Since I realized I had to completely cut gluten out of my diet, I have been enjoying this gluten-free sourdough bread a little too much! I looked at several recipes. This one from Rachel Conners at Bakerita is my favorite! I have adjusted her original recipe to make a larger loaf. I use only organic ingredients and a high quality salt. I shop for the ingredients at Thrive Market, iHerb and Vitacost. (If you sign up with iHerb and Vitacost, they often send emails announcing up to 20% off orders!)
EQUIPMENT
Scale
Quart Mason jar
Large bowl
Medium sized bowl
Dough whisk
Whisk
Sieve or small bowl
Linen or tea towels
Preferment
195g active gluten free sourdough starter
130g filtered water
105g white or brown rice flour
Liquids
30g psyllium husk (not powder)
400g filtered water
20g olive oil
Flour mixes
105g potato starch
85g tapioca flour or arrowroot flour
105g sorghum flour
105g white or brown rice flour
20g good quality salt
WHAT YOU DO:
To make the preferment
~In a quart mason jar, mix together 195g active starter, water and rice flour. Mix until smooth, then cover and leave on counter for 4 to 18 hours.
To make the dough
1) In a medium size bowl, whisk together the psyllium husk, water and olive oil. Let gel while preparing the flour mixture
2) In a large bowl, combine all the flours, startchs and salt.
3) Pour the preferment into the psyllium gel mix and whisk until well blended.
4) Add the wet ingredients from step 3 into the large bowl of flour from step 2. I use a dough whisk to combine as well as I can. Then I use my hands to mix more thoroughly until a smooth dough forms.
5) Line a sieve or bowl with a tea towel. Dust with rice flour.
6) Transfer the dough into the lined sieve or bowl, smooth side down.
7) Cover with a tea towel and let proof for 3 to 4 hours at room temperature or overnight in the refrigerator. If you are proofing your dough in the refrigerator, take it out an hour or two before cooking.
To bake
1) With your Dutch oven in your oven, preheat to 450°.
2) When your oven is preheated and your dough is well proofed, carefully flip the dough onto a sheet of parchment paper. Dust the top with rice flour and score as desired.
3) Remove your Dutch oven carefully from the oven. Carefully lower your loaf into the Dutch oven, replace the lid and put your bread in the oven for 50 minutes.
4) After 50 minutes of baking, remove the lid and bake for an additional 35 minutes.
5) Remove bread from oven. Carefully flip onto a wire cooling rack. Let cool completely before slicing.
This bread is definitely the tastiest on the day it was baked. However, what bread we don't eat in the first two days, I slice and put in zip-lock bags and store in the freezer. From the freezer it is fabulous for toast or grilled cheese sandwiches.
Enjoy!
