Hello everyone, welcome to my latest post for Gluten and Dairy Free Chilli Sourdough Cob.

I’ve been experimenting with adding in flavourings to my sourdough bread.  This recipe has chilli and paprika added in to give the bread a lovely smokey flavour with a little kick of spice.  I used this bread as a side dish to a lovely baked fish dish for dinner – went down a treat.

Going to try and work on a recipe for a sourdough with an orange and cinnamon flavour.

Bread Ideas

If you like this recipe for Gluten and Dairy Free Chilli Sourdough Cob then you might like to try one of my other ideas:

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Like me, you may also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com



Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 72 hour Total Time 72 hrs 55 mins Servings: 1 Best Season: Suitable throughout the year


Looking for a free from bread recipe? Try out my delicious recipe for a Gluten and Dairy Free Chilli Sourdough Cob.


For the sourdough starter:

For the sour dough loaf:


  1. At least three days in advance of making your bread add the flour and water to an airtight tub.  Mix well and seal with the lid, leave at room temperature for at least 3 days.

  2. Make the loaf by adding the bread flour, paprika, chilli, water, salt and sour dough starter to a large bowl.  Beat with an electric dough hook or paddle for 5 minute.

  3. Leave to rest for 5 minutes.  Shape into a round cob, slash the top and dust with a little gluten free flour.  Leave to rest for 30 minutes.

  4. Preheat the oven to 220 oC.  Bake for 40 minutes.  Allow to cool before slicing.

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