Gluten-Free and Vegan ARTISAN SOURDOUGH Bread (Gum Free)

Описание: This is the vegan version of amazing Gluten-Free Artisan Sourdough Bread. It’s made with easy-to-ferment Brown Rice Sourdough Starter and homemade 50/50 GF Flour Blend.

Here are the links for you
   • Gluten Free Flour Blend 50/50 (Gum Free, O...  
   • How to make GLUTEN-FREE SOURDOUGH STARTER?  

Please note that there is no substitution for psyllium husk.

More gluten free bread recipes in this playlist
   • GLUTEN FREE BREAD RECIPES  

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More gluten free sourdough recipes in this playlist
   • Gluten Free Sourdough Recipes  


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Happy gluten free baking!


CHAPTERS
00:00 Introduction
00:40 Brown Rice Sourdough Starter
01:08 Dough mixing
06:58 Proofing
09:06 Baking


Gluten Free & Vegan Artisan Sourdough Bread Recipe
Ingredients:
380g warm water (100F/38C)
180g active sourdough starter*
20g sugar
20g whole psyllium husk
18g ground flax seeds mixed with 65g water
10g apple cider vinegar
10g olive oil
8g salt
360g of Gluten Free Flour Blend 50/50 (recipe follows)

Method:
*Gluten free sourdough starter activation 1:1:1 – In a glass jar combine 60g gluten free sourdough starter with 60g of brown rice and 60g of water. Cover loosely with paper towel or cloth and in warm place for 6-12 hours.

For bread dough - mix together warm water, activated sourdough starter, sugar, psyllium husk and let it rest for about 10 minutes.

For flax “eggs” - mix ground flax and water and let it soak for about 10 minutes as well.

While you are waiting - get your proofing basket or bowl with tea towel ready by sprinkling some rice flour or flour blend.

After 10 minutes add flax “eggs”, vinegar, oil and salt to the wet mix. Use electric mixer to combine wet mix with gluten free white flour blend for 4-5 minutes. Let dough rest for 30 minutes.

Sprinkle some flour on the counter and knead the dough with floured hands to shape into a round ball. Place nicer looking side down in proofing basket or bowl. Cover and let it proof in warm place for 4-6 hours. You can spray some water and cover with plastic or towel to prevent drying. Please note that proofing time depends on the temperature of your ingredients as well as the temperature in your kitchen. Dough can double in size faster in warmer conditions.

When you are ready to bake - preheat oven and loaf pan to 450F and set up cookie tray or heat proof bowl with steaming water at the bottom.
Gently flip your sourdough on parchment paper, transfer into hot loaf pan or cast iron skillet and score the top with sharp knife. Bake covered with steam for 25-30 minutes, reduce temperature down to 400F and bake uncovered without steam for 35-40 minutes.

Bread is done when it feels light and sounds hollow if you tap. You can also use an instant read thermometer and measure the internal temperature. It should be at 210F if your bread is ready.

Take bread out of the pan and put it on a rack to cool completely before slicing. Be patient and enjoy responsibly :)

Benneton proofing basket size 8 inches (20 cm)


Gluten Free Flour Blend 50/50 - 360g
Ingredients:
110g Tapioca starch
70g Potato starch
110g Sorghum flour
70g Brown rice flour

Method:
Use kitchen scale to weigh all certified gluten free ingredients and mix well to blend. Keep your flour blend in airtight container in your pantry at room temperature. Don’t forget to shake or sift before use!

Tip: Pre measure and label extra batch of this gluten free rice flour blend to have it ready for your next gluten free recipe.


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