Thursday, March 19, 2009

Gluten Free Sourdough Bread Recipe (GFCF)

I made this gluten free sourdough bread from the gluten free sourdough starter I found in Bette Hagman's book: The Gluten Free Gourmet Bakes Bread. It is based on Bette Hagman's Seattle Sourdough recipe which is also found in the book. My DH made a sandwich on it. My DS ate it plain. I liked it toasted with butter. It didn't last long enough to get a picture and like most gluten free bread it wasn't really picture worthy anyway. Making gluten free bread is nothing like making regular bread because you only need one rise and there is no kneading or shaping. Which is disappointing for me, because I love twisting challah and I love the soft, smooth feel of the dough. Instead of being a dough you can shape, gluten free dough is soft like a cake mix. But, the sourdough starter makes this GF bread more fun to make than your typical GF bread. I couldn't find the dough enhancer, but it turned out pretty good without it.

My grandmother used to say "There is nothing better than a good marriage and nothing worse than a bad one." You could easily apply that saying to bread because truly "There is nothing better than a good loaf of bread and nothing worse than a bad gluten free one" Bread without gluten is a huge challenge to get right, but this recipe worked for me.

Gluten Free Sourdough Bread
adapted from Bette Hagman's Seattle Sourdough

Run or heat water to 110 degrees. I used a candy thermometer in a glass and added hot water until it was the right temperature

Stir together in bowl of your mixer:
1 1/2 teaspoons dry yeast
1/2 tsp agave
1/4 c. warm water (110 degrees)

Let sit for 10 minutes until it doubles in size. It is fun for the
kids to watch the yeast grow!

Combine additional dry ingredients together:

3 cups flour Mix (1 cup Ener-g Rice Flour or Authentic Foods Brown
Rice Flour, 1 cup sorghum flour, 1 cup Potato Starch or corn starch)
2 1/4 tsp xanthum gum
1 1/2 tsp egg replacer
1 1/2 tsp unflavored gelatin
1/2 tsp dried lemon peal (or 1/2 tsp peeled lemon chopped finely)
4 1/2 Tablespoons agave

Combine additional wet ingredients together:

1 egg plus 2 whites
3/4 tsp dough enhancer (optional...I didn't have this.)
1 1/4 cups sourdough starter
4 1/2 Tablespoons olive oil
1 cup warm water (110 degrees)

Add additional wet ingredients to the proofed yeast in the mixing bowl. Whisk together. With the mixer on low, add the dry ingredients a little at a time. Add:

1 tsp salt.

Check to make sure the dough is the consistency of cake batter. Add up to
1/4 cup additional warm water if necessary

Turn the mixer to high for 3 1/2 minutes.

Pour the dough into a loaf pan that is dusted with rice flour. Let rise 30-45 minutes until it rises about 50% more than it's original size.(NOT double,which is what regular dough rises) Bake in preheated 400 degree oven for 50-60 minutes, covering with foil after 10 minutes. Test for doneness by sticking a skewer or paring knife in the bread and making sure it comes out clean and the bread is cooked. If you have any uncooked dough on the skewer, leave it in for a few more minutes and repeat testing.

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