Monday, January 2, 2012

Gluten-Free Sourdough Bread


Going gluten-free, the hardest thing to give up was bread. And sourdough bread at restaurants became almost impossible to pass up. Luckily, after a big of searching, my husband was able to help me remedy this situation. This recipe takes a few days, so don't start this hoping to have bread in a couple of hours. Also, Living Without assumes you have a stand mixer. When I made this recipe, I did not have one and wrote the directions as such. The recipe in full can be found here.

First off, the starter.


1 tablespoon active dry yeast
1 cup whole milk or lite coconut milk, room temperature
1 cup white rice flour
1 teaspoon sugar


1. In a 1- to 2-quart glass container (not plastic or metal, I used a glass pitcher), dissolve the yeast in the milk by stirring with a wooden spoon. Add the rice flour and sugar and mix to combine well. Cover the jar loosely and leave it out on the counter for two to three hours. The milk needs be at room temperature for it to activate the yeast.

2. After two to three hours, come back and check the mixture. It should bubble and have a thin liquid on the the top. Stir it and leave it out on the counter overnight, covered loosely.

3. Repeat Step 2 for two days. Remember to leave it on the counter.

4. If you do not plan to use the starter soon, place it, loosely covered, in the refrigerator. You will need to "feed" it before you use it. You need to allow four hours for "feeding" the starter.


To feed your starter:
1. Remove the starter from the refrigerator, uncover it, and stir it until smooth with a wooden spoon. Remove one cup of the starter and discard it (or donate it to a friend to create another starter).

2. Add ½ cup warm water (about 100°F) and 1 cup white rice flour to the starter. Stir to combine. Allow the starter to sit out at room temperature for at least 4 hours, or overnight, loosely covered. The starter should be bubbling and thick. It is now “fed.”

3. Use the amount of starter your recipe calls for. Then replenish the starter by feeding it again with ½ cup warm water and 1 cup white rice flour, stirring to combine, cover again loosely, and return it to the refrigerator.

Now...onto the bread...








3 cups all-purpose gluten-free flour blend of choice (I used this one.)
2 teaspoons xanthan gum
¼ teaspoon cream of tartar
¼ cup sugar
1½ teaspoons kosher salt
2 teaspoons active dry yeast
1 cup “fed” Sourdough Starter
3 tablespoons unsalted butter or dairy-free butter replacement, melted and cooled
1½ cups warm milk or milk of choice (about 100°F)







1. Grease a 9x5-inch loaf pan. Set aside.

2. Mix the flour, xanthan gum, cream of tartar, sugar, salt and yeast to combine. Add Sourdough Starter and butter and mix to combine.

3. Add milk and beat for 4 to 6 minutes. The dough will be pretty sticky. Scrape the dough into the greased loaf pan and smooth the top with wet hands.

4. Allow the dough to rise until it has about doubled in size. While the dough is rising, preheat the oven to 400°F.

5. Bake the loaf in preheated oven for 40 to 45 minutes or until a nice, golden brown crust has formed on top.

Enjoy!

No comments:

Post a Comment