Once you have gotten the hang of making your own Gluten Free Sourdough Bread, it is time to start experimenting with mix-ins! If you are in the mood for a festive fall treat, look no further than my Gluten Free Pumpkin Cinnamon Chip Sourdough Bread! Bursting with pumpkin pie flavor and filled with gooey cinnamon chips, this loaf is perfect on its own or turned in to french toast!
You will need:
3 tbsp Psyllium Husk, whole
3 tbsp Maple Syrup
1 tbsp Olive Oil
2 tsp Vanilla Extract
1 cups Water
⅓ cup Pumpkin Puree
1 cup Sourdough Starter
2 cups King Arthur Gluten Free Measure for Measure Flour
1 tsp Salt
1 tbsp Pumpkin Pie Spice
½ cup Cinnamon Chips
How to make:
Prep your sourdough loaf as normal per my sourdough instructions (linked in the notes).
Combine the maple syrup and vanilla into the psyllium husk mixture. Add in the pumpkin puree with the sourdough starter.
Add in the cinnamon chips before the final two hour proof, being careful to fully distribute as you knead the dough.
Bake as normal!
Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own Gluten Free Sourdough Starter and I built out my Sourdough Starter Kit on my Amazon Storefront (commissionable) so you have your supplies and grocery list planned out for you!
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