gluten-free sourdough bread

The recipe is adapted from the Cannelle et Vanille cookbook with a few changes. It’s a long process but totally worth it – the sourdough starter takes 5 days to be ready, but then once you have it the process becomes shorter, about 28 hours and 20 minutes to make the bread. It sounds complicated but it’s not. You just have to pay attention to the details and to put your starter in a warmish place. In the winter I put mine on a shelf in the kitchen, which is facing the heater.

PLEASE READ THE RECIPE CAREFULLY BEFORE YOU START

I try different flours and like to mix bunch of them. 
If you play with the flours I don’t recommend  to use more than 1 cup buckwheat flour because it has a strong, dominant flavor.
And don’t replace the flax seed meal and psyllium husk. Their job is to bind all the ingredients together.
I fed the starter once or twice with buckwheat flour and it worked. 

YOU’LL NEED
Superfine brown rice flour
Oat flour or millet flour – or both 
Tapioca starch
Sorghum flour or buckwheat
Flax seed meal
Psyllium husk
Salt
Filtered water

TOOLS
1 glass or ceramic container with lid
2 medium bowls
1 wooden Spoon
1 whisk

HOW TO MAKE THE SOURDOUGH STARTER
DAY 1
1 cup superfine brown rice flour 
1 cup filtered water, room temperature 
Whisk the rice flour and water in a glass container until well combined.
Cover the container with a clean kitchen towel and place at room temperature, ideally at 70-75F / 21-24C for 24 hours.
I put it on a shelf in the kitchen, where it’s warm.

DAY 2
⅓ cup superfine brown rice flour
⅓ cup filtered water, room temperature
Whisk the starter and add the rice flour and water, and mix to combine. Cover the container with a clean kitchen towel and place at
room temperature, ideally at 70-75F / 21-24C for 24 hours.

DAY 3
⅓ cup superfine brown rice flour
⅓ cup filtered water, room temperature
The starter should start to bubble and smell sour. Whisk it before you add the flour and water.
Cover the container with a clean kitchen towel and place at room temperature, ideally at 70-75F / 21-24C for 24 hours.

DAY 4
⅓ cup superfine brown rice flour
⅓ cup filtered water, room temperature
Whisk the starter and add the rice flour and water, and mix to combine.
Cover the container with a clean kitchen towel and place at room temperature, ideally at 70-75F / 21-24C for 24 hours.

DAY 5
1 cup superfine brown rice flour
1 cup filtered water, room temperature
The starter should be bubbly and is almost ready to use. 
Whisk the starter and add the rice flour and water, and mix to combine. 
Let the starter ferment, cover with a net or colander, place at room temperature for 24 hours.
The starter  is ready to be used. Use as much as the recipe calls for, cover with an airtight lid and store in the fridge. 

TO FEED THE STARTER:
You should feed the starter every 3-5 days. Remove the starter from the fridge, add ½ cup brown rice flour and ½ cup filtered water and mix with a wooden spoon to combine.
Put the lid on and put the container back in the fridge. 

 

gluten-free sourdough bread

Category: RECIPES

gluten-free sourdough bread

Ingredients

    STEP1 - proofing the sourdough
  • 1 cup sourdough starter
  • 1 cup superfine brown rice flour
  • 1 cup filtered water
    STEP 2 - making the dough
  • 24 hours later
  • 1+½ cups millet or oat flour
  • 1 cup tapioca starch
  • 1 cup sorghum or buckwheat flour
  • 3 teaspoons Himalayan salt
  • ¼ cup psyllium husk
  • ¼ cup flaxseed meal
  • 2+½ filtered water

Instructions

  1. SOURDOUGH MIXTURE PROOFING - Put the starter in a medium ceramic or glass bowl (not plastic or metal). Add the rice flour and mix with a wooden spoon until well combined. Cover with a clean kitchen towel and set the bowl at room temperature, ideally at 70-75F / 21-23C for 24 hours.
  2. 24 HOURS LATER In a medium bowl whisk together the millet, tapioca starch, sorghum and salt. Add the flour mix into the sourdough mixture and using a wooden spoon mix as much as it lets you. It would be dry and crumbly, don’t worry.
  3. Put the psyllium husk and flax seed meal in the same bowl you used for the flour and mix. Add the water and mix it quickly before it hardens and add it immediately into the sourdough bowl. Knead the dough until it comes together. If the dough is too dry add a little bit of water.
  4. Divide the dough into two. Shape into balls and place in proofing baskets or colanders, lined with clean kitchen towels. Set in 70-75F / 21-23C and let it proof for 3 hours (in a warm place the proofing time can be reduced to 2 hours.)
  5. Preheat the oven to 500F / 250C. Put a piece of baking paper in the bottom of dutch ovens (or any heavy pot). Score the balls with a sharp knife and gently transfer them into the dutch ovens.
  6. Cover the pots and bake for 15 minutes. Reduce the heat to 450F/220C and bake for 30 minutes
  7. Take the pots out of the oven and carefully remove the lids. Put the bread back in the oven and bake for 30 - 40 minutes, until the crusts are brown and the bread sounds hollow when you tap it.

Notes

PLEASE READ THE RECIPE CAREFULLY BEFORE YOU START

 

You Might Also Like

No Comments

Leave a Reply