I love sourdough bread. I am from the West Coast. Connection?… yeah probably. The sad thing is that bread of any type made with wheat is off the charts bad for me. Not on the list. Nope. Really can’t go there.
So, I have done without my favorite bread for
ever years. No one should cry over bread. Life is short. But finding gluten-free alternatives is really hard. There are some brands at the store.. sure, but none of them are “real” bread. Certainly not like the kind I used to bake at home. Sooooo… make my own! It’s a quest adventure! On adventure. ahhhhh.
My wish list for real bread:
- should be delicious.. not gummy.
- should smell yummy… not smell like chemical stew.
- should have a shelf life.. not expire in 15 years.
- should be chewy.. not fall to pieces when you pick it up.
- should taste good .. not icky.
So…. I started some sourdough exactly like I used to but used gluten-free flours. It takes a minimum of 3 days to get it really working, but when it does… it’s like magic!
Main tips for the gluten-free sourdough sponge:
- use filtered water
- “Feed” the sponge every 12 hours for three days
- …and be patient.
I left it on the counter for three days in a Ziplock container that had a loosely fitted lid available. Finding the right container is most of my struggle with sourdough. Glass or plastic? Either, just not metal, and nothing with a tight lid.
I started by mixing more GF flour, one cup at a time, into the goo about every 12 hours.
I mixed a large batch of gluten-free flour ahead of time: mixing rice flour, potato starch, some tapioca starch and a little bit of potato flour and just added one cup of the mix at each “feeding”. Ratios vary but, generally I use 1 rice, 1 potato starch, 0.3 tapioca starch and possibly some potato flour, but not very much… 1 Tablespoon per cup of rice flour is plenty.
The “rules” about making sourdough vary depending on who you listen to…. so, I added flour and probably 1/2 – 3/4 Cup of lukewarm filtered water each time, depending on how soupy it looked when I stirred it. This is not rocket science. Do what looks like it makes sense to you. It will all work out just fine. Mine usually has the consistency of pancake batter.
My favorite gluten-free sourdough bread recipe so far:
- 1 Cup of sourdough batter
- 1 1/2 Cup of warmed (not hot) milk (I used rice milk/hemp milk/coconut milk)
- 3 Tablespoons of softened butter (substitute 1T palm oil if you are dairy free)
Mix these dry ingredients together and add them to the wet ingredients.
- 2 T potato FLOUR
- 1/3 C tapioca starch
- 1/3 C sweet rice flour
- 1 C rice flour
- 1 C + 2 tablespoons potato STARCH –!!– note: potato starch is not potato flour!!
- 2 teaspoons dry yeast
- 1 /2 teaspoons of sea salt
- 1/4 C sugar
- 2 teaspoons of
pixie dust xanthan gum
I used my trusty Kitchenaid stand mixer to mix it all together really, really well and then portioned the dough into baking pans. A regular loaf pan of this dough took about 45 minutes to bake at 400 degrees. I also tried golf ball sized amounts of dough in a greased muffin tin, and those turn out really good at about 20 minutes, also baked at 400.
Mini hamburger buns! Sliders anyone?
Reports back from everyone so far that tried this recipe baked as mini- loaves and as tiny buns has been very positive. I will be making more of this bread for sure.
- 2 cups sourdough batter
- 2 cups milk (coconut/hemp/rice)
- 2 cups gluten free flour mix (I used 1/2 rice flour and 1/2 potato starch)
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 Tblspn sugar
- 2 Tblspn oil
- 2 eggs (replaced with flax and hot water)
This is best when mixed and left to rise for about an hour or so before you make the actual pancakes… but it tastes fine if you make them right away too.