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#glutenfreesourdoughbread offers delicious, artisanal loaves, crafted from gluten-free flours, promoting healthy living. Discover recipes, tips, and creative variations showcasing texture, flavor, and fermentation techniques for satisfying gluten-free baking enthusiasts.
Gluten free sourdough recipe! • Ingredients 2 cups Gluten Free Flour, King Arthur Measure for Measure Gluten Free Flour 1 tsp Salt 1 & 1/2 cups Water, room temperature 2 Tbsp Honey, or Maple Syrup 1 Tbsp Olive Oil 3 Tbsp Psyllium Husk, whole 1 cup Gluten Free Sourdough Starter Instructions 1. Before you are ready to start making your gluten free sourdough loaf, you will need to feed your starter with ½ cup of gluten free flour and ½ a cup of water. Do this 6 to 12 hours before. 2. In a large glass bowl, whisk together the flour and salt. 3. In a separate bowl, combine the water, honey, olive oil, and psyllium husk. Let it sit for a few minutes or until it begins to thicken 4. Once the psyllium husk mixture has thickened, mix in the sourdough starter. 5. Add your wet ingredients to your dry ingredients and mix with a dough whisk until roughly combined. Cover with plastic wrap or a towel and set aside for 30 minutes in a warm place. 6. Knead the dough until you can form it into a smooth round bowl. Dust a clean bowl or banneton basket with white rice flour, place the dough seam side up, cover, and let proof on the counter for another 2 hours. 7. The next step is the long proof phase. I have found that the best method for proofing a gluten free loaf is a long proof in the fridge. Place the loaf in the fridge for 8 to 12 hours. 8. Once the long proof is over, it is time to shape your dough: 9. Flatten the dough into a rectangle, being careful not to cause any tears or holes. 10. Fold the dough into thirds, creating a trifold, and then roll into a ball. Knead gently to close the seams and shape the loaf. 11. Rest for 15-20 minutes and repeat. 12. The last step before baking is one more shorter proof. Place the dough seam side up in the bowl/basket and cover with the rest of the towel. Let it proot on the counter for 2 hours. 13. 30 minutes or so before the final proof is over, preheat your oven to 500F with your dutch oven inside of it. 14. Once the oven has preheated, lay a piece of parchment paper down on the counter and place the dough seam-side down. Score the dough in any design you would like using a bread lame or a knife. Then, carefully place the dough into your dutch oven. 15. Drop your oven temperature to 450F and bake the loaf with the lid on the dutch oven for 45 minutes. 16. Remove the lid and bake uncovered for 20 minutes. 17. When the loaf is done baking, immediately remove from the dutch oven and place on a cooling rack! Let sit for at least an hour before cutting into! • #glutenfreesourdough #glutenfreesourdoughbread #glutenfreesourdoughjourney #glutenfree #glutenfreerecipes #fyp#fypssfollowing ##creatorsearchinsights
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Gluten free sourdough recipe! • Ingredients 2 cups Gluten Free Flour, King Arthur Measure for Measure Gluten Free Flour 1 tsp Salt 1 & 1/2 cups Water, room temperature 2 Tbsp Honey, or Maple Syrup 1 Tbsp Olive Oil 3 Tbsp Psyllium Husk, whole 1 cup Gluten Free Sourdough Starter Instructions 1. Before you are ready to start making your gluten free sourdough loaf, you will need to feed your starter with ½ cup of gluten free flour and ½ a cup of water. Do this 6 to 12 hours before. 2. In a large glass bowl, whisk together the flour and salt. 3. In a separate bowl, combine the water, honey, olive oil, and psyllium husk. Let it sit for a few minutes or until it begins to thicken 4. Once the psyllium husk mixture has thickened, mix in the sourdough starter. 5. Add your wet ingredients to your dry ingredients and mix with a dough whisk until roughly combined. Cover with plastic wrap or a towel and set aside for 30 minutes in a warm place. 6. Knead the dough until you can form it into a smooth round bowl. Dust a clean bowl or banneton basket with white rice flour, place the dough seam side up, cover, and let proof on the counter for another 2 hours. 7. The next step is the long proof phase. I have found that the best method for proofing a gluten free loaf is a long proof in the fridge. Place the loaf in the fridge for 8 to 12 hours. 8. Once the long proof is over, it is time to shape your dough: 9. Flatten the dough into a rectangle, being careful not to cause any tears or holes. 10. Fold the dough into thirds, creating a trifold, and then roll into a ball. Knead gently to close the seams and shape the loaf. 11. Rest for 15-20 minutes and repeat. 12. The last step before baking is one more shorter proof. Place the dough seam side up in the bowl/basket and cover with the rest of the towel. Let it proot on the counter for 2 hours. 13. 30 minutes or so before the final proof is over, preheat your oven to 500F with your dutch oven inside of it. 14. Once the oven has preheated, lay a piece of parchment paper down on the counter and place the dough seam-side down. Score the dough in any design you would like using a bread lame or a knife. Then, carefully place the dough into your dutch oven. 15. Drop your oven temperature to 450F and bake the loaf with the lid on the dutch oven for 45 minutes. 16. Remove the lid and bake uncovered for 20 minutes. 17. When the loaf is done baking, immediately remove from the dutch oven and place on a cooling rack! Let sit for at least an hour before cutting into! • #glutenfreesourdough #glutenfreesourdoughbread #glutenfreesourdoughjourney #glutenfree #glutenfreerecipes #fyp#fypssfollowing ##creatorsearchinsights
Gluten free sourdough starter! All 8 days in one video! • *now that my gf sourdough starter is active I feed it with 1/3 cup gf flour and 1/4 cup filtered water* I also started the first day using gf bread flour but then for the rest of the 7 days I just used regular gluten free flour and that seemed to work the best! #glutenfreesourdoughstarter #glutenfreesourdough #glutenfreestarter #glutenfreesourdoughbread #glutenfreesourdoughjourney #creatorsearchinsights
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Gluten free sourdough starter! All 8 days in one video! • *now that my gf sourdough starter is active I feed it with 1/3 cup gf flour and 1/4 cup filtered water* I also started the first day using gf bread flour but then for the rest of the 7 days I just used regular gluten free flour and that seemed to work the best! #glutenfreesourdoughstarter #glutenfreesourdough #glutenfreestarter #glutenfreesourdoughbread #glutenfreesourdoughjourney #creatorsearchinsights

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