Wednesday, February 3, 2010

Gluten Free Sourdough take 2

The first attempt at making sourdough was a bit of a hockey-puck and honestly I was a bit dissuaded to go back and figure this out. So I started out with a ball jar, water and flour.

Day 1
1 cup brown rice flour
1 cup water

Day 2
I shook the jar and forgot to feed it

Day 3
1 cup tapioca starch
1 cup water

Here is what it looked like on day 4:

Day 4 bread making

1 1/2 cup of starter (poured the hooch off first)
1 tsp honey
2/3 cup millet flour
2/3 cup potato starch
1 1/2 tsp xanthan gum
1/2 tsp psyllium husk
1 tsp baking powder
1 egg
2 tsp canola oil
1/2 tsp kosher salt
1 tsp apple cider vinegar
2-3 tbsp hooch

1. Mix everything really well, paddle attachment.
2. Spread into a well greased baking dish.
3. Put in a warm oven (turned it on to 200F for 5 minutes, shut it off, put in pan) to proof.

2 hours, no movement.
5 hours, it was time for bed and I left the damn thing in the oven with a damp paper towel over the top
next morning, running late, pull the loaf out of the oven and it FINALLY rose. Cover in plastic wrap and throw it in the fridge.

Day 5
350F for 40 minutes.

Texture - pretty good, a little dense, but an even crumb for sure.
Taste - a little sweet, but a nice fermented flavor. It really lacked salt though. Even with toasting a slice and sprinkling salt atop it, it still wasn't something I was jazzed to eat. So I turned it into breadcrumbs. Delicious breadcrumbs.


  1. Hi Kristina,
    Your blog is excellent and your photos are gorgeous. Just wanted to let you know that I have developed gluten free sourdough bread recipes and teach bread baking classes from my home in Ashland, Mass, near Framingham. My recipes are also free of dairy, eggs, soy and yeast, to manage my own food allergies. I mention this because I see some shortness in your loaves and some of my sourdough techniques might help you. I am managing good height without the use of eggs or commercial yeast.

    Check out my blog, and website,, where I offer my baking book, The Art of Gluten Free Sourdough Baking, for sale.

    Let me know if you think we can join forces in some way.
    sharon kane

  2. Sharon,

    I am so glad you are fermenting too! If you are in the Boston area maybe we could work on collaborating on an adult ed or night class teaching about gf breads. Let me know what you think.