Gluten Free Sourdough Bread Recipe

Tips For A Successful Bake

Fresh Ingredients Combining the freshest flours and starches will help create the best flavour and rise in a gluten-free sourdough bread recipe. If you have access to organic ingredients, try it out to compare the difference!

Water As mentioned earlier, adding the best source of water in a bread recipe is key. Try not to use chlorinated tap water. Filtered or spring water is great. Room temperature to slightly warm water is ideal.

Sea Salt Dont forget the salt! Its not an ingredient you want to skip. It does help with the flavour and texture of the crumb.

GF Sourdough Starter Aroma If you dont like how your starter smells you wont necessarily like the bread you make with it! My favourite gluten-free sourdough starter smell a little yeasty, sweet, and shouldnt be too sour .

Be Patient Dont rush the process! Baking sourdough is not a fast project but a rewarding one. Forgetting about your starter and rising dough can sometimes work to your advantage. Have fun and with practice you will figure out which tricks work well in your baking environment.

Room Temperature If your kitchen is freezing cold in the winter months, the process might feel slower than on a hot summer day. Let your environment lead you, again dont rush the process.

How Many Ppm Of Gluten Is In Sourdough Bread

There has been some research into the differences between traditional yeasted bread and sourdough yeasted bread when it comes to gluten levels. The fact is that wheat-based sourdough bread has much less gluten in it than regular bread. This is because the dough goes through a process of fermentation where the bacteria in the starter actually start to break down the gluten in the flour.

Instead of the 80,000ppm of gluten that is in typical bread, sourdough bread has about 2,000ppm.

For this reason, there are some non-celiac, gluten-intolerant folks who can actually eat sourdough without negative reactions.

That said, I don’t recommend that you risk it. Make this recipe instead, so you can be sure that there is NO gluten in your sourdough at all.

My Bread Looks Moist And Gummy Is That Normal

Gluten-free bread tends to have a moister texture than normal bread. But if its too moist or sticky, there are a few things you can do. Give it more time, a few extra hours will make a difference. Next time bake it longer. And let it rest overnight before you slice it. Toasting it after slicing will also remove the moisture.

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Timeline For Making Sourdough

• The night before you plan to startdiscard all but about 1/3 of your active gluten free sourdough starter and feed it 100 grams of whatever flour youve been feeding it and 100-120 grams of water . Stir to combine and set on the counter until the next morning.
• The next daymix the dough ingredients together using one cup of the starter. Ive tried it in the stand mixer, as well as by hand. Ive found the stand mixer to work better, but if you dont have one you definitely can make great bread without it. Cover the dough and put it in a warm, draft-free area to rise until almost doubled in size, which could take 3-4 hours or longer.
• That afternoon or eveningplace the risen dough in the fridge. This isnt done in normal gluten baking, but for us its so much easier to shape when chilled properly. I like to let mine hang out in the fridge at least overnight, but sometimes Ill leave it go for days . The longer you leave it, the more sour it will taste, so be aware.
• The following daybaking day!!

All About Psyllium Husk

Psyllium husk is our gluten for this bread: it provides the binding properties and elasticity that helps the dough become workable. It gives the structure and support for the bread to rise, as well.

Psyllium is a form of fiber that is derived from the husks of plantain seeds 1. It has a lot of health and digestive benefits, but its the gelling, fiber-filled aspects of the plant that were after here!

From my experiments: you need psyllium husk for good gluten-free sourdough bread. For my bread recipes, I wouldnt try to replace it. Psyllium helps make the dough workable, so it doesnt squish and stick all over the place. Its also what makes your bread chewy and stretchy.

NOTE:psyllium husk and psyllium huskpowder are different. You want the full husk. You can generally find it more easily anyways, but make sure you dont use the powder. Its much more absorbent and I have not tried it in my tests. I usually find it in the supplement area of most grocery stores.

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I Dont Have A Duch Oven Can I Bake The Bread Without One

Yes, you certainly can. I actually bake bread directly on the oven tray, but I like the Dutch oven because it makes the crust more crispy and thick, how I prefer it. If you bake it directly on the oven tray, you preheat the oven to 250C , drop it to 230C when putting the bread in , add a tray with a small quantity of hot water in, and bake it with steam for 20 minutes. Take the water tray out, turn the oven down to 220C and bake it for about 40 more minutes, or until the bread sounds hollow when tapped on the bottom. Depending on your oven, you might have to experiment with different times and temperatures.

Getting Your Starter Ready For Baking

Youll want your starter to be at peak activity when you mix up your preferment! You also want to make sure you have enough starter for your loaf, and to make your bread. So, before making bread, I like to do a big feeding and get to a solid doubling in size of my starter.

If your starter had been in the refrigerator, you want want to do two feedings before making bread to make sure your starter is super happy and ready to go!

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Benefits Of Going Gluten Free

There are positive reasons for choosing gluten-free grains. Amaranth is packed with vitamins and minerals, including vitamin C, and it contains more protein than any other whole grain.

Buckwheat is a good source of zinc, copper, and other minerals. Teff is high in calcium and vitamin C.

But most significantly, if youre a coeliac sufferer, eating gluten triggers an adverse reaction by your immune system.

This shows in symptoms such as diarrhoea, stomach pain and bloating and can cause long-term damage in your gut.

Removing gluten from your diet not only helps to manage uncomfortable symptoms, it also helps to prevent long-term damage and complications. 10

But the motivation of the vast majority of gluten-avoiders is that they have a gluten intolerance of some level , and can suffer with fatigue and excess gas if they have gluten in their diets.

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Nutritional And Functional Ingredients

Soluble fiber and resistant starch enrichment can decrease the glycemic response of GFB, which is highly desirable for individuals with concomitant CD and insulin-dependent diabetes. Formulations with functional soluble fibers such as -glucan and psyllium have been studied intensively as a way to assist gut regulation and lower serum LDL cholesterol concentrations . Mechanisms underlying the cholesterol-lowering properties of soluble dietary fibre polysaccharides. Food & Function, 1, 149-155. PMid:21776465. http://dx.doi.org/10.1039/c0fo00080a. .)

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Why Youll Love This Gluten Free Bread Recipe

1.The soft, chewy interior. The words pillowy soft come to mind with every bite the bread has a gorgeous open crumb and just enough chew to it, like any proper bread should.

2.The crisp, caramelised crust. The crust cracks and crackles as you cut it, and its full of those amazing flavours that are brought about by the wonders of caramelisation.

3.The flavour. If you want to compare this gluten free bread to a loaf of regular bread, its on the whole wheat side of the flavour spectrum. Its taste is wholesome and more complex than that of your average loaf of white bread, thanks to the addition of buckwheat flour. At the same time, it doesnt have the overpowering, slightly acidic flavour of, for instance, rye bread. Its a nice everyday sort of loaf, and its amazing with some butter and jam, spread with hummus or as part of a toasted cheese sandwich.

4.In addition to gluten free, its also vegan. Thats right, theres no eggs and no dairy products in this recipe!

5.Easily adaptable depending on the ingredients you have on hand. Im fully aware that you might not have all the ingredients on hand, which is why Ive included a detailed list of substitutions at the end of this post and also within the recipe card.

6.Easy to make. I know that making your own gluten free bread might sound scary and impossible. But believe me when I say its really not. And the results oh my, they are so worth it.

How To Make Gluten Free Vegan Bread

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Why Is Psyllium Husk So Important In This Recipe

Psyllium husk powder is high in fiber, and works amazingly in gluten-free baked goods. Its the magical ingredient in this recipe for homemade vegan gluten-free bread.

It works by giving the bread moisture so it doesnt get crumbly, it allows the bread to rise, and gives baked goods a bread like texture so thats why it works perfectly in this! Can I substitute the psyllium husk with anything? Unfortunately, no. You need it in this recipe. Order it on Amazon, get it at Whole Foods, Trader Joes or your local health food store!

The benefits of psyllium husk powder includes: diabetes management, lowering cholesterol, balances blood sugar, aids in digestion, relieves constipation and is anti-inflammatory.

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Stock Up On Short & Long Flours

Gluten-free isnt a fad diet, and it isnt a diet that lacks, said Naomi Devlin, the U.K.-based author of River Cottage Gluten Free. It potentially could be a diet that has a lot more flavor and diversity in it. Gluten-free flours are numerous and varied: buckwheat, teff, millet, corn, sorghum, rice, lentil, chickpea, almond, quinoa, amaranththe list goes on.

Unlike the more standardized bleached all-purpose wheat flours available en masse at grocery stores, gluten-free flours each have their own flavor profiles, capabilities, and limitations. The way I break flours down is into long and short flours. I think of them as a kind of spectrum, with short flours like corn and rice being crumbly and dry and long flours like oat and buckwheat being stretchy, binding, and capable of holding a shape. Teff is somewhere toward the long end. In the middle, you have things like quinoa, millet, and chestnut, said Devlin. , youre often looking at combining a long flour with a short flour in order to get the benefits of both. You want the short flour to dry out the crumb of the bread, and you want the long flour to provide stretch and chew. Most gluten-free recipes will call for a blend of different flours to achieve the desired texture and flavor.

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Scoring And Transferring To The Oven

So many new terms to learn if you are new to baking sourdough bread! Scoring refers to the process of cutting a slash into the surface of the dough before baking. This is best done with a razor. Check my list of tools above for a suggestion. A simple razor will work, but having a handle makes the process easier and safer. The reason for scoring is to let some air out when your dough will rise in the oven .

An extra tool you will need for this step, is a spray bottle with filtered water. You will spray the dough on top before you cover it.

There are the steps:

• When the dough is proofed and your oven and cast iron are preheated, gently invert the dough from the basket to the middle of a parchment paper sheet.
• Dust the dough with flour and gently spread it on the surface of the dough with your palm. Have the razor ready for scoring.
• Now its time to carefully remove the cast iron and the lid from the oven, closing the door quickly. This is when you need to work pretty fast but be careful not to burn yourself.
• Make the scoring of your choice . From this point on, the dough needs to quickly go into the cast iron, covered, and into the oven.
• Lift the dough with the edges of the parchment paper and gently lower it into the cast iron. Spray the dough with water to create steam, cover it with the lid, and put it back in the oven.
• Bake covered for 40 minutes.
• After 40 minutes, carefully remove the lid and bake for 40 more minutes.

Dont Feel Like Baking Sourdough

If you dont feel like baking sourdough, and going through the trouble of creating a gluten-free sourdough starter and then gathering all these crazy ingredients, you can simply order gluten-free sourdough from this company. Its delicious and will definitely scratch that itch for delicious sourdough bread!

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Starting My Sourdough Diary Again

I am not going to lie, I felt devastated when I found out that I am gluten intolerance. People who know me know that I live on bread and not being able to consume bread really makes me sad. Fortunately, since I used to sell gluten-free sourdough bread a few years back, I guess its time to start making them for myself again.

I had a pretty good recipe I used for a long time while I owned that gluten-free bakery. However, there are always things that I would like to improve. But due to the lack of time and I am busy baking sourdough bread to fulfill the orders, I didnt really pursue it.

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Mixing The Ingredients And Kneading The Dough

First, mix the yeast and sugar with some warm water to activate the yeast. After 5 10 minutes, it will become bubbly and frothy, which means that the yeast is active. If theres no bubbles and/or foam formation, youll know that its inactive and you should open a new yeast package.

Next up, prepare the psyllium gel by mixing the psyllium husk with some water. The gel will begin to form within seconds.

Then:

Now, we come to the mixing and kneading stage theres really no right or wrong way to knead gluten free bread, as you dont have to go though the stretching motions youd typically use to build up the elasticity in a gluten-containing wheat bread.

Once the wet and the dry ingredients are combined, I tend to squeeze the dough through my fingers until smooth and homogeneous. After a few minutes youll notice the dough coming away from the sides and it will be easy to form it into a rough ball.

While it wont have the same super-stretchy elasticity of a gluten-containing wheat dough, theres enough elasticity there that you can stretch portions of it without them breaking off.

Once you complete one 360 degree rotation of the dough, you should be left with a ball of dough. Flip it seam side down and rotate in place to seal the seams.

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How Do I Store Gluten Free Sourdough Bread

After the bread is completely cool, slice it with a serrated knife. The slices can be stored at room temperature in a closed container for up to three days or frozen for longer storage. For freezer storage, slices can go from freezer to toaster directly this is also when Ill double toast a slice.

Did You Make This Recipe

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Rice-Free? Try this Simple Sorghum Sourdough.GF Oat-Flour: If you want to use oat flour but only have quick or large oats, mill them in a small blender or spice grinder. It creates the freshest flour!Want to Bake Buns or A Bread Pan Loaf instead of a Free-Form Boule? Watch this video to help you!Important Toasting Tip: A cast iron pan/griddle makes the best toast! Low temperature, slow toasting will create the ultimate toasted vehicle for the toppings of your choice! Perfect for open-faced sandwiches!

Keywords: Gluten-Free Bread, Vegan Bread, Buckwheat Sourdough, Gluten-Free Vegan Bread, Egg-Free Bread Recipe, Homemade Gluten-Free Bread, Wild Yeast Bread, Gluten-Free Sourdough

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