Gluten-free Sourdough Bread
I've been experimenting with sourdough breads lately. A beautiful Steiner Kindy teacher gave me her gluten-free bread recipe and brown-rice starter; I have to say this is the perfect bread for a family - it's wheat- and gluten-free, makes a large loaf that keeps well for a week in the pantry and it's results are consistent - crunchy on the outside and soft inside. It makes wonderful French toast and the best cheese toasties (served along side tomato soup)!
To make the leaven:
1 cup brown rice starter
1 cup warm water
1 cup brown rice flour
Mix all ingredients in a large glass container with a lid and leave on the bench overnight or for the day (needs at least 4 hours) with the lid ajar.
Ingredients & Method:
1 teaspoon xantham gum
1 teaspoon salt
3 tablespoons psyllium husks
1 tablespoon olive oil
1 tablespoon sugar (or other sweetener)
250ml warm water
Mix/whisk these ingredients into the leaven prepared previously.
½ cup buckwheat or quinoa flour
½ cup sorghum flour
½ cup tapioca flour
¼ cup potato flour
¼ cup corn flour
Combine all flours into the mixture using a hand-held mixer or stationary mixer with a bread hook. Mix until smooth.
Place dough in a large prepared bread tin and leave for about 4 hours to rise.
Preheat oven to 200C and bake for 1 ½ hours. You can also use two smaller tins or make buns/rolls instead, but you will need to adjust the cooking time.
NOTE: you can play around with the flour combination, but make sure you have a total of 2 cups. You can also add additional ingredients to the loaf: grated pumpkin and seeds, olives and rosemary, cinnamon and raisins, figs and walnuts, dried cherries and chocolate chunks…..