Learn how to make super delicious gluten-free sourdough bread at home using sorghum. Easy steps for a tasty, healthy loaf!
Discover the Secrets to Perfectly Fluffy and Flavorful Gluten-Free Sourdough Using Sorghum Flour!
In this gluten-free sourdough bread recipe, you can learn how to create a delicious loaf using proper fermentation techniques and sourdough discard, perfect for those with food sensitivities, such as celiac disease or gluten intolerance. The recipe features a sorghum-based sourdough, requiring only seven ingredients to achieve amazing results. The process begins with preparing a preferment the day before baking, using an activated starter, water, and sorghum flour, which should ferment for 4 to 18 hours until bubbly and risen.
On the day of baking, a mixture of psyllium husk, maple syrup, and water is combined before integrating the dry ingredients: tapioca flour, sorghum flour, and salt. The dough is then allowed to proof for 3 to 6 hours. Once ready, the oven is preheated to 425 degrees Fahrenheit, and the dough is carefully transferred into a preheated Dutch oven. After covering it with a lid, the bread is baked for a total of 70 to 85 minutes, ensuring to achieve a perfect crust while allowing it to cool completely before slicing to avoid a gummy texture.
Crafting Cravings: Your Guide to Irresistibly Tasty Sorghum Sourdough Without the Gluten!
Hello welcome to the quarter acre Homestead I’m Maria and today I’m going to show you how to make homemade gluten-free sourdough bread so if you want to make bread you do need to start a day ahead so yesterday morning I got the sourdough starter from our fridge and I fed it and let it sit on the counter for the whole.
Day and so I got bubbly I grew and in the evening time is when I took some of that starter and made a preferment for the bread so you once it’s grown the starter is grown you take 300 G of the activated starter and you um we have this kitchen scale that we use so we get another jar Another Empty jar uh Mason jar and we you’re going to put 300 G of.
The activated starter into the Mason jar plus 200 filtered water I don’t really use filtered water it’s up to you uh we just use the tap water so 200 g of tap water and 160 G of sorghum flour and you mix that up and you let you cover it I usually cover it with like a cheesecloth or a cloth napkin and then fasten it with a rubber band and let it sit on the.
Counter overnight when you took some of the uh activated sourdough to make the preferment you’ll have hopefully some left over in your jar in of your of your starter and you do want to feed that so you want to feed it by giving it some more sorghum so we usually have this 1/3 cup measuring spoon in our sorghum and I would do you know maybe a half of this.
One or a little bit more than a half add some of that into your starter and add some more water to feed it and then you just cover it up again put the rubber band over and put it in the fridge and it can stay in your fridge for up to 2 weeks so the next day your preferment will look like this you know we already took the cover off but.
It’s bubbly it has liquid it’s grown so this is ready to be put into your gluten-free sourdough bread recipe so now since you have your preferment ready we’re going to go ahead and put the the other ingredients together the first thing that you want to do is get a 1 and 1/2 quart bowl like this and what I’m going to mix here is my celium.
Husk maple syrup and water and this is the liquid part of the recipe and you’ll need 40 G of the celium hus and then 40 G of maple syrup and then we need need 600 filtered water I don’t use filtered water I just use the tap so I’ll measure out 600 G okay once you have those three ingredients in here you get a fork and.
You want to mix it all really well the selan husk will gel up and the celium husk is what is it works like the gluten would in regular bread so it helps hold everything together so then I just let it sit um to the side while I move on to the next part of the recipe I get my KitchenAid mixing bowl and put that on the scale.
And clear it to 0 g and the first ingredient uh for the dry mixture is tapioca starch and you need 280 G of tapioca starch and 320 of sorghum and then the last ingredient for the dry uh mixture is salt and that you’ll need 24 G of salt and I just shake it until it reaches 24 G you could.
Use a spoon but this is how I always do it 24 okay so now we have the drying ingredients we have our celium husk wet mixture and we have the activated sourdough or the preferment and now all I do is I just combine all these three parts together in the kitchen a mixing bowl dump this.
Out okay and for this I do like to break it up a little bit and then dump it all out so you’ve got flour in there celium husk and the sourdough preferment after this it’s ready to go into our kitchena mixer and I start off really really slow because the flowers are very fine and.
It’ll just go poof all over the place so for a few minutes I’ll let it go slowly like this while that is mixing I try to prepare the bowl um for when the bread is all mixed I put the bread into back into the celium husk Bowl uh to rise I get a tea towel and I open up like this and I add a little bit of.
Sorghum to this middle section just like that and I spread it out with my other hand might make a little mess but that’s okay um I just move the tea towel around and just press that flower in and then I lay that flowed section into the middle of the bowl so this will be ready for our bread or our dough when it’s.
Mixed so uh this now I’m going to increase the speed and make sure that the sides are all scraped in they look really good I don’t have to scrape anything in sometimes especially the tapioca starch like sit stick on two sides okay it looks mixed to me so gluten-free sourdough bread does not have the same.
Consistency as whole wheat sourdough bread but it does the husk does help it stick together so this is what it looks like and I just dump it out into my hand like this and kind of roll it in well try to shape it into a ball and then plop it into.
Here just like that okay so then um I cover it up Loosely I’m not making it tight I’m just um covering it with the extra tea towel then you want to get some Saran Wrap and actually I think I do it this way so it sticks to the glass hole it’s very loose now this dough this bread is ready to rise and I give it about 4.
Hours it depends on if you’re house is warm or cool you know if it’s summertime it could be ready in 3 hours if it’s winter time and it’s cold in your house it might need four or 4 and 1 half hours you just kind of I what I look for is this will start to Bubble Up and the Saran Wrap will be tight over the bread and usually I do put it in my oven with.
The light on the reason why I put it in the oven with the light is because it’s warmer and I just always make sure to put a little bit of masking tape on the star a button of the oven to say don’t turn the oven on there’s bread in there cuz you don’t want to bake it before I mean you don’t want to bake it in all this.
And so now we just wait for it to Rise um I’m going to give it about 4 hours and then I’ll be back to show you what I do uh after it’s all ready to be baked okay so we have waited forever for this bread to rise because the day got away from us it’s been about about 7 hours and you can see that the Saran Wrap is stretched over there the bread.
Has risen it’s higher than it was when I first put it in here first thing you want to do is uh preheat the oven to 425 and while it’s preheating you need to put a dutch oven into the oven to preheat so while that’s preheating that’s the preheat that’s telling me it’s pre heated to 425 you unwrap the bread and you’re just.
Going to gently plop it onto some parchment paper and I have a knife ready here for scoring okay so there it is and what you want to do is make a pretty deep cut in the bread so that the bread can release Steam so I usually I do a 45° angle and I I cut.
Pretty deep and just halfway so I kind of make a moon shape and on this side I do some kind of design usually I do a heart because I love my husband so now it’s ready to go in open this up make sure the kids know the oven’s open so nobody Falls in I grab this whole.
Dough and put it into the Dutch oven so I do try to cut these extra pieces of parchment paper because I’ve had them catch fire before so don’t want that and then you cover it up and put it in the oven for 45 minutes after 45 minutes you take the lid off and then bake it for another 25.
Minutes and after that it is done you it’s better for it to cool a little bit before you cut into it because as I remember correctly um gluten-free souro bread is a bit gummy when it’s piping hot so it cuts a lot easier when it’s cooled down okay so the bread has cooled down completely we’re going to cut it.
Open and enjoy a slice it’s crunchy on the outside has a nice Golden Crust and on the inside it’s soft and it smells delicious it’s time for some butter I like a lot of butter okay now the taste test so good very delicious.
so good yeah this is this is really good bread let us know if you give it a try and what you think of it if you like it and just keep in mind this isn’t wheat sour dough bread so it’s a bit different but it’s still really good and really delicious and we’re thankful we have sourdough bread we can eat oh and let us.
Know if you have any questions any comments uh if you have a recipe that you enjoy we’d love to hear from you thank you again and see you on the next video
