psyllium Gel: Mix 20 g psyllium husk powder with 250 g warm water. Whisk and let sit for 5–10 minutes until thickened.
2. Mix the Dry Ingredients: In a large bowl, combine brown rice flour, sorghum flour, tapioca starch, potato starch, oat flour, and salt.
3. Combine Wet Ingredients: Add active sourdough starter, psyllium gel, egg, honey or maple syrup, melted butter, and vanilla to the dry ingredients. Mix well.
4. Add the Blueberries: Toss blueberries with 1 tablespoon tapioca starch and gently fold into the dough.
5. Prepare the Cream Cheese Filling: Mix cream cheese, powdered sugar, vanilla, tapioca starch, and egg yolk until smooth.
6. Assemble the Bread: Line a loaf pan with parchment. Layer half the dough, then the cream cheese mixture, and top with remaining dough.
7. Ferment: Cover and let ferment until volume increases by 30–50%.
8. Bake: Preheat oven to 190°C / 375°F. Bake for 20 minutes, then reduce to 175°C / 350°F for 30–40 minutes.

Tips and Tricks for the Best Gluten Free Blueberry Sourdough Bread

• Use Fresh Ingredients: Fresh blueberries provide the best flavor and texture.
• Be Patient with Fermentation: Allow enough time for the dough to ferment properly.
• Check the Dough Consistency: The dough should be thick and sticky; adjust water if needed.
• Cool Completely: Let the bread cool thoroughly to ensure the best texture.
• Prevent Over-Mixing: Gently fold in blueberries to avoid crushing them.

Storage and Make-Ahead

Fridge: Store in an airtight container for up to 5 days.

Freezer: Wrap slices individually and freeze for up to 3 months.

Reheat: Thaw overnight in the fridge and reheat in the oven at 180°C / 350°F for 10 minutes.

Frequently Asked Questions

How do I ensure my Gluten Free Blueberry Sourdough Bread rises properly?

Ensure your starter is active and bubbly before use, and allow enough time for fermentation. The dough should increase in volume by 30–50%.

Can I use frozen blueberries in my GF Blueberry Cream Cheese Sourdough Bread?

Yes, you can use frozen blueberries. Toss them with tapioca starch before adding to the dough, and do not thaw them.

What makes this Gluten Free Blueberry Bread different from others?

This recipe incorporates cream cheese for a rich, moist texture, and the sourdough starter adds a unique tangy flavor.

Why use psyllium husk in Gluten Free Blueberry Cream Cheese Sourdough Bread?

Psyllium husk provides the necessary structure and elasticity that gluten would normally provide, resulting in a better-textured bread.

We hope you enjoy making this Gluten Free Blueberry Sourdough Bread as much as we enjoyed creating it. Don’t forget to share your results and any variations you try in the comments below. Happy baking!