Gluten Free Sourdough Bread
I’ve made a varitety of different non Wheat bread over the years. My kids grew up on my almond flour bread. I’ve made cashew bread, Keto bread etc…
As Fermentation is so good for you I decided to make Sourdough bread. The catch – No wheat. I’m not allowed to eat Wheat so this is perfect. I found this recipe on Vanillandbean and modified to suit my tastes.
I always weigh my ingredients. I find it works better that way.
Here is my version:
For the Soaker:
- 3 Tbs Milled Flax Seeds
- 3 Tbs Poppy Seeds
- 3 Tbs Sesame Seeds
- 3 Tbs Chia Seeds – I used ground
- 2/3 C (160g) Water room temperature ( in her recipe she only has 80 grams, which I find doesn’t get anything wet at all!) – I also use hot water to speed up the process.
For the Bread:
- 1/3 C + 2 Tbs (100g) Gluten Free Sourdough Starter previously fed, and doubled in size – I use a mix of white rice flour and sorghum flour in my starter.
- 2 1/2 C + 2 Tbs (605g) Water 80F (27C)
- 3 Tbs Maple Syrup or Honey
- 1 C (145g) Brown Rice Flour
- 1 C (150g) Millet Flour
- 1 1/4 C (130g) Buckwheat flour
- 1/2 C + 1 Tbs (80g) Tapioca Flour
- 3 Tbs Psyllium Husk Powder
- 3 1/2 tsp Fine Sea Salt
PS – I think I’m going to try quinoa flour instead of Brown Rice Flour next…
For the Dough:
Line the inside of a Pullman loaf pan with criss crossing parchment with enough hangover on all sides to later help shape the dough and to be used as handles for removing the bread from the pan. If you have clips to clip the parchment to the sides, use them.
Mix the Dough: In a stand mixer, add the starter, water and maple syrup (or honey). Mix until the starter is incorporated.
In a medium mixing bowl whisk the brown rice flour, millet flour, Buckwheat flour tapioca flour, psyllium husk powder and fine sea salt. Mix throughly so that when the psyllium husk powder hits the water, it wont clump.
To the water/starter mixture add the flour mixture. Using the stand mixer mix the whole lot. Add the soaker and mix some more, incorporating the soaker until the mixture is evenly distributed, about one minute. The dough will be very sticky. Set the bowl aside for about 10 minutes to rest. ( I usually don’t because I get impatient)
Shape and Pan the Dough:
Scrape the batter into the loaf pan. I wet my hand and shape the loaf right in the pan. It’s quite easy to do! Cover the pan with a wet towel and let rest overnight. I have let it rest during the day, but I’m constantly tempted to peek at it!
The loaf is ready to bake when the dough increases to 1 1/2 times in size and has risen to about 1.1/2″ (3.8cm) above the lip of the pan at the center. The dough will spring back when gently pressed on top.
Bake the Loaf: Place a oven rack in the center of the oven and preheat the oven to 550F (288C). Decrease the oven temperature to 475F (246C) and bake the loaf 55-60 minutes or until the internal temperature of the bread is between 200F-205F. If the bread starts getting too dark on top, feel free to tent the bread with foil. The bread pictured here is untented. (I’ve been baking my loaf for 55 minutes)
After 10 minutes out of the oven, transfer the bread to a cooling rack. Cool completely, at least for two-three hours, better if cured overnight, before slicing into it. You’ll notice the bread is very hard, but will soften as it cools.
How to Store and Enjoy!: After the bread is completely cool, slice it, toast it and enjoy! I store mine in the fridge in a ziploc bag. Lasts me about a week. I slice as I go. Make sure to toast the bread as it tastes best that way! I have it for breakfast with eggs or my homemade Chicken Liver pate.