Gluten Free Sourdough Bread – no gluten, no corn

We have been really enjoying our home grown, sourdough bread. This recipe is the beginning of a process that we will perfect as time goes by. We learn something new with every batch we bake.

So many questions!

How long to feed and grow the starter out of the fridge?

How long to bulk ferment in the bowl before kneading and shaping?

How long to proof the bread in the Banneton?

Some people use a colander lined with a tea towel, instead of a banneton to keep the shape, while proofing the dough. With this recipe we use a kitchen scale, because it is so much easier to tare the scale to zero, with a bowl on and add ingredients. It is also very accurate for baking.

So far the taste and texture is amazing, with none of that heavy feeling of bread in your stomach. The starter we made is based on an old family recipe we were given years ago. Here’s what we have so far!

 

For the Starter:

40 g brown rice flour

50 ml potato water

Peel and dice a potato and cover with water in a pot. Cook the potato until tender, strain water for the starter and cool until just tepid.

Mix slightly warm potato water, into the flour, stirring until completely mixed and smooth.

Sit this mixture, loosely covered in a bowl on the counter for 48 hours.

Feed again with 40 g brown rice flour and 50 ml filtered water and leave for another 12 hours.

Feed with 80 g brown rice flour and 50 mls of water until doubled in size and bubbly.

Make a batch of bread with this starter or store in the fridge until ready to use. The starter only needs feeding once a week in the fridge with 40 g of flour and 50 mls of water.

Take 20 g of starter out of the fridge. Weigh 20 g of brown rice flour and 20 g of room temperature, filtered water. Feed again 12 hours later with all the starter and add 60 g of brown rice flour and 70 mls of water. There should be some bubbles showing and it should double in size. Feed for 2 days but much longer than this and the dough will really begin to turn sour.

For the Bread:

260 g Bobs Red Mill Gluten Free Flour

70 g buckwheat flour

30 g teff flour

120 g starter

350 ml water

20 g psyllium husk

40 ml water to gel the psyllium

2 tsp honey

1.5 tsp salt

Make an Autolyse of 350 g flour and 370 ml of water. Sit in the oven with just the light on, if the house is cold, or on the counter for up to 3 hours, depending on the temperature and your time.

Autolyse, means to combine only the flour and water in a bowl and mix until no dry flour remains. Rest the dough, without kneading, for 20 minutes to 3 hours.

Mix the remaining ingredients and use a beater to mix well. This is quite a wet mixture at this stage.

After the autolyse has rested, add your starter to the top of your dough and mix it in with a wooden spoon. Then add the salt dissolved in a little water and any extra water needed, depending on doughs consistency.

Bulk ferment the dough in a bowl and cover it with a cloth. It must stay warm. This is the bulk rise and it can be left overnight. Gently turn the dough over a couple of times in the first few hours with wet hands.

Folding and stretching is important for the dough to hold a firm shape when cooking. Place dough into a baneton, dusted with white rice flour to prevent sticking.

Place the baneton in a plastic bag to prevent the dough drying out and leave it on the counter to proof. The time to proof will vary depending on room temperature. It could be 6 hours or 24 hours. Try not to over proof because there will be no rise left for the oven. The dough needs to double in size. If there is no time to proof and bake, the dough may be put in the fridge. But take it out of the fridge for a few hours to start rising again, before baking.

Decorate the dough with a stencil or score designs with a blade or lame.

Heat the oven to 500°C and preheat a pan or Dutch oven. Bake bread for 20 mins covered, with 1/4 cup of water to steam. If you do not have a Dutch oven with a lid, then tin foil, tented over the dough will work.

Remove the lid after 20 minutes and turn oven down to 450°C. Bake for 25-35 minutes more for a crispy crust.

If anyone has any extra tips about the process of making gluten free sourdough, we would love to hear them. Please feel free to share!

2 thoughts on “Gluten Free Sourdough Bread – no gluten, no corn

  1. Hilde says:

    Hi there!
    Your recipe calls for All Purpose Flour. Is that suppose to be Gluten Free all purpose flour if this is a gluten free recipe
    Thanks so much…..looking forward to your answer.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s