I no longer use this recipe. See my popular Gluten Free Sourdough Recipe.
This recipe is a work in progress, but I am very pleased on how it turned out for the first time. I really wanted to have a much rounder, higher gluten free sourdough bread at the end, but in transferring it to the baking pan, I was afraid it would rise too much. So, I spread it out a bit. Though I used cornstarch in this recipe because I am allergic to tapioca, I believe it will result in a fluffy, higher risen bread by using tapioca flour/starch instead. Though cornstarch has more flavor.
This bread is very sour, if you allow the gluten free sourdough starter to develop gray liquid (hooch). Therefore, be careful to follow the instructions in my starter recipe.
We’ll never be able to reproduce that flavor by using gluten free flour. It’s just not the same. However, this recipe did satisfy my cravings for sourdough bread. I had used 1 teaspoon of salt, but it was not nearly enough. Try starting with 1 1/2 teaspoons and increase from there the next time you make it. I plan on making this again using tapioca flour/starch and 1 teaspoon sugar for my husband, just to see how different it turns out. I’ll update this post then. Meanwhile, enjoy this crusty wonder! By the way, it’s egg-fee, dairy-free, and sugar-free, too!
A very crusty gluten free sourdough bread that has the texture of real sourdough bread, and actually tastes sour!
Ingredients:
Instructions:
Tips
Instead of tucking the bag underneath, you may consider using a paper-wrapped twisty-tie (not plastic wrapped), but make sure you twist it loosely, as you want some of the steam to escape.
At least once through the baking process, open the bag to allow moisture in, and then close the bag to return to baking, though not mandatory.
If you do not have a turkey sized oven bag, you may wish to experiment with a thin paper bag, the weight of a lunch bag, not a heavy grocery paper bag. Just be careful it doesn't touch any of the hot elements.
Because this bread turned so sour, almost too sour, I plan on decreasing the starter to 1 cup next time and replacing it with 1/3 of water and 2/3 cup either flour (sorghum, brown rice, or millet) or starch. When I try it, I'll update you on this page.
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Facebook Comment - September 25, 2013:
"Still loving the brown rice sourdough!! A HIT!"
~C.S.
Oh...and the white layer is cooked through good...no goo at all. Rising well in about 30-40 minutes...almost too fast to me, it seems :-)
Yes. I saw the streaks were dry in the photo you sent me. If the bread is rising too fast perhaps you should place it in a cooler area, or cut back on the yeast. Sourdough starters are very finicky, as it all depends upon the temperature it was created in; when it was used compared to started; and the temperature it was when it was used. You're not alone. So many people have individuals have problems with starters and sourdough. I hope to have an updated recipe soon. I planned on cutting back the amount of starter used myself, as it was very sour!
Keep us all posted, here!
Carla
Thnx....appreciate the help and tips ! Was not using the bag because I was out...but don't really know how it would help with a bitter tasting top crust.
Have done about 2 hours research online and some seem to have gotten a bitter taste if their starter hadn't "stabilized" ...meaning it's a young starter and there may be some undesirable bacterial strains that the good ones haven't crowded out yet. Will experiment with starter / flour proportions, as well as letting it ferment a bit longer ( it's only about 5 days now ) and let you know how it goes.
The advice on the use of the bag was my first thought on the white streaks, as I hadn't experienced that when I made mine.
Great tips you found online, there. Thanks for sharing! I haven't gotten back to improving upon this recipe yet. I will in time, though.
See more in response to your latest comment.
Carla
Hi D.M.,
Are the streaks just a white color, or is it gooey? If it's gooey, then the loaves are being risen too long.
This is all new for me. I'm still experimenting myself. However, if it's bitter tasting to you, I suggest cutting back on the sourdough starter, and and replacing with additional flour, starch and water (3 parts flour/starch and 1 part water). The flour-starch ratio should be 60% starch and 40% flour. I hope this helps!
Carla
Question via email - March 24, 2013:
"Have made the GF sourdough starter. Have also now made the bread 3 times. Once, exactly as your recipe called for ( cornstarch ), once with tapioca flour and once with added sorghum flour in place of part of the starches. One ongoing problem with all 3 loaves...a streak of white on the top ( or just below the top crust ) of the loaves and it has a bitter taste. Any idea what I'm doing ? Thought it might be one of the variants ( tapioca in place of cornstarch...or sorghum substitution ). but it happened every time. Only completely common denominator is the brown rice starter !
Ideas, help, please ??"
~D.M.
In addition, D. M., are you baking it in an oven roasting bag? This is ideal. Also, do not make this in a loaf pan, but shape it long, and slender on a baking sheet.
Carla
Facebook Comment on 1/24/2013:
" My very picky GF 7 year old son LOVED the bread so did my husband who doesn't eat GF. My loaf was a little pasty in colour but may have been because I didn't have a turkey bag. I picked some up today and plan on making more sourdough bread for my son .... as well as some bagels. Thank you so much."
~K.A.H.