Gluten Free Sourdough Bread made with an All Purpose blend, plus the addition of buckwheat and teff flour for a high protein loaf of bread. This was one of my original recipes on the website from 2017 that I have reposted.
The flours in this all purpose blend are garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour. This blend works well in sourdough bread and the flavour of the bean flours were not noticeable at all. A great texture and flavour from this flour blend.
HOW DO I MAKE A GLUTEN FREE SOURDOUGH STARTER
The process of growing a gluten free sourdough starter can take a week to 14 days and once it is active, then you can make this recipe and much more? I also sell dried sourdough starter on my website if you do not want to go through the process of growing your own starter. The recipe for my Gluten Free Sourdough Starter is HERE
FEED THE STARTER
Remove your starter from the fridge and feed it a couple of times before mixing it into the dough. Make sure the starter is at its highest peak to give the best rise to your dough.
MIX THE DOUGH
Autolyse most of the water and the flour blend. this is not for the purpose of developing gluten as in regular sourdough, but it helps to fully hydrate the gluten free flour. Gel and add the whole psyllium husk before mixing it into the flour and water.
SHAPE AND PROOF THE DOUGH
After the dough has been mixed up, tip it out onto a well floured surface and knead it just enough to put it into a floured banneton. This is quite a sticky dough that does not require a lot of handling. Just get it into the banneton and leave to do most of its rise overnight in the fridge.
Here is a rough timeline for mixing and baking Gluten Free Sourdough Bread
7 am: Feed the starter from the fridge
1 pm: Feed the starter again and leave it in a warm place to rise.
7 pm: Mix the dough, put it into the banneton, let it rise for 30 minutes to an hour and place it into the fridge for the night.
7 am: Remove the dough from the fridge and let it rise for 2 – 6 hours.
1 pm: Preheat the oven with the Dutch oven inside and bake.
Gluten Free Sourdough Bread
Ingredients
- 280 g Bobs Red Mill Gluten Free AP Flour
- 90 g light buckwheat flour
- 30 g teff flour, or use more buckwheat flour
- 370 ml water
- 130 g active starter
- 16 g whole psyllium husk
- 2 tsp honey or maple syrup
- 1.5 tsp salt
Instructions
- Autolyse 300 g of the water, flours and salt in a medium bowl for 30 minutes for the flour to be well hydrated.
- Into a small bowl whisk the psyllium husk with the remaining 70 g of water, the starter and the honey. Leave this mixture to gel for 5-8 minutes.
- Add the psyllium gel to the autolyse and mix the ingredients well.
- Place the dough onto a well floured surface, knead it just enough to shape it for the banneton. Place the dough into the banneton, and then into a bag to prevent it drying out. Let the dough rise for about an hour.
- Cold retard the sourdough, still inside the banneton, overnight in the fridge.
- Remove the dough from the fridge and let it rise for 2 – 6 hours before baking, depending upon the temperature in your house. It will be soften on top when it has fully proofed and will increase in size.
- Bake in a covered Dutch Oven for 25 mins at 450 ℉ and then uncovered for 30 minutes at 400 ℉
For more gluten free sourdough recipes checkout my “Gluten Free Sourdough Baking” cookbook
Be the first to comment