For my gluten-intolerant friends

Gluten-free Sourdough Starter recipe:

Mix 100g any gluten-free flour and 150ml mineral water in a bowl and leave, covered at room temp for 24 hours.
Stir in 100g flour and 150ml mineral water, cover and leave 12 hours.
Stir the starter, add 100g flour and enough water to return to original runny consistency. Cover and leave 12 hours.
The starter should now be “slightly spongy”.
If not needed immediately, cover and refrigerate. Return to room temperature before use.
(It says if starter is to be kept “for any length of time, feed and water it regularly”.)

Gluten-free Sourdough Bread recipe:

300g prepared starter
500g gluten free bread flour
300ml hand-hot water
Mix all the above to form a soft and pliable dough.
Turn out onto a floured board and knead vigorously.
Cover with a cloth and leave for 12 hours.
Knock back dough and knead again – add a sprinkle of flour if it appears sticky.
Shape dough into a torpedo and place on greased baking sheet.
Cover with a damp cloth and rise about 25 minutes.
Bake for 30-35 minutes in an oven pre-heated to 200c/400f/gas mark 6.

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