As promised via Facebook, I am posting a great gluten free bread recipe. What I’ve been looking for in a gluten free bread recipe is:
- No aftertaste
- Actually smells and tastes like bread
- Rises well and has air bubbles in it
- Can be made in a bread machine as well as in the oven.
And I found one! 🙂
I follow Gluten Free Girl and I’ve read all her books. When I read that she was a fan of Red Star Yeast, I decided to try some of their gluten free recipes. I’ve tried the buttermilk, the mock rye and this: The sourdough bread.
The sourdough tasted the best, rose the most and basically made me a fan!
First thing you have to do to make this delicious bread is to make ‘The Sourdough Starter.’ Please be patient as it will not be ready for 3 days. But everyone, it is well well worth the delay. If you make the starter today, you can have fresh bread by the end of the week.
Gluten Free: Sourdough Starter *
1 cup water
2 1/4 tsp yeast
1 1/2 cup white rice flour
Instructions: In a 4 cup glass, plastic or stainless steel bowl: Combine 1 cup water (110-115 degrees F) with the yeast and rice flour.
The mixture will be very thick. Cover loosely with plastic wrap. Let stand in warm place for 3 days, stirring it 2-3 times/day.
The starter will rise and fall during this fermentation period. It will also become thinner as it stands. When the starter is developed, it is bubbly and may have a liquid layer on top; stir into the starter before using.
The starter can then be used for baking, or placed in the refrigerator to use later.
How To Replenish Your Starter:
Always have at least 1 cup of starter left over and add 1 cup of water (110-115 degrees F) and 1 1/2 cups of white rice flour. Cover loosely and let stand in a warm place for 12 hours before putting back in refrigerator.
To use after being in the refrigerator.Remove starter from refrigerator and let sit on counter overnight to warm up. Stir well and then use as per recipe.
Gluten Free: Sourdough White Bread
1 cup water, slightly warm
3 eggs, at room temperature
3/4 cup ricotta cheese( Bari ricotta is gluten free)
1/4 cup honey
1/4 cup vegetable oil
1 tsp cider vinegar
3/4 cup sourdough starter *
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1/2 cup dry milk powder ( NOT instant milk)
3 1/2 tsp xanthan gum
1 1/2 tsp salt
Instructions: In a stand mixer, combine the wet ingredients and room temperature ingredients and mix well.
Add dry ingredients into a small bowl and whisk well.
Once mixed: add dry ingredients to wet ingredients and blend well. Beat for a couple of minutes.
Once mixed add dough to bread machine.
Use the gluten free program, dark loaf, and 1.5 lb loaf.
I also used this recipe to make a loaf of bread in the oven. I wanted an artisan type of loaf and baked it in my Le Crueset Dutch oven.
Oven Instructions For Sourdough Bread
Follow mixing wet and dry ingredients as in recipe, except beat ingredients for 3-5 minutes.
Place dough into a greased glass bowl. Cover with saran wrap, and a couple of tea towels. Let rise in a warm area for 1 hour.
Place Le Crueset in a 375 degree oven with lid on and heat up for 20 minutes.
Once hot, remove from oven, put a Tbsp of butter on bottom of pot.
Remove dough from glass bowl and place in hot dutch oven.
Put lid on pot and quickly put pot back in oven.
Let bake for 45-60 minutes.
Remove from oven and let cool on wire rack.
This is such good bread. I am so happy that I found a recipe that works. I really hope you give this a try and please let me know what you think.
Thank you Red Star Yeast for sharing the recipe!