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Glutton Free Sourdough
Bread

Gluten Free Sourdough Bread

September 11, 2016 / 2478 / 0

This bread is amazing. Seriously. I could never have thought that this bread wasn’t made out of wheat. It’s not like a sourdough bread containing gluten but it’s like a normal wheat loaf. I wish you could taste this bread right now. But hey, you can!

Glutton Free Sourdough

Gluten Free Sourdough Bread

Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs

Ingredients
  

  • 80 g brown rice flour
  • 140 g cold sourdough starter
  • 110 g water
  • 350 g water at room temp
  • 20 g psyllium husk
  • 10 g ground golden flax seeds
  • 60 g sorghum flour
  • 60 g oat flour
  • 60 g buckwheat flour
  • 60 g corn starch
  • 60 g potato starch
  • 24 g granulated sugar
  • 1 tsp salt

Instructions
 

  • In the evening: Mix brown rice flour, sourdough starter and water in a bowl and cover with cling film. Let sit over night(8-12 hours) in a warm and non-drafty place.
  • In the morning: Mix water, psyllium husk and ground flaxseeds in a bowl and whisk until a thick gel forms. Set aside.
  • In a separate bowl mix all of the dry ingredients.
  • Add the sourdough starter that you made the night before to the wet ingredients and mix.
  • Add half of the dry ingredients to the wet mixture and stir.
  • Add the rest of the dry ingredients and stir.
  • Using an electric hand mixer with dough hooks, work the dough until the flour is fully incorporated.
  • Transfer the dough to a floured work surface and shape it into a loaf.
  • Place the loaf in a proofing basket lined with a tea towel(+ some buckwheat flour to avoid the dough from sticking to the towel)
  • Fold the towel over the loaf and place the basket in a plastic bag.
  • Allow to rise in a warm and non-drafty place for 4-6 hours.
  • Preheat the oven to 400°F/200°C with a baking pan inside.
  • Flip the dough upside down on a parchment paper and transfer to the hot baking pan. Score the bread.
  • Put a pan with a couple of tablespoons of water in the bottom of the oven. Bake the bread in the middle of the oven with a tin foil tent on top for 40 min.
  • Bake another 20 min without the foil.
  • Let cool on a wire rack for at least 1 hour.
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About author

About Author

Chaiyo!

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