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No gum added, vegan, sourdough gluten-free bread

sans soja sans oeuf sans lait sans gluten

 

 

Pain au levain de riz et sarrasin, une recette sans gluten et vegan

I’m happy to share here an english version of my recipe for a good (or so we think here, in our French household), sourdough, no gum added, vegan and gluten-free bread.

This recipe is inspired by Jeff Hertzberg and Zoë François’s Gluten-Free Crusty Boule, as published in Healthy Bread in Five Minutes a Day.

Here is how I proceed :

First, I mix the dry ingredients :

  • brown rice and buckwheat flours, because they taste good, and they have a good nutritional value ;
  • potato and corn starches, for the softness and the lightness they add to the whole « grains » flours ;
  • millet flakes, which add a little crunchiness, as well as some moistness, and some more flavor ;
  • Dr Jean Layton’s fantastic Pixie Dust Xanthan Gum Replacer, a combination of ground chia seeds, psyllium husks and flax seeds, will give the dough elasticity and extensibility, properties typical of gluten ;
  • fleur de sel de Guérande, our everyday salt in our house;
  • active dry yeast, to be sure the dough will rise correctly even with a young, not that much active, GF sourdough starter (my starter is 1-week old max, as I’m afraid it’ll get bitter if overfermented, which happened once).

Then, in another big bowl, I mix the liquid/wet ingredients :

  • water (we use a reverse osmosis system in our home)
  • gluten-free sourdough starter, made with whole rice flour, buckwheat flour and water
  • agave syrup, for its sweetness ;
  • olive oil, adds some more chewiness, tenderness and taste, and helps for a nice golden crust.
La pâte à pain au levain sans gluten bien pétrie
All ingredients have been thouroughly mixed, by hand. I then wet my hands -it’ll prevent the dough from sticking too much- and shape the dough in the form of a ball, using the palm of my hands.
La pâte à pain au levain sans gluten après pousse
The sourdough GF dough has well risen, after 3 to 6 hours at room temperature, in my kitchen. It’s ready to be shaped into loaves.
La pâte à pain au levain sans gluten, coupée
I sprinkled the work surface with millet flakes, poured the dough onto it, and cut the dough in two approx. equal pieces.
La pâte à pain au levain sans gluten a été moulée
Each piece of dough has been shaped and put to rise a second time in bread metal pans. The second rise will last 30-45 mins. During the last 20 minutes, I preheat my oven to 430°F approx. (220 °C). Just before baking, I like to slash the loaves lengthwise with a serrated bread knife.
Les pains au levain sans gluten sont cuits et refroidissent sur une grille

The bread have baked 15 minutes in a very hot oven (430°F-220°C) + 30 minutes in a hot oven (350°F – 180°C), until richly brown and firm. You must allow it to cool on a rack before slicing and enjoying.

Le pain au levain sans gluten a refroidi toute la nuit, à taaaable !

The following morning, what a treat !

My homemade, no gum added, vegan, sourdough gluten-free bread
 
Temps de preparation
Temps de cuisson
Temps total
 
Auteur:
Type de recette: Sourdough Bread
Type de cuisine: Gluten Free
Pour: 2 loaves
Ingredients
  • Dry ingredients :
  • 280 g whole rice flour
  • 280 g buckwheat flour
  • 150 g potato starch
  • 150 g corn starch
  • 70 g millet flakes
  • 130 g Pixie-Dust
  • 15 g fleur de sel de Guérande
  • 10 g active dry yeast
  • Wet/liquid igredients :
  • 845 g water
  • 290 g rice and buckwheat sourdough starter
  • 50 g agave syrup
  • 100 g olive oil
Instructions
  1. Whisk together the dry ingredients.
  2. Add all the wet/liquid ingredients and whisk/mix thouroughly (I like to use my danish dough whisk for that part), until you feel that the dough is OK.
  3. Shape the dough into a ball, cover (not airtight) the bowl with a clean towel and allow the dough to rest and rise at room temperature until dough doubles in size, approx. 4-6 hours (depending of the strength of the sourdough starter and the temperature of your room).
  4. Prepare 2 bread pans.
  5. Dust the work surface with millet flakes (or any flour or small soft flakes -not rice flakes), pour the dough onto the surface and cut it in two pieces.
  6. Quickly flatten one of the dough pieces with your hands (the dough will not stretch, as there is no gluten), and gently shape it, following your instinct (really ! Just do it !) and/or the form of your bread pans. You might want to wet your hands a little to prevent the dough from sticking and to create a smooth surface, but don't use so much water as to make the dough or the flakes soggy.
  7. Place the loaf in one of your bread pans, and repeat flattening and shaping with the second piece of dough.
  8. Let the loaves rest for 20 to 45 minutes.
  9. minutes prior to baking, preheat oven to 430°F/220°C.
  10. Just before baking, slash your loaves lengthwise with a serrated bread knife.
  11. Slide the pans in the very hot oven and bake for 15 minutes. Without opening the oven door, lower the oven temp to 350°F/180°C and bake 35 more minutes approx. or until the loaves are richly browned and firm.
  12. Remove the pans from the oven, and the loaves from their pans. Put the loaves on a rack and allow to cool completely before slicing and eating.

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Posted in 100 % végétal, Intolérances alimentaires : ressources, Maladie coeliaque, Pain au levain, Pains sans gluten, Sans gluten, Sans lait, Sans oeufs, Techniques en boulangerie.

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