18 May Gluten Free Sourdough Bread Recipe
Ben (hubby) a.k.a Billy has turned into quite the baker. We don’t eat gluten, so the bread options available are quite limited and can be expensive, so he decided he wanted to explore creating some himself and if I do say so myself the result is pretty sensational. He’s pretty proud as punch of his efforts to and has grown very fond of baking his bread each week. Just call him #billythebaker!
Here is the recipe base he is using to create a plan version and each week he is also getting creative from this base and has added nuts and seeds, through to banana and chocolate chip. The options are pretty endless once you have mastered a good starter.
2 cups buckwheat flour
2 cups brown rice flour
1 cup tapioca flour
4 tsp sea salt
2 cups sourdough starter (see separate recipe on how to make)
5 tbsp olive oil
3 cups water
Mix dry ingredients together with a whisk.
Make a nest and add the wet ingredients.
Note: Regulate the amount of water you add to achieve the correct consistency, start with 1 cup then add more as you mix. You want a wet pancake batter type consistency. Not too dry and doughy otherwise bread will be crumbly. But also not too runny. Just right.
Mix vigorously for 1 minute with a wooden spoon. You want air to get into the mixture.
Put mixture into bread baking tin pre-greased with butter.
Cover with tea towel and leave at room temperature to rise for 6-8 hours.
Be patient as this step is super important otherwise you will have bread that is as dense as a brick.
After this period, put into pre-heated oven at 190 degrees celsius on fan-bake for 50 minutes. Put 1 cup of boiling water in a roasting tray that sits underneath the mixture. This will add steam inside the oven to give the bread a crispy crust.
Sourdough Starter Recipe
1 cup brown rice flour
1 cup water
Add ingredients into a large glass bowl.
Beat with an egg beater/whisk vigorously to try and get air into the mixture.
Cover with a tea towel and leave at room temperature in cupboard or on kitchen counter.
No direct sunlight or huge swings in temperature.
Every morning and night add 1/3 cup brown rice flour and 1/4 cup water to the mixture to ‘feed it’. Beat vigorously with egg beater each time.
Do this for 6 days or until you see bubbles appearing on the surface.
Be patient! I tried to bake bread with the starter after only 2-3 days and the bread was a dense brick.
Sourdough starter is now ready to use to bake bread!
After 6 days you can ‘feed’ starter only once per day with 1/3 cup brown rice flour and 1/4 cup water.
If not planning to use starter for a week, put it to sleep in the fridge. When ready to bake again, put it at room temperature for a day before you are ready to bake and start ‘feeding’ it again.
Here is his 5-seed version of the loaf which is now a favourite each week.
Add to the mixture
1 tablespoon of flaxseeds
1 tablespoon sunflowerseeds
1 tablespoon pumpkin seeds
1 tablespoon chia seeds
and sprinkle over top sesame seeds