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Gluten Free Sourdough Bread

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TFLTFLTFL's picture
TFLTFLTFL

Gluten Free Sourdough Bread

Hi there,

I've tried making gluten free starter - the first time mold grew on it after a week, the second time it went too sour.

Has anyone ever made gluten free sourdough bread that is tasty but also easy to make - with the minimal amount of ingredients?  

Please advise!

Thanks

 

clazar123's picture
clazar123

Take a look by using the "Search". There have been several posts in the "Baking for special needs" forum. LauraT is one of the posters that come to mind that had a delectable corn boule.

BGM's picture
BGM

You are probably better off using a standard Gluten Free recipe and adding King Arthur's Sourdough Flavor.  As I understand it, sourdough starter is a magic combo of yeast and bacteria that live on a mix of wheat flour and water.

ananda's picture
ananda

Hi BGM,

You cannot use the King Arthur flavour product in a gluten-free formula.   It has rye flour listed in the ingredients, and it specifies it contains wheat.   You have to be able to make a viable sourdough culture using bona fide gluten free materials.   A sourdough starter does not necessarily have to rely on wheat as a source of food for the yeast and bacteria.

Best wishes

Andy

hanseata's picture
hanseata

Jean Leighton (gfdoctorrecipes.com) posted a Basic Sourdough Bread a while ago. I made it the boule for a gluten-sensitive friend, it tastes really good.

Her website doesn't function, but here it is:

BASIC GF SOURDOUGH BREAD

STARTER
192 g brown rice flour
192 g sorghum flour
192 g millet flour ( I used quinoa)
96 g sweet rice flour
52 g white bean flour (I used soybean)
26 g garfava flour (I used garbanzo)
750 g water
 
FINAL DOUGH
1500 g all starter
150 g tapioca flour
150 g potato starch (or more tapioca)
140 g sorghum flour
35 g rice flour, sweet
30 g sugar
10 g salt
20 g xanthan gum
10 g guar gum

DAY 1-3: Stir together all starter flours with water, cover with clean kitchen towel, and let sit at room temperature until fermented.

DAY 3: In mixing bowl, mix together all ingredients for 5 minutes at high speed (paddle). Dough will form strands on wall, then gather on beater.

Divide dough in halves, and place 1/2 on parchment paper. With spatula, smooth and shape into ball. Repeat with second half of dough.

Lift paper with dough, and transfer to a bowl to rise. Nestle second ball in second bowl (bowls should be a bit smaller than Dutch oven). Cover, and place in oven with light on. Let rise for 4 hours, or until doubled (or refrigerate dough overnight, up to 12 hours, remove 2 hours before baking).

Preheat oven to 450ºF (45 minutes before planning to bake), with Dutch oven on rack in middle-low position.

With the parchment paper, lift dough balls from bowl. Slash 1 " deep.

With the paper, lift 1 dough ball into Dutch oven. Cover with lid, and place into oven. Bake for 35 minutes. If bread is done, but not fully browned, lift it out of pot, and bake on rack for 5 minutes more.

Repeat with second boule (or shape into baguettes)

BAGUETTES :
Sprinkle Silpat or parchment with white rice flour, place 1/2 of dough (or 1/4, if using all dough for baguettes) on it in a long log. Sprinkle with more rice flour, then roll and extend into baguette shape with help of the paper.

Roll onto perforated baguette pan. Repeat with other piece(s). Place into plastic bag, and refrigerate overnight.

Remove from refrigerator 2 hours before baking, and prepare for steaming. (Preheat oven after 1 1/4 hours).

Preheat oven to 450ºF, including steam pan. Brush baguettes with water and slash.

Bake for 15 minutes. Remove steam pan, rotate, and reduce heat to 400ºF. Bake for another 15 minutes.

sharonk's picture
sharonk

I have a gluten-free sourdough starter recipe. Let me know if you would like it. You can also download it here: http://www.glutenfreesourdough.com/bread-starter-shipping.php

I struggled with gluten free starters for awhile until someone suggested "inoculating it" with a fermented drink like homemade milk kefir, home made water kefir or kombucha tea. I began with water kefir and it works perfectly everytime. No more spoilage. I explain it all in the starter recipe download.

I recently opened a gluten-free commercial kitchen where I dehydrate two gluten-free starters for sale: teff and brown rice. www.glutenfreesourdough.com                 

Don't give up, it can be done. I make gluten-free sourdough breads weekly and do really well with it!

 

clazar123's picture
clazar123

You have referenced your downloads in several past posts but I can only find the downloads that are for sale or available only if a membership to your site is purchased. I think it is great to commiserate and share supportive posts but I think it would be better if you were a little clearer that these downloads and recipes are items you are selling and are NOT available for free. Otherwise it looks like you are just using the post to advertise. That is also against the rules of this forum, if I am not mistaken. Contact Floyd through the link below (last statement on the page) for advertising.

Please share some of your hard earned knowledge. It will also give an interested audience a chance to try out your recipes and techniques to see if they are good as they are advertised to be. 

Juergen Krauss's picture
Juergen Krauss

I have been making brown rice sourdough weekly for a while now.

My experiences with starting a rice sourdough culture from bought rice flours (different sources) were all bad.

But when I used home-milled brown rice flour it was a breeze. For my small "production" and to maintain my culture I use bought rice flour with great success.

If you are working with rice I would recommend checking the pH of your sourdough and baked product.

Bacillus Cereus can only live above pH 4.8.

 http://www.bfr.bund.de/en/bacillus_cereus-54345.html

clazar123's picture
clazar123

Interesting comment about using home milled brown rice for starter more successfully.

Does rice-based starter need to be fed more often? I would think rice is higher in carbohydrates than wheat and may deplete faster in a highly populated culture. Or is that a mis- perception? Or is the brown rice nutritional profile similar to whole wheat and behaves similarly in a starter?

Jeurgen-do you maintain your rice culture with store bought brown or white rice? How often do you feed?

I dabble in GF but haven't made it to SD yet.

Juergen Krauss's picture
Juergen Krauss

Hi Clazar,

I maintain my starter with shop bought brown rice flour.

Once I had it going I find the maintenance easier than wheat or rye starter. 

I feed it roughly once a week, 60% HL, 20% mature culture.

The longest I had a tub of rice starter in the fridge (unopened) was about 6 weeks, and it was still ok.

The smell and taste is quite different from the wheat/rye starters, as there are other bacteria involved.

The taste is clearly sour, and can have slightly bitter notes.

The starter doesn't rise at all.

I hope this helps.

Happy dabbeling,

Juergen

Samantha M's picture
Samantha M

This is my recipe: http://theworldofglutenfreebread.blogspot.co.nz/search/label/Sourdough%20101
I've made it several times and its delicious and nutritious!

Space Touch Feaver's picture
Space Touch Feaver

When you make a starter from scratch, you use fruit juice to make it slightly acidic. You are just breeding yeast.  The hard part is keeping the things out that kill the yeast, which is easy if you start with some fruit juice.  I use two parts grapefruit juice to two parts anything you want to use. Some flours &c. do make the yeast happier, but in general, do this for 3 or 4 days before switching to water (not chlorinated if it can be helped), and even parts flour.

Space Touch Feaver's picture
Space Touch Feaver

Two tablespoons of each to start, then 1/4 cup of each after you start adding water.

Space Touch Feaver's picture
Space Touch Feaver

Wish I could change my misspelled name.  Well it's a one timer anyhow.  Good Luck!