This recipe is for my mother. She carried some of my gluten-free sourdough starter home in her checked luggage when she last visited me, and is now struggling to stay on top of a pet that demands that you bake every week! Also, she was complaining about the cost of store bought gluten-free bread, so I hope this helps!
I recently made a really great lunch of avocado and smoked mackerel sandwiches on this sourdough served beside a bowl of Watercress and Buttermilk Vichyssoise. This bread has a sweet, nutty and sour flavour, a good crust and a moist crumb. I am annoyed that it needs yeast as well as sourdough, but it is just too dense otherwise. I use the same mix of flours here that I use for my gluten-free pizza dough , so it is worth it to me to mix it up in big batches. This mix of flours is from Jennifer Katzinger’s Gluten-Free and Vegan Bread. For my full thoughts on that book take a look at the gluten-free pizza dough post.
LIGHT FLOUR MIX FOR YEASTED DOUGHS
- 2 cups brown rice flour
- 2 cups tapioca flour
- 1 cup garbanzo flour (also sold as chickpea flour and besan)
- 1 cup millet flour
- 1 cup almond flour
- 3 teaspoons sea salt (depending on how much salt you like)
- 2 teaspoon xanthan gum
Thoroughly combine the brown rice flour, tapioca flour garbanzo flour, millet flour, almond flour, sea salt, xanthan gum and yeast. This will make about 7 cups of this mix.
- 2 Tablespoons Chia seeds
- 1 cup room temperature water divided in half
- 2 teaspoons dry yeast
- 2 tablespoons maple syrup
- 4 Tablespoons olive oil
- 23 ounces ripe gluten-free sourdough starter (about 2 and 1/3 cups)
- 12 and 1/2 ounces (2 and 1/2 cups) light bread flour mix (recipe above) OR
- 3/4 cup brown rice flour
- 3/4 cup tapioca flour
- 1/3 cup millet flour
- 1/3 cup garbanzo bean flour (also sold as chickpea flour and besan)
- 1/3 cup almond meal
- 2 tsp sea salt
- 1 and 1/2 tsp xanthan gum
- Preheat the oven to 450 degrees and place a baking tray of water in the bottom of the oven.
- Combine the chia seeds and 1/2 cup water in a small dish and set it aside for 15 minutes.
- Dissolve the yeast in the other 1/2 cup of room temperature water. Add the maple syrup and olive oil and let it proof for 3 minutes.
- Measure the flour mix, sourdough starter, soaked chia seeds and yeast mixture into a large non-metallic bowl, and thoroughly combine using a rubber spatula, wooden spoon or (preferably) your hands. The dough will be sticky.
- Dust a baking sheet or a cast iron dutch oven or skillet with a bit rice flour. Using floured hands, gather the dough as best you can into a smooth disk and lift it onto the pan. If it’s shape gets messed up in the transfer you can fix it once it’s transferred. Cut a few slashes 1/3 of an inch deep on the top of the bread.
- Bake for 15 minutes at 450,reduce the heat to 425 and bake for 1 and 1/2 hours. Let the bread cool before slicing it.
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