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Crusty Cocoa Sourdough-Style Bread (Gluten-Free, Soy-Free, Dairy-Free)

Name: Crusty Cocoa Sourdough-Style Bread (Gluten-Free, Soy-Free, Dairy-Free)
Prep time: 4 h
Cook time: 50 min
Total time: 4 h 50 min
Yield: 1 serving
Ingredients: 2 cups gluten-free all-purpose flour (with xanthan gum); ½ cup almond flour; ⅓ cup unsweetened cocoa powder; 1 tbsp psyllium husk powder; 2 tsp baking powder; ½ tsp baking soda; 1 tsp salt; 1 ½ cups warm water; 2 tbsp olive oil; 1 tbsp apple cider vinegar; 2 tbsp maple syrup or agave (optional, for balance); ½ cup chopped dark chocolate or cocoa nibs (optional, dairy/soy-free); Cornmeal or rice flour for dusting

Category:

Bread

Difficulty: Medium

Serves:

1 person

Prep Time: 20 minutes (active) + 4 hours resting/proofing

Cook Time: 45–50 minutes

Rating:

(0.00/5)

June 25, 2025 by Chef Molly

This rustic, bold loaf features deep cocoa flavors and a gorgeous dark crust that gives the appearance of a rich chocolate sourdough. Naturally gluten-free and allergy-friendly, it’s the perfect loaf for those who love hearty, artisan-style breads with a hint of bitterness and complexity.

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What You’ll Need:

Dry

2 cups gluten-free all-purpose flour (with xanthan gum)
½ cup almond flour
⅓ cup unsweetened cocoa powder
1 tbsp psyllium husk powder
2 tsp baking powder
½ tsp baking soda
1 tsp salt

Wet

1 ½ cups warm water
2 tbsp olive oil
1 tbsp apple cider vinegar
2 tbsp maple syrup or agave (optional, for balance)

Extras

½ cup chopped dark chocolate or cocoa nibs (optional, dairy/soy-free)
Cornmeal or rice flour for dusting

Prepration for:Crusty Cocoa Sourdough-Style Bread (Gluten-Free, Soy-Free, Dairy-Free)

Step 1/5

Mix Dry Ingredients

In a large mixing bowl, whisk together all dry ingredients until evenly combined.

Step 2/5

Add Wet Ingredients

In a separate bowl, whisk warm water, olive oil, vinegar, and maple syrup. Slowly add wet mixture to dry ingredients and mix until a thick, sticky dough forms. Fold in chopped dark chocolate (optional).

Step 3/5

Shape & Proof

Form the dough into a round loaf and place on parchment paper dusted with cornmeal or rice flour. Cover loosely and allow to rise in a warm place for 3–4 hours.

Step 4/5

Bake

Preheat oven to 425°F (220°C). Place a Dutch oven or baking stone inside to heat up. Carefully place the loaf with parchment into the preheated Dutch oven or on the stone. Bake covered (if using a Dutch oven) for 25 minutes, then uncovered for another 20–25 minutes until the crust is deeply browned.

Step 5/5

Cool

Chef's Tips & Notes

Pro Tips: For a tangier flavor, add a teaspoon of gluten-free sourdough starter or let it ferment longer in the fridge overnight. Add chopped walnuts or dried cherries for a variation.

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Crusty Cocoa Sourdough-Style Bread (Gluten-Free, Soy-Free, Dairy-Free)