A word about these recipes...The length and seeming complexity of these recipes may seem like more than any sane baker would want to try but once the theory is understood and the techniques are mastered the recipes come together quickly. I believe you'll find that the delicious end product is well worth the learning curve involved. Please email me if you have questions.
Gluten Free Sourdough Bread
Prep time: 30 minutes
Rise time: 12-24 hours
Baking time: 55-65 minutes
I use a Kitchen Aid Mixer with this recipe
1 cup Boosted Brown rice starter (starter recipe below)
1 ½ cups room temperature filtered water
1 teaspoon salt
½ cup brown rice flour
½ cup sorghum flour
½ cup chick pea flour
½ cup potato flour (not potato starch)
½ cup tapioca flour
Oil loaf pan
Measure flours into a bowl and whisk together
Measure starter into mixer bowl.
Add water and salt, stir a bit to dissolve salt.
Add flour mix to starter mixture and mix on low speed for 15-30 seconds until spongy.
Do not overmix.
With a spatula gently put dough into oiled loaf pan.
Use a hard spatula or potato masher to gently press into pan being careful to preserve sponginess of dough.
Smooth top with hard spatula.
Let rise 12-24 hours in cool oven or other warm place without drafts.
at 325 for 60-75 minutes. At 60 minutes test doneness with a knife or
skewer. It should come out mostly clean and not sticky. It will not
hurt the bread to bake another 5-10 minutes if you believe it is not
quite done. One of the benefits of using a clear pyrex loaf pan is if
the bread is not done it will appear white or beige and damp on the
bottom. As it moves towards doneness it will appear brown. Cool the
bread in the pan on a rack. Remove from pan after at least 30 minutes.
finished bread is moist. It is best toasted (except right out of the
oven. Store it wrapped in wax paper in a hard plastic container. I
freeze it stored this way. I usually make 4 loaves at a time and freeze
Bread recipe from The Art of Gluten Free Sourdough Baking recipe package, available at www.food-medicine.com
Boosted Brown Rice Starter
Gluten free, Casein free
Prep time: 5 minutes
Fermentation time: 3-4 days
Start with one cup of brown rice flour and put it in a ceramic or glass bowl
Pour in slightly less than one cup of water and whisk smooth
Add 1-2 tablespoons of water kefir (water kefir recipe below)and whisk again
Cover with a cloth or paper towel and secure with a rubber band
Leave it on the counter away from drafts or extreme temperatures
the starter, with 1/3-1/2 cup of flour and little less water, every
8-12 hours, 2-3 times a day, for a total of four days, whisking smooth
I find with warm summer temperatures feeding 3 times a day is better than twice
two days put the starter in a clean bowl and continue feeding. (change
the bowl so that the dried out starter that clings to the sides of the
bowl stays out of the living starter)
After about 48 hours the starter should show signs of viability.
If you don’t see any bubbles or hilling you can add another tablespoon of water kefir
By the third day you should see small bubbles especially during stirring
the fourth day you may see bubbles of different sizes and there may be
a hissing, bubbling sound when they come up from the bottom of the bowl
should take about 4 days for a brand new starter to be ready for
cooking. It may take less time in warm weather and more time in cold
weather. With a little practice you will get to know when your starter
You can store a small amount of starter, ¼ - ½ cup, in
the refrigerator for next time. Feed it every 2 weeks by taking it out
of the refrigerator, letting it come to room temperature, feed it with
a small amount of flour and water, whisk and refrigerate again.
you plan to make sourdough products a few times a week you may want to
use an ongoing starter kept at room temperature on the counter. When
you’re ready to cook/bake, remove a small amount ¼ - ½ cup of starter
and put it in a clean bowl. Feed 2-3 times a day with roughly equal
amounts of flour and water and whisk smooth. Cover and set it aside to
continue fermenting. This will be your starter for your next batch.
Proceed with your recipe with the remaining starter.
Starter recipe from The Art of Gluten Free Sourdough Baking recipe package, available at www.food-medicine.com
Water Kefir for Boosted Brown Rice Starter
(water kefir is the booster for Brown Rice Starter)
Prep time: 10 minutes
Fermentation time: 2-4 days
2-3 tablespoons Water Kefir grains
2 tablespoons sugar (I find organic dark sugar works best, but any sugar works)
20 raisins (or a comparable amount of figs or prunes)
1 quart of filtered or spring water
1 slice of lemon
Nearly fill a wide mouth quart jar with water.
Add 2 tablespoons sugar, stirring to dissolve, 20 raisins and a slice of lemon or lime.
the water kefir grains to the jar or if this is your first batch add
the contents of your bottle of water kefir grains into the quart jar.
Cover with a paper towel or cloth and secure with a rubber band.
When raisins float to the top, scoop them and the lemon slice out and discard.
Ferment the water kefir for 6-12 more hours on the counter with the paper towel.
Then store, covered, in fridge and use as needed.
you have used the liquid down to about an inch in the jar start a new
batch in a new jar and pour the water kefir grains plus the liquid
their in right into the new jar, cover and ferment.
Lasts about 1 month.
Use the water kefir down to about an inch of water kefir and water kefir grains left in the jar.
you are ready to make a new batch just a fill a clean jar with 1 quart
of water, add sugar and dissolve, add the last inch of water kefir and
water kefir grains, trying to get all the grains into the new batch.
Add fruit, cover and let ferment.
Other uses for Water Kefir:
tonic, a small amount through the day
lactobacillus and serves as an inoculant for lacto-fermented
vegetables, fruits, chutneys 2 Tablespoons per quart -2 cups for 2
soaking grains before cooking (2 Tablespoons) predigests and increases availability of enzymes and B vitamins
soaking beans before cooking (2 Tablespoons) predigests and increases availability of enzymes and B vitamins
Resources: Water Kefir Grains www.Anahatabalance.com
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