If you’re part of the U.S. population who suffers from gluten sensitivity, bread may be a touchy topic for you. However, there are ways to still get your carbs in and not upset your digestive system.
And by carbs, of course, we’re talking about bread. We’ll show you some tips on how to make your very own gluten-free sourdough bread.
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In this article:
- To Get Started, Let’s Make Our Starter
- Other Important Starter Tips
- We’ve Got a Starter, Now Let’s Make Bread
Even If You Can’t Tolerate Gluten, You Can Still Have Your Bread
To Get Started, Let’s Make Our Starter
If you’ve ever made homemade sourdough bread before, you know that it is a bit of an undertaking, to say the least. Before we get to the bread itself, we’re going to have to make a sourdough starter.
A starter takes place of using active dry yeast, like in other bread recipes, and helps your sourdough rise during the cooking process. Not only that, but it also helps give the bread its distinct sour flavor.
It’s a process humans have been doing for thousands of years. For almost any starter recipe, you’ll be mixing flour and water, and waiting for that mixture to properly ferment. It’s a simple procedure but takes time not only to make but to learn and master.
Ingredients:
- 1 cup of gluten-free flour
- 1/2 cup and 1 tablespoon of cool water
Step 1: Combine the Ingredients
This will be a 5-10 day process, so let’s get started with creating your starter. Combine the flour and water in a bowl and stir until thoroughly mixed. Place a cover on the bowl or use saran wrap and leave the starter mixture out at room temperature overnight.
Step 2: Discard Half of the Starter Mixture and Feed the Flour
The following day, discard half of the starter mixture and feed the leftover 1/2 cup and 1 tablespoon of cool water alongside 1 cup of gluten-free flour.
Step 3: Your Starter Is Ready!
For days 3 and so forth, repeat the process in step 2. You’ll begin to notice around days 5-10, after feeding, your starter will have increased in size to about 2-3 cups. When this happens, your starter is now ready to use.
However, if this doesn’t happen, continue the daily feeding process in the previous steps. Signs of your starter being fully matured include bubbling and the noticeable increase in size hours after feeding.
Other Important Starter Tips:
- As important as it is to properly build your starter, storing it is probably just as if not more so. Your best bet is to use a container with a lid like a stoneware crock or a half-gallon mason jar and keep it in the fridge.
- Always pull out your starter from the fridge the night before you plan to use it. Once at room temperature, feed it again. In an ideal situation, your starter should be fed and allowed to sit for 12 hours before you use it. After using the starter in your recipe, feed your starter again and return it to the refrigerator.
- Always remember to feed your starter weekly, even if you’re not using it.
We’ve Got a Starter, Now Let’s Make Bread
You’ve put in the time and work to create a gluten-free sourdough starter, now it’s time to put it to good use with this gluten-free sourdough bread recipe.
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Ingredients:
- 3 cups of gluten-free all-purpose flour
- 1/4 cup of cassava flour (can also substitute for buckwheat flour or almond meal)
- 1/4 cup of dry milk powder (can also use coconut milk powder)
- 1/2 teaspoon of baking powder
- 1 teaspoon of sea salt
- 2 large eggs
- 2 tablespoons of apple cider vinegar
- 1/4 cup of olive oil
- 1/4 cup of sugar
- 1 tablespoon of psyllium husk powder or 3/4 tablespoon of xanthan gum
- 3/4 cup of gluten-free sourdough starter
- 1 1/4 cups of club soda
Step 1: Preheat the Oven
Preheat your oven to 200°F and begin mixing together in a large bowl the following ingredients: gluten-free sourdough starter, eggs, apple cider vinegar, sugar, olive oil, and psyllium husk powder. Mix until everything is smooth and thoroughly combined.
Step 2: Mix the Ingredients
To that mixture, we’ll be slowly adding in the gluten-free flour, cassava flour, milk powder, baking soda, baking powder, and sea salt. If you’ve got a stand mixer, mix the dough using the paddle attachment.
If you don’t, you can mix the dough using a wooden spoon. Regardless of the mixing method, mix the dough until the dough is smooth and all the ingredients are well incorporated, which should take around 3-5 minutes.
Step 3: Oil and Dust the Pan
Using a Pullman pan, lightly oil and dust with flour and place your dough in the pan. Lightly dust the top of your dough with more flour and brush with olive oil.
Cover the pan with plastic wrap before placing it into your oven to rise. Turn the oven off and allow the dough to rise for at least 90 minutes and upwards of 3 hours.
Step 4: Preheat the Over Again
Preheat your oven to 350°F. Remove the plastic wrap and score your dough to help guide its rise during the baking process.
For an extra crunchy exterior, lightly spray your dough with water before placing it into the oven. Repeat this process every 15-20 minutes during the baking process.
Step 5: Bake and Enjoy!
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Bake your bread in the pan for 75 minutes and test using a bread thermometer. When the bread’s internal temperature reaches 205°F, remove and allow to cool for at least 15 minutes before removing it from the pan.
If your bread is browning too much, you can cover it with foil to protect it from over-browning during the baking process.
Don’t let those sourdough discard go to waste, try these recipes from Farmhouse on Boone:
Instead of avoiding bread because of gluten intolerance, we ask, why not just make your own gluten-free sourdough bread? We love this bread fresh out of the oven with a pat of butter or as part of an amazing BLT.
Remember that bread making is part science and part magic. Not only that, always remember to enjoy the process and you’ll get better as you go along.
What are some of your favorite gluten-free recipes to make at home? Did you try the recipe above? Tell us in the comment section below!
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