I was impressed by the visual on YouTube. I hope this works out for me too. As it sits, the recipe is basically a 1lb loaf (boule, bâtard, etc.).
| 390 g | gluten-free bread flour* |
| 60 g | gluten-free sourdough starter** |
| 5 g | psyllium husks (or 1½ tsp psyllium husk powder) |
| 6 g | kosher salt |
| 10 g | baking powder (heat-activated variety) |
| 390 g | water |
| 26 g | olive oil |
| 21 g | honey |
1. Feed starter with 30-50 g whole-grain flour* and 30-50 g water. Leave to double.
2. Mix bread ingredients using dough hook.
3. Cover dough and allow to proof until puffed (but not doubled in size), 3-4 hours. Cold-proof overnight.
4. Turn dough out on a floured surface. Add ¼-½ tsp backing soda. Knead until smooth adding flour if necessary.
5. Shape the dough into a bâtard and turn over into a floured banneton. Proof for 2-6 hours.
6. Preheat a Dutch oven to 450°. Place the dough on parchment paper and score it. Put the pâton into the Dutch oven and bake for 40 minutes at 450°. Remove lid and continue baking for another 20 minutes.
See recipe here.
| 285 g | potato starch | |
| 250 g | super fine white rice flour | |
| 75 g | tapioca starch | |
| 75 g | whey protein isolate | |
| 15 g | xanthan gum |
See recipe here.
| 50 g | brown rice flour |
| 60 g | water |
- If thicker than pancake batter, thin with 10 more grams of water.
- Stir to combine, leave in jar partially covered for 24 hours, then feed with 30 g flour and 40 g water. Repeat three more days. This is pretty much the same way as making a gluten-laden sourdough starter.
- On day 5, discard ½ the starter and refeed.
- Day 6, don't discard ½ the starter and refeed.
- Day 7, discard ½ the starter and refeed.
- Day 8, don't discard ½ the starter and refeed.
- Day 9, discard ½ the starter and refeed.
- Day 10, look for bubbles and odor. If not, keep cycling feed.
- Store as normal sourdough feeder.