The Fresh Loaf

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My first attempt at a gluten free sourdough loaf

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sonia101's picture
sonia101

My first attempt at a gluten free sourdough loaf

It was a stunning day in Melbourne yesterday so I decided to bake my first gluten free sourdough loaf by the pool, I figured my day was going to end in disappointment with my bread so I might as well enjoy the sun while baking. lol

I pretty much played around (probably my downfall) and didn't really follow a recipe, I used flax seed oil and whey (from my homemade cottage cheese) instead of water. As you can see from the photos my loaf doubled in size so my starter must be doing it's job, so I'm really pleased with that part. The crust was good but I got zero oven spring, I baked the loaf in my dutch oven....next time I might try lowering the cooking temperature at the beginning and then turn it up???? Could also be my slashing??  The crumb was definitely bread like and not cake like and had a nice sour flavour, tho it was really dense, more like a rye bread.

All in all not a great loaf of bread but a great starting point.

 

Cheers Sonia

 

Comments

Mini Oven's picture
Mini Oven

As far as flavour goes, you may be playing with this forever!  Great!  

I got a bottle of hemp seed oil here that might give a nutty flavour.   Have you figured out the carbohydrate & fiber amounts of a slice of the bread?  How is it toasted?  Have you tried toasting some potato flour before using?  :)

sonia101's picture
sonia101

Hi Mini,

My husband actually toasted a slice last night and it toasted fine but you couldn't have a slice fresh, it was very dry! Toasting potato flour? As in dry frying in a pan? Never heard of that, what would that do to the flour?

Thanks for the help, Sonia

ginasandora's picture
ginasandora

What time of material is the  pan form made of? Can you bake in it as well? It creates a spectacularly attractive GF Loaf.

Thank you for sharing your work

 

Gina

sonia101's picture
sonia101

Hi Gina,

It's a plastic brotform proofing  basket, I live in Australia and I purchased them from a company in Queensland. I love them because I can put them in the dishwasher and also in the freezer and the bread never sticks to them. From memory they are actually made in Germany.

I just found the site in case you would like to take a closer look.

http://www.basicingredients.com.au/proofing_baskets.html

ginasandora's picture
ginasandora

Thank you for sharing your information on the proofing basket Sonia

I am impressed that the gluten free dough maintained the shape of the proofing pan.

My GF Dough is very much a soft batter, I can't imagine that it would maintain that shape.

Kudo's on  presentation and the crumb looks good too.

Gina

Staffo's picture
Staffo

Hi Sonia,

I have been making GF bread, and sourdough for quite a while. I am impressed with your first loaf, you seem to be a natural!

Just one tip, if I may: ditch the xanthan gum.  I did some experiments with a class of yr 12 students last year. Taught them to make 9 different gf breads. One week we looked at xanthan gum and made 3 loaves, one with no gum, one with about half the amount some recipes call for and one with the full amount some recipes call for. Guess which one was rated best on appearance, taste and texture? The loaf with no gum!

I have written up some of my GF sourdough work at: bit.ly/xpXWJR

Staffo