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Old 12-06-2012, 09:38 AM   #1
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Gluten Free Sour Dough?

My husband has celiacs and as such must have a strictly gluten free diet. I used to love making sourdough baked goods, and had a great starter in my fridge. I'm finally getting back into it. I have two good starters going, one made with ancient grains and using red cabbage leaves and the yeast in the air as culture, and the other one using rice flour and commercial yeast as my starter. I also have a culture on the way from king arthur flour for a third. This is my Christmas present to DH is to get an AWESEOME starter going (we will try all three until we find his favorite), and start baking GF sourdough stuff for him. I'm coming up short on "tried and true" recipes. Anyone have any? So far I've made oatmeal sourdough waffles and they were good. I really want to make crusty sourdough bread but am not sure where to start.
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Old 12-06-2012, 09:54 AM   #2
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Re: Gluten Free Sour Dough?

I used to make sourdough from a recipe from Bette Hagman's Bread book...let me see if I can dredge it up...
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Old 12-06-2012, 10:02 AM   #3
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Re: Gluten Free Sour Dough?

Okay, here it is: Seattle Sourdough

Dry ingredients
1 cup rice flour
1 cup tapioca flour
1 cup corn starch
1 Tbsp potato flour
(I add up to 3 Tbsp flax seed meal for the best texture)
2 1/4 tsp xanthan gum
3/4 tsp salt
1 1/2 tsp egg replacer
1 1/2 tsp gelatin (you can leave this out, especially if using the flax seed)
1/2 cup buttermilk powder
1 1/2 tsp dried lemon peel (i never added this)
4 1/2 Tablespoons sugar
1 1/2 tsp dry yeast granules

Wet ingredients:
1 egg plus 2 egg whites
3/4 tsp dough enhancer (or cider vinegar)
3/4 cup sourdough starter
4 1/2 Tbsp vegetable oil
1 1/2 cups warm water (more or less)

Grease pan and dust with rice flour

For hand mixing, have water 110*

Combine dry ingredients in a bowl. In another bowl, whisk the eggs, dough enhancer, sourdough starter, and vegetable oil. Add most of the water, reserving some.

With mixer on low, add dry ingredients a little at a time. The dough should be like a thick cake batter. Add more water if necessary. Mix on high 3 1/2 minutes. Spoon into pan, cover, and let rise 35-45 minutes for rapid-rising yeast, 60+ minutes for regular yeast, or until the bread has risen about 50 percent more than its original size.

Bake in a preheated 400* oven for 50-60 minutes, covering with an aluminum foil tent after 10 minutes.


IME, this recipe can be simplified with a little figuring, if you want to use eggs instead of the egg replacer or buttermilk instead of the buttermilk powder/water. It's a little complicated for my tastes as it's written, but it turns out beautifully.
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Old 12-06-2012, 10:34 AM   #4
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Re: Gluten Free Sour Dough?

Hmm interesting. Here I was thinking the whole point of sourdough was not to use commercial yeast. But hey, I'm game for anything. I can't wait to have time to give it a try.
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Old 12-06-2012, 04:45 PM   #5
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Re: Gluten Free Sour Dough?

I've never made conventional sourdough, only GF, and all the recipes I've ever found added yeast. GF is a tricky thing, since it doesn't rise the same without gluten.
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Old 12-06-2012, 04:50 PM   #6
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Re: Gluten Free Sour Dough?

I went a-googling and found a couple you could try.

http://glutenfreedoctor.com/basic-gl...-bread-recipe/

http://www.culturesforhealth.com/glu...h-bread-recipe
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Old 12-09-2012, 01:57 PM   #7
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Re: Gluten Free Sour Dough?

I have the first recipe in the oven rising right now. We'll see how it goes. Now DH is really wanting sourdough biscuits.
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Old 12-09-2012, 04:58 PM   #8
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Re: Gluten Free Sour Dough?

Best GF bread I've ever made!!!
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Old 12-09-2012, 05:09 PM   #9
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Yay! I'll have to try it next time I'm up for it.
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Old 12-09-2012, 07:22 PM   #10
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Re: Gluten Free Sour Dough?

When I say the first recipe I mean the Seattle sourdough recipe you posted from the Bette Hageman book. It is so good. I"m not GF and I'm on my third slice it's so good. My hubby is thrilled with it and said it's the best bread he's had since diagnosis. We both LOVE sourdough so it could have something to do with it. Can't wait to keep experimenting with different recipes.
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