Enjoy a delicious and hearty gluten-free rice sourdough bread with just a few simple ingredients! No starchy filler flours, just wholesome and simple ingredients! Learn how to make it with this in-depth video.
Wholesome and Delicious: Easy Recipe for Gluten-Free Rice Sourdough Bread
This is a description of a YouTube video about making gluten-free rice sourdough bread. The video shows how to make a delicious and hearty bread using simple ingredients and without the use of starchy filler flours. The recipe includes 1 cup of flax meal, 1/4 cup of active rice sourdough starter, 2 cups of cold or warm water, 1/2 tsp. of salt, and 4 cups of whole rice flour.
To make the bread, you start by mixing together the flax meal, starter, and water. Then, add in the salt and gradually mix in the rice flour. Once the dough is slightly sticky, knead it and then place it in an oiled and floured dutch oven or casserole dish. Let the dough sit for 24 hours on the counter out of direct sunlight.
After the 24 hours, pre-heat the oven to 400 F and bake the covered dutch oven for 20 minutes. Then, remove the lid and bake for another 40 minutes. Once done, let the bread cool on a wire cooking rack for 2 hours before slicing and enjoying.
This recipe is perfect for those following a gluten-free diet and looking for a homemade and wholesome bread option. The video provides a step-by-step tutorial on how to make the bread and is created with Wondershare Filmora.
For more recipes and information about rice sourdough starter and stevia cooking, you can visit the Everything Homemade website. Try out this easy gluten-free rice sourdough bread recipe and enjoy a delicious and healthy loaf of bread!
Video Transcript: Easy Gluten-Free Rice Sourdough Bread! No Starchy Filler Flours! Just Wholesome Simple Ingredients!
Hey everyone it’s Rita with everything homemade and in this video I’m going to show you how to make glutenfree rice sourdough bread I want to show you how simple it is to actually make this and how well it holds together so at the very end of this video we are going to slice the bread we are going to eat it fresh with some fresh butter on.
It and then we are going to toast the bread just to show you how well this bread holds together so with this rice sourdough bread it actually only has two flowers in it which is quite different from many of the recipes that you are finding on the Internet or you’re searching on YouTube mine does not include any starches at all in here so.
If you want a bread that doesn’t have any potato starch um any gum is just using the rice flour and I’m using flax seed meal or you can call it flax seed flour what that flax seed does with the rice is actually um I use it as the glue so think about it as you got the main rice flour but because rice doesn’t have any.
Gluten when it’s just rice it just kind of crumbles but when you add that little bit of flour flour flax when wet starts to glue things together so you can actually kind of stretch it it really holds you can actually make a recipe or pancakes or um flatbread just from water and flax this is why I love using flax so much in.
Glutenfree baking so when I’m making my coconut um flour bread I’m adding a little bit of flax same idea idea as this rice so what I like to do is have the main ingredients in the house so here is rice brown rice right here I love using the whole grains um one because it’s lower in glycemic value and whole grains hold.
So if I just have rice in the house I can make rice flour anytime I want without it using n without it losing nutritional value that’s the key the second that you U make this into flour it starts losing nutrition if I make it fresh flour out of the rice I’m increasing my nutritional value plus this stores really good just like this.
You can store it for years just as rice and you and make flour as you go the other ingredient that I love is flax I mean you can buy big bags of flax seed fairly cheap still which is nice and I just have this old peanut butter container that just lives up here in my kitchen my big um container that holds a bushel or 50 lbs is downstairs so I just.
Have flax here whole flax and I’m going to turn whole flax into flax flour or flax meal they’re both the same same um thing just people call it a little bit different but again again the second you turn flax seed into flour or meal it starts losing nutritional value very quickly but you can store it for years as the seed um and so what better way to.
Make a nutritional bread is to just um Mill or blend the the raw ingredients into flour the moment you need to use it it is actually really simple you don’t need a Grain Mill to do this okay this is not wheat this isn’t barley when you do what I’m going to do with them in the blender it doesn’t get as smooth so grains don’t get as smooth um in the.
Blender like a Grain Mill does now if you have a Grain Mill you can definitely do the rice in the Grain Mill do not do the flax the flax is higher in oils and can gum up your Grain Mill um that’s why I’m going to use the blender for it so if you don’t have a Grain Mill let’s head over to a blender you can use virtually any kind of blender to do this.
Rice isn’t a hard kernel so it’s not that hard for the blender to blend into a beautiful flower and if you want to save money which we all want to do buying the raw rice just like this will save you a ton of money if you go to the health food store and buy rice flour you’re going to gulp at the price of whole grain rice flour it is insane when.
We can do this within 50 seconds in the blender so all around it is the best to just get the whole grain so enough chatting about that but I thought it would be really important to really get you to understand how to make this bread as nutritional as possible how to save money and how to do this yourself because there’s a lot of us that want.
Increased nutrition but have a budget right so this is a good way to do it so let’s make some rice flour and some um flax flour so I’m going to use my Blend Tech with the Twister jar on it if you don’t have a Blend Tech you can definitely use any kind of blender what I I’m going to start with blending um just a half a cup at first in the.
Twister jar if you’re using a full-size blender um jar you can go up to about a cup to cup and a half I want to have four cups of rice made into flour this will make about 7 cups of flour Al together you’re going to need about 4 and 1/2 cups of flour to make the recipe that I’m going to show you so if you’re just using flour and you don’t need to.
Go through the step then just make sure you have 4 and 1/2 cups this will give you a little bit of extra um flour to use in the future store it in the freezer or in the fridge um any extra flour so let’s do this okay so let me just show you there so take a look it’s really nice and fine that’s what you’re looking at so when.
You put your fingers through it it might be very very slightly gritty but it is fairly smooth and you can see that you don’t want to have gritty flour like really really gritty flour okay so that looks really good so I’m going to just put this into my container so let’s just keep going okay so I got container right full.
Of rice flour now we need to take the flax and turn this into flour as well for this recipe we need one cup of flax flour which all you need to do is a half a cup a seed so a half a cup of seed will make one cup of flour and you notice that I’m going to put it right in the Twister jar that I did the.
Rice flour I’m not washing it because well I’m going to Mill this flour and I’m going to take everything that’s in here and put it right into my bowl immediately and I’m going to be using the rice flour Anway in this recipe so it makes no sense to add that that extra step so if you’re wondering there you go so let’s blend this up on.
High now make sure you don’t blend this too long cuz it will turn oily you don’t want to make flax um butter right so what you want is nice and smooth flax meal just like that okay so you can take your hand in rub it and it’s nice and silky smooth this took 14 seconds um to do so doesn’t take that long okay so I’m.
Going to just take this flaxy meal right here and I’m just going to dump it right into my bowl you’ll notice that at the bottom it’s kind of stick so I’m just going to rub my hand through here and get it out what’s nice about a Blend Tech is that the blade is actually not sharp so this is not going to cut me please if you do.
This with other blenders watch out for a Sharp blade I would hate for you to cut yourself on it so there’s my one cup of flax absolutely beautiful I love playing with flour oh man little kidding me okay so what else do we need here we need sourdough okay so let’s take a look in my container here I have rice sourdough.
And you can see the bubbles on top there I hope you can anyway and it is active so you want to feed your souro um starter at least 24 hours before you make this you want an active um starter for this so what I want to do what I want to use is a/4 cup Active Star now what I like to do with my Stardust is I like to stir them because sometimes they.
Settle a bit and you want it everything in there evenly distributed so I’m just going to give it a little stir this is your consistency of your rice starter now if you don’t have a rice starter I have videos on how to get your rice starter um I also sell dehydrated rice starter so I can ship that to you you can order that right off.
The website so you can have your very own rice starter um so take take a look I’ll link videos I’ll put videos in the description box on how to you know maintain your rice starter how to troubleshoot your rice starter all that with sourdough I have videos on that already so I’m not going to go in depth about that Stir It.
Up I’m going to set my spoon aside here and I’m going to take a qu qu of a cup out of here just like that and I’m going to put it in there okay now the key is even in my other videos in my whole wheat sardo cookbook that is coming out here very soon whatever you take out you put back.
In so I took out a/4 of a cup of the starter so I’m going to put A4 of a cup of fresh rice flour back in here plus a/4 of a cup of unchlorinated water right back in here just like that and then you mix it back in and it is fed you can put it right back in the fridge and that step is done that way you never ever forget to feed your culture I put.
Um my lid back on I have it labeled rice because I have multiple cultures in the fridge and you just put on your lid where it’s loose you see that where I can’t take it off but the gases can come out and I’m going to put that into the fridge so let’s get back to the recipe here now so we got 1 cup of ground flax in here.
And we got a/4 of a cup of starter looking really good let’s just add some salt here so in my salt container I have some beautiful salt that still has the minerals in it I use red men’s Real Salt so I’m going to take a good pinch this would equate to about a half a teaspoon of salt just like that now you’re probably going to wonder if you’re used.
To using conventional yeast from the store this would be a big no no to add in the salt with natural starter like sourdough starter this does not wreck your starter at all so don’t fret it’s okay it’s okay okay now we need some liquid in here so I am going to put 2 cups of water it can be cold it can be warm water that doesn’t matter just do.
Not make it hot otherwise you will kill that culture okay let’s get that water in okay so I’m going to just give it a little bit of a mix here here okay so the next step that you want to do is add in the rice flour so how simple is this so far you guys I mean really this is incredibly simple okay so.
We’re going to do a one cup at first we’re going to put the first cup in I’m going to mix it up then we’re going to add in another cup just like that put that in there so we’re up to two cups and really get the sides of your bowl really get the.
Sides okay so now you start seeing it come together now we’re going to add another cup okay so you see how this is coming together it’s getting stiffer and this is what we want so I’m going to use my wooden spoon as long as I can just because it’s kind of sticky right.
Now and you can see it coming together but you can see how sticky it is okay so we’re at three full cups of flour now what you want to do is grab a half a cup of flour and you want to add a little bit at a time so I’m going to use a half of this I’m going to clean up my wooden spoon and what I want to do is start.
Kneading now depends on what kind of rice you’re using this is where you want to just go a little by little okay so I’m going to knead in about A4 qu of a cup I put on here but I can feel it that it’s still sticky so I’m going to put the rest of that half a cup in here and I’m going to start kneading it you can start seeing come together.
And the reason why I can knead this so nicely is because of that flax flour that is critical in here it also gives it really good nutrition now you can see as I’m going it’s still sticky still sticky so I’m I’m going to add another 1/4 of a cup that’s coming together nicely okay I take my other hand because.
This hand’s kind of you know gooey and stuff and I’m just going to feel it with my clean hand yeah it’s still slightly sticky ick not too too bad I still got some flour in the bowl here to go you can see that right here so let’s just pick that up with the dough keep working that in and still you know you know you can see that when I put my palm down and.
I lift up you can see that stick you just just listen oops I’ll hold the bowl down here you hear that it’s still sticking to my palm I a little bit too sticky so I’m going to add in I’m going to dust another quarter in here I need about another quarter so we’re almost do four cups of.
Flour and like I said the last cup depends on the type of rice you’re using so I like to just hold back that last cup and just put it in slowly as I need it and I’m not needing here to activate gluten like whole wheat I’m just needing to work that dough where it’s nice and soft and where I know the right consistency and I just love kneading.
Anyway it’s relaxing okay just a little bit more just a little just a light Dash maybe like a tablespoon more over the top you know being a good cook is not just knowing the measurements but is the feel of the dough to know when it’s right and that’s what I really you know hope to teach people too is look at your dough look at it okay it’s it’s holding.
Together I can knead it without it really sticking to me now it’s a little stickier because rice dough plainly is I’m just going to add a little bit more and but it’s holding together real nice and this is what you want so I’m going to take my fairly clean other hand and now I’m going to knead it and do you realize how much how nice it is look it.
Listen very little stickiness now just slightly but it doesn’t stick like like it did before that’s what you want okay so I’m looking at this I’m going yeah this is both the consistency I want this is looking really good for really nice um bread what I’m going to do is just set this quickly aside I’m going to wash my hands and then we’re going to get our.
Our Dutch oven or our Castle dish ready which I should have did before I did this but got too busy teaching you guys if you want to do this in proper order we should get this ready first but let’s talk about that in a moment um let’s wash our hands and then get that dish ready for the um loaf to rise in okay so we got that beautiful loaf nice and.
Kneaded now I like to bake glutenfree loaves in a dutch oven or casserole dish now look around most of you have a dutch oven it is literally a dish that you can put in the oven with a lid so this could be a pot with a glass lid that you can bake in the oven make sure there’s no plastic on it you don’t want plastic you guys you can do.
Casserole I don’t have like a really fancy Dutch oven I just use casserole dishes that I have so I’m using this one this is a 1 and 1/2 quart I’m pretty sure let’s just double check the bottom of this yes we are 1 and 1/2 quart and what I’m going to do is I’m going to oil the inside of this so I’m just going to take some olive oil you can take you.
Know coconut oil I’m just going to put a couple little bit of squirts in there and then what I’m going to do is just oil this I’m going to just make sure the sides are well oiled the bottom is just really oil this up um otherwise this is going to stick like crazy alternatively you could easily put parchment paper in here um without a.
Problem as well so really it’s up to you do what you want to do to prevent this from from not sticking I like to do it this way um be free to do whatever you want so I have this nicely oiled so now I’m going to just use rice flour to flour the inside so I’m going to show you how to do that so since we’re nicely oiled here the sides are and everything.
Else then what I want to do is take some of the rice flour here I’m just going to grab a scoop I’m just going to put that scoop right in there and I’m just going to move it around and what this does and I can actually move it around go right over my container and spill the extra in there it’s just going to give that um layer where nothing’s going to stick now.
If you look how well that stock I’m just going to hit my dish and that’s going to get the extra um flour off cuz I just want what I need so I’m going to hit it again make sure and there you go that’s an oil and floured Castle dish or my Dutch oven just as simple as that and here is my beautiful loaf that we needed so nicely.
And what I’m going to do here is I am just going to now pick it up okay take a look at this I’m just going to shape it a little bit in my hands just like so and then I am just going to put in the pan and leave it don’t touch it mine went a.
Little bit off to the side here it’s okay it’ll kind of rise and fill up anyway so no big deal just leave it now the way it is and and let it sit there for 24 hours so 24 hours I’m going to let it sit there that gives it enough time for the sardo culture or starter to really digest that rice flour in here it’s.
Going to rise and it’s just going to develop that delicious sour dough taste and the one thing that’s really nice about rice sour dough bread is it gives this really nice um roasted rice flavor like it’s a really unique delicious flavor to it so letting this sit and rise and really develop its flavors is really really critical it’s making the.
Rice um flour easily digestible for your body and it is the same thing as wheat why sourdough is so healthy is because it takes the wheat it starts to break those phytic acids down where your body can actually pull all the minerals and nutrients from it because if you don’t what happens is your body actually can’t digest those whole grains and you.
Actually your body starts pulling out minerals it does the opposite so what we want is to nourish our bodies I love sardos so much because the aroma is wonderful to smell The Taste the texture the flavors is just excites my palette and it excites so many other palettes but at the same.
Time we’re eating bread that is that is high in nutrition and good for our body so let this sit in a warm place room temperature that’s warm warm enough on your counter like I could set it aside make sure you place that lid on okay set it aside put on your counter make sure it’s out of direct sunlight you want to just kind of put tuck it away on your.
Counter I’m going to cuz I don’t got very I don’t got a very big kitchen so I’m going to put this in my living room actually just on a t Working table um just to sit there for 24 hours and it’s going to slowly stretch and Rise if you just think about how simple this is you Mill your flour or you you you put in the Blend Tech blend your.
Flour you add the ingredients together which is really simple ingredients mix it knead it put it in your Dutch oven or Castle dish let it sit for 24 hours so after this you go do your thing for 24 hours let it do its thing and then we we bake it so tomorrow at about this time now we are about 10:00 in the morning here so tomorrow around 10:00.
I’m going to put it in the oven and bake it and we are going to enjoy it sometime later you know for lunch let it cool off for a couple hours and then you’ll have a delicious tasting bread so let’s take this little baby and tuck it away so it can do its thing so this is 24 hours later look how much it has risen so at this point preheat.
Your oven to 400° F and make sure that you put this in the oven with the lid on we’re going to bake it for the first 20 minutes with the lid on 20 minutes is up so we’re going to take the bread out of the oven and as quick as you can take the lid off and put the bread back in for an additional 40.
Minutes okay the bread is done beautiful so what I like to do at this point is I like to just take Ace and just loosen up the edges and then I’m just going to flip it over it should pop right out and there we have it beautiful loaf of bread so now I’m just going to let it.
Basically stay on this wired rack for 2 hours let it cool we’re going to slice it up and then we’re going to also toast and I’ll show you how well this bread holds together now that the bread has fully cooled let’s cut it into slices what I like about this sourdough bread is that it has a really nice crust on it but it’s soft in the.
Inside okay so let’s take a closer look look at that look how well it holds together this is actually a fairly thin slice and look at this doesn’t even fall apart it’s a heavier bread this isn’t soft and pillowy like a white um wheat flour but this is a heavier bread and we’ll.
Actually what my mom used to say stick to our ribs so it holds together nicely you can even toast this so let’s toast this piece so as that piece is toasting let’s butter just a fresh piece of bread what I like about this bread is that even though I added the flax seed in.
Remember we added one cup of flax um flour into this bread is that it doesn’t taste like flax it just kind of falls to the background it has it’s not really heavy rice forward in flavor as well it’s just a really nice blend of a hint of rice but very much sourdough and so that’s why I love um this bread and I also once again really love this crust.
It has such a wonderful crust that it’s not too hard but it holds the piece together really really well and then it’s nice and soft in that in that middle and the rice has this really beautiful roasted flavor like all in all if you got to go glutenfree this is definitely a win because you.
Can cut the bread really easily it holds together it tastes absolutely delicious it’s high nutritional value it’s a little bit heavier so you don’t need to feel like you have to eat four or five slices to get that full feeling um you could easily you know make uh grilled cheese sandwiches with this it’s just all in all a very.
Versatile bread that is great for you and you’re gluten-free M toast is ready okay do you see that look how toasted it is on that edge there absolutely gorgeous take a closer look really nice and again it’s not rock hard a lot of times when you’re making a.
Heavier bread it gets so hard but this still has its flexibility but it’s nicely toasted so let’s put some butter on here and it’s GNA nicely melt on top okay look at that nicely melted but there is nothing like nice warm toast M it’s Crunchy just the way I like it and when it’s toast it it definitely.
Brings out a little bit of the more it definitely brings out a little more of the rice flavor to it it’s a little stronger but tastes so good you have got to try this so if you make this recipe put down in the comments how you like it I mean feel free to add a a little bit of herbs in here if you want play around with it but now you got the.
Base recipe and I would love to hear what you think of it or if you tried it um the other thing is go to everything- homemade.com there you’ll find my cookbooks I have everything Stevia on there that’s also a whole wheat and a glutenfree cookbook where you’re using Stevia as your sweetener I teach you how.
To garden it I show you how to harvest it how to make your own stevia extract and make whole wheat or glutenfree baking of all kinds so check that out um my next cookbook is coming out really soon you guys so it is a whole wheat sourdough cookbook and uh subscribe to that website or click on the notification Bell here and you will be.
Notified when that cookbook is ready for pre-order um for you gluten free um group that loves sourdough there is going to be a Sourdough um cookbook coming out in the future so if you stay tuned to the channel you’ll get all the updates on that as well seeds are on the website as well if you are gardening in Canada the seeds are only available.
Though in Canada as the cookbooks I can ship worldwide definitely place your seed order in cuz that time is now for gardeners otherwise enjoy your rice ourour dough bread and thanks so much for watching
