Gluten Free Sourdough Bread Recipes

Steps:

• Line an 8x4x2 1/2-inch loaf pan with parchment paper.
• Mix sourdough starter discard, flour, and salt in a stand mixer on low speed. Add water, 1 tablespoon at a time, until dough is combined and comes together. Add only enough water to create a cross between a dough and a thick batter; the amount you need will depend on the types of flours in your mix. Use a rubber scraper to pour the dough into the lined loaf pan. Cover loosely with plastic wrap.
• Put into the cold oven to rise overnight, or for up to 12 hours. Remove loaf from the oven. Mix 1 teaspoon oil and water and sprinkle on top of the risen loaf. Top evenly with sesame seeds.
• Preheat the oven to 425 degrees F (220 degrees C).
• Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until the internal temperature reaches 190 degrees F (87 degrees C), about 20 minutes more.
• Remove bread from the oven and allow to cool for 5 minutes. Remove from the loaf pan, peel off the parchment paper, and cool on a cooling rack. Wait until completely cooled before slicing.

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.

Steps:

• Place raisins into a bowl and cover with lukewarm water. Set aside to soak.
• Line a loaf pan with parchment paper. Whisk gluten-free bread flour, buckwheat flour, coconut sugar, cinnamon, cream of tartar, and baking soda together in a bowl.
• Combine milk, sourdough starter, and agave in the bowl of a stand mixer. Start mixer on low and add flour mixture 1 tablespoon at a time until well combined. Add eggs and vanilla extract and mix until well incorporated. Drain raisins and fold into the batter.
• Pour the batter into the prepared loaf pan. Smooth out the top using a wet rubber scraper. Loosely cover the pan with plastic wrap and let rise until almost doubled in size, about 2 hours. Cover with foil.
• Heat the oven to 350 degrees F (175 degrees C). Bake bread for 30 minutes. Remove foil and continue baking until bread is browned and has reached an internal temperature of 200 degrees F (95 degrees C), about 10 minutes more.
• Cool in the pan for 5 minutes. Turn bread out from pan onto a wire rack and allow to cool completely before slicing.

Steps:

• Levain Instructions
• Feedings described here are the same weight starter, flour, and water; sometimes referred to as a 1:1:1 feeding.
• If your gluten free sourdough starter is already warm, and it doubles within 4 to 8 hours, simply build enough of it through feeding to reach the amount needed for the recipe.
• If your sourdough starter has been refrigerated, plan to feed it at least twice before baking with it. Take your starter jar out of the refrigerator and let it warm up a bit.
• Discard a portion of the starter if you have excess. Your goal is to end up with enough lively starter or "levain" for your dough, plus about 25 grams extra to feed and then refrigerate for the future. Feed the warmed-up starter in your jar and let it expand until it peaks. If it doubles in 4 to 8 hours you can bake with it. Most likely you will have to feed it at least one more time, though, for it to expand that quickly and be lively enough for baking.
• After mixing the dough, keep about 25g starter in your jar and feed it. Leave it out of the refrigerator until it doubles. Then refrigerate the starter until your next bake. If you don't bake for more than a week, refresh your starter. Additional maintenance instructions can be found here.
• Dough Instructions
• Mixing
• When the levain is ready, whisk it together with the water, honey, and psyllium husk in a bowl.
• In a second bowl, combine the flours and salt, then add them to the wet mix. I use a rubber spatula at first when combining wet and dry ingredients, then switch to hand mixing.
• Once the dough comes together with no dry bits, try to shape it into a round as best as you can. Place the dough in a clean bowl and cover it with a damp towel.
• Bulk Ferment
• Let the dough ferment for at least 5 hours on your counter at room temperature. If you have a cool house, you may want to pop the covered bowl into your oven with the light on to keep it slightly warmer.
• Toward the end of the bulk ferment, you may not see a lot of change. The dough will not double, but I find that the texture just becomes a bit lighter and softer.
• Shaping
• After the bulk ferment, I line a bowl with a floured tea towel (floured banneton would work too), gently reshape the dough into a ball and lay it in the bowl.
• Cover the dough with a damp towel (plastic cover is fine too) and let it sit another hour or so at room temperature and then pop it into the refrigerator for an overnight rest.
• Bake
• In the morning, preheat your oven to 475°F for 30-60 minutes with a Dutch oven or similar baking vessel inside the oven.
• When the preheat is complete, remove your dough from the refrigerator, uncover it, and place a piece of parchment over the bowl. Lay your hand on top of the parchment and turn the bowl upside down, so your hand is holding the dough and parchment in place.
• Gently put the dough and parchment on your countertop and score the dough how you'd like. Transfer the parchment and dough into the Dutch oven and cover it.
• Bake for 60 minutes with the lid on. Place a baking sheet directly under the Dutch oven after 30 minutes (on same shelf with contact) to prevent burning of the base of the bread.
• Take the lid off and bake for another 5 minutes.
• Let your loaf cool for a few hours before cutting into it. It's still working inside.