Gluten Free Sourdough Bread Food

GLUTEN FREE SOURDOUGH STARTER RECIPE

Steps:

• To make the gluten free sourdough starter, add starter ingredients to a non-reactive bowl or container made of glass, stainless steel or food-grade plastic. Whisk together until no lumps are present and all the flour is incorporated, then set aside with a loose cloth covering the top. The room should be at least 70F, or place it in a warmer location like near your oven or in a warmer room. Allow the starter to sit, loosely covered, for 24 hours then discard half the starter (about 1/2 cup). Add to the remainder of the starter another 1 cup (135 grams) gfJules Flour All-Purpose Flour (or 1/2 cup gfJules and 1/2 cup alternate GF flour listed above) and 1 cup cool filtered water (if your kitchen is particularly warm) or lukewarm filtered water (if your kitchen is particularly cold). Re-cover and allow the mixture to rest for 24 hours. At this point, the starter should show signs of activity, but if not, don't despair, and don't throw it out! Repeat the halving and discarding and replenishing step every 12 hours (or as your schedule allows) until the starter begins to bubble and rise (becomes active). If it does not seem active after 2 days of this feeding cycle, try one or more of these things: stir in another 1 tablespoon apple cider vinegar; switch to 100% of whole grain gluten free flours listed above; stir in 1 Tablespoon honey; or try moving it to a warmer location. *Also, be sure your starter is not too thick. It should be the consistency of pancake batter, not dough.* Add more filtered water if necessary -- if the starter is too thick, it cannot bubble and grow. Once it seems to have come alive, continue feeding the starter 2 times a day in the same way (discard + add flour and water). You can place some of the more active discards in a separate container if you're like me and can't bear to throw it away each time! Then you'll have simultaneous starters going. The discard process gives the yeast proportionately more food to digest each time it's fed, so it's a necessary part of the process. Continue this process for 7 days OR until the starter doubles in volume or looks very bubbly and active within 6 hours after feeding. At that point, feed one more time, then allow to rest for 6 -12 hours before using. If not using for a recipe right away, or after using some in a recipe, with remaining starter, transfer to another container that can be covered and placed in the refrigerator until ready to use. If the container has a lid, DO NOT tighten it completely. Feed starter once a week if stored in the refrigerator. As I mentioned earlier, I found it hard to part with any starter by tossing it down the drain, but traditional methods say to feed the starter and then discard all but 1/2-1 cup of starter; many times, I divided it into another container and gifted the starters to ambitious gluten free friends. You could also use excess starter (once active) for other recipes like coffee cakes, scones, muffins, pancakes ... just use your gluten free starter in place of yogurt or sour cream or even milk in many recipes! Every time you use the starter for baking, pull it out the night before to allow it to come to room temperature and feed it again. Ideally it would be fed and sit for 12 hours before using. Once you've added the starter to your recipe, feed the remaining starter again and return to the refrigerator. Note that you may use your gluten free sourdough starter right from the refrigerator, whether you've fed it again or not. If you have recently fed it, it will be more active, but even if not, it should still rise your dough. Allowing it to come to room temperature first will bring faster fermentation though. Now that you have your active starter, you're ready to bake your gluten free sourdough bread! Scroll down further in this post for the GLUTEN FREE SOURDOUGH BREAD recipe.

GLUTEN-FREE SOURDOUGH BREAD

Steps:

• Combine the wet ingredients (all at room temperature) in a large bowl.
• Combine the dry ingredients very thoroughly. Mix together in a large bowl with a wire whist or in a gallon-sized plastic food storage bag.
• For bread machine: Pour the wet ingredients into the baking pan.
• Add dry ingredients on top.
• Set machine to a basic cycle and start the machine. Once the mixing action has gone on for a few minutes, use a spatula to make sure that all the dry ingredients are fully incorporated.
• When the baking cycle ends, let the bread stand in the pan for 10 minutes, then invert onto a rack to cool before slicing.
• For mixer: The wet ingredients can be mixed in the mixing bowl.
• With the mixer on a low speed, gradually add the dry ingredients until completely combined. Beat about 10 minutes.
• Pour batter into a greased 9x5 loaf pan and allow to rise in a warm place for about an hour.
• Bake at 375 deg F for 60 minutes, testing for doneness with a toothpick.
• Remove from oven and allow to stand for 10 minutes, then invert onto a rack to cool before slicing.:.

GLUTEN FREE FARMHOUSE SOURDOUGH "WHOLE WHEAT" BREAD

Steps:

• To make teff starter: combine equal amounts of teff flour and distilled or bottled water in a large bowl, stir well, cover with a dishtowel and sit in a warmish spot. Teff should bubble slightly right away. If it doesn't you can add a tiny bit of yeast. Be sure not to use tap water as the chlorine in most tap waters will kill off the yeast. I often start with 1/2 cup of teff. Feed once or twice a day, stirring with a clean fork and recovering just like a sourdough starter. You can use this to make injera. The longer you let it ferment the more sour it gets-just like sourdough starters. It should be slightly bubbly and sour smelling. Separation is normal. Just stir together before using.
• Combine oat flour, gluten free flour, dry teff, salt, and arrowroot powder in a large mixing bowl.
• In a large measuring cup or mixing bowl, combine water, teff starter, yeast, sugar, oil, psyllium husks, and ground chia. Stir well to combine and let sit 2-3 minutes.
• Whisk wet ingredients again and then pour into dry ingredients. Mix together with a large mixing spoon until combined.
• Optional: turn out on a floured surface and knead, adding oat flour as needed until dough holds together and isn't too sticky. I don't usually knead.
• Place dough in a large oiled bowl or onto parchment paper. Roughly shape into a loaf form. Cover with a damp towel and let rise in a warm place for 30-40 minutes.
• Preheat oven to 400°F.
• Once bread has risen, move to baking sheet and cut a shallow tic-tac-toe patter into the top. Optional-scatter poppy and sesame seeds on top.
• Bake at 400 for about 40 minutes. Let cool completely before cutting into it.

GLUTEN-FREE SOURDOUGH RAISIN BREAD

Steps:

• Place raisins into a bowl and cover with lukewarm water. Set aside to soak.
• Line a loaf pan with parchment paper. Whisk gluten-free bread flour, buckwheat flour, coconut sugar, cinnamon, cream of tartar, and baking soda together in a bowl.
• Combine milk, sourdough starter, and agave in the bowl of a stand mixer. Start mixer on low and add flour mixture 1 tablespoon at a time until well combined. Add eggs and vanilla extract and mix until well incorporated. Drain raisins and fold into the batter.
• Pour the batter into the prepared loaf pan. Smooth out the top using a wet rubber scraper. Loosely cover the pan with plastic wrap and let rise until almost doubled in size, about 2 hours. Cover with foil.
• Heat the oven to 350 degrees F (175 degrees C). Bake bread for 30 minutes. Remove foil and continue baking until bread is browned and has reached an internal temperature of 200 degrees F (95 degrees C), about 10 minutes more.
• Cool in the pan for 5 minutes. Turn bread out from pan onto a wire rack and allow to cool completely before slicing.

GLUTEN-FREE SOURDOUGH SANDWICH BREAD

Steps:

• Line an 8x4x2 1/2-inch loaf pan with parchment paper.
• Mix sourdough starter discard, flour, and salt in a stand mixer on low speed. Add water, 1 tablespoon at a time, until dough is combined and comes together. Add only enough water to create a cross between a dough and a thick batter; the amount you need will depend on the types of flours in your mix. Use a rubber scraper to pour the dough into the lined loaf pan. Cover loosely with plastic wrap.
• Put into the cold oven to rise overnight, or for up to 12 hours. Remove loaf from the oven. Mix 1 teaspoon oil and water and sprinkle on top of the risen loaf. Top evenly with sesame seeds.
• Preheat the oven to 425 degrees F (220 degrees C).
• Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until the internal temperature reaches 190 degrees F (87 degrees C), about 20 minutes more.
• Remove bread from the oven and allow to cool for 5 minutes. Remove from the loaf pan, peel off the parchment paper, and cool on a cooling rack. Wait until completely cooled before slicing.