4 Ingredient Gluten Free Sourdough Bread Recipes

Steps:

• Combine the wet ingredients (all at room temperature) in a large bowl.
• Combine the dry ingredients very thoroughly. Mix together in a large bowl with a wire whist or in a gallon-sized plastic food storage bag.
• For bread machine: Pour the wet ingredients into the baking pan.
• Add dry ingredients on top.
• Set machine to a basic cycle and start the machine. Once the mixing action has gone on for a few minutes, use a spatula to make sure that all the dry ingredients are fully incorporated.
• When the baking cycle ends, let the bread stand in the pan for 10 minutes, then invert onto a rack to cool before slicing.
• For mixer: The wet ingredients can be mixed in the mixing bowl.
• With the mixer on a low speed, gradually add the dry ingredients until completely combined. Beat about 10 minutes.
• Pour batter into a greased 9x5 loaf pan and allow to rise in a warm place for about an hour.
• Bake at 375 deg F for 60 minutes, testing for doneness with a toothpick.
• Remove from oven and allow to stand for 10 minutes, then invert onto a rack to cool before slicing.:.

Steps:

• To make teff starter: combine equal amounts of teff flour and distilled or bottled water in a large bowl, stir well, cover with a dishtowel and sit in a warmish spot. Teff should bubble slightly right away. If it doesn't you can add a tiny bit of yeast. Be sure not to use tap water as the chlorine in most tap waters will kill off the yeast. I often start with 1/2 cup of teff. Feed once or twice a day, stirring with a clean fork and recovering just like a sourdough starter. You can use this to make injera. The longer you let it ferment the more sour it gets-just like sourdough starters. It should be slightly bubbly and sour smelling. Separation is normal. Just stir together before using.
• Combine oat flour, gluten free flour, dry teff, salt, and arrowroot powder in a large mixing bowl.
• In a large measuring cup or mixing bowl, combine water, teff starter, yeast, sugar, oil, psyllium husks, and ground chia. Stir well to combine and let sit 2-3 minutes.
• Whisk wet ingredients again and then pour into dry ingredients. Mix together with a large mixing spoon until combined.
• Optional: turn out on a floured surface and knead, adding oat flour as needed until dough holds together and isn't too sticky. I don't usually knead.
• Place dough in a large oiled bowl or onto parchment paper. Roughly shape into a loaf form. Cover with a damp towel and let rise in a warm place for 30-40 minutes.
• Preheat oven to 400°F.
• Once bread has risen, move to baking sheet and cut a shallow tic-tac-toe patter into the top. Optional-scatter poppy and sesame seeds on top.
• Bake at 400 for about 40 minutes. Let cool completely before cutting into it.