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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! Delicious!! 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!
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I have baked this bread gluten-free, dairy-free and vegan so that I could give this vegan ghee I found a try!! If you do not care for the bread this way and you want to taste GREAT BANANA MISO BREAD…then the alternative options are in italics!
¼ cup miso (I used organic white) 6 banana, ripe (equals about 3 cups) 2 ½ gluten-free all-purpose (use my own mix) You can find that HERE 1 ½ teas baking soda 2 servings of flax eggs (can use 2 large eggs) **Flax eggs - 2 servings) 2 TBS flax meal+5 TBS water. Allow to sit for 4-5 minutes then add to mixture. 1 teas vanilla extract ½ cup vegan ghee. The brand I used was Livlo (can use unsalted butter or regular ghee) 1 cup swerve – sugar alternative/replacement (can use brown sugar) 2 teas psyllium husk powder 1 cup pecans-chopped ¾ cup of chocolate chips- dairy free/vegan like Enjoy Life or Carob. (can use any other brand) …this is optional Instructions:
Makes: 12 Rolls
Do you need a fast and easy gluten-free roll/bread? Honestly guys, this was such a light and airy dinner roll I am definitely going to do it again. As a matter of FACT… it has been added to the menu for the holidays! That was a request from my “gluten-eater” husband who also is a (wait for it) bread distributor! Yes you read that correct😅🤣 I take these things very seriously guys!!! If you can feed my husband gluten-free bread and he asks for it… you got yourself a WINNER Recipe: I used my “Jen’s” all-purpose flour. You can find it HERE Preheat the oven 400° 2 1/4 cups GF AP flour 2 teaspoon of salt 2 tablespoon olive oil 2 tablespoon sugar 1 cup hot water 1 large egg 1 rapid yeast packet or .25 ounces +1 egg white (1 TBS) for egg wash In large bowl place sugar + hot water -allow yeast to activate. Next add the oil. Mix. Next add egg, flour, and salt- mix. Cover the bowl with a towel and place a warm spot in the kitchen. Allow dough to rise for about 30 minutes. In a greased muffin divided the dough equally into 12 rolls. Take the extra egg white, beat it, the brush the top of the rolls very lightly with the egg wash. Place in a preheated 400° oven for 20 minutes.If you would like a bit of brown on your roll. Enjoy! Pumpkin Bread
This is the best pumpkin bread I have ever made. It was moist and full of our favorite FALL flavors! It is so delicious that it can be found under TWO categories on my blog- dessert and bread! I couldn’t just choose one! Preheat the oven to 325° Either use canned pumpkin puree or make your own! This is what I did: * I cut a small “Pie Pumpkin” in half, removed the seeds (of course I roasted those separately! YUMMO), place in a roasting pan with 1-2 cups of water. Cook in 350° oven for 40-45 minutes. Allow to cool before handling, remove all the flesh. When it came time to do this recipe, I place the roasted pumpkin in the food processor for 30 seconds. Then I used it in the recipe! Ingredients: 1/2 cup of coconut oil 1/4 cup of unsalted butter 1/4 Pyure or Swerve granulated sugar *sugar-free sweetener with zero calories* 3/4 cup of Brown Sugar Swerve 2 large eggs 15 ounces of pumpkin puree 1/2 cup almond flour 1 1/2 cups of Pamela’s gluten free baking mix & pancake mix 1 Scoop of Arbonne Gut Health Fiber (because I love to add more gut and health benefits where I can!) 1/2 tsp salt 1 tsp baking soda 1/2 tsp baking powder 1 tsp clove 1 tsp cinnamon 1 tsp nutmeg 1 cup pecans cut Instructions: Mix sugars, butter and coconut oil together well. Mix in the 2 eggs Next Mix the pumpkin puree. In a separate bowl- add together all of the dry ingredients. Slowly add the dry ingredients to wet mixture until well blended. Add pecans. Place in loaf pan and bake in preheated oven for 75 minutes. Allow to cool completely before cutting. This was made in the bread machine! 2# loaf setting
1 1/2 cups room temperature water 3 large eggs ¼ olive oil 2 TBS Sugar 1 TBS xanthan gum 1 teaspoon salt 1/3 cups of organic brown rice flour =4 g fiber 1/3 cup flax meal 4 TBS=1/3c =6 g fiber 1/3 oat flour = 5.33 g fiber 1 TBS psyllium husk 1 teas=4g x 3= 12 g fiber 1 cup of buckwheat¼ c=3 gr fiber = 12 g fiber 1 cup of arrowroot 0 fiber 2 1/4 teas of fast acting yeast Grand total of fiber for loaf is 39.33 g fiber 12 slices 3.27 g fiber each Total baking time: 55 minutes
Preheat the oven to 400° Loaf pan Ingredients: 1 Medium zucchini, cleaned and grated 3 eggs 1 cup water-room temperature ¼ extra virgin olive oil *** 1 cup arrowroot 1 cup brown rice flour ½ cup buckwheat flour ½ cup sweet sorghum flour (If you want to use all-purpose (1:1) flour instead you will OMIT the xanthan gum and use 3 cups of flour) 1 tsp of garlic powder 1 tsp dried parsley 1 tsp dried basil ½ tsp baking powder 1 tsp salt 1 TBS xanthan gum (*) 1 TBS fast acting yeast *** ½ cup of grated parmesan cheese. *olive oil spray Directions: 1.Mix zucchini, eggs, water, and oil in a large bowl. 2.Mix the dry ingredients in a separate bowl. 3.Add dry ingredients to the wet. Mix well, either by hand or hand mixer. 4.Once combined then add parmesan cheese. 5.Let dough sit, covered for 30 minutes. 6.Coat the loaf pan with olive oil, then add dough. 7.Place in preheated oven for 5 minutes. Lower the temperature to 350° and cook for another 30 minutes. 8.At this point I like to place a foil tent over the bread to avoid burning but to ensure a golden brown crust. Bake for an additional 20 minutes. Perfect airy and moist loaf of bread! |
AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |