September 4, 2018|
3 mins read
In the spirit of Zero Waste Week, we decided to try our hands at a zero-waste, vegan, gluten-free, soy-free, allergen-free and wholegrain sourdough bread! It turned out delicious and we wanted to share the recipe with you all. We have adapted this recipe from Baking Magique - check out this blog for lots more gluten-free recipes.
Glass container, Tea towel, Wooden spoon, Scale, Baking tin, Pan, Tin foil, Baking tray.
For the Starter: Rice flour, Water
For the Loaf:
80g Rice flour
350g Water at room temp
20g Psyllium husk powder
10g Ground golden flax seeds
300g Gluten free wholegrain plain flour
25g Coconut sugar
Part I - Sourdough Starter
- Mix 60g of rice flour with 60g of water in a glass container, cover with a tea towel/rubber band and place the container in a sheltered part of your kitchen.
- Feed the dough twice daily with 30g rice flour and 30 g water for a week, stirring well each time and pouring away any liquid separation off the top.
- After about a week it should look like the above image on the right-hand side, and smell like fresh yeast, which is when you know it’s ready. When you reach this point, take your 140g for the loaf and put the remaining starter in the fridge, feeding it at least once a week.
- Leave it in room temperature 12 hours before baking if the recipe calls for an active sourdough starter and feed it each time you use it for baking.
Part II - Poolish
When making a sourdough bread the first step is to make a poolish in order to bring more taste and strength to the loaf.
- In the morning, mix your 140g of sourdough starter with 80g of rice flour and 110g of water.
- Cover with tea towel/rubber band and leave in a sheltered part of your kitchen all day (8-12 hours).
Part III - Dough
- In the evening, whisk together the 350g water, psyllium husk powder and ground flax seeds until a thick gel forms.
- Combine the poolish you made earlier with the gel and mix well.
- Mix the dry ingredients in a separate bowl (plain flour, coconut sugar and salt).
- Add in half the dry mix to the wet ingredients and mix.
- Add the rest of the dry ingredients and stir.
- Keep mixing the dough until the flour is fully incorporated.
Part III- Dough
7. Form the dough into a loaf shape and place it in a baking tin lined with a floured tea-towel.
8. Fold over the tea towel and let rise overnight in a warm sheltered place such as your oven (turned off).
9. Add the rest of the dry ingredients and stir.
10. Keep mixing the dough until the flour is fully incorporated.
11. Form the dough into a loaf shape and place it in a baking tin lined with a floured tea-towel.
12. Fold over the tea towel and let rise overnight in a warm sheltered place such as your oven (turned off).
Part IV - Baking
- Place the baking tray in the oven and preheat to 200°C.
- Place the dough upside down onto a reusable silicone baking mat and transfer to the hot baking tray. Score the bread.
- Put a pan containing a little bit of water in the bottom of the oven. Bake the bread above this for 40 minutes using tin foil to create a tent above the loaf.
- Remove the tent and bake for a further 20 minutes.
- Cool completely on a wire rack.
Part IV - Baking
After all the hardwork you should get a beautiful loaf like we have pictured. It is the best gluten free bread we have ever tasted and it’s full of goodness – let us know if you try this recipe!