Gluten-Free Sourdough Bread
Ingredients
- 200g (1 cup) gluten-free sourdough starter
- 350g (2 3/4 cups) gluten-free all-purpose flour
- 100g (1 cup) brown rice flour
- 60g (1/2 cup) tapioca starch
- 10g (2 tsp) xanthan gum
- 10g (2 tsp) salt
- 450ml (1 3/4 cups) lukewarm water
- 30ml (2 tbsp) olive oil
- 10g (1 tbsp) honey
Kitchen Equipment Required
Mixing Bowls, Digital Kitchen Scale, Measuring Cups and Spoons, Wooden Spoon or Dough Hook, Banneton or Proofing Basket, Baking Stone or Heavy Baking Sheet, Sharp Knife or Razor (for scoring), Greased Parchment Paper, Oven with Steaming Capability
Total Cooking Time: Total estimated time: 9 to 10 hours (including proofing)
Instructions
Step 1: Prepare the Starter
Ensure your gluten-free sourdough starter is active and bubbly. This may involve feeding it 4-6 hours prior to use. Utilize a digital kitchen scale for precision to ensure the starter is correctly measured.
Step 2: Mix the Dough
In a large mixing bowl, combine the gluten-free all-purpose flour, brown rice flour, and tapioca starch. Add xanthan gum and salt, mixing thoroughly. Make a well in the center and pour in the active sourdough starter, water, olive oil, and honey. Stir with a wooden spoon or dough hook until a sticky, cohesive dough forms. Be cautious not to over-mix.
Step 3: Initial Proofing
Cover the bowl with a damp cloth or plastic wrap and let the dough rest at room temperature for 4-5 hours, or until it has doubled in size. Given the absence of gluten, longer fermentation will aid flavor development without overworking the dough.
Step 4: Shaping the Dough
Using a wet or lightly greased hand, turn the dough out onto a sheet of greased parchment paper. Gently shape the dough into a boule or oval, handling it minimally to avoid deflating it. Transfer the shaped dough onto a banneton or proofing basket for its final proof.
Step 5: Final Proofing
Let the dough proof for an additional 1-2 hours at room temperature, covered with a damp cloth. When ready, the dough should have a slight dome shape and when gently pressed, the indentation should slowly spring back.
Step 6: Prepare to Bake
Preheat your oven to 230°C (450°F) with a baking stone or heavy baking sheet placed on the middle rack to heat. Ensure there is a roasting pan or oven-safe dish on the lowest rack for steam generation later.
Step 7: Scoring and Baking
Once the oven is preheated, carefully score the top of the dough with a sharp knife or razor blade. Slide the dough onto the hot baking stone with the parchment paper. Quickly pour a cup of hot water into the roasting pan to create steam and close the oven door. Bake for 45-50 minutes, until the crust is golden brown and firm when tapped. The internal temperature should be at least 95°C (200°F).
Step 8: Cooling
Transfer the baked loaf to a wire rack to cool completely before slicing. This cooling period is vital for setting the crumb and ensuring a perfect texture.
Conclusion
Congratulations on crafting a beautiful loaf of gluten-free sourdough bread! Embracing the patience and care involved in this baking journey is a testament to both traditional methods and modern adaptations. By mastering gluten-free sourdough, you’ve not only catered to dietary preferences but also indulged in a wholesome, tasteful experience. Continue experimenting with various gluten-free flours and flavors to unlock endless possibilities in baking. Enjoy your creation, whether served plain, with butter, or alongside your favorite soups and stews.
