GLUTEN FREE SOURDOUGH BREAD

Gluten Free Bread

made with Gluten Free Sourdough

takes much patience 

I made Gluten Free Sourdough from scratch

and thereby adapted this recipe

(I reduced the recipe to 1/3)

of Laurie Smith from Baking Magique

The list of ingredients may be long

but 

it gives me much excitement in shopping for the ingredients

The colour and fragrant comes from 

buckwheat & brown rice

The texture is on the dense side

and

crumbs is soft and does not break away when cut

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Gluten Free Sourdough Bread

(A) 27g brown rice flour

      47g cold gluten free sourdough starter

      37g water

(B) 116g water 

      6g psyllium husk

      3g ground golden flax seeds

(C) 20g each of 

      - sorghum flour (cannot get in my place, I replace with gluten free flour blend)

      - oat flour

      - buckwheat flour

      - corn starch

      - potato starch

      8g sugar

      1/3 tsp salt

Method:

1. In the morning, mix (A), cover & leave aside for 8-12 hrs

2. In the late afternoon, mix (B) to gel form

3. In separate bowl combine (C)

4. In a mixer with dough hook, mix (A) and (B)

5. blend in dry ingredients until flour is fully incorporated

6. transfer to floured work surface & shape into a loaf

7. get ready a proofing basket lined with a tea towel, sprinkle bucket wheat flour on towel

8. put dough into the proofing basket, fold the towel over & place basket in a plastic bag

9. allow to rise for 4-6 hours until almost double

10. preheat oven 200'C with baking pan & a small bowl of water inside

11. score bread and bake covered for 30min

12. open cover & bake for another 20min 

13. cool for at least 1 hr before cutting

I like this scoring