Sourdough CRUSTY Buns (Vegan + Free From Gluten, Psyllium, Sugar, Dairy, Eggs, Oil)

Описание: These gluten-free and vegan sourdough buns are made with minimum ingredients, easy homemade flour blend, and Brown Rice Sourdough Starter (both recipes below). It’s free from psyllium, sugar, dairy, oil, and eggs. Apple pectin is a great binder that helps with structure and moisture retention.
Please note that sugarless bread will be pale in color.

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CHAPTERS
00:00 Introduction
00:32 Dough mixing
03:05 Shaping, proofing, baking


Sourdough Crusty Bread Recipe
INGREDIENTS
300g active brown rice sourdough starter* (recipe link below)
300g Gluten Free 50/50 Flour Blend** (recipe below)
14g xanthan gum
8g pectin (apple pectin is used in the video)
10g salt
15g sugar (optional)
290g water
Rice flour for shaping

METHOD
To activate sourdough starter - combine 100g brown rice sourdough starter, 100g brown rice flour, and 100g water. Mix well, cover loosely, and leave in a warm place for 6 – 12 hours.
To mix and cold ferment the dough – sift the flour blend and add all dry ingredients. Combine with sourdough and water and mix well until smooth dough forms. You can use electric mixer or mix by hand. Cover with plastic wrap or shower cap and cold ferment in the fridge for 12-24 hours.
To shape and proof – sprinkle working surface with rice flour, divide dough, and shape it as shown in the video. Cover dough with kitchen towel and let it proof in a warm place for 3-5 hours until almost double in size and look puffy.
To bake and cool – preheat oven to 425F (220C) and put baking sheet with water on the bottom rack. Score with a sharp knife dipped in water and bake with steam for 20 minutes. Lower the temperature to 400F (205C), take tray with water out and bake for additional 25-30 minutes. Take bread out, transfer on a wire rack, cover with kitchen towel and cool down completely.

*Brown rice sourdough starter used in this recipe can be easily fermented by following the instructions in this video
   • How to make GLUTEN-FREE SOURDOUGH STARTER?  

** Gluten Free 50/50 Flour Blend – 300g
100g Sorghum Flour
50g Millet Flour
100g Tapioca Starch
50g Potato Starch

Follow this link for recommended substitutions
   • Gluten Free Flour Blend 50/50 (Gum Free, O...  

Happy gluten-free baking!


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