How to make Amazing & Simple gluten free sourdough bread
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- Опубліковано 3 гру 2024
- Make amazing gluten- free sourdough bread with simple ingredients, cruncy crust, soft, moist, open and flexible crumb and it cuts without crumbling and falling apart. Scroll below and get the recipe in pdf format.
Why you will love this gluten free bread:
• rich in fiber (because of psyllium husk)
• fermentation lowers the glycemic index and prevents blood sugar spikes
• simple ingredients with no hard-to-get flours and starches
• easy to prepare
• easy to fit the sourodugh baking into your daily life
• cheap
• perfect for sandwiches, tastes delicious and goes well with other foods
• easy to digest and keeps you light
• eggs-free, diary-free, soy-free, xanthan gum -free, guar gum-free, sugar-free
Download full secret process and recipe by clicking on below link:
www.mindbodyco...
The Mill is Havos Oktagon =).
Recipe looks delicious! Thanks for sharing. I would just like to add a side note for anyone that may have the same medical issues as my daughter and here on this video looking for celiac safe foods; millet isn’t recommended for those with thyroid disease, and often those two diagnoses go together. So anyone with both celiac and thyroid talk to your endocrinologist/GI doc before binging on this type of flour. Have a great one ❤️
I never heard that. I don’t have celiac, but my granddaughter does. I was taken off gluten for other reasons.
Thank you for the warning. I had no idea.
Thank you for the information. I have Hashimoto desease.
i have not heard this before, thanks for the info.
Oh wow thank you so much I didn’t know that . I have celiac disease and hypothyroidism. Thanks so much so what is the best for us now . Nothing 😭😭😭
I love your accent and how you've narrated this video. Thank you!
My Greek father always made clarified butter and bread from scratch heavy healthy delicious bread until be died in his 90's! I just made gluten free bread with his old aluminum pans and the three loaves are stuck which annoys me. Somehow my good pans disappeared from my house! too many cooks in the kitchen! Nice recipe. The mill is about five hundred dollars! It looks like a work of art!
I love your grain grinder. So beautiful.
Hello, I pray all is well with you? I love this well explained video, thank you. I hope you'll share more of your knowledge and talents with us soon. Take care!
Thanks for a great video :) I love your bread, my friend started baking it and every time she brings it to some event or dinner I can't enjoy it enough :) I am a big fan of traditional sourdough bread baking and have to admit I am impressed by the simplicity of this recipe, and the flavour too.
Interesting how you only used 2 Tablespn of starter. I've seen people use 1/2 cup to 1 cup of starter and that makes my bread really dense. Will definitely try your way next time. Also I'm told to use a wooden spoon instead of steel as the starter doesn't like steel much. But hey, if it works for you then it works too! Thank you for your video!
Hi Luka
Great Video. As a trained chef I was interested in how this bread would turn out. The texture looks great, colour great. Slicing texture also good. O my well done...
You have a great accent also into the mix also...
Kindness your way
Lochness Scottish Highlands
400g flour and 260 g water 2 T starter 4g salt (200 g water and 3 T phyillium husk) rise for 4 or 5 hrs bake 1 hr
What temperature do you bake how do you make the starter
@@nicolejoly3259 starter is made by mixing 200 g of water with 200g of flower in a jar with plenty of room for it to grow. Seal with the lid of the jar (Mason is good) and allow to become a happy starter over night or feed it and allow it to be happily growing for 7 days.
Flour, not flower.
what kind of flour?
teresa olofson 6
Luka i have watched your video for gluten free bread so many times It has been the One Bread that when i follow it NEVER FAILS.....except certain flours absorb different amounts of water etc.....i know but millet smells so amazing when i make a starter of it......would it be the same for brown or white rice ? thank u again so much and i love the bread pan you created such a fantastic piece of ART :)
You are a pleasure to watch. Making the bread now!!
Thanks!
Love it. I'm scared to start baking GF sourdough bread because I don't have Dutch oven or any cast iron board or stone board. Your video encouraged me to do sourdough GF bread. Thanks!
Me too! 😊
I was looking for this recipe sooooo long . Thank you
I tried out this recipe today and it made a very nice loaf of bread. I like the texture and the nice outer crust. However, millet is a very strong tasting flour and I don't really like the taste that much. If I try this recipe again, I may mix another type of flour in with the millet so that it isn't so strong tasting.
Thanks a lot for the recipe. I will surely try and get back.
Thank you for the wonderful video..Which millet have you used .. please share the information
Excellent job Luca, you rock!!
Hi Luca, just found you today and I'm happy for that. I can see that you haven't posted in a long time. Hope you and your loved ones are all well.
I was looking for the recipe on how to make the sourdough starter and its not posted. Hope you see my comment
Have a nice day 😊
I’ve just found your awesome video, Luca!!! This recipe looks amazing and delicious❤❤❤❤can’t wait to try it❤❤❤
Thank you. I’m just starting out and have been searching and getting very overwhelmed 🤓👍🏻
Having both Celiac disease as well as Diabetes, could you possibly post a breakdown of the carb and net carbs using these ingredients and thank you for a well explained video and recipe !
Hi there! Where did you find your baking pan? It is beautiful!
Just found your video! I can't wait to try your recipe!
i have used a coffee grinder i dont have a flour mill and if i let the grain soak long enough it swells with the water and its fine
We think alike...Simple is best!
Sir, you may very well have the best bread recipe on the Internet. 🙏
Hi Daniel, Thanks a lot! Glad you like it!
Where did you find the receipt I can’t find it
Thank you so much , great vídeo AND great recipe
Gf starter recipe please and temp at which you bake the bread please.
Thanks for this cool recipe. I was wondering. Why not make the whole dough into a sourdough starter? Mix all the ingredients together, put in the tin, and wait three days before baking. Maybe add some more water and flour in the process and stir a little bit to avoid mold formation on the top. This would make an already easy recipe even easier... But do you think it would work?
Now I'm hungry 😀💕👍👍👍👍
Thank you so much for the recipe!
Hello! Could you share what millet flours / flours do you recommend making this GF bread? Thanks 😊
Hi, Luka. Thanks for the awesome video. Please upload more! :-)
Love the recipe! What pan do you use?
I love this!
I'm unable to open the recipe for both the bread and the sourdough starter. How would I do this please?
Well explained Vedic, thank you for sharing your knowledge. Would you mind if you tell me where can I get the grinder, I love preparing food myself & I can make all my culture.
May God bless you brother
Hi Zimita, the mill is Havos Oktagon (hawos.de/en/). You can find it on amazon and other stores.☀
Very nice, thank you so much. Appreciate your time and healthy sharing.
Can't wait to try this one! Has anyone tried this in a bread maker?
Thanks, looks very good.
Wonderful, thank you, I appreciate you!
Thank you for sharing. The loaf looks delicious.
Thank you very much Natoya!
thank you for this video! I've downloaded the recipe... can sorghum be used in place of millet?
thanks luca, the psyllium husk was a great tip! i have a couple of questions: 1) on days 1 and 2 the starter made bubbles fine and rose but on day 3 it kind of relaxed and didn't seem active.... i managed to make a loaf (so it was a little active and I think it is just a little weak, with use will get stronger).... but.....the loaf was tasty but has a sour-bitter aftertaste.... i have been baking sourdough (wheat) for years but this sour taste was different.... i don't know if it is the millet?? it reminded me of the scandinavian rye bread (a little moist) you can sometimes find at the supermarket. I will make it again, but is this sour-bitter taste normale or maybe needs more water or???????????'' sorry if i am making it complicated! thanks and greetings from Italy!
Hi Adriana, just preparing a video about sourdough starter, make sure to subscribe to not miss it :). Did you refeed it on day two? In case not, it's normal that on day three starter collapses a bit. It believe what you are describing regarding after taste it's millet - it leaves specific aftertaste. Try to do with rice flour, use the same process, works well. By reducing dough fermentation time your baked bread will be less sour, so adjust fermentation time to your taste. Glad it turned out well :)
MindBody Confidence I fed for 3 days... next time I will reduce the long ferment (I did about 10 hrs because the dough was not rising.... of course I’m not used to gluten free flour... maybe I was expecting too much of a rise...) I have tried with a rice starter in the past with buckwheat/millet/brown rice dough but it was terrible😂 and on top of that my starter died. I like your recipe a lot more so will keep trying and will let you know. Looking forward to the starter video! Thanks!
@Abe Steinberg thanks so much for that tip! I'll keep trying...
What temperature do you bake it at? 180 C?
Love this video looking to get more information on which millet was used and also searching for the sourdough starter recipe...
Good luck .. I could find it
Simple and good.
Hello Luka - Wonderful video and thank you for the downloadable recipe. I have a few health issues and I'm not supposed to be eating certain foods, so you and this recipe are a Godsend! Also what millet are you utilizing for the recipe? Thank you again and take care!
What a lovely baking dish. I wonder if you could share the brand/manufacturer.
Thanks for the recipe.......I don't have a mill, but will get the flour and have a go. I have an amazing normal sourdough starter....... wonder if she will convert,,,,,,,in will givebthat a go too. Well done on making a simple death to follow video in what is obviously not your native tongue. 👦
Thankyou This is amazing 👏👏👏💖
Can you do it whith quinoa flour? What tempeture you baje the bread?
Thanks.
Beautiful loaf pan
thank you for this recipe!
Hi. I’m new here. Thanks for sharing this recipe Luka. What kind of mill (brand/model) are you using please?
awesome recipe! thank you for sharing, where is your loaf pan with lid from?
Can ground up chia seeds be substituted for the psyllium ?
Thanks Luca!
lovely , thank you for sharing
Thanks for this recipe,but at what temperature do you bake it. Could not find the sourdough starter recipe
Great video but where did he get that seed mill I want one ?
I know! Really nice! I have used a coffee mill/grinder before, but that looks really good.
Space Ghost I like the bread pan, too.
If your search grain mill or flour mill on amazon, there are some good choices. None that seem as nice as his though.
Could you please tell me the best brand of psyllium husk powder that is most gluten free. Thank you.
Hi Luka, can I make this same recipe with buckwheat flour?
Hi thanks for you video can I use any other gluten free flour?
It seems there is a problem with the website regarding providing the recipes, it does not work.
Yes I am finding the same thing,
thank you for this video your recipe works really good , I made it yesterday, I would like to know what you stop making videos
Hi Mina, many thanks! Hope will find more time in the future for video content. What is your burning issue/question that maybe I can answer and make a video?=)
I have been watching a lot of videos a bout to make gluten free bread and you already answered the first question, second question I would like to know what other kind of gluten free flour I can use to make bisquit , I don't use milk for eggs on my baking.
Hey! You said the recepie for the starter is "right below this video", but there's only one video on your channel. Could you show me how to find what you're talking about? Thank you
Thank you Luca, wish I could hear you better.
Hi, Luka! Thank you to sharing your recipe. Could do a video of the sourdough gluten free starter? Thank you again!
Hi, it looks good and I would love to give it a try. Which millet have you used here?
Can I use any other flour? What is your experience?
Thank you for sharing. I would like to know if your Millet is unhulled.
It's hulled. Wish you a great day!
Hi Luka, Thanks for sharing nice bread recipe. Which brand flour mill do you have? It looks really good to mill grains fresh!
Hi Yogesh! The Mill is Havos Oktagon, roboust and well build.
I don't see the recipe for the Sourdough starter anywhere. I would really like to make this bread.
Use 25 g of the same flour that you will use for the bread, mix with 25 g of water (equal by weight), stir well, then put in a jar that you cleaned and disinfected with boiling hot water, then put the lid on the jar, close the lid, put the jar somewhere warm (ideally in a yoghurt maker where you can set the temperature, if so set the temperature to about 30 Celsius). After every 12-24 hours double the amount of flour and water, stirr, close the lid, put the jar back to the warm place (or into the yoghurt maker), thus add 25 g of flour and 25 g of water at the first refresh, then you have 100 g total, add 50 g of flour and 50 g of water at the second refresh, then you have 200 g total, etc etc etc. At a temperature of about 30 Celsius, your dough mix should start bubbling after 2-3 days, and the starter will then be ready for use. However, if the temperature is lower, then it will take longer. Generally, fermentation time doubles for every 5 degree Celsius lower temperature, thus at 20 Celsius it could easily take 10-12 days. Warmer temperatures and wet mixtures make mild starters. Colder temperature and drier (less water) mixtures make more sour starters. Once your starter is ready, don't put it all into the bread, but keep a small amount for the next bake. You will need to feed it about once a day (again doubling the amount each time) at room temperature, or every 3-5 days within a fridge, but then the starter must first be refreshed a couple of times at room temperature to be used again (it will need waking up from its hibernation).
Rosy you have to click on the link in the description and sign up for his email list and then you can download it.
wow look amazing I will definitely try it! Where did you get that flour grinder?
You can use your coffee grinder
Hi, please could you share the starter recipe.
I dont have an oven, can I try this recipe in a bread machine?
Have you tried using other kinds of whole Grains?
pre heat oven to what temperature
Namaste🙏🏼 thanks for this easy gluten-free recipe. Not sure of the oven temperature so we used 180* is that okay? Was so tasty but a bit solid? Do you think because the oven temperature wasn’t so good .....or Sour dough wasn’t fermented enough? 🙏🏼👌
Thank you for sharing:))
What flour as he used please❤
Thank you so much, I received your mail. I appreciate your response.
Beautiful!
How to make gluten free starter. Thank you
I LOVE this guy's accent--sounds totally cool!
Link isn’t working & it looks fabulous
Have you done this with any other whole grain/seed flours? I don't have millet at the moment.
Thanks for this great recipe! Can’t wait to try it.
What is the brand of grinder you are using and, is it available in the U.S.?
Thank you for the recipe. Looks nice and simple. Can oat flour be used instead?
Hi, yes! :)
Thank you!
hi there. what kind of mill do you have? pls can you share the details so i can buy one to grind my own flour and make this recipe. Thank you Luca
Hi Tam, the mill is havos octagon. It's power horse - durable and effective. Mine is still like new and I have it now for almost a decade. You can check it here: amzn.to/2UCmFsg
Thank you for your comment sir!
Which millet have you used?
Thanks for nice recipe ! Please tell me name of machine to make flour on ur movie.
Thank you, this sounds like a good recipe.
I believe you forgot to put the link to the sourdough starter recipe.
Oh, I thought it was a video, but it's a PDF. I see.
Thanks for sharing. Do you know what kind of Millets is unpolished millets and where to buy it? Is Millet the same as corn?? can I use quinoa. Thanks
Gret nice .
Which Mill is this? You bring the Millet?
Mill is Hawos Oktagon - www.amazon.com/hawos-Oktagon-Stone-Grain-220-240/dp/B01IRXS2P6
Check if you can get one second hand, can be much cheaper.
Hi there. the website for the recipe is not working!
What temperature did you set your oven at?
I see no answer
thanks for sharing perfect idea