GF Sourdough Bread / Rolls​

Ingredients

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80 g brown rice flour 

140 g sourdough starter

110 g water

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375 g water

25 g psyllium husk (whole, not powder)

25-50 g maple syrup (or honey, molasses, etc.)

5 g salt

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~60 g of each (300 g total)

- sorghum flour

- millet flour

- oat flour

- rolled oats

- potato starch

(Other types of flour to add: Teff, almond, amaranth, corn--add whatever combo you would like to total 300 g)

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Instructions

The morning before: Combine brown rice flour, sourdough starter, and water in a bowl. Cover with plastic wrap and let sit in a warm place for 4-6 hours or until bubbly (will depend on the time of year and your climate)

 

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That evening: Combine water, psyllium husk, maple syrup and salt and mix until it becomes a thick gel.

 

Add sourdough starter to the psyllium mixture and stir until combined.

 

Add remaining dry ingredients and knead until a dough forms.

 

For a loaf: Place the dough into a covered banneton (if using a Dutch oven for baking) or into a mixing bowl. Cover with a clean dish towel and place in a warm spot overnight.

 

For rolls/ride snacks: Place the dough on a cookie sheet and divide into 12 even pieces. Shape into rolls (they do not have to be perfect!). Cover with a clean dish towel and place in a warm spot overnight.

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Next Morning:

Preheat your oven to 475° with the rack in the lower third of the oven. If using a Dutch oven, pre-heat it in the oven.

 

For a loaf: If using a Dutch oven, invert the risen loaf onto a piece of parchment paper, then score the top with a sharp knife. Place parchment paper and loaf in the dutch oven. If you do not have a Dutch oven, simply place dough into a loaf pan.

 

Bake for 45 minutes with the lid on the Dutch oven or foil tent covering the top of your loaf pan.

 

Remove lid or foil and bake an additional 10 minutes.

 

Remove loaf from Dutch oven or pan. Let cool completely before slicing and serving.

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For rolls/ride snacks: Bake for 10-11 minutes uncovered in the oven. Placing an oven-safe dish with water and ice cubes in the oven with the rolls can create steam to help give them a better crust.

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