There is nothing like the smell of bread baking and lately it’s been a weekly aroma, wafting out of the kitchen. Even the yeasty sourdough fermenting on the bench smells so good.
Here is the latest gluten free sourdough bread recipe that I have been working with. It lasts for about a week for one to two people.
This recipe has been evolving over the past few months through trial and error and mainly with the use of different flour blends. Here is the mix I like the best….
In the evening take 30 g active starter, but make sure to leave some behind for future batches.
Feed 30 g of starter with 60 g flour and 70 mls water. This feeding was with 30 g of quinoa flour and 30 g of brown rice flour.
The next morning mix together the dough.
Multi flour Sourdough
- 20 g teff flour
- 20 g quinoa flour
- 40 g buckwheat flour
- 50 g oat flour
- 50 g sweet white rice flour
- 60 g cornstarch
- 60 g tapioca starch
- 60 g sorghum flour
- 8 g salt
- 2 tbsp whole psyllium husk
- 2 tbsn honey
- 1 tsp carraway seeds
- 340 mls warm non-chlorinated water
- 20 mls kefir water or use water
- Beat all of the ingredients for a few minutes until well combined
- Add the 135 g of starter from the night before.
- Let the dough rest in a warm place at 20 – 24°C for about 30 minutes.
- With wet hands and 10 mls of kefir water or just water. Fold the sides over from the bottom up to top to form a ball, about 6-8 times for aeration . Do this 2 more times with 10 mls of kefir water or water, roughly every 30 minutes.
- When the dough has shown signs of active growth and increased in volume by 20-40 % with a noticeable dome – this could take about 3-5 hours. Then gently place the dough in a well floured banneton and rest another 30 mins to an hour.
- Place the banneton and dough into a sealed plastic bag and leave the dough covered in the fridge overnight.
- In the morning remove the dough from the fridge, still in the plastic bag and sit it on the counter, at room temp a couple of hours.
- Tip the dough out onto parchment paper and score the top with a sharp knife or lame.
- Rest the dough on top of the stove while heating your oven to 500°F (250°C)
- Bake the dough in a covered Dutch oven for 25 minutes then reduce the heat to 450°F (232°F) and remove the lid. Bake for another 25 minutes.
- If baking the bread on a on a pizza stone or in cast iron frying pan. Bake the dough for 55 to 60 minutes at 450°F (232°F)
- When the bread is cooked, it will sound hollow on the bottom when it is done and it will have a cripsy crust and a firm feel to the bread with no soft spots.￼