Learn how to make delicious gluten-free sourdough bread at home with this simple recipe. Enjoy the benefits of homemade bread without the gluten!
Easy Steps to Crafting Delicious Gluten-Free Sourdough Bread
If you are gluten-free and miss the taste of flavorful bread, this recipe is a game-changer. Adapted from the Gluten Free Sourdough Bread recipe, this bread is said to be the best tasting gluten-free bread out there. The secret is in the Levain, a sourdough starter that gives this bread its delicious flavor.
Ingredients like psyllium husks, honey, and a blend of flours come together to create a dough that is then left to rise overnight in the refrigerator. The next day, the dough is baked in a preheated Dutch oven to perfection. The result is a gluten-free sourdough bread that is soft, flavorful, and anything but cardboard-like.
Unlocking the Secret to Perfect Gluten-Free Sourdough Bread
Today I’m going to show you how I make gluten-free sourdough bread this will be a 3-day process on day one make your Le to a mediumsized bowl add 150 G of active gluten-free sourdough starter 100 G of warm water and 80 g of brown rice flour stir well to combine cover and let sit at room temperature for 12 to 18.
hours on day two make your dough weigh 280 G of warm water add 20 G of honey and 20 G of psyllium husks stir.
Well and set aside to a large mixing bowl add 80 g of potato starch 60 G of tapioca flour 80 g of oat flour 80 g of brown rice flour.
And 12 G of salt whisk to combine get your leavon from yesterday and add 10 G of avocado oil and your celium honey mixture stir well to.
combine a.
Add your wet ingredients to the dry ingredients combine with a dough whisk thin your hands work the dough until it forms a ball and no dry flour remains you can use a mixer for this if you prefer.
n.
A oh cover the bowl and let it sit at room temperature for 20.
Minutes shape the dough into as smooth of a round as you can place it seam side up on a light in a lightly flowered 7in bantin or a small bowl covered with a towel place the bantin in a large Ziploc bag or cover with a lid if you’re using a bowl let it sit at room temperature for 1 hour then place it in the refrigerator.
overnight n on day three you are ready to bake preheat your oven to 425° with a dutch oven inside for 1.
Hour take your dough out of the refrigerator and place it seams side down on parchment paper score the dough as desired place it in your Dutch oven and bake for 50 minutes with the lid on and 45 minutes with the lid off.
oh I hope you enjoyed this video please.
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