I was sent a copy of 125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt to review. I have been wanting to make a gluten-free sourdough starter for some time now, therefore, that is where I headed first in the book. This starter is so easy to make!
You’ve been asking us for a sourdough bread with a tangy taste. Begin by making this starter, and you’ll be on your way to enjoying gluten-free sourdough breads.
- 3 cups warm water (750 mL)
- 2 Tablespoons granulated sugar (30 mL)
- 2 Tablespoons instant or bread machine yeast (30 mL)
- 3 cups sorghum flour (750 mL)
- In a very large glass bowl, combine water and sugar. Sprinkle with yeast, gently stir to moisten and let stand for 10 minutes.
- Add sorghum flour and whisk until smooth.
- Cover with a double layer of cheesecloth or a loose-fitting lid. Secure so that it is not touching the starter. Let stand at room temperature for 2 to 4 days, stirring 2 to 3 times a day. When ready to use, starter has a sour smell, with small bubbles rising to the surface.
- Store, loosely covered, in the refrigerator until needed. If not used regularly, stir in 1 tsp (5 mL) granulated sugar every 10 days.
If the starter liquid turns green, pink or orange — or develops mold — throw it out and start again.
During hot weather, use a triple layer of cheesecloth to cover the sourdough starter when it is at room temperature. A loose-fitting lid on a large casserole dish works well too.
Nutritional values per serving
(1 cup/250 mL per serving)
Fat 4 g
Fat, saturated 0 g
Cholesterol 0 mg
Sodium 9 mg
Carbohydrate 111 g
Fiber 14 g
Protein 19 g
Calcium 46 mg
Iron 7 mg
Excerpted from 125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt
© 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.