Gluten-free Sourdough bread Loaves
Publication date: 2020-09-28 11:01:00
- ½ Cup Just About Foods´ Green Banana Flour
- 1.5 Cups Just About Foods´ Oat Flour
- ¼ Cup potato starch
- 1 Cup Corn starch
- 3.5 oz Sourdough
- ½ tbsp Salt
- .3 oz Xanthan Gum
- 4 tbsp Milled Flaxseed
- 2 cup Water
- 3 tbsp Whole oat grains
- ¼ cup Vegetable oil
SOUR MASS REFRESH
One day before preparing the bread, I take out of the refrigerator 25 grams of sourdough and soda with 12 grams. of flour and 12 gr. of water: I already have 50gr. For this I use one of the types of flour that I will use later in the recipe.
When it doubles its volume, I refresh again, this time with 25 gr. of flour and 25 gr. of water. I already have the 100gr. I need for the recipe, I wait for it to double in volume and it is ready to use.
KNEED AND REST
In a large bowl, mix the flours, starches, gluten substitutes and salt. Stir with a few rods to integrate everything well.
Now add the sourdough, the water, the oil if you are using it and knead just until you mix the ingredients well, one or two minutes.
Let the dough rest for 10 minutes for the flours and gluten substitutes to hydrate. This will help us see if we need more water.
Knead again. The dough should be elastic, have good cohesion, and come off the mold when pulled. Knead for several minutes making sure you get a homogeneous dough.
If you are going to add seeds, nuts, spices ... now is the time. Knead again to make sure they are mixed evenly.
Transfer to a NON-METALLIC container (Acids and metals don't get along!). With a damp spatula, smooth the surface as if you wanted to form a sphere. Cover the container with a plastic wrap, so that the dough does not dry out, and store in the fridge for 24 hours.
Take the container out of the fridge and leave the dough at room temperature for an hour before handling.
Heat in oven at 428 ºF with heat only from below. Put a container of boiling water in the bottom. The tray where you are going to bake the bread should also be heated.
Note: if your oven does not have a bottom-only heat setting, use top and bottom heat, but you will need to cover your loaves with aluminum foil for the first 40 minutes.
Meanwhile, flour a work surface and pour the dough onto it, being careful not to squash it. Divide into 4 servings (you could make less, but until you control the baking it is better to make small loaves)
Sprinkle with enough flour and roll gently to shape and seal the surface, but NOT SQUEEZE.
When the oven is hot enough, remove the tray and cover it with greaseproof paper. Place your loves on the tray, and cut them with a sharp knife where you want them to open.
*If your oven does not have a heat function only below you should cover them with aluminum foil.
Put the tray with your breads in the oven. Bake 15 minutes.
After 15 minutes, remove the pan of boiling water from the bottom, lower the temperature to 392 ºF and bake for 20 more minutes.
After 20 minutes, the loaves should have gained volume and the surface should be smooth. Remove the aluminum foil if you were using it and set the oven to 284ºF in fan position. This will help remove moisture from the bread. Bake for another 30 minutes. If your oven retains moisture, it is good to open the door a couple of times to let the steam escape. Don't worry, the bread won't go down.
After 30 minutes, turn off the oven and leave the buns inside for 10 minutes. Then take them out and let them cool completely on a wire rack before cutting.
Gluten free chocolate chip cookies with Chickpea flour
Oat Flour Vegan Pancakes
Cauliflower Flour Pancakes