Categorized | Food Fascinations

Gluten-Free or Wheatless Sourdough

gluten-free-bread-recipe


Here’s the first part of my attempt to make sourdough bread without wheat: The Starter for the Sourdough. I’ve decided to do about half of the recipe because it seems to me that if 85 grams makes a loaf this starter batch with the additional feeding each day will get way ahead of me. This is a gluten-free recipe, but I just need it to be wheatless - so I’ll put a small portion of Rye in it.

Gluten-free SOURDOUGH STARTER

  • 110 grams of the Basic Flour Blend (which blend is made of: 1 cup sorghum flour, 1 cup garbanzo/ fava bean flour (I will use Rye flour), 1/2 cup potato starch, 1/3 cup tapioca starch)
  • 110 grams of water
  • a pinch of instant dry yeast

Instructions

Mixing-the-ingredients-for-the-starter

It seems quite pasty and thick. That might be a good thing.

  1. Combine all ingredients in a large container. (You want it to be big so that your starter has room to grow.) Cover and set at room temperature for 24 hours and feed again – only without the yeast.
  2. When you feed the starter, stir it well before adding the flour and water mixture making sure to scrape the bottom well. After the first two feedings, you can cut the amount of flour and water by 50%. Repeat for a total of 3 to 5 feedings before refrigerating. Continue to feed daily if left at room temperature or every few days if refrigerated.
  3. If your starter has been refrigerated, pull it out at least 24 hours before you want to use it. Feed your starter and let it sit at room temperature until use for best results.
  4. Always replace the amount you use in your baking. For example, if you use 200 grams of your sourdough starter, replace it with 100 grams of water and 100 grams of flour

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As soon as I started weighing ingredients I decided that this wasn’t something I was going to be able to tolerate. I converted the grams to my form of standard measure…cups, and teaspoons. I came up with a slight 1/2 cup of the flour and 1/4 cup of water. They want you to measure perfectly so that after say…a few months…your starter might be getting slowly thicker or wetter. I plan to remember (ya right) the consistency… or start over.

Ohh – I have access to cornstarch so will use it  instead of potato starch. I don’t think it will matter.

By the end of the day I’ve discovered that my ‘instant yeast’, which I hardly ever use, has seen too many days and has deteriorated to zip/nil/no ability to offer growth. It’s dead. That matters. Tomorrow I will find some better yeast.

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