Sourdough Bread #1
This was my first successful gluten free bread. It has wonderful taste and texture, freezes well and has a long shelf life. It is a rather dense bread and although I happily ate if for 2 years I now prefer Sourdough Bread #2 and Sourdough Bread #3, from my book because they have a lighter, spongier texture. I have gotten mixed feedback from people about this recipe. Some have easy success with it and others find it less than dependable. The last time I made it, it was perfect!
Yield: 1 loaf Prep time: 20 minutes Rise Time: 7-24 hours
Baking Time: 350 for 60-75 minutes
1 cup Boosted Brown rice starter
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
Measure flours into a bowl and whisk together
Measure starter into mixer bowl
Add water and salt and stir to dissolve salt
Add dry flour mix to starter mixture and using an electric mixer, mix on low speed for 15-20 seconds until spongy. You can also mix by hand and do some simple finger kneading at the end to make it all come together
Do not overmix!
With a spatula gently push 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
The longer the rise, the better the texture
Bake at 325-350 for 60-75 minutes
Test for doneness using a skewer. The skewer should go into the bread evenly and come out mostly clean
Cool the bread in the pan on a rack
Remove from pan after at least 30 minutes
When completely cool, store either on the counter wrapped in a cloth and set in an uncovered plastic container or in the refrigerator in a cloth and covered
Freezes very well. Great toasted after freezing
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
Feed the starter, with 1/3-1/2 cup of flour and little less water, roughly every 8 hours, 3 times a day, for a total of four days, whisking smooth and covering. If you know you won't be able to feed it after 8 hours, put it in the refrigerator after feeding. You won't have to feed it for another 12 hours if it's in the fridge.
After 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
By 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
It 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 is ready.
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.
If 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 recpe 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 the 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.
Add 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, after around 24 hours, use a nonmetal tool and scoop the raisins 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.
When 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 up the water kefir to about an inch of water kefir and water kefir grains left in the jar.
When 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
supplies lactobacillus and serves as an inoculant for lacto-fermented vegetables, fruits, chutneys 2 Tablespoons per quart -2 cups for 2 gallon crock
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