14 Sep Gluten Free Sourdough Bread
Do you remember that I posted a recipe for a gluten free sourdough starter? Well, as I promised I’ve now made a gluten free sourdough bread. Or rather several sourdough breads this week to come up with the best recipe ever for gluten free sourdough bread.
This bread is amazing. Seriously. I could never have thought that this bread wasn’t made out of wheat. It’s not like a sourdough bread containing gluten but it’s like a normal wheat loaf. I wish you could taste this bread right now. But hey, you can! Since I made a video tutorial as well you should have no problem what so ever of making this at home.
You don’t need to be an experienced baker to make this but you do need to be a very passionate baker and take really good care of this little loaf. Sourdough bread take longer time to make than your usual bread but they’re not harder to make.
- 80 g brown rice flour
- 140 g cold sourdough starter
- 110 g water
- 350 g water at room temp
- 20 g psyllium husk
- 10 g ground golden flax seeds
- 60 g of each
- - sorghum flour
- - oat flour
- - buckwheat flour
- - corn starch
- - potato starch
- 24 g granulated sugar
- 1 tsp salt
- In the evening: Mix brown rice flour, sourdough starter and water in a bowl and cover with cling film. Let sit over night(8-12 hours) in a warm and non-drafty place.
- In the morning: Mix water, psyllium husk and ground flaxseeds in a bowl and whisk until a thick gel forms. Set aside.
- In a separate bowl mix all of the dry ingredients.
- Add the sourdough starter that you made the night before to the wet ingredients and mix.
- Add half of the dry ingredients to the wet mixture and stir.
- Add the rest of the dry ingredients and stir.
- Using an electric hand mixer with dough hooks, work the dough until the flour is fully incorporated.
- Transfer the dough to a floured work surface and shape it into a loaf.
- Place the loaf in a proofing basket lined with a tea towel(+ some buckwheat flour to avoid the dough from sticking to the towel)
- Fold the towel over the loaf and place the basket in a plastic bag.
- Allow to rise in a warm and non-drafty place for 4-6 hours.
- Preheat the oven to 400°F/200°C with a baking pan inside.
- Flip the dough upside down on a parchment paper and transfer to the hot baking pan. Score the bread.
- Put a pan with a couple of tablespoons of water in the bottom of the oven. Bake the bread in the middle of the oven with a tin foil tent on top for 40 min.
- Bake another 20 min without the foil.
- Let cool on a wire rack for at least 1 hour.
Adapted from World of Gluten Free Bread