Gluten free sourdough - a complete recipe

I found this on the internet. The person who posted it hadn't tried making it and I don't know where she got the recipe from. I looked on the Dove's Farm website, but it isn't on there (although they do have another GF sourdough starter on there using potato). Perhaps this recipe is on the packet of the gluten free strong white flour, which is used in the recipe.

By the way, re. the use of mineral water in this recipe, in reading about sourdough, I found comments that ordinary tap water can ruin the fermentation process due to the chlorine and other constituents. Usually, I would ignore the instruction to use mineral water in a recipe, but it's probably best to use it here. If you have purified water (rather than from just a water filter jug as I have), this would probably work fine too.
Please let me know if you try it as I'm unable to at the moment, but would like to in the future.

Thanks

Helen
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This recipe uses a proprietary brand of gluten-free flour from a UK based company Doves Farm. They produce ordinary gluten-free flour as well as a white and a brown "gluten free bread flour".
I confess I haven't made this but in general their recipes are reliable.

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".)

Bread recipe
300g prepared starter* yeast free
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.

This message has been edited. Last edited by: Linda,

I've found out that the constituents of the Dove's Farm flour are: rice, potato starch, tapioca starch, xanthan gum, but I don't know what the proportions are.

Helen

This looks fantastic HElen - I will give it a go over the weekend, and let you know how it turns out I REALLY hope it work out

xsamx

I make (or made, when I ate bread) sourdough starter quite often from scratch (right now I'm making three different kinds for a friend- we'll see which one turns out best and he'll keep that one). I never got any failures from using US chlorinated water- I don't think the amount of chlorine is all that high. I think (from owning aquariums) that you can get some of the chlorine to dissipate by letting tap water sit uncovered for a while, also.

INcidentally, you can 'start' the starter itself by stirring various yeast-containing foods into water in the first step of the recipe Helen shared- I just started one for my friend, with a few grapes in it, one with plum skins in it, and one with caraway seeds in it. The fruit skins or seeds will be thrown away tomorrow, leaving a starter made of flour and wild yeasts.

All of these, unless you've heated the water too hot or something like that, should inoculate the starter 'sponge' with wild yeasts that live on the fruit or seeds. They might give you varying flavors and varying leavening action. I've had some that were so vigorous that my bread didn't require any other leavening, and others that tasted good but had less leavening action. The flavors can definitely vary wildly.


I do think that sourdough is just like using commercial bread yeast, though (the strains are different but the effect is the same), and is restricted on this diet.

Hi Maria

Thanks for the info, including about the use of tap water.

Helen

I miss sourdough so much! Isn't it considered a fermented food, or is it safe for all the crc diet phases?

Hi

See my post "Confused about sourdough" in the Candida Q&A section, which should answer your question. I have to say that the above recipe didn't work for me when I tried it. I think it was because my kitchen is too cold for the starter to work properly. I'm hoping to get a really useful book on breadmaking soon, which has a lot on how to make sourdough breads, including gluten free. When I've had time to get to grips with a suitable recipe and I can make it work, I will post it.

Helen

Helen