Pan-Baked Gluten-Free Sourdough Bread
Ingredients
- 250 g levain (50g starter + 100g warm water + 50g buckwheat flour and 50g brown rice flour)
- 130 g sorghum
- 60 g teff flour
- 100 g millet flour
- 90 g tapioca starch
- 390 g warm water
- 24 g whole psyllium husk
- 30 g olive oil
- 15 g maple syrup
- 1 tsp salt
Preparation
Remove starter from fridge and leave it to warm up for an hour.
Make the levain and proof for 2 to 4 hours.
In the bowl of a kitchen mixer, add the levain and warm water, then stir in the psyllium husk.
In a medium bowl, weigh the flour blend.
Add the oil, syrup, and salt to the water mixture.
Add the flour blend and mix with a dough hook on medium low speed for 4 to 5 minutes, or until the dough starts to pull away from the sides.
Knead with wet hands and shape into a form that will fit into your loaf pan.
Proof for 45 minutes or until it just begins to rise.
Oil the top, cover, and put in the fridge overnight for the best flavor and fermentation. Alternatively, let it keep rising and bake.
Remove from fridge and let rise for a couple of hours.
Preheat oven to 425°F and boil a kettle full of water.
Place a metal baking tray with sides in the bottom of the oven. Place the loaf on the middle rack. Pour the boiling water into the baking tray and immediately close the door.
Bake the bread for 25 minutes, remove the pan of water, and reduce the heat to 400°F. Bake for another 30 to 40 minutes.
Notes
This recipe is gluten-free and excludes wheat, corn, oats, potato starch, refined sugar, dairy, eggs, nuts, and seeds.
Make a brown rice flour and buckwheat starter or use alternatives like all brown rice, sorghum, teff, millet, or quinoa flour based on intolerances.
The same substitutions apply to the bread recipe.
