This sounds like an unusual combination. Gluten free and sourdough. Do you think it tastes pretty bland or would it taste better than regular sourdough bread? What if people are allergic to gluten free bread then what? Gluten free everything seems to be the craze of today. Is gluten free sourdough really healthy for the human body? Let’s look into making sourdough bread. We will also explore some recipes along the way to spruce up the dinner table with new and innovative meals.
- 1/2 cup fresh brown rice sourdough starter (see step 1 of the instructions below)
- 1 cup organic brown rice flour
- 1 cup potato starch
- 1/3 cup + 1 Tbsp. buckwheat flour
- 1/3 cup + 1 Tbsp. millet flour
- 1/3 cup + 1 Tbsp. sorghum flour
- 1 cup lukewarm water
- 3 eggs
- 1 Tbsp. molasses
- 1-1/2 Tbsp. organic sugar, raw honey, or maple syrup
- 1 tsp. salt
- 4 Tbsp. coconut oil, olive oil, or sunflower oil
- Prepare the fresh sourdough starter: 8 to 12 hours before making bread, remove 1/2 cup of your brown rice sourdough starter from the refrigerator. Mix in 1/2 cup organic brown rice flour and 1/2 cup filtered water. Allow the sourdough starter to sit covered for 8 to 12 hours at room temperature (68° to 75°F). Use 1/2 cup of this fresh sourdough starter for the bread recipe and mix the remaining fresh starter back into the master sourdough starter in the fridge. This will feed your master sourdough starter for the week.
- Allow the eggs to come to room temperature.
- Melt the coconut oil add it to the warm water and molasses. Be sure the mixture isn’t hot: it should be lukewarm.
- Mix the flours ( you should have approximately 3-1/4 cups flour total) with the salt.
- If using a dry sugar (e.g., granulated sugar) add the sugar to the flour/salt mixture. If using a liquid sugar (e.g., honey, maple syrup), add the sugar to the oil/water/molasses mixture.
- Whisk the eggs in a separate bowl and then add them to the oil/water/molasses mixture
- Mix the brown rice flour sourdough starter into oil/water/molasses mixture.
- Add the liquid mixture to the dry mixture in parts. Add a little, stir, add a little more, stir until all the liquid mixture is incorporated into the dry mixture. Be sure to mix very well.
- Grease your bread pan. (Coconut oil works well for this.) Pour the mixture into the bread pan. Be sure not to overfill the pan.
- Allow the dough to rise in a warm location (a bit warmer than room temperature if possible). Keep in mind that dough made with sourdough as the leavening agent will rise more slowly than dough made with commercial yeast. Allow 4+ hours for the dough to rise. (For the first hour or two, it may not seem like the dough is rising.)
- Preheat your oven to 350°F. Bake the bread for approximately 40 minutes.
- Remove the bread from the oven and from the pan. Cool upside down on a wire rack for at least an hour.
So, this is how you make gluten free sourdough wheat bread. It is a lengthy process but if you are patient ten you can treat your family to a tasty sourdough recipe. There are all kinds of things you can do with sourdough bread especially gluten free sourdough. You can make sourdough pizza crust, cookies and the list goes on.
*In the following three recipes substitute gluten free flour into the recipes
- 1 cup actively bubbling starter
- ¾ cup warm water
- 1 teaspoon sea salt
- 2 cups flour (if you use whole grain, sift it twice before measuring it to take out the coarsest bits of bran—you can save those to sprinkle on the loaf before baking)
- 1 teaspoon olive oil or butter, plus extra for brushing
- 1 tablespoon cornmeal
- Combine the starter, water, and salt in a large bowl, and stir in about one cup of flour. Continue to add small amounts of flour until you can just barely stir the dough and it holds together in a soft ball. It will be very moist, much softer and stickier than dough you’d knead. This texture is critical to getting a good rise, so stop adding flour as soon as you have a soft ball, even if you haven’t used all the flour you measured out.
- 2. Grease a clean bowl with the butter or olive oil. Wet your hands, pick up the dough, and tuck/stretch the rough edges, tucking them underneath to make a smooth oval. This should take just two or three quick moves, as your aim is to touch the dough as little as possible.
- Place the oval seam-side down in the greased bowl. Brush or spray the surface with more olive oil. Cover the bowl with a moist towel and set it on your countertop at room temperature to rise for roughly 8 to 12 hours; it should double in size. Dough rises more slowly in a cool room and faster in a warm room. Rising time also depends on how active your starter is; once you’ve baked with yours a few times you’ll have a better idea of what to expect. Once the dough has doubled in size, you are ready to bake.
- Place a pizza stone on the center shelf of your oven. If you don’t have a stone, a large cast-iron griddle or oven-safe cast-iron skillet will do. Also place a metal—not glass—baking pan on the bottom shelf (you’ll be putting hot water in it later). Preheat the oven to 450 degrees for at least ½ hour.
- Uncover your loaf. Sprinkle a pizza peel or other flat, portable surface such as a cutting board or an edgeless cookie sheet with cornmeal, and carefully slide your risen dough onto it, again stretching and tucking under any parts that stick to your hands or the board. Use a very sharp knife to cut ¼-inch-deep slits across the top of the loaf. Make sure the loaf slides easily onto its bed of cornmeal. Add more cornmeal as needed. Pour one cup of hot water into a cup with a spout (I actually use a small watering can) and keep it close to your oven.
- Open the oven and pull out the shelf with the hot stone or skillet on it, and quickly slide the peel or pan out from underneath your dough onto the hot surface. Then pour your water into the empty pan in the bottom of the oven—watch the steam—and close the oven door immediately. Bake for 40 to 45 minutes or until the crust is golden brown and the loaf sounds hollow when you tap on it. Remove from the oven and cool on a rack. Enjoy!
Sourdough Pizza Crust
- ½ cup sourdough starter
- 2 teaspoons olive oil, divided
- ¼ teaspoon salt
- ½ cup (more or less) whole-grain flour
- 1 to 2 tablespoons cornmeal
- Place a pizza stone on the center shelf of your oven. If you don’t have a stone, a large cast-iron griddle or oven-safe cast-iron skillet will do. Preheat the oven to 500 degrees for at least 30 minutes while you make the dough. Combine the starter, one teaspoon of oil, salt, and most of the flour in a mixing bowl. Continue adding small amounts of flour and kneading it in until you have a ball of soft dough you can pick up.
- Sprinkle a pizza peel or other flat, portable surface such as a cutting board or an edgeless cookie sheet with cornmeal, and place your dough on it. Roll your dough into a circle, adding cornmeal as needed so the crust slides freely and doesn’t stick when you shake the peel back and forth. Brush or spray the top surface of your dough with olive oil. Set your dough aside while you get your toppings chopped and measured. Heat your sauce and cook your toppings (if needed) to help everything get good and bubbly in the oven.
- Make sure the crust is still sliding easily on its bed of cornmeal. Working quickly, open the oven door and pull out the shelf with the hot stone or skillet on it, and quickly slide your crust onto it so it falls neatly. Shut the oven door as fast as you can. Bake for seven minutes. Remove your crust from the oven and dress it, as desired, with sauce and toppings. Or if you want plain pizza bread, aka foccacia, top it with a drizzle of extra olive oil and perhaps a sprinkling of herbs and shredded cheese. Put your pizza back in the oven, and bake for another five to seven minutes until the toppings are bubbly and the crust is a golden brown. Enjoy!
- 1 cup sourdough starter
- ⅓ cup melted butter, lard, bacon fat, or olive oil
- ½ teaspoon sea salt
- 1 cup (more or less) flour; I like a coarsely ground organic whole wheat
- 1 tablespoon coarse salt
- 1 to 2 tablespoons dried herbs or seeds (optional; black pepper, rosemary, caraway, minced onion are good)
- Combine starter, butter or other fat, and salt, along with any optional herbs or seeds you are using, in a bowl. Add ½ cup flour and stir well. Continue adding small amounts of flour and stirring or kneading it in until the dough is a firm ball and you can squeeze a small bit flat between your fingers without it crumbling apart. Form the dough into four roughly equal balls. Preheat oven to 350 degrees.
- Place a silicone baking sheet or a sheet of parchment paper on the counter. Put two balls of dough on it and roll the dough into one large, rectangular sheet, making it as thin and even as possible. As needed, dust the top surface with a little flour to prevent it from sticking to your hands or rolling pin. Sprinkle with coarse salt and roll it gently into the surface of the dough. Take a knife and, using a pressing motion, score the dough into smaller cracker shapes, then use a fork to poke holes all over to prevent big air pockets. Slide your baking or parchment sheet onto a cookie pan. Repeat for the rest of the dough.
- Bake for about 15 minutes or until the crackers start to turn golden brown. Remove from the oven, then flip the liner or paper upside down over a cooling rack and peel it away from the crackers. If the edges are done and the center section isn’t, break away the edges and return the center section to the oven for a few more minutes. When cool, snap the crackers apart along the scores and store in an airtight container for up to a week. Freeze for longer storage.
- 2 cups gluten free sourdough starter
- 1 cup tapioca flour
- 1½ cup sorghum
- 1 cup oat flour (blend oats until they turn to powder)
- 1 cup millet flour
- 1 Tbsp salt
- ⅔ cup water
- ⅓ cup oil or softened butter
- 2 Tbsp sugar
- 2 Tbsp xanthan gum
- 4 large eggs, lightly whisked
- In a large bowl, stir together the starter, water, and eggs.
- In a separate bowl (I used my stand mixer), mix together all dry ingredients; all of the flours, salt, xanthan gum, and sugar.
- Add the oil or butter to the dry ingredients and mix until well blended.
- While the mixer is on low, slowly pour the liquid ingredients into the dry ingredients. If you do it all at once or to quickly, you may end up with lumpy dough. Pour just slow enough that it can be gradually mixed, but not so slow that it takes you more than a minute or two. If you are mixing by hand, pour it in approximately a cup at a time and mix as you go.
- Let the dough sit out in a warm place for at least a few hours, preferably 6-8.
- You may then take out approximately ¼ of the dough to bake if you’d like and place the rest in the refrigerator for later use.
- When baking, gently place the dough on parchment paper if you have any (I don’t and it worked fine) on a flat surface. You want to be careful not to disturb the dough to much so that it keeps the air bubbles intact from the sourdough action. Use wet hands to smooth it out if you’d like, and let it rest for 4-8 hours.
- Preheat the oven to 500 degrees with a cast iron dutch oven. You can also use a 1½ quart Corningware casserole dish with glass lid. I used the latter (like this one) since I don’t have the dutch oven and it works just fine.
- Once preheated, very gently slice the top of the loaf a few times with a serrated knife and place into the preheated pan.
- Bake for 15 minutes.
- Take off the cover and reduce heat to 450 degrees and bake for another 20 minutes.
- Let the bread cool completely before slicing.
Gluten Free Sourdough Bread
- 80 g brown rice flour
- 140 g cold sourdough starter
- 110 g water
- 350 g water at room temp
- 20 g psyllium husk
- 10 g ground golden flax seeds
- 60 g of each
- – sorghum flour
- – oat flour
- – buckwheat flour
- – corn starch
- – potato starch
- 24 g granulated sugar
- 1 tsp salt
- In the evening: Mix brown rice flour, sourdough starter and water in a bowl and cover with cling film. Let sit overnight(8-12 hours) in a warm and non-drafty place.
- In the morning: Mix water, psyllium husk and ground flaxseeds in a bowl and whisk until a thick gel forms. Set aside.
- In a separate bowl mix all of the dry ingredients.
- Add the sourdough starter that you made the night before to the wet ingredients and mix.
- Add half of the dry ingredients to the wet mixture and stir.
- Add the rest of the dry ingredients and stir.
- Using an electric hand mixer with dough hooks, work the dough until the flour is fully incorporated.
- Transfer the dough to a floured work surface and shape it into a loaf.
- Place the loaf in a proofing basket lined with a tea towel(+ some buckwheat flour to avoid the dough from sticking to the towel)
- Fold the towel over the loaf and place the basket in a plastic bag.
- Allow to rise in a warm and non-drafty place for 4-6 hours.
- Preheat the oven to 400°F/200°C with a baking pan inside.
- Flip the dough upside down on a parchment paper and transfer to the hot baking pan. Score the bread.
- Put a pan with a couple of tablespoons of water in the bottom of the oven. Bake the bread in the middle of the oven with a tin foil tent on top for 40 min.
- Bake another 20 min without the foil.
- Let cool on a wire rack for at least 1 hour.
The Great Conclusion
If you are looking for some gluten free sourdough recipes look no further. You have come to the right place because we have listed some sourdough recipes above. We have shared with you how to make fresh brown rice sourdough from scratch. Start cooking and so you and your family may enjoy the fruit of your labors.