Wild Sourdough
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want to lower your gluten and/or FODMAP load without compromising on deliciousness, softness and irresistible crackly crust? This is the answer for you … a double whammy to tame the gluten in spelt (or wheat if you prefer) and the 40% is gluten free using either my Wild Sourdough Gluten Free wholemeal or white bread mix
Prep Time10 minutes
Cook Time30 minutes
Course: Breakfast
Diet: Diabetic, Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: bread, bread rolls, gluten free, low fodmap, nut free, sourdough, spelt, vegan
Servings: 8 BREAD ROLLS


WET ingredients

  • 120 grams sourdough starter of your choice, active & bubbly I used my rye sourdough starter, for lower FODMAP, use spelt or wheat or gluten free starter
  • 400 grams water, room temperature filtered if you have it, tap is fine
  • 1-2 tbs extra virgin olive oil, OR Optional for softer crust, softer crumb
  • 15-30 grams extra virgin olive oil

DRY ingredients

  • 300 grams white spelt flour or strong unbleached bakers flour
  • 200 grams Wild Sourdough Gluten Free Wholemeal or White Bread Mix https://wildsourdough.com.au/product-category/wild-sourdough-gluten-free-flour/
  • 1 heaped or 6g tsp fine sea salt - if using WS GF wholemeal bread mix, OR
  • 2 tsp 10g fine sea salt - if using WS GF white bread mix


  • In a bowl, using digital scales or your Thermomix TM6 scales, add ingredients in the order in this recipe from wet to dry ingredients
  • MIX by hand or spatula or in TMs: 1 min on dough or knead
  • REST at least 15mins to 30mins, for TMs: dislodge dough from blades by turning the bowl onto the bench or silicon mat
  • KNEAD, stretch and fold dough several times (LESS is more, do not break the dough, no more than six stretch & fold), you can also, if you prefer, to do old fashioned ‘comfort’ kneading.
    For TMs: 1-2 mins on dough or knead
  • RISE for 2-3hrs at room temperature in a oiled and covered container
  • Dough should rise at least 50% in height or volume
  • SHAPE into 100-125g rolls and place touching sides on the lined enamel tray of your oven or heavy roasting pan or large muffin tins or special bread roll tins like in my photo
  • MIST like mad with water and keep covered
  • FOR SAME DAY BAKING: let rise covered until they are risen again to double. Time will vary depending on room temperature, keep moist and covered, away from draft and direct heat source
  • FOR NEXT DAY BAKING: let rise covered in another closed container or wet cling wrap (NOT TEA TOWEL) in the fridge, DO NOT FREEZE
  • BAKING: get an oven thermometer to make sure that your oven is doing the right thing
    SAME DAY baking: pre-heat your oven to 225-235C, and MIST your rolls with plenty of water. Throw two big handful of ice cubes as you place the bread rolls dough into the oven. Bake for 20mins. Reduce heat to 200C and bake for another 10-15mins until dark golden brown and thermometer inserted into the rolls show 95-100C
    FOR NEXT DAY BAKING: Take rolls out of the fridge, MIST your rolls with tons of water, place your bread rolls dough into the oven, throw two handful of ice cubes and crank up your oven to 235C, for half hour. Reduce heat to 200C and bake for another 15-20mins until dark golden brown and thermometer inserted into the rolls show 95-100C

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