Last week, I posted my method for making a gluten free sourdough starter.
This week, I worked on my first batch of bread using the starter!
This bread was really good, and definitely had a “sourdough” flavor to it! I am going to keep working on it, and improving it, but I am loving this for a first time effort!
Last weekend, as I headed back to work, I put my sourdough starter in the fridge to let it sleep during the week. I kept it in there for about 4 days. When I got it out, I immediately fed it with one cup filtered water, and one cup sorghum flour. I kept feeding it every 12 hours for 2 days. I started seeing some bubbling action, so I knew everything was good! Starters can die, so if you do refrigerate yours, make sure when you start feeding it again that you see some bubbling and smell the sourdough-y smell. I was a little worried at first, but I just kept feeding it and it came back to life!
I love that this bread is yeast free, egg free, sugar free, and dairy free! (Am I missing any? LOL!)
Gluten Free Sourdough Loaf
Adapted from Sourdough Companion
Print this recipe!
Makes 1 loaf bread – about 20 slices, 1/2 inch thick
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup garbanzo bean flour
1 cup sorghum flour
1/2 cup almond flour
1 cup sourdough starter
1 1/2 cups filtered water
1 tsp salt
In a stand mixer with the dough beater, mix together all the flours.
In a separate bowl, mix the starter, water, and salt. Stir to combine. Add to the flour mixture. Turn on the mixer, and mix until well combined.
Prepare a loaf pan by greasing well, or spraying with nonstick spray. Pour in the dough mixture. The dough should be slightly thick – not thick enough that you could knead it, but not overly liquidy.
Let the loaf sit, covered with a towel, overnight for 12-16 hours.
I was wondering … when I wake up in the morning .. will this have risen at all, considering it has no yeast in it?
But it had! It was bubbling, and definitely had risen! I let mine rise about 16 hours, partially because I was using the oven, and was waiting for it to be free!
Bake at 400 degrees for 40 minutes.
It was crackly on top, and wasn’t a very high loaf, but smelled amazing!
Let cool in the pan for 5 minutes. After 5 minutes, tilt on the side, and let cool for another 20 minutes, still in the pan. This allows the heat to escape, and I have found is the best way to let gluten free bread cool!
After 20 minutes, remove from the pan and let cool completely. (Or if you are like me, cut off a piece and taste test!)
According to my husband (we split this piece), it was very good and had a nutty aftertaste – but a good snack bread.
This is being shared with Allergy Free Wednesdays.