Sourdough bread- yes it’s gf!

IMG_20171129_125426.jpgI found this recipe and of course had to try it, but with my own modifications. Hubby and child approved. Apparently it’s very close to the real thing, but it only takes about 12 hours from start to finish and no sourdough starter required!

1/4c flax meal (ground chia seed may be substituted, but it’s not as nice)
3/4c hot water
3c sorghum flour
1c sweet rice flour (or white rice or brown rice – it works with all)
2c tapioca starch/flour
2Tbsp psyllium husk (this is what makes it mimic the gluten texture!)
2 teaspoons salt
1 Tbsp yeast
2 1/2-3c warm water (or so)
1/4c honey/sugar/maple syrup

In a dutch oven, mix the hot water and flax meal together and let sit about 5 minutes, or until jelled.
Stir in 2cups of warm water, the sweetener and yeast. Let sit until yeast is foamy.
Add in the psyllium husk and mix well, then add all the dry ingredients, adding more water as needed. You want the dough to look like thick porridge -the psyllium husk absorbs moisture quite a bit.

Put the lid on the dutch oven and put in a warm place for 8-12 hours. I leave it in my gas oven overnight.
In the morning, line the pot with parchment paper. Punch the dough down and shape into a ball. Lightly grease the parchment and dough with oil. Put the lid back on and let rise for an hour. (or so)
Bake for 30 minutes in a preheated oven at 450 with the lid on. Remove lid and bake for 30-40 minutes more, or until an instant read temperature registers 200 degrees.
Let cool, and enjoy.


Oatmeal Multigrain Yeast Bread

20170303_092409I found this recipe in Gems of Gluten Free Baking by Wendy Turnbull and enjoyed the first version of the original recipe I made, but of course keep tweaking it the more I learn.  This is the latest version. (As of October 16, 2017)

2cup GEMS flour blend

2/3c tapioca flour (or a blend of tapioca/potato/white rice – whatever you have)

2/3c blend of ground flax and seeds etc. again – whatever you have. I use a mix of ground chia, ground flax, oat bran, millet seeds.

2/3c gf oats (I like a mix of quick and old fashioned)

2Tbsp psyllium husk. (ground or whole is fine)

2 tsp salt

1- 1 1/2Tbsp yeast (I’ve been playing with the amount to see what works for me – I usually use less)

2c lukewarm water

1/4c oil

3Tbsp sugar (can use molasses if desired – very yummy)

Have your water warm to touch – but not hot, and stir in about a teaspoon of sugar. Add yeast, stirring gently until the yeast is all moistened. Let sit until bubbly – about 5 minutes.

Mix all dry ingredients together.  When yeast is ready, add it along with the oil. Beat with electric mixer until it’s a thick oatmeal like texture. If too wet, add a little flour (I alternate flours until I have the right texture), – psyllium husk will absorb some moisture as it rises.  If dough is too damp, it’s likely to fall when baking. Still tastes good, but not as pretty.

Spread into a greased or parchment lined loaf pan (8″x 4″), and let rise for 30-45 minutes (I’m still figuring out how long is optimal).

Preheat oven to 400.  Bake bread for 10 minutes, then lower to 350 and bake for about 45-60minutes. Crust should be golden. Internal temperature when done should be 200degrees using a meat thermometer. (Seriously, using the meat thermometer is the best way to figure out when it’s done!)

Cool in the pan for 10minutes, then tip out onto a wire rack (this is why I use the parchment paper!) and cover with a non fuzzy towel until cool. Or until you just HAVE to try that yummy fresh bread.

This is not a light fluffy bread – Hubby says it’s more European in texture. It’s good as is, and as toast. I bake 3-4 loaves at a time and slice it when cool, freezing it to be ready for eating a slice at a time.

Yeast flat bread/pizza base

20161202_181431.jpgOriginally, this recipe is from the GEMS of Gluten Free Baking as Focaccia Bread. But, I’ve tweaked it to be mine and so it’s a great pizza crust, can be put around hot dogs and baked… or focaccia bread or even buns… you choose. It likes to spread out, so don’t expect a high rise. Pictures is of my gf/df pizza with Daiya mozza cheese.

1 1/2c. GEMS flour

1/4c tapioca or potato starch (or potato flour)

1 1/2tsp sugar

3/4tsp salt

1 1/2 tsp instant yeast (if you’re using regular yeast, proof as usual, then add to dry ingredients)

1Tbsp psyllium husk

2Tbsp oil

1 1/4c – 1 3/4. lukewarm water

In a mixing bowl, blend dry ingredients together, and add wet ingredients, stirring and adding water until it looks like thick, creamy oatmeal. Don’t expect it to look like regular yeast dough – it should look almost like a thick pancake batter. You want it just past the tacky looking stage.

Let sit 20 minutes, then pat into 2 8″ pans for pizza crust. (line with parchment paper and a bit of oil – as much oil as you wish). Add toppings, let rise another 5-20 minutes, then bake 15-20 minutes at 400 degrees.

OR – let the crust rise, then bake for 10 minutes at 400. Remove the crust from the oven, add the toppings and put back into the oven for 10-20 minutes (depending on how many toppings you add and how big your pizza is. I find Daiya cheese always needs a bit more time. )

Sourdough bread

First off you need to make the starter:

Combine in a glass container:

1tsp traditional yeast, 1 tsp sugar, 1 1/4c warm water (use boiled & cooled – must be just warm to touch or you will kill the yeast). Let sit and bubble for about 10 minutes.  Add 1/2cup each of of sorghum and brown rice flour.  Cover with a light towel or cheesecloth. Let sit in a warm corner on the counter.

Daily- stir in 1/4cup of alternating brown rice flour and sorgum flour and 1/4cup warm water. Do this for 4-7 days (until you have the time to bake the bread)

The day before you want to bake bread, add 1/4cup EACH brown rice and sorgum flour, plus 1/2cup warm water.

After you take out the starter you need for the bread, add your usual 1/4cup flour & water

To make the bread

Add 1 1/2tsp yeast, 1Tbsp sugar with 1/2cup warm water. Let sit until bubbly.

Blend in:  1 1/2c starter, 1 egg, 2Tbsp oil.

Beat in 1cup GEMS flour, 1tsp salt, 2tsp xanthan or guar gum, 1/4cup sorgum flour, 1/4cup white rice flour

, 1/4c potato starch and 1/4c tapioca starch. Beat with hand blender if possible until thick and creamy.

Line a 8-9″ round baking tin with parchment paper (or grease the bottom and sprinkle with corn meal)

Smooth dough into a rounded shape, cover with a towel. Let rise for 30 minutes-2 hours, it won’t necessarilydouble, but it will rise about 1/4-1/2 of what it was when you started.

Preheat the oven to 425degrees for 15-20 minutes. Bake for 20 minutes, then turn the temperature down to 350degrees and bake for another 20-30 minutes, or until it sounds mostly hollow.  Let cool in pan.