White looking bread that’s good for you? SHUT THE FRONT DOOR!
Oh yes. It is gluten free fermented deliciousness.
How did I do it? Why, I hijacked someone else’s recipe of course!
Admittedly, I had never done this. The thought of something fermenting on my counter for half a week, and then eating it, REALLY grossed me out. But I loved sourdough bread, and it was just too tempting. I’ve been making yogurt, sourdough bread, and soaking grains, all in the name of advanced gut-healing. I can honestly say, this is one area that I will concede with Sally Fallon- we really should be soaking our grains.
But this post today is about SOURDOUGH! Would you like to know how? Of course you would! Here ya go!
The first step to making sourdough is to ferment a starter. Don’t worry- it doesn’t spoil, it bubble and brews.
1T active dry yeast (two packages)
1c soy milk (it ferments better- I’d recommend abstaining from rice milk because it doesn’t ferment well, but nut or coconut milk would work)
1c white rice flour (some people use sweet rice flour, which is different)
1tsp raw sugar
Set your milk on the counter, covered, until it reaches room temp. In a quart jar, dissolve your yeast in the milk. It was recommended to use a wooden spoon, and I’m not sure why, but I used a wooden spoon instead of metal. Add your flour and sugar and stir to combine. REST (not close) your lid on the jar and allow it to stay at room temp. After a few hours, you’ll notice separation and bubbles- give it a stir and let it sit overnight. Stir it every day for 2-3 days, leaving it on the counter with the lid rested on top. After a few days, you can put it in the fridge if you’re not going to use it.
When you’re ready to use it, plan ahead at least 4hrs. I fed mine the day before I wanted to use it. You have to “feed” the yeast before using it. This is done by stirring it first. Then remove a cup of it and set it aside for another time or discard. Add 1/2c of 100 degree water and 1c rice flour. Stir it to combine and let it sit covered for 4hrs or overnight. You can replenish leftover started by feeding it.
Now the bread!
1.5c brown rice flour
3/4c potato starch
3/4 tapioca starch
2tsp xanthan gum
1/4tsp cream of tartar
1.5 tsp sea salt
2tsp active dry yeast (1 pkg)
1c sourdough starter
3T unsweetened applesauce
1.5c water at 100 degrees
Grease your loaf pan and preheat your oven to 400.
Mix everything together by mixing the dry, then the wet. Put it in your mixer with dough hooks and beat 4-6 minutes on medium. Put it in your pan and smooth the top with wet hands. Cover it with a clean towel and let it rise 40 minutes. Cook for 40-45min until the top is golden and firm.
Let this cool a few minutes before removing it so your top doesn’t cave it. After a few, put it on a bakers rack to cool so the bottom doesn’t get soggy. Store in a sealed container. I don’t recommend storing bread in the refrigerator because it causes it to go stale quicker.