If you’re into a gluten-free diet, then this gluten-free sourdough bread recipe is a good choice. The natural fermentation process will give tarty flavor by lactobacilli and wild yeast. This recipe also rich in magnesium, iron, zinc and other nutrition.
Details of Gluten-free Sourdough Bread Recipe
Uploader: foreverfit tv
Title: Gluten Free Sourdough Bread Recipe
Tags: gluten-free sourdough bread, recipe, no sugar, gluten-free, bread
Hi I'm Nicholas Smith from foreverfit TV. In this video, I'm gonna share how to make gluten-free sourdough bread. Now sourdough bread has very traditional has been around for a very long time and the reason it's so powerful because it's naturally fermented.
Now when we take grains they have a very hard husk on the outside of them. But when we slowly ferment allow that has to be broken down through the natural fermentation process. Unless it allows it to be much more digestible to the body.
This recipe here is gluten-free simply because we are gluten-free. It makes it much easier for us to digest by making it into a sourdough bread. When we eat breads that are very quickly made and with lots of other ingredients and made with the yeast or baking powder. It can make it much harder to digest and this is why I love sourdough breads.
Now to make it we need three different types of flour. We have brown rice flour back wheat flour intibucá then we have some Himalayan salt olive oil and then we have our static. I'm going to teach you first exactly how to make your starter.
You're going to use brown rice flour one cup, you're going to add it to a glass bowl. Add one cup of water then with egg beater. You're gonna whisk that so you want to keep whisking this to get lots of air bubbles into it. It's gonna get it to come up to a consistency like a pancake better, so it's quite runny.
Once you have all this dirt you're gonna leave this in your pantry and you're going to cover it with a tea towel. So that it has a little bit of airflow but so that nothing can get inside it. Then each day you're going to feed your starter.
Adding Fermentation Ingredients
Feed it with one-third of a cup of brown rice flour, 1/4 a cup of water. You're going to whisk it so that you're giving those air bubbles into it and cover it. So you're doing that once a day then after proximately seven days is going to start to change its consistency slightly.
It's going to have more air bubbles in it and it's going to start to smell a bit yeasty. This is when you're starting to get your fermentation process happening. This is when you've got your beautiful starter to help naturally raise your sourdough bread to make the bread.
We're going to use two cups of brown rice flour, 2 cups of buckwheat flour, 1 cup of tea Bayaka flour and 4 tablespoons of sea salt. So we've put all the dry ingredients into the bowl and we create a well.
Now into your dry ingredients, we're going to add the wet ingredients. We're going to add 2 cups of our starter, 3 cups of water and 5 tablespoons of olive oil. Now you're going to use a wooden spoon to fold the mixture so that it's all well combined.
If you wanted to add any seeds like pumpkin seeds, sunflower seeds or chia seeds, add that into the mix now. If you find them mix just to dry and a little crumbling you can add more water so it starts to get a consistency like this.
Now with this, it is a much Rainier version because it's gluten free compared to a typical bread recipe. You want to make sure that is looking like this. You'll see them next year's got some lists just to do unit and that's because of the starter.
So this is what gluten would do in a typical recipe but this is what the starter has created with our gluten-free sourdough bread. You're then going to line a bridge ton with baking paper and pour the mixture and very quickly.
So once this on its greed turn you might like to decorate it with some extra seeds on top of it. You're then going to take this bread mixture and you're going to leave it in your pantry on your bench away from direct sunlight in any fluctuating temperatures for six to eight hours.
What we like to do is make this at nighttime leave it overnight and then pop the bread in the oven first thing in the morning.
Once the bread rises you're going to place this in the oven at 180 degrees for 15 minutes with a tray sitting on the bottom. You're going to pour some boiling water into this tray. What this does is creates the really hard crust that sourdough bread is renowned for.
Then after 55 minutes, you can bring it out of the oven. You then want to take it out of its dish straightaway and place it on to a cooling rack. Let it cool down before you slice for that fear is your gluten-free a sourdough bread recipe.
It is very simple to make and the actual making time is only around 5 to 10 minutes. The rest is the time as the beautiful sourdough started doing all of its magic. So traditional gluten-free sourdough bread does take longer but it means it's much easier to digest.
It means you're able to get more nutrients from it because we're using this fermentation process. So give it a go let me know how you found it comment below this video. Give it a thumbs up subscribe to the channel. I'd love to see you again for my next video.