The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Overnight Sourdough Rice & Teff Baguettes

  • Pin It
Laura T.'s picture
Laura T.

Overnight Sourdough Rice & Teff Baguettes

I made baguettes with no wheat and it was good. Like, really good. Better than I could ever have hoped. I know that some of the processes I follow aren't ideal when it comes to traditional bread-making, but without gluten it seems that everything changes.

Despite being gluten-free, these have a great holey crumb and are lighter even than the ciabattas I used to make with wheat. The flavour was lovely and tangy from the sourness.

Recipe

150g 100% hydration white rice & red teff starter
175g white rice flour
175g potato starch
25g psyllium husks
420g water
12g salt

  • Mix together the water and psyllium, stirring until a gel forms.
  • Incorperate all of the ingrediens, except the salt, with the gel.
  • Form a ball and leave to rise in a covered bowl at room temp for aprox. 2 hours.
  • Add salt and knead to thoughroughly incorperate.
  • Recover and transfer to the fridge - leave for around 12 hours.
  • Remove from the fridge and leave to come up to room temp for about 2 hours.
  • Divide and shape into 4 baguettes.
  • Cover and prove at room temp for a further hour.
  • Brush with water, dust with rice flour and slash.
  • Bake at 235c for 30+ mins with steam for the first 10 mins (until nicely browned)

Comments

Gluten-free Gourmand's picture
Gluten-free Gourmand

Nicely done!  Thanks for the recipe - It sounds great!

Gina

isand66's picture
isand66

That looks amazing for gluten free bread.  Nice baking.

Ian

Laura T.'s picture
Laura T.

I decided I'm not going to stop baking nice loaves despite going gf. Guess I'm quite determined haha.

grind's picture
grind

Way to go.  That GF bread is a tough nut to crack but I see that its shell has been busted wide open by you efforts.

Laura T.'s picture
Laura T.

Haha I wouldn't go that far but thanks :)

Alpana's picture
Alpana

While many of us struggle with wheat flour baguettes for ages, you have GF winner on your hands. Hope you make and enjoy many such breads.

theresasc's picture
theresasc

Your bread is just beautiful looking.  What a great job.

Juergen Krauss's picture
Juergen Krauss

Really appetizing.

Do you gave a photo of your starter?

Laura T.'s picture
Laura T.

I didn't take one because I guess the jar looks sort of messy? I can try to take one today.

Juergen Krauss's picture
Juergen Krauss

Laura, I am currently looking into what ferments well and also creates / retains gas. It willhelp me hugely to see a properly working GF Sourdough.

I am currently fermenting 5 different flours on their own (plus rye, for control purposes), inoculated with the buckwheat-millet starter I used previously.

Thanks a lot,

Juergen

Laura T.'s picture
Laura T.

The one that is working for me is

     2         :    1       :   3
white rice : red teff : water

Laura T.'s picture
Laura T.

It's not been very active today, think it's the cold weather.

evonlim's picture
evonlim

great GF baguettes, looks really good. 

thanks for sharing

evon

Laura T.'s picture
Laura T.

Thanks Evon. WIsh there was a way of people tasting them through the computer haha.

evonlim's picture
evonlim

i have black rice flour in hand :) i think i will test it out with your formula! 

Laura T.'s picture
Laura T.

I've never seen black rice flour before so not sure how it'll come out but would love to know :) Is it a more coarse/heavy flour than white?

Cindy C's picture
Cindy C

Hi Laura,

Your baguettes look fantastic!  Have you tried to use this recipe for focaccia, too?  Also, could you give me the weights of the flours and water to make the starter and the procedure you used for feeding it?  Lastly, have you made the baguettes using commercial yeast?

Thank you,

Cindy C

Laura T.'s picture
Laura T.

Hi Cindy

Thanks very much :) I have only made this recipe once so far, so I haven't had the chance to play around with it much. I'm in my finals week at university at the moment so I haven't been baking every day like I usually do :( I will definitely try baking a sundried tomato and rosemary foccacia with this though, probably next week or over the weekend.

I can imagine the recipe working with commercial yeast. I would perhaps make a mixture of 1tsp of yeast, 50g white rice flour, 25g teff flour and 75g water and let this sit on the bench for maybe an hour or two to get active, then use in place of the starter. Don't know how the flavour would be but it's definitely worth a try.

I used this process to make the starter http://www.guardian.co.uk/lifeandstyle/2010/apr/14/make-your-own-sourdough

I used about 50g flour 50g water to start it off. The flour I use is two parts white rice to one part red teff.

Let me know if you try it out!

Laura

Cindy C's picture
Cindy C

Thanks Laura.  I'm fairly new to the GF world of baking and heard of the challenges of making a  half way decent bread, especially artisan type breads.  I've gone through almost every GF baking book the library offers and none of the recipes have come close to the bread that you've made.  I will be experimenting in the next couple of weeks.  I'll let you know if I come up with anything worthy of sharing. Please let me know if you come up with any other GF breads or improvements on the one's you've already made. Congrats again on the awesome GF baguette!

Good luck on your finals!

Thanks again,

Cindy C

Laura T.'s picture
Laura T.

I'm pretty new to it all too. This is definitely the best GF bread I've made but I do have a blog called Ditsy Kitchen where I'll be posting all my recipes and there are a couple of breads on there so far. I don't have any gf baking books because I'd heard a lot of bad press about the majority of them. I'd certainly encourage you to work on it yourself. Myself and Samantha, who is also on here, have been trying to figure out a good way for all of us gf bread bakers (who like real breads, not the savoury cakes that seem to be common in the gf world) to get together online. I may start a thread on here or maybe we can make some sort of an email group. Let me know if you have any ideas for that. :)

Laura