Discover the secrets to making perfect gluten-free sourdough in just hours. Enjoy delicious, homemade bread that caters to your dietary needs!
Discover the Secrets to Quick and Easy Gluten-Free Sourdough Mastery!
Learn how to make gluten-free sourdough bread in just one day with a straightforward recipe. This method allows you to enjoy the delightful flavors and textures of sourdough bread without the presence of gluten, making it an excellent option for those with dietary restrictions. The recipe emphasizes the use of specific tools like a KitchenAid stand mixer, proofing mats, and a Dutch oven, which can help streamline the baking process and enhance the final product.
The key to achieving a perfect gluten-free sourdough loaf lies in the right combination of ingredients and the appropriate handling of the dough. Utilizing tools such as a bread lame for scoring and bannetons for proofing can significantly improve the bread’s appearance and texture. This approach not only ensures a delicious end result but also makes the baking experience enjoyable and accessible for bakers of all levels.
Unlock the Secrets to Effortless Artisan Bread Without the Gluten Guilt!
Hey y’all i’ve been working on this bread for a while now and I am so ecstatic to share this one with you meet my new same day gluten-free sourdough yep you can make this bread in one day people no refrigeration necessary no waiting for two rises this bread has only one rise and it rivals my regular gluten-free sourdough bread it is so.
Soft and so delicious y’all so let’s get into it and I’ll show you how to make it the first thing you need to do is feed your sourdough starter if you don’t have one yet go back to my tutorial on making a gluten-free sourdough starter this is my active starter that I actually fed last night before I went to bed you can also feed it very early in the morning.
If you’d rather not plan ahead uh as you can see my starter is rather thin which I don’t normally like lately I’ve been making my starters stiffer because it seems to work a little better but I’m going to go with it and show you that you can still make a great loaf of bread with a less stiff starter so I’m weighing out 115 g here and I’ll just.
Set this aside for a minute until I need it i’m going to need to make a psyllium gel for this recipe so I’m starting with 350 g of warm water and I’m adding 17 g of whole psyllium husks to the water and then just mixing that up until it’s well combined this is what’s going to allow us to skip the refrigeration step so it can be kneaded right away can you do.
This with any of my bread recipes yes and no normally I like the refrigeration step because it not only makes the dough easier to handle and shape but it also allows the dough to develop flavor through extended fermentation but since we already have flavor in our sourdough starter for this recipe it can go without that.
Step now this will set up into a thick gel within just a few minutes and then we can proceed with the next step see how this is a nice thick gel now I’ll just add the rest of my ingredients into the bowl starting with that 115 g of starter and then 25 g of olive oil 17 g of honey i always like to start.
With all of my liquid ingredients so in the recipe card you’ll see everything listed in the order in which I like to add them to the bowl next comes my gluten-free bread flour blend the recipe for which is always on my website linked within each recipe and this is 350 g and finally 7 g of kosher salt and 9 g of baking powder.
It doesn’t need to be the heat activated baking powder like I’ve used before y’all just regular old baking powder will do fine i’ll start kneading this and do the usual 5 minutes that I always do and I’ll stop to scrape down the sides if I need to but while that’s mixing I’ll talk to you for a sec about stiff.
Starters you’ll actually find this dough to be very easy to work with if your starter is stiff so how to get a stiff starter is usually just adding the same amount of flour to water like a one:1 ratio so like if I use super fine brown rice flour then I might add 50 g of super fine brown rice flour and 50 g of water that usually does it and that’s.
Usually all that’s needed to get the perfect consistency but there are times and it also depends on the type of flour you’re using the type of whole grain flour you’re using sometimes you may need to add a little more water i would just go with just a splash more water if you need to but don’t be afraid to add a little here or there sourdough isn’t.
Really as precise and scary as people think it has to be okay this looks good so I’ll scrape all this off the dough hook okay I’m going to dump this out onto a wellfled surface and I’ll knead it a bit more just until it’s a nice smooth dough the reason I need any of my bread doughs is because I found if I.
Don’t need them and just like plop them right into the baneton or whatever I’m using they’ll have a real uneven crumb structure and will often have these huge holes in the bread kind of like when you get those store-bought little gluten-free loaves and all the pieces have huge holes in them you know what I’m talking about trust me on this that.
Kneading will not ruin the crumb structure at all it’ll actually help it so I’m just going to shape this into a you know oval shape to fit my baneton if you have either a round banaton or a round bowl then you’d want to shape it into a ball okay let me grab my bananaton these are really cheap y’all i’ll leave a link.
For them but if you don’t have one you can also just use a mediumsiz bowl and line it with a tea towel and I’m dusting it with my flower blend using one of my tea baller thingies it’s meant for brewing tea but it works perfectly for this too because it’s like a very fine sie okay I’m just going to cover this and.
I’ll let it rise until it’s nearly doubled in size which could take a while y’all so be patient in the winter it always takes longer and in the summer it’ll take much less time if you have a warm proofing area like an oven that’s been turned on for a few minutes and then turned off that works great i actually have a proof setting in my new.
Oven so I’m using that but you can also use a proofing mat which I’ve also shown in previous videos and I’ll leave a link for that below but a really great trick believe it or not is to turn your clothes dryer on for a few minutes even if you have clothes that you left in there that need to be fluffed as we say in our house when people leave their dry.
Clothes in the dryer that actually works really great you can nest your bread right into the warm clothes and it’ll rise beautifully so little trick that sounds crazy but it works so I’ll meet you back here when this is fully risen okay it’s been about 4 hours y’all and as you can see it’s well risen not quite doubled in size but definitely puffy and.
Larger i’ve been testing some of my breads using the finger poke method and it’s been kind of working not quite the same as gluten-filled bread but pretty close at least for when it’s fully proofed it should very slowly fill back in i already have my oven with a Dutch oven inside preheated to 450 Fahrenheit and I.
Have a small sheet of parchment here that I’ll just flip this over onto it feels a little stuck so hopefully I can wiggle this free okay perfect i’m going to do something a little different in regards to scoring and I’ll explain that in a minute but I’m going to get my Dutch oven out of the oven and I’ll very.
Carefully put the dough in here so I don’t burn myself and I’ll grab the lid and put it back in the oven and set a timer for exactly six minutes i saw this method somewhere and it worked like a charm y’all better than I’ve ever had with scoring all right y’all my timer just went off so I will take the lid.
Off look at how this has already sprung up y’all so much let me fix my camera angle real quick so you can see this clearly can you see that okay I’ll slash it right down the middle and you can probably see just how much easier this is to slash right it’s going to open up beautifully so I’ll put the lid back on and let it.
Bake for another 30 minutes check this out y’all doesn’t it look so good okay I’m going to let this finish baking with the lid off for another 20 to 25 minutes and then of course I’ll have to let the bread cool down before I can cut into it y’all listen to this can you hear that aside from the TV in.
The background I just had to let you hear how this crust sounds if you’re a fellow celiac like me or have gluten sensitivity you know how much really good bread means to us mainly because it’s so hard to come by it’s the thing we miss the most wouldn’t you say i would at least and that’s because gluten is the foundation.
Of good bread but I’m here to tell you that you can have good bread again y’all not just good bread great bread i mean look at this this is the perfect artisan sourdough gluten-free or not the crust isn’t the only thing this sourdough has going for it though check out the crumb structure it’s as soft as soft can be so much so that I can hardly cut.
This but I’m going to and look at how it folds easily without tearing and how it pulls apart just like regular bread and the taste it’s like it’s been fermenting overnight i literally have no other words no words enjoy.
