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!
Gluten Free Sourdough Bread
- 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
- 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.