Gluten-Free Sourdough Bread
First, I’ll be giving the recipe for a Gluten-Free Sourdough Starter, and then the Bread. Hope that’s okay.
Gluten-Free Sourdough Starter
Prep Time: 5 minutes
Cook Time: 0 minutes
Fermentation Time: 3 days
Total Time: 12 hours 5 minutes
Ingredients:
Day 1
2 tablespoons sorghum flour
2 tablespoons brown rice flour
1/4 cup filtered water, chlorine-free, preferably
Day 2
2 tablespoons sorghum flour
2 tablespoons brown rice flour
1/4 cup filtered water, chlorine-free, preferably
Day 3-Until Ready
1/4 cup gluten-free all-purpose flour with or without xanthan gum
1/4 cup filtered water, chlorine-free, preferably
Directions:
Day 1
In a clean glass jar or bowl, add sorghum flour, brown rice flour and water. Stir with a wooden or plastic spoon to combine (metal reacts). Loosely cover with a lid or cloth and let sit at room temperature for 12 hours.
Day 2
After 12 hours, add another round of sorghum flour, brown rice flour, and water. Stir to combine with a wooden or plastic spoon. Loosely cover and let sit at room temperature for 12 hours longer.
Day 3-Until Ready
On day 3, place 2 tablespoons of the sourdough starter into another clean glass jar or bowl. To this, add all-purpose flour and water. Stir well with a wooden or plastic spoon. Cover loosely and let sit for 12 hours. After this, check your starter for signs of being active and ready. If it has doubled in size, has nice air pockets throughout, and has a pleasant sour aroma, it is probably ready to go. Otherwise, repeat the steps for Day 3 until the starter is ready. (See post above for lots of tips, tricks, signs to look for, as well as ways to use the starter portions you discarded).
Enjoy!
Once your starter is ready, you can use it right away in any sourdough recipes you would like, or you can store it in the fridge in an airtight container until ready to use. If storing, refresh your starter before use by repeating the steps for Day 3 one time before use. (Learn more in the FAQs section in this post.) Enjoy!
Notes:
How do you know when sourdough starter is ready to use?
When the sourdough starter is active and ready for use in recipes, it will have doubled in size during a 12-hour stretch of time, developed bubbles and air pockets throughout, and will have a pleasant sour aroma reminiscent of sourdough bread. I find this is usually achieved within 3-7 days.
What should sourdough starter smell like?
The smell you are aiming for is pleasantly sour (like sourdough bread itself), with maybe a hint of sweetness. If your starter smells like vinegar, that is a sign that it is hungry and should be fed to achieve proper balance.
What should sourdough starter look like?
Generally speaking, it’s okay and completely normal to have some variances in consistency when it comes to sourdough starters. I aim for a sludgy, paste-like consistency, but depending upon the brands of flours used and other factors, it’s okay if it’s a little wet or a little thick. It’s also okay to add a little extra water or flour as needed to achieve the consistency you are aiming for. It is not an exact science, but rather an intuitive process, as you will discover.
Can I use different flours in this recipe?
The short answer is yes. If you are sensitive to any of the flours in this starter recipe, you can use any gluten-free flours of your choosing. However, some may take a lot longer to achieve active status than others, and also produce some differences in taste when added to your favorite sourdough recipes. This particular recipe is one that I’ve seen great success with, hence my sharing. But I do not want to discourage your own experimenting! The ratios in this recipe will nurture that.
Can I use tap water in this sourdough starter?
If you can, clean, filtered, non-chlorinated water will produce the best results. If you only have access to tap water, it can still work, but just know that if you are not seeing any signs of activity in your starter, it may very well be that the chlorine in the water inhibited the fermentation process.
How can I use gluten-free sourdough starter?
Use as directed in any gluten-free sourdough recipes of your choosing.
How do I store an active sourdough starter?
Keep the active starter stored in the refrigerator for up to 2 weeks, being certain to feed the starter once a week by following the steps in Day 1 in the recipe card. To use your refrigerated starter, be certain to refresh the starter by following the steps in Day 3 in the recipe card before use.
What should I do with the discarded sourdough starter from the Day 3 phase and onward?
You can dispose of it or keep it stored in the fridge to add a nice sourdough flavor to recipes you make. I like to add the discard to pancakes, waffles, and pizza crusts for a nice flavor.
Can I double or triple this recipe?
Yes. You can adjust as needed so you have what you need for any recipes you will be using it in.
Gluten-Free Sourdough Bread
Prep Time: 10 minutes
Cook Time: 35 minutes
Rising Time: 10 hours
Total Time: 10 hours 45 minutes
Servings: 10
Ingredients:
3/4 cup gluten-free sourdough starter
2 cups sparkling water or water
1 egg
2 tablespoons olive oil
1 tablespoon maple syrup or honey
2 teaspoons apple cider vinegar or vinegar
1½ cups gluten-free all-purpose flour (with xanthan gum) plus extra for coating
1 cup tapioca flour
1 cup brown rice flour
1/2 cup millet flour
1 tablespoon psyllium husk powder
1 teaspoon sea salt or pink salt
1/4 teaspoon baking soda
Directions:
In a large bowl, add starter, water, egg, oil, maple syrup, and vinegar. Whisk well.
Add remaining dry ingredients. Mix until a dough begins to form.
Knead the dough, adding flour as needed, to form a smooth but still slightly tacky round of dough.
Place in a greased bowl or a greased parchment paper-lined pan. Cover and let rise overnight or at least 6 hours.
Place the dough in the refrigerator for 4 hours.
Preheat oven to 425°F. Place a cast iron skillet or Dutch oven into the oven while it preheats, for at least 30 minutes.
Remove the dough from the refrigerator and knead slightly to re-form a nice round of dough. Optionally, score the dough with any design of your choosing. Allow the dough to rest at room temperature while the oven and pan preheat.
After 30 minutes of resting time, place the dough into a greased parchment paper-lined Dutch oven or cast iron skillet. If using a Dutch oven, place a few ice cubes on the outside of the parchment, but on the inside of the pan before placing the lid and on and placing it into the oven. If using a cast iron or other oven-safe skillet, place a pan of water on the bottom rack of the oven right after placing the bread on the middle rack. Keep the oven door closed the entire time to ensure proper steaming.
Bake for 35-40 minutes or until the bread has formed a nice golden crust, is firm, and sounds hollow when you tap on the bottom.
Let the bread cool completely before slicing for best results. Slicing too soon can result in a gummy or dense bread.
Slice and enjoy!
Notes:
What can I use in place of brown rice flour?
You can use oat flour, millet flour, or a gluten-free flour blend in this GF sourdough recipe.
Will any sourdough starter work?
There is my gluten-free sourdough starter recipe; however, any active sourdough starter should work just fine!
Is the egg necessary?
I find the egg adds some nice structure to this loaf that is more reminiscent of the gluten-filled variety of bread, but you can replace it with 1 flax egg for similar results.
Can I omit the psyllium husk powder?
Yes, you can. The psyllium adds some nice texture and helps retain moisture in the bread, but it is not necessary.
Nutritional Facts:
Serving: 1 slice | Calories: 219kcal | Carbohydrates: 42g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 278mg | Potassium: 70mg | Fiber: 3g | Sugar: 2g | Vitamin A: 24IU | Calcium: 21mg | Iron: 1mg
Recipe courtesy of Moon and Spoon and Yum.com Sourdough Starter can be found Here.
