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.
- 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
- Whisk together the dry ingredients.
- 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.
- 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).
- Prepare 2 bread pans.
- 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.
- 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.
- Place the loaf in one of your bread pans, and repeat flattening and shaping with the second piece of dough.
- Let the loaves rest for 20 to 45 minutes.
- minutes prior to baking, preheat oven to 430°F/220°C.
- Just before baking, slash your loaves lengthwise with a serrated bread knife.
- 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.
- 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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