Step by step how to make a gluten-free sourdough starter and bread.
Diet: Gluten Free
STEP1 - SOURDOUGH MIXTURE PROOFING
1cupsuperfine brown rice flour
STEP 2 - making the dough - 24 hours later
1cupsorghum or buckwheat flour
¼cuppsyllium husk powder
2cupsfiltered water *If using oat flour add only 1+½ cups water
SOURDOUGH MIXTURE PROOFING - Put the starter in a medium ceramic or glass bowl (not plastic or metal). Add the rice flour and water 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.
24 HOURS LATER In a medium bowl whisk together the oat flour, tapioca starch, sorghum or buckwheat 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.
Put the psyllium husk and flax seed meal in a medium bowl and mix. Add the water and mix until well combined. The mixture will harden. Immediately add the mixture into the sourdough bowl. Knead the dough with your hand until it comes together, about 3 minutes. If the dough is too dry add a little bit of water.
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.)
Preheat the oven to 500F / 250C. Put a piece of baking paper (or dust with rice flour or oats) in the bottom of dutch ovens (or any heavy pots). Score the balls with a sharp knife and gently transfer them into the dutch ovens. Cover the pots and bake for 15 minutes. Reduce the heat to 450°F/220°C and bake for 30 minutes
Take the pots out of the oven and carefully remove the lids. Put the bread back in the oven and bake for 30 minutes, until the crusts are brown and the bread sounds hollow when you tap it.