Gluten-Free, Allergy-Friendly Sourdough Bread
MAKES 1 LOAF (14 slices)
The taste and texture of this bread improves the second day. It may be a bit moist the first 12 hours out of the oven but will air out nicely by the next day. It makes excellent toast.
4 cups Brown Rice Starter
1½ teaspoons salt
1 tablespoon oil
1¼ cup + 2 tablespoons quinoa flour
1. Grease a loaf pan or line it with parchment paper.
2. Measure Brown Rice Starter into a mixing bowl. Add salt and oil and mix gently. Add quinoa flour and mix gently.
3. Slide dough into prepared pan. Gently press it into the pan with a spatula. Let dough rise 6 to 7 hours. A cold oven is ideal for this.
4. Preheat oven to 300°F.
5. Loosely cover pan with aluminum foil. Place in preheated oven and bake 45 minutes. Remove foil and bake an additional 40 minutes uncovered. Test for doneness using a skewer; it should go into the bread evenly and come out clean.
6. Take loaf from oven and let cool 10 to 20 minutes. Remove from pan and cool on rack.
Each slice contains 102 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 254mg sodium, 19g carbohydrate, 2g fiber, 1g protein.
MAKES ABOUT 6 CUPS
If you can’t feed this starter at the 8-hour mark, place it in the refrigerator to slow down fermentation. This enables you to go 12 hours between feedings. Continue to grow starter in the refrigerator or put it back on the counter for remaining feedings.
7 cups brown rice flour, divided
4 cups filtered water, divided
2 tablespoons Water Kefir
1. Put ¾ cup flour into a glass or ceramic bowl. Add ¾ cup water and whisk until smooth. Add 2 tablespoons water kefir and whisk again.
2. Cover mixture with a paper towel or cloth and secure with a rubber band. Place on counter away from drafts and extreme temperature. Let ferment 8 hours at room temperature.
3. After 8 hours, remove paper towel or cloth and feed starter by adding ½ cup flour and ¼ cup water. Whisk until smooth. Re-cover with paper towel or cloth and return to counter at room temperature.
4. Continue feeding starter every 8 hours for 3 to 4 days, adding ½ cup flour and ¼ cup filtered water for each feeding. Starter will look creamy when you begin. After a few feedings it will become much thicker. Once bacterial activity begins, starter will become thick and puffy. Starter is ready to use when it’s thick, puffy and bubbly.
5. Measure out the amount of starter needed for your recipe and continue feeding starter at 8-hour intervals or put the rest in the freezer for another day.