Gluten-Free Starter

A starter used for gluten-free sourdough recipes!

 Gluten-Free Starter:

50 g oat flour

50 g millet flour

100 g cold water

Directions for Starter:

1) Mix all ingredients.

2) Let sit for several days. Each day feed with 20 g millet flour and 20 g water.

3) When starter is healthy and bubbly, move forward with the dough.

Gluten-Free Bread

 Gluten-Free, Egg-Free, Soy-Free, Milk-Free Bread

This is a really good recipe for those intolerant to a lot of things. Made it for someone to enjoy bread. It even tastes like a nice loaf of bread. This is a take on a recipe from Let Them Eat Gluten-Free Cake. I made alterations. 

Yield:
1 medium loaf of bread

Gluten-Free Starter:

50 g oat flour

50 g millet flour

100 g cold water

Gluten-Free Flour Blend:

285 g potato starch

250 g millet flour

75 g tapioca flour

15 g xanthan gum

75 g lentil flour

Dough Ingredients: 

350 g gluten-free flour blend

1 1/2 tsp xanthan gum

2 tbsp cornstarch

1 tsp salt

1 c cold water

2 tbsp olive oil

1 tbsp honey

150 g active gluten-free starter

Directions for Starter:

1) Mix all ingredients.

2) Let sit for several days. Each day feed with 20 g millet flour and 20 g water.

3) When starter is healthy and bubbly, move forward with the dough.

Directions for Bread:

1) Mix all dough ingredients in stand mixer.

2) Mix at medium speed for 5-10 minutes to ensure a thorough mix of ingredients.

3) Place dough in lightly-oiled pan to rise for 2-3 hours until doubled.

4) Lightly flour surface with coarse oat flour and shape. Knead gently.

5) Place dough in banneton or other shaped container dusted with coarse oat flour or cornmeal.

6) Allow to rise 3-4 hours.

7) Carefully transfer to parchment paper and score the top with a lame or sharp knife.

8) Place in pre-heated dutch oven at 500°F for 30 minutes. 

9) Lower temp to 450° and bake uncovered an additional 30 minutes.

10) Allow to cool completely before cutting.

Rice Bread Experiment #1

This recipe took a lot of research just to discover. I could not find a recipe anywhere for rice bread that had gluten in it. I was not looking for gluten-free or wheat bread with rice in it. I was looking for bread made entirely from rice! Well, after much research, I came across a site somewhere that described a scientific experiment on creating rice bread. They had some weird-named chemical they used to thicken and bind it. I did some conversions from their scientific recipe and did further research to finally come up with the following recipe. Mind you, it failed, but it was delicious!

 As good as it was, we used what was left as a binder for fish cakes (as a replacement for crackers) made from some apple-wood smoked tilapia we cooked earlier. Neither the fish nor the rice bread were outstanding alone, but smooshed together with a little oil and some spices. . .wow! I could not stop eating them!

A note on the "binder": this is what keeps the bread together and gives it substance. I was tempted to use vital wheat gluten or even an egg. In the end I decided to use chia. I may try the others later and see. This bread came out very salty tasting as well. I would drop the salt content down by half or more next time.

Rice Bread Experiment #1

Ingredients: 
3/4 cups warm water 
1 tbsp sugar
1 tbsp vegetable oil
2 tsp yeast
1 cup finely ground rice flour
2 tsp binder (for this recipe I used 2 tbsp chia seeds)
1 tsp salt (or less)

Directions:
1) Dissolve sugar into water and add yeast to proof.
2) Add chia seeds to water and allow to sit for 20 minutes.
3) Sift flour to mixing bowl with salt and mix. Make a well in the middle.
4) Add liquid mixture to dry in the well.
5) Mix together thoroughly. It will be like porridge.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size (or whatever it will); about 1/2 an hour.
7) Let rise in oiled loaf pan until doubled in size (or as much as it will)
8) Bake in preheated oven at 350 F for 25-30 min.
9) Let cool on wire racks.

Yield:
One Loaf

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.