Easy Gluten Free Sourdough 2.0 (Crispy Crust ✔️Pillowy Interior ✔️)
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- Опубліковано 20 вер 2024
- With our easy gluten free sourdough starter, this Gluten Free Sourdough Bread is so perfect, you'll want to make it every single day!
Bread recipe: www.letthemeat...
Starter recipe: www.letthemeat...
Gf bread flour recipe: www.letthemeat...
Kitchenaid mixer: amzn.to/45FLIKa
Wide mouth mason jars: amzn.to/45fuH9T
Heat-activated baking powder: amzn.to/3sviShu
Oval banetton proofing basket: amzn.to/3KQKaVS
Dutch oven: amzn.to/3L01sQf
Parchment paper: amzn.to/3YRq6Z8
Kitchen scale: amzn.to/3KVJrCH
Psyllium husks: amzn.to/3KR5VVd
Bowl scrapers: amzn.to/3Eibfxb
Bread lame: amzn.to/3QUZeFM
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I mentioned earlier that I tried this with a store bought gf bread flour blend and I told you my husband gave it 10 out of 10. I then said I was going to try your flour blend. I finally got all the ingredients yesterday and baked my first loaf today. HELLO! GF and non GF people gave this a 12 out-of 10!!! I need to make this for everyone I know!!! I been trying to establish myself as THE GF baker at church. Well this sealed it!!! I can't thank you enough! You are a GENIUS!!!!!!!!!!!!❤❤❤
Awe, that is so awesome!!! I'm so glad everyone liked it and I'm glad you gave my bread flour blend a try to see the difference 🥰🥰🥰
@@LetThemEatGlutenFreeCake Hey, Kim - how long should the bread flour stay good in one of the cambro plastic tubs? I think my flour blend has finally gone bad. My most recent loaf was a bit discolored & it didn't rise even with the heat activated baking powder. I've been trying not to use it up because I need to order several things, so it's possible right? (maybe 1 year in that tub?)
I saw this video literally 1 hour after mixing up a batch of the 1.0 sourdough bread dough! Now i have to wait a few days to make this one. I will let you know how it turns out but your original recipe is amazing.
What is the difference between the 2?
Thank you! I have never baked any bread in my life and I made this for the first time last week and it is amazing. I have been GF for 13 years and missed real sourdough bread every day. All of the non-gf people in my house loved it too! They prefer it to the regular SD we buy from the bakery. It is going to be a new staple food in our house. I followed the directions to a T. The dough seemed too wet like some other comments said, it didn’t rise much at all during either proof, I thought it was a fail but baked it anyways, and my mind was blown. Perfection!
Awe, that is AWESOME!!!!! See, even a non bread baker can do it! Thank you for your kind words 🥰🥰🥰
Is it possible to convert to cups?
The circular rack from my instant pot fit perfectly at the bottom of my Dutch oven, and completely solved that overly dark/thick bottom crust 🎉
Genius!!!
@@LetThemEatGlutenFreeCake Or you can use a silicon trivet!
I made your bread and it is absolutely WONDERFUL! It’s excellent!
I love the camera upgrades Kim! I’m going to try this immediately.
Just done it, and omg, the result!!! Thank you for sharing this! Was feeling really down after developing an intolerance to gluten
Yay! So glad you liked it!!!!
Looks so good! And YES on transforming all your breads to sourdough!
Seconded!
I finally did this. Did a bench top proof. I don’t know how it tastes but the smell is good and bread scented. It rose well. So far my last 20 loaves from other recipes not only failed but all deflated and looked like blob fish. This rose! Looks like bread smells like bread. Mine isn’t as good as the video but it’s looking good and smells like bread! Though I used Kim’s bread flour blend I swapped out the whey with pea protein. Works just fine. Same grams as the whey. It just needs to be mixed with a whisk before use as it clumps. I’m so happy to have a sourdough that doesn’t suck!
I hope you love it as much as we do!!
@@LetThemEatGlutenFreeCake We did very much so. I can’t have dairy so I have to experiment with the plant proteins I add so I can have some to, but it worked so well. Lovely flavour. Lovely crust. Can not get over the oven spring! Most importantly hubby liked it. After his celiac diagnosis he misses sourdough. Now we finally have a quality gluten free loaf thanks to you ❤️❤️❤️
Looks great and thanks for using a scale so it's easy to replicate.
You bet!
YOU SAVED ME....I almost gave up on artisan style sourdough. My only panic was that your recipe calls for water in ml. I watched your video and you said grams. I think they come out to be about the same anyways. I hope I did right. Anyways, I use a store blend and it worked great., this is my best loaf so far. My hubby gave it a 10 out of 10! When I run out of my gf bread flour blend, I will be buying the stuff to make your blend.
Yay!!!! Yes, on my scale milliliters and grams are exactly the same thing (one is for liquid measurements and the other for solid).
I'm on my third attempt, it's bulk proofing in the Instant Pot now. The recipe I used last time said nothing about proofing it again after refrigerating, I'm going to do that this time and hopefully it will be better. I'm definitely going to follow your method completely for the next one, but maybe not the baking soda. Or xanthum gum, which you don't mention but it's shown somewhere. I'm ushbf buckwheat and rice flour with a little tapioca, and kefir whey instead of water.... Wish me luck 😂
That is the cutest scale!
Thank you! I got all my scales from Lidl for dirt cheap. Aldi also has them from time to time.
This bread looks fabulous, so beautiful that I'm finally ready to make it, my starter is very active, wish me luck and I will update in couple days 😊
I did it ,I made my 1st ever G.F. Sourdough bread not as big but man with Your Help and experience I accomplished ❤
This looks amazing!
I want to try this with croissants now. Gluten free sourdough has been so hard for me but I’m trying this right now and hope it works out well. I learned the hard way my starter needed more feeding but it’s quite hot where I live.
The sourdough discard gave the croissants a better flavour. I do mine with buttermilk. You give me so many ideas. My GF baking has improved so much from watching your channel. I tried your recipe for this loaf but the brown rice flour I got for this one I didn’t realise had a funky taste. Might have been something wrong with it. Tasted like play dough and it ruined the recipe. The brown rice flour has been hard to get. Being in Australia my options for brown rice flour are limited. I was soooo disappointed because it worked in every other way including shape and form. Now I’m trying to find an online seller that has bobs red mill brown rice flour that ships to my address without overcharging shipping. I’m determined to make a good sourdough loaf. I switched to a white rice flour starter. But it is not my favourite. It’s fussy. I will succeed eventually. But it was nice to know the recipe you make is so reliable.
Is there a reason you don’t add ice cubes to the Dutch oven or spray the top of the bread before baking? Also, if you put a baking sheet on the bottom rack in the oven, it helps prevent the bottom from getting to burnt or black (for anyone that may have that issue). 😊
I tried it with ice cubes and by spraying with water and found neither made much of a difference. I hear ya on the baking sheet as this particular loaf was way too dark on the bottom (although it didn't taste burnt). 🥰
@@LetThemEatGlutenFreeCake that’s interesting! Maybe it’s different depending on the recipe as I have some bread recipes that it’s quite a difference between using the ice cubes and not. I’m excited to try this one!
Why don’t you say what your flour blend is?
@chrisotto-kp6nc her recipe for the flour blend is listed in the description of this video.
I have silicone baking sheets, would I put one on the bottom rack? Also I have been baking on the bottom rack with one in the highest position overhead, would it be better to have it underneath? I guess so if I'm to get a baking sheet in there 😂
Cannot wait to try this bread!!!
Amazing content!! I'm gf and trying out baking for the first time, so I'm learning a lot from you. Thanks!!!
Great to hear! Hope you enjoy!!
I’m excited you try it.
Thank you for sharing your recipes. I have tried a few including your "rye" bread and all of them are delicious. Curious, why refrigerate over night? Is the step a must? Was hoping to make it in a day, not 2.
Refrigeration is necessary for proper handling and kneading of the dough. If you make the dough early in the day, you may be able to refrigerate it long enough to work it without it being a sticky mess.
This gluten free sourdough looks awesome, I am gonna bake it as i haven't been eating bread for sometimes..missing it so badly😮
I think I’ll make some breadsticks.
Do I need to spray a rectangular bread pan with oil or just dust with flour if I want to make sandwich bread shape? Or should I use your sandwich bread recipe? I have a lot of starter (two different ones) to try, so I'm looking for lots of discard recipes, too.
Made this once so far and my husband wants to know how soon I can make it again! ❤
My loaf is about 2/3 the height of yours. Do you think that could be an issue with how long I proofed it? I don't have a banneton basket and wasn't quite sure how much rise I should look for 🤷🏻♀️ so I set an alarm for 5 hours.
Yes, it was most likely underproofed. Sourdough always takes a long time to proof. Add in the fact that it's gluten free AND the colder weather and it seems to take twice as long. I wouldn't go so much by the time than by the look. Unfortunately, we don't have the same tests as non gluten free bread to see if it's fully risen (when the dough springs back slowly after being pressed, etc.) We have to kind of just learn as we go, and for me that just means getting a feel for how the dough looks. If it's risen to not quite double in size, but considerably larger, that's when it goes into the oven. I hope this helps 🤗
Hi! Thank you for the recipe looks delicious. I'm curious why do you use a dutch oven? Is this recipe possible without a dutch oven? Thank You!
It will work with or without a Dutch oven. See the recipe (linked in the description box) for other options.
I have made your bread several times and it is THE BOMB!! I have made it for several friends who are GF and they claim it's the best loaf they've ever tasted. Two questions - your printed recipe shows 12g kosher salt but the video says 6g. I have been doing it with 12g. Which is preferred? And you add 50g + 50g for the starter but only need 60g. Is there a reason why you don't just add 30g + 30g (given that you've got 1-2T starter already in the jar)?
I'm sorry! The video is incorrect and there is no way UA-cam will let me change it or add anything to it. Please always go by the written recipe. There's really no reason I add more to the starter, other than I want to make sure there is enough left in the jar for creating another loaf in the future.
Thank you, Kim, for recipe update! I plan to try soon, but I don't have a banneton basket. Can I use a bowl instead?
Yes you can! I have suggestions in the blog post 😊
Kim, have you try this recipe using fine whole grain milled brown rice flour and if so, how did it turned out?
I haven't, but I see no reason why it wouldn't work (as long as it is very fine rice flour).
I used the link to the flour she recommended, and I accidentally picked the superfine brown rice flour and not the white. I used it and I thought it was gross. Brown rice had a funky smell and bitter taste. Others didn't think it was that bad, but I couldn't eat it. I don't know why
Did anyone else have good results??
I can't get mine the right texture when I first mix. I do med/high. Dough hook for 5 minutes
It is very sticky when it's right out of the mixer. Allow it to proof the first time and then put it in the fridge overnight. It will become much more kneadable.
This looks so amazing 😍 I have yet to make a bread wuite as good as this, but im jot giving up! Question, i have a starter that ive used Cup4cup. Should i start fresh witg another packet and add water and brown rice flour only? Thanks for your help!
Good question. If it's active, I would give it a try. I don't see why it wouldn't work.
@@LetThemEatGlutenFreeCake Thank you! You are the best btw!
Ok, me AGAIN! I think your recipe on pintrest has an error??? I've made this a couple times and it turned out awesome. I finally went to pinterest and wrote down the recipe. It has not been turning out. It's small, never really rises. I just sat down with my hand written recipe and watched the video again, SALT in video is 6g yet salt on pinterest says 12g. I am assuming 6 is right.
I'm so sorry! The recipe is actually the correct one with 12g of salt. There is no way to change anything on the video as I've already tried. Whenever in doubt, always go with the written recipe. Sorry again!!
I have been working on a sourdough recipe for the past 6 months and still coming out with undercooked, dense bread that doesn't taste great. This bread looks great, did you only do the starter 24 hours prior? My starter sits out for weeks and weeks, feeding every day. I also use brown rice, do you think I could use it in this recipe?
I created my starter about 10 days before using it and store it in the fridge until I'm ready to feed it and use it. You'll find all that info here: ua-cam.com/video/RFn6TOLZWmY/v-deo.html
Dont understand your statement about heat activated baking powder.
I thought all baking powders, no matter the brand, are heat activated???
Please clarify.
Yes, they are all heat activated. The one I was using in this video ONLY starts working when it hits the oven, which is supposed to give more lift to the bread. Check out this link where it explains everything on the back of the package: amzn.to/3TMX8HU
Thanks for this recipe!
I have a question.
The part of the starter that you fed and left on the counter overnight, is that what you make the bread with or do you use the starter straight from the refrigerator and then feed the starter to keep a supply of starter?
I'm not really sure I understand what you're asking, but when I initially took the starter out of the fridge and fed it and let it rise overnight, that is what I used to make the bread with. When I used the 60 grams from the jar, I put the lid back on and put it back in the fridge (there was still enough in the jar to keep a supply going), where it sits until I'm ready to make bread again and the cycle will start all over. I hope that makes sense!
I cannot eat rice; therefore I like to know if you have a recipe for sourdough bread using oat flour. If so, do you mind to share it. Thank you
I'm sorry, I don't 😞
Can you use Einkorn flour?
I honestly don't know.
can you use corn starch in place of tapioca starch?
@LetThemEatGlutenFreeCake - question! Is your starter made in just one night or are you using a usual 7 day starter?
Definitely not, no. There's no way that I know to make a starter in one night. It usually takes 7-10 days (or more depending on the time of year/temperature).
Confused about your baking powder, aren't all baking powders double activated? Once for touching liquid and again when exposed to heat?
I ask because this specific brand is OOS anyways
I think the concept behind the heat-activated baking powder is it doesn't start working at all until it hits the oven, so it gives an "extra" boost, instead of a partial one. It's an optional ingredient in this recipe, though, so you can leave it out.
Why add baking powder when you use a starter for the rise?
Also why do you place in the fridge overnight?
The baking powder adds a little extra ooomph to the dough for a better oven spring. It can be left out. Cold gluten free dough is much easier to shape so I almost always recommend refrigerating my bread doughs overnight. More information can be found within the recipe post.
I watch your channel and it looks like you are one of the best bakers and you know what you do! But I still didn’t use your recipes for my baking needs mainly because of whey protein powder. I never had this kind of ingredient in my pantry. And my question is can I substitute whey protein powder with something else? What it consists of? Is it necessary to have this ingredient in my bread? Also, I prefer to use psyllium husk instead of xanthan gum for my bread baking. Can I also substitute xanthan gum with psyllium husk? Also when puffed dough should be placed in the refrigerator overnight, I think I missed something
For my recipes to work as you see them in my videos, my bread flour blend is crucial. However, I understand that some can't have dairy, etc, so on the bread flour blend page I list plenty of suggestions for substituting the whey protein with another form of protein. The protein is what makes my flour blend different from others, allowing the dough to be kneaded when it would otherwise not be able to be. While other gf recipe creators use a substantial amount of psyllium husk to form a gel, I don't prefer that method because to me it makes the bread more sponge like and gives it a very weird texture, and psyllium husk is actually not a necessary ingredient in any of my breads (I was making kneadable bread dough long before I discovered psyllium husk). However, I have never tried subbing the xanthan gum with psyllium. All I can suggest is to experiment on your own.
@@LetThemEatGlutenFreeCake thank you very much for the detailed explanation, I appreciate your time!
I am confused. I thought starter was supposed to be covered by something like a coffee filter or cheese cloth. So it is fine go put a tight lid on it? Or is that just for prebake feeding?
Once you have made the starter, you'll want to cover it with a tight-fitting lid. See my video for how to make the starter here on my UA-cam channel 😊
Can this be made in a regular loaf pan to make sandwich bread
This one can't, but I just developed a sourdough sandwich bread recipe!! It's the latest video on my channel 🥰
I'm new at this so i hope you can help. You use only part of your starter. Can the unused portion be used immediately for making bread or do i use it to start a 10 day feeding process again?
I also read where some bakers use the 7 day discard for establishing a new starter.
You can use the discard for establishing a new starter if you want. As long as you don't fully deplete the starter, you can use some of the unused portion to immediately make another loaf. See my sourdough starter video and post for more info 😊
KIM!!!! I LOVE the revamp!!! I haven’t tasted it yet, just pulled it out of the oven (you make your starter like mine now!)
I am SO EXCITED🎉 can I share a picture in comments here? I don’t know how to UA-cam comment!😂 I will add the picture on your website. GOD BLESS YOU!! I adore your recipes. My plan was to make the pillsbury crescent roll dough this summer but sadly it hasn’t happened yet- that’s okay! Now I got fall goals. The bread is BEAUTIFUL!!! Thank you!!
Awe, thank you so much!!! I'm thrilled that you made it and it turned out great. I would LOVE to see pics! If you have an Instagram acct, you can share there and tag @letthemeatglutenfreecake 🥰
Could I use double acting baking powder?
Thank you for this recipe and video!!
Yes you can!
@@LetThemEatGlutenFreeCake The I’m Free baking powder you linked has been out of stock every time I check. Maybe let us know your other fav alternatives if you’ve also had to use something else? I saw bob’s redmill had double acting and also baker’s choice?
When you took the dough out of the refrigerator before kneading, did you wait for it to come to room temperature to be malleable?
No, you want to shape it while it's cold.
Idknwhat I did wrong lol. It never rose when proofing and it turned a light purple overnight 😂 Not giving up. But any tips would be greatly appreciated
I've heard the purple hue is from different brands of psyllium husks. I always use Anthony's brand. Here is a link: amzn.to/3XGPLVq Gluten free sourdough bread takes a LONG time to proof. I recently made a loaf and it literally took OVERNIGHT to proof on my counter. And that was in the middle of summer! So please be patient with it. As you as you give it time to proof, you will be rewarded with some really great sourdough bread that just happens to be gluten free.
@@LetThemEatGlutenFreeCake got the kind you use and no more purple. Yay 😊
Hi Love your videos!!!! I really want to try this but I don't have a bannaton, bannaton? Is that necessary or can I let it rise in a bowl?
I'm sure Kim will agree, a banneton is a nice to have, but not essential and great bread can be made without one...a tea towel, floured in a bowl will work. Perhaps less beautiful with lack of pattern, but great bread all the same!
You can make it in a bowl lined with a tea towel. There are instructions within the recipe post 🥰
I want to start making my own GF sourdough. But I wondered what happens to the discarded bits of the starter, throwing it away seems pity and wasteful 🥺
I actually started another starter with the discards.
Can I use your whole grain gf bread flour mix for this recipe?
Yes you can!
I just mixed the bread dough together and I'm not seeing the same consistency as what you have. Everything is to a T with your flour recipe, and the dough recipe (except the heat activated backing powder).
I don't know why it's not the consistency in the video but am going to let it proof for 4 or so hours and see if that changes anything. 😔
Please read through the recipe. It MUST be refrigerated for the proper consistency.
Can I use my non gluten free sourdough starter to make this bread using your flour recipe? Thank you!
If you need it to be gluten free, then no. It has to be gluten free all the way through.
Kim I am trying to see in your video how high you let the loaf rise in the banneton but it is hard to tell and goes by too quickly. Are you just letting it rise until the middle of the dough is at the top of the banneton?
Pretty much, yes. It doesn't have to rise until doubled in size, but you definitely want to see a little more than just puffy.
Hi Kim I want to try this SO BADLY!! I’m up in Canada and can’t find a similar heat activated baking powder and it’s so unfortunate!! Any tips on where I can find this?
You can use regular baking powder or even leave it out. The crumb structure may be a little less open, but the bread will still be delicious.
It might be easier to find than you think. Look for "double acting"... it worked good for me. Hopefully Kim will correct this if I'm wrong.
I see Bob Mills is double acting. I’m also in Canada.
Yuuuummmm 😊
I'm following the recipe except for dairy. It has beenin unheated oven with light on as my house is cold
Just took out after sitting for 4 hrs. It is more like think batter than bread dough. I'm worried. I'll put it in refrigerator over night. I hope it is more dough like then. I weighed all ingredients. Is something wrong?
It does change quite significantly after sitting in the fridge overnight.
Instead of brown rice flour can we use Amaranth as a starter? Also which brands do you recommend as a heat activated baking powder? Is Bob's Red Mill a good brand?
Yes, you can use amaranth. Check the blog post for more flours to try. The only brand I know that makes heat-activated baking powder is Modernist Pantry.
@@LetThemEatGlutenFreeCake Thank you so much.
What is your baking flour mix? Im keen to try this for my daughter who is GF.
The link to the recipe is in the description box
Is there a way how to get a lighter crust? I’m trying to avoid over burnt food.
Place a sheet pan on the rack underneath it while baking. That should help 😊
I tried this a couple of times.. I don’t know what I am doing wrong.. it’s soooo sticky and i can’t kneed it at all .. I must’ve added 100 g of flour to it trying to make it more manageable
What kind of white rice flour are you using? If it's gritty, that could be your problem.
Hi! Amazon says the Heat activated baking powder you suggested is unavailable 😳 what can I use instead??? I am trying to order some of the new ingredients to make this bread!
Darn it! I'm so sorry! You can still use regular baking powder and get great results.
Can I use white rice flour for starter
Yes
Can you lower the heat and not burn the crust. Make it more golden instead of burnt orange?
I don't know if that will work for the whole bake, but you could try after the initial 15-20 minutes of bake time.
Is there a recipe that you have for chocolate gluten free sourdough bread👀🙊. Would we just add cacao?
I don't, but it's on my list.
Hola buenas tardes , me encantaría poder saber qué dice en español , alguien si puede hacer estaré muy agradecida
Can you use oat flour or cassava flour to make the starter?
I know you can use oat flour as I've done before. I assume cassava would also work, but I haven't had much experience with it so I can't say for sure.
I was so excited to try this but I am dairy free. I understand you’re not versed in all food allergies- completely understandable. Unfortunately I’m not a baker, so I don’t think I’ll be able to play around with all of the substitutions:-( I was so ready to try this. But not worth it if it’s not going to turn out right…
I have plenty of substitution suggestions, but the only one I've tried (because my daughter is vegan) is the soy protein isolate and it works perfectly!
Has anyone tried baking GF sourdough bread in a bread machine?
Mine is still coming up doughy… what is the best way to resolve this issue?
You're probably not baking it long enough. Give it another 5-10 minutes in the oven.
@@LetThemEatGlutenFreeCake thanks heaps, I will try that… my second attempt was better than first… didn’t seem to rise enough the first time but now I am learning each time :)
What would happen if you use regular baking powder? Is that okay?
Yes, your crumb structure might be a little bit tighter but still delicious and soft inside.
What size banneton do you use? I just bought one online but it looks a little small. It’s 10 inch. Will that work?
That's the size of mine as well.
Can you bake the whole time covered? I want the crust to stay a bit soft, so it’s crispy when toasted
Good question. I've never tried it, but I don't think you'll get a softer crust with this particular dough. However, I'm currently working on a soft sourdough sandwich loaf that will have a softer crust. Testing is almost done, so watch for a video soon 🥰
Throw a tea towel over it as it’s cooling and the crust softens ❤
What has to be done to enlarge the rest of the starter to become a full portion again?
Just put it in the fridge until the next time you bake sourdough. Then take it out, feed it with 30-50 grams of wholegrain flour and the same amount of water and allow it to rise until doubled in size, and then use it in the next recipe 😊
Is there a substitute for the Whey Protein Isolate? I can't have dairy.
See the recipe post. There's a whole paragraph on substitutes.
Isn’t part of the reason for sourdough starter to let the bread rise without the baking powder? Will this bread not rise enough without the BP?
I saw where Kim did say in a different reply that regular baking powder could be used or none at all. She said it has to do with the crust structure.
Yes, that is correct, but in the crumb structure. If you read through the recipe post, you'll find out everything you need to know. It is an optional ingredient, as stated in the recipe.
Do you have to put it the fridge? Or can you knead it and proof it in the bannaton the same day?
I had the same question.
It is much more manageable if really cold. You won't be able to knead it otherwise.
As for the taste, does it have the signature sourdough tang?
Yes, it does!
The psyllium husk and baking soda clumped up in the dough???
Are you using a stand mixer? That has never happened to me.
Do you have a recipe for the gluten free starter?
Yep! There is a video for it right here on my UA-cam channel as well 😊
Has anyone figured out the right amounts for the flour blend such that the amount is right for the sourdough bread recipe and doesn't leave a residual mix which is not enough for another loaf? Or put another way, is the mix flour recipe linear for scaling up or down?
FYI Found the slider! Made the 6 cup amount which should make 2 loaves with residual that can be used for kneading process.
I calculated for myself to have exact amount for one bread:
Potato starch 158 gr,
Rice flour 140 gr.,
Tapioka flour 42 gr,
Whey protein isolate 42 gr,
Xanthan Gum 8 gr.
So do u need to go thru the whole starter process from scratch after ea time u make a new loaf??
Also, u said u used 60 g of the starter but I didn’t see u weight it..??
You probably didn't see my scale underneath the bowl, but it was there. No, you do not have to go through the whole process of developing a starter each time. Once you've created the starter, you keep it in the fridge until you're ready to use it again. I've kept mine in the fridge for months and when ready to use, I just pull it out and feed it and use what I need of it before putting it back in the fridge for the next bake.
Hi, what’s in your bread flour blend? I’d like to make some
It’s on her blog
thanks
Does anyone know the best way to store a fresh loaf of gluten-free bread? Fresh out of the oven after baking?
Let it cool completely and then I like to simply put the cut sides down so they're touching the counter and leave them like them, uncovered. It will keep the cut sides still soft while preventing the crust from going too soft.
Can you use something other than whey isolate? My son is highly intolerant of dairy
Please read through the bread flour blend recipe post (not just the recipe). You will find an entire section on substitution suggestions.
@@LetThemEatGlutenFreeCake thank you
Can i use instant yeast instead of the starter?
Check out my video for artisan bread. That one uses instant yeast and is essentially the same recipe without sourdough.
Mine came out great taste and colour, but undercooked, dense doughie to BH bottom 1/3.
Sorry to hear that! Could have been under or over proofed (my guess is under proofed).
When I used to over kneed I had issues similar to that. (That was before I discovered Kims recipes)
Thanks both. I think it could also be plant protein as opposed to whey isolate which I just now sourced!
Merry Christmas all.
So attempt No. 2 with whey isolate even flatter although less gummy middle...perhaps my timing on removing starter from fridge to when it is optimum for use or just sub-par starter? And this is with dual action baking powder and using warm ovens for starter, proving, etc. Any thoughts?
And sorry Scott and thanks, should have replied... Almost no kneading and with years of GF baking that is a clear no-no.
Kim, equal amount of 390 grams/milliliters of water to 390 of GF flour? That doesn’t seem right! With that ratio, it would look more like a liquid batter than a dough 🤔.
Normally for gluten-FILLED dough, you are correct. But for gluten FREE, that changes everything. I've made this recipe more times than I can count and this is what works.
I do not do grams. So what measurements do use?
I'm sorry, I only have weight measurements for this bread. If you make any of my bread recipes, you will require a scale or they won't come out the way they are in these videos. Scales are so cheap and easy to use, there's no reason why anyone can't use grams.
How do I make the starter?
See my sourdough starter video here on my channel.
Can I use a regular gluten free flour?
I haven't tried it with this particular recipe, but I developed my own blend specifically because I had tried all those gf flour blends out there and none worked the way I wanted them to.
So I printed off your sourdough recipe about a month ago and it says 12 g of salt and now you are saying only 6 grams?
I'm so sorry! It is supposed to be 12g. There is no way that I know of to correct it within this video, but please note if you ever find a mistake like this again in any of my videos, the written recipe is ALWAYS the correct one. Thank you for pointing this out to me.
@@LetThemEatGlutenFreeCake Thank you so much. 🫶🏻 Thank you for everything you do.
Where did you find your adorable food scale?
Looks like you made a sticker to put on the scale! So cute! Cricut?
Lidl
I'm not crafty at all, unless it's made with food, haha!
My batter still seems a bit runny after mixing…
It is a high hydration dough, but as long as you used the right white rice flour and all the right ingredients in the flour blend, it should be manageable once it goes through the bulk fermentation and refrigeration.
I followed all of your instructions, but my bread turned out white. What can I do next time?
Can you tell me what you mean by white? As in, no color on the crust?
Yes, it wasn’t brown and beautiful lime yours.
The second time I did it the dough turned out more liquid than your video. Can I add more of your flour mix when that happens to make the dough more manageable?
It’s still proofing now, so maybe I can correct it when I knead it tomorrow morning?
I think I committed a mistake when I added the 390g of water right away in the beginning because the dough was too liquid. It fermented very well during the night in the refrigerator, but the dough was impossible to knead, so I added more of your mix to get it kneadable. I had to use all of the mix I prepared for your recipe, so I guess the bread will come out bad. I followed instructions spot on, but adding all that mix to the original recipe doesn’t sound right. 😢. Did I have to use whole rice flour ao it would absorb more liquid? I don’t know what went wrong with this
How can you use a whole grain for GF?
There are many whole grain flours that aren't wheat, barley, or rye. Those are the ones we cannot have (if you have celiac or gluten intolerance). But brown rice, buckwheat, millet, oat (some can't have oats, but oats in general do not contain gluten), sorghum, etc. are all whole grains and are also gluten free.
My daughter has Celiac disease and has always been a bread lover. Especially sourdough and crusty artisan style breads. Unfortunately we've never found anything that was actually edible for regular bread, let alone sourdough! This recipe has been AMAZING! Thank you so much for all of your info! We really appreciate all of your experimentation with the ingredients to come up with this! I've tried to do sour dough in the past with no luck. (I could never keep the starter alive.)
I'm planning on making some grilled cheese with it this weekend! Maybe even French toast for breakfast! Thank you again!
What is your bread flour blend?
The recipe link for my bread flour blend is in the description box along with the recipe for this bread.
What is the flour blend?
Kim's gluten free bread flour
Whats in the starter?
Check out the sourdough starter video for how to do that 😊
I know you said this is full proof and you can’t mess it up, but um, after putting in the fridge my dough is still like pancake batter 🤦🏽♀️😂 oh well, gonna pour it into a loaf pan and see what happens lol
I had to add a lot of flour in the kneading. Also, I added 60 g of starter to the bread. I had to do some digging but it looks like that is the amount of starter Kim uses in her sourdough.
@@missyulm2701 yeah I used the 60g of starter, maybe the flour amount was off…I’ll double check, I did notice the amount of salt was different in two places, one said 12 grams, and the other said 6g…it did bake ok though, the rise in the center was tall, and low on the edges.
I'm so sorry, y'all! I really thought it was fool proof, but maybe it depends on everyone's individual starter and the consistency? You definitely don't want your starter being super thin and liquidy. It's better to be too thick than thin. You will need to add some extra flour when kneading and that's okay. It won't change the final bread result. I also apologize for the difference in salt amounts. The correct amount is 12g (always look to the actual blog post for the correct amounts). However, if you use only 6g it will still work, just won't be quite as salty. Please let me know if you try it again and still have problems. One more thing, make sure to use my flour blends (bread flour or multigrain) as I can't say what will happen if you use a different flour blend. If you substitute anything within the flour blend as well, that may change the texture of the dough (I recently tried pea protein and had to add way more water as it was overly thick).
I added a lot of four, like others said, the next day during kneading. Enough to make a non sticky dough. When I changed rice flours it required more flour.