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Sourdough bread with brown rice starter
Preheat oven to 425°
( A ) In a large mixing bowl:
80g potato starch (not potato flour!)
60g tapioca starch/flour
80g sweet sorghum
65g organic brown rice flour
12g sea salt
(B) In a separate mixing bowl:
20g psyllium husk powder
20g maple syrup
300g filtered water
( C )250 g sourdough starter (brown rice starter)
Mix the ingredients in (B ) bowl well and allow to sit there and congeal and become thick at least 15 minutes.
In bowl ( A ) mix the dry ingredients well.
Next take the wet ingredients in (B) and add them to the large ( A) bowl, and next add the sourdough starter.
Mix well by hand.
Form a ball. Then pat it down with your hand/ knuckles.
Form it into a ball once more. Place it back into the bowl, cover in plastic wrap and leave on the counter for 30 minutes.
Next, take dough in your hand and stretch and knead it as best you can. Form it into a ball once more. Cover with the plastic wrap or a towel and allow to sit on the counter for 20-30 minutes.
Repeat the above step one more time.
Put a towel inside a large bowl with a little bit of rice flour on the bottom. Put the seams of the dough facing up and covered with plastic wrap. Leave on the counter for a few hours. (I left mine on the counter for a n additional 4 hours)
I pushed the down and repeated the above steps 2 more times then I places it in the refrigerator overnight wrapped tightly in plastic wrap.
(Rice on bottom of big bowl.)
Pulled out of the refrigerator the next morning.
Allowed it to sit there for an hour.
Preheated the oven to 425°. When the oven hit the temperature, wait a few minutes to ensure that it is at temp., place Dutch oven and cover in the oven for 15 minutes or until you think that pot is completely warmed through.
Score the dough to allow steam to escape controlled.
Place the dough onto parchment paper and place the paper with the dough on to into the Dutch oven. Cover with the lid
Bake for 45 minutes.
Uncover. And allow to cook for 15 more minutes.
My bottom may be considered burned by look but by consistency and flavor this loaf is spot on!
For a QUICK AND EASY SOURDOUGH IN 2 hours
Add 7 g of fast acting yeast and allow to proof for 30 minutes- 1 hour.
Then follow the above Directions from the PREHEATED OVEN part and Bake!!
**Omitting the multiple proofs and overnight rise time!
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!