Before I became really sick and was able to eat most gluten-free foods I tried out this gluten free Sourdough bread and really liked it. Sourdough is such a healthy bread and I really missed it on my Gluten free diet.
The older the starter the better it tastes! I knew I just had to share. So here you are:
1 Tablespoon active dry yeast
1 cup whole milk (raw)
1 cup white rice flour
1 teaspoon sugar
- In a 1-2 quart glass jar (NOT plastic or metal), 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 allow it to set at room temperature for 2 to 3 hours. Remember that the milk must be at room temperature for it to activate the yeast.
- The mixture should bubble and appear pock-marked on the surface. It will also likely develop a thin liquid along the top. Stir to incorporate that back into the mixture. Cover the jar again loosely and allow it to sit out on the counter overnight.
- Repeat the procedure in Step 2 for the next two days, stiffing to combine, loosely covering, and then stiffing again the next day, all the while leaving the jar of starter out on the counter at room temperature.
- 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.
How to “Feed” Your Sourdough Starter
- When you know that you want to use your sourdough starter, you will need to plan at least 4 hours ahead.
- Remove the starter from the fridge, uncover it, and stir it until smooth with a wooden spoon. Remove one cup of starter and donate it to a friend to create another starter.
- Add ½ cup warm water (about 100 degrees) 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 stater should be bubbling and thick. It is now “fed”.
- Use the amount of starter your recipe calls for, the replenish the starter by feeding it again with ½ cup warm water and 1 cup white rice flour, stiffing to combine, cover loosely, and return to the refrigerator.
3 cups all-purpose gluten-free flour (I used Mamma's Almond Blend)
2 teaspoons organic xanthum gum
¼ teaspoon cream of tar tar (I used baking powder)
¼ cup sugar
1 ½ teaspoon sea salt fine ground
1 cup “fed” Sourdough starter
3 Tablespoons butter, melted and cooled
1 ½ cups warm milk
- Grease well a 9x5 inch loaf pan with butter and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, xanthum gum, cream of tar tar, sugar, salt, and yeast to combine. Add the sourdough stater and butter and mix to combine.
- With the mixer on low, pour the milk in a slow steady stream. Once the flour has begun to incorporate the liquids, beat the ingredients on the least medium speed for 4 to 6 minutes. The dough will be pretty sticky – thicker than cake batter, not quite as thick as cookie dough. Scrape the dough into the greased loaf pan and smooth the top with wet hands. (Sounds weird, but it really works!)
- Allow the dough to rise in a warm, damp place for 20-45 minutes or until doubled in size. (On the stove with a wet towel over it really works!). Preheat oven to 400 degrees.
- Bake the loaf in the oven for 40-45 minutes or until a nice golden brown crust has formed on top.
From “Gluten-Free on a Shoestring” by Nicole Hunn