How to bake DELICIOUS GLUTEN FREE Sourdough Bread | 1-to-1 Flour Recipe
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- Опубліковано 28 лют 2024
- Learn how to bake a wonderfully fluffy and delicious GLUTEN FREE sourdough bread loaf every time! Grab a notebook and follow along with my step by step recipe. I use a 1-to-1 (measure for measure) gluten free all purpose flour and ingredients you likely already have in your home. Prepare your own beautiful loaf in just 20 minutes!
PLEASE be sure to LIKE and SUBSCRIBE for more gluten free sourdough recipes!
Note: 265 grams of starter, not 65. Writing was cut from view.
#glutenfree #sourdough #glutenfreesourdough #homemaking #glutenfreesourdoughbread #sourdoughbread
I am looking forward to trying this recipe. I'm just waiting for my sour dough starter to become established. Thank you!
Can’t wait to hear how it turns out for you! I remember that anxious anticipation of waiting for a developed starter. Be sure to keep in mind that even when the starter is “ready” to bake with, it might take a couple months for it to be developed and active.
@@simplycherishedlife WOWZER!!! I can't get over how amazing the bread turned out on my first try. It came out perfect. Tastes amazing!!! I cut it and put in the freezer!!! I wish I could show in a photo!!! Thanks so much!!!!
So happy to hear! Be sure to follow along I have many more gf sourdough recipes coming. Cinnamon rolls, buns, etc.
@@simplycherishedlife I have to tell you this morning I put a couple of slices in the toaster. I'm still blow away at how delicious it tastes.So good! You weren't kidding when you said tried and true!!! Thank you!!!
The second loaf came out amazing, too!!! 🙏
Thank you so much for sharing this and for sharing how you make your starter! One of my kid's has Celiac and he really wants to make his own sourdough. We are starting a starter with your method today, and are excited to try this next week!
So excited to hear how it turns out for you! Let me know if you have questions 😊
@@simplycherishedlife thank you!
Thank you so much for the thorough video! Can't wait to make this....
Excited to hear how your bread turns out!!😊
Wonderful recipe, i baked 10 loafs already and all of them are amazing. Thank you for sharong❤
So happy to hear!
So you don’t bother with a preferment stage? Your recipe looks so nice and simple! I’ve been following other recipes that seem over complicated and it’s overwhelming. Thank you for sharing this. 🙏🏼
No preferment necessary here! Overall, the recipe is much different than a typical sourdough since there is no gluten to be developed. If you’re looking for a more intense flavor that could traditionally come from preferment, I would suggest following the recipe as shown but after proofing for the 6 hours, put the entire banneton in the fridge for 12 hrs. That will intensify the flavor significantly. Nice and simple! Happy baking!😊
Thank you. Excellent tutorial.
You are so welcome! I hope your bread turned out wonderfully!
Looking forward to trying this bread
Many recipes are so confusing
Now to get my GF starter happening
So happy you found my recipe. You can find my simple starter instructions on my page.😊
I’ve spent days looking for your recipe again .
I lost it
Glad you found it! If you save it to your “watch later” that should help you find it again.😊
I can’t wait to try this recipe!! Thank you for this video.My goal is to get my starter to look like yours. I’m on day 8 & my starter has more liquid on the top. This is my first GF starter but I have to do this because I agree with you, having Celiacs, it’s very difficult to find a good recipe.
So exciting! I can’t wait to hear how your bread turns out. Be sure when you’re feeding to thoroughly mix all that liquid in from the top first. If you’re on day 8 you might not get the best bread results yet but if you’re smelling the slightly sour smell you could go ahead and make some kind of discard recipe with some of it and then give it a nice big feeding after.😊
I will definitely try this, thank you. I'm currently in the process of making a gluten free starter. The bread looks wonderful 😊
So excited for you to try it out! Be sure to store on something like a cake platter to keep it soft longer.😊
@@simplycherishedlife thank you, will do
Hi - this recipe is amazing! I've tried so many over the past month and have not had results like this - thank you!! I did both methods (no-knead and knead) this weekend. I like the knead version a bit more because I like the larger loaf but both tasted terrific and were like "real bread" - LOL! Question for you - if using the knead method and I wanted to make a more oblong loaf, what do you suggest baking it in? The round ones fit perfect in my dutch oven but not sure about an oblong shape. Thank you!
So happy to hear that you love the recipe! I do regularly make an oval shape that does actually fit in my cast iron. I if you’re interested in making something even longer, I would suggest baking it on a sheet pan with foil “tented” over it. The bake time might just vary. This is how I do buns and rolls in a recipe I’ll share soon!
Hey Kyra! Just found your channel. So excited to try this! I have a well established gf starter and have yet to make a loaf of gf bread that is good. I was wanderi g if this is gummy at all and if you've heard anything about psyllium husk heath wise? Thank you!
I can’t wait to hear how your bread turns out! Gf bread can definitely be tricky. I’m right there with you having tried many recipes previously however this recipe has never failed me. This bread is obviously going to be less “fluffy” than a regular sourdough bread due to the lack of gluten. However, I have found that it has a nice softness to it and is significantly less gummy than any other recipe I’ve tried. It has a wonderful texture and will stay soft for a week if stored properly. Psyllium husk is often consumed as an added source of fiber in someone’s diet that also can provide other health benefits. It has been easily digestible for everyone in my household. We prefer psyllium husk and homemade bread over store bought bread loaded with preservatives any day! I have tried playing around without using it but just doesn’t yield nice results. 😊
Hi Sarah. You’re a lifesaver. Newbie here & I’m grateful to try your recipe.
1. Can I use a lidded roasting tin in place of DO? Any alterations needed ?
Thank you!
So happy you’ve found my recipe! I have not tried a roasting pan, but you could give it a go! I have used a bread pan with tin foil and on a sheet pan with tin foil and both resulted in a different consistency and crust. The Dutch oven yielded the best results.
how long do you preheat your dutch oven?
I only preheat as long as it takes for my over to get hot so about 10-15 mins.
Do you use your starter straight out of the fridge, or do you let it sit out overnight or for a few hours?
I use my starter at peak when making bread. I pull the starter from the fridge at night and feed it. Then by morning it’s nice and bubbly so I will make the loaf, rest 6 hrs and bake in the afternoon.😊
@@simplycherishedlife thank you
Oh, another quick question.... do you flour your banneton?
Yes, I do lightly flour my banneton 😊
I like using rice flour in the banneton - again GF - provides a nice non-stick surface!
So made this last night. I missed two steps by accident. Patting it flat and rolling it over itself and pre flouting the basket before I dropped it in. Results: turned out really, really good. I kept it in the oven with light on for 6 hours but it didn’t rise much. Also, it seemed my dough was a little on the wet side so maybe I will add 50 grams of water instead of 90? I followed a different recipe and it was very, very gummy. Wasn’t good. Thanks so much for your video. I have one question. I want to add some Parmesan cheese and some baked garlic. Should I add it when I mix the dough together?
I often don’t roll it over itself out of laziness 😆 but rolling it out will produce a nicer looking loaf. As for the banneton, flouring will just help keep it from sticking. That last 90g is a good place to adjust. Some environments are more humid and don’t require as much water either. I would start with the 50 and see how it looks. So happy yours turned out so well. Less watery should also help with the rise during that 6 hrs. When doing add ins, I will add them right at the end for things like garlic chunks. If you want something like garlic powder I would mix that in with the flour and dry ingredients. Depending on the add in I also sometimes adjust the water added to account for extra moisture.
@@simplycherishedlife Thanks so much for the response. I love your videos because you show exactly what and how you do it. I am adding baked garlic, some rosemary and parm cheese. I did this is with other bread recipes and the taste was great just the whole thing was gummy. I am sticking to your recipe because now I know it works. Just going to add some things. I will let you know how it turns out.
Sounds wonderful! So happy you found my recipe.
Actually, I just made a comment but I meant to ask if when you make the sourdough starter, can you use buckwheat or sorghum flour instead of your flour mixture? Yours has added ingredients .... please advise. Thank you.
I have only ever made starters with all purpose flours so I can’t speak from personal experience. However, I have heard of others using all kinds of flour. So with that being said, any flour should work. Keep in mind different flours lead to different consistency and different taste.
Can you substitute buckwheat or sorghum flour instead of your flour mix you use?
You could try but it won’t have the same results as a blend. Gf bread turns out best with a combination of flours. You would make your own blend, however buying a 1-to-1 flour makes that much easier.
I do not have psyllium husk - I want to make this tomorrow - will it work at all if I just leave that out?
Unfortunately it will not come out as nicely without psyllium husk. I have tried many variations without it. Without it at all, it will be a lot more dry and less soft/flexible. If you happen to have ground flax seed, you can try that as an alternative(in place of the psyllium-still leave time for it to gel up.) It yields a better result than using nothing. If you live near a Walmart they usually have psyllium husk in stock.😊
@@simplycherishedlife thank you!! i may have to just get some in the AM! :) My starter is 7 days old today and rising nicely so I'm hopeful to try a recipe tomorrow. is there a certain brand that is better?
So exciting! I have used a few brands and they all seem to act similarly. I currently use Konsyl brand. Keep in mind while a starter can be ready and bubbly in just a week, it could take a couple months for it to reach its full potential. The more you use it and feed it the happier it will be.
@@simplycherishedlife yes i'm nervous about trying too soon - but i will keep trying if this isn't ideal!! thank you so much!!
@keysonfire88 go for it! If it doesn’t have much rise, try making some discard recipes and keep feeding your starter for another week or so to get it nice and active. Can’t wait to hear how it turns out!
Scoring is very important for your oven spring. The oven spring also affects the texture. Dense vs fluffy
Definitely necessary but how your score looks isn’t overly important.😊
Is it whole psyllium husks or psyllium husk powder (you said psyllium husk but the screen read psyllium powder)? I have the whole husks
I’m using 100% powdered psyllium husk.
Thanks for your reply!!!
Whats the maple syrup for?
It increases the rise, flavor, and crustiness. 😊
Hi there, your voice says to add "265 grams of starter" but the print on the screen says "65 grams"... can you clarify which it is?
It is indeed 265 grams. Sorry for the typo! Still learning how to edit videos.😊
@@simplycherishedlife No worries! Thanks for such a quick reply. I'm hoping to bake this weekend! I'll let you know how it works out. Very excited!
On another note, I was planning on adding some seeds (sunflower and maybe pumpkin) to the dough, have you tried this before? Also, in your "starter" instructions, you say that on day 7, you can either bake or feed. If I were to feed, what is the flour/water measurement that I should be using going forward. I think we ended on 5 tablespoons on day 6. In my "traditional" sour dough bread, I remove some starter and then add more flour and water. Is it the same for GF? Thanks for helping me out there!
@nataliecalia3781 I have done add ins before. As long as what you’re adding in isn’t something with a lot of moisture, it will be just fine. As for the starter, by day 7 if you’re not doing to bake or move it to a larger container to feed then yes, you will need to discard or it will overflow. Once you have more space then feed as you do regular a starter. Just be sure to add enough flour/water to feed the amount you left. I keep mine in a large container so I often feed it anywhere from 1-3 cups of flour with equal parts water.
Hi, Kyra, Thank you for the recipe!
I just started to bake gluten free sourdough bread; some recipes are easy, but the bread doesn’t taste good. Other recipes are not simple ingredients and like you said lots of different flours. I tried Bob’s Red Mill 1-to-1 baking flour twice for baking G/F sourdough bread (not your recipe) and it didn’t work for me. Also I like bread recipes with psyllium husks instead of xanthan gum. In my practice, bread with psyllium husks is softer, and I keep it on the counter longer than bread with xanthan gum. Most of store Gluten free flour blends already have xanthan gum in ingredients. Does this King Arthur flour have already xanthan gum?
So excited for you to try out my recipe! You’re right, so many recipes can be overwhelming with flour blends. I believe King Arthur’s does already contain some xantham gum so no extra is needed. I have found storing the loaf on a cake platter with lid keeps it for up to a week!
Such a great video will definitely try this, could you please post the recipe for your sourdough starter? I am currently trialling all purpose flour and water but seen some people use buckwheat or rice flour. Not sure what would be best x
@@sarahkathryn1402 I did a simple no discard starter with gluten free 1 to 1 flour. I’ll work on creating a video about it soon! ☺️
KING ARTHUR GLUTEN-FREE MEASURE-FOR-MEASURE FLOUR -3Ibs
INGREDIENTS: Rice Flour, Whole Grain Brown Rice Flour, Sorghum Flour, Tapioca Starch, Potato Starch, Cellulose, Vitamin and Mineral Blend [calcium carbonate, niacinamide (vitamin B3), reduced iron, thiamin hydrochloride (vitamin B1), riboflavin (vitamin B2)], Xanthan Gum, Cellulose Gum.
I’m wondering, why is the pan of water is necessary if the Dutch oven is closed?
The water will take some time to create a nice steamy environment in the oven, hence why I put it in right at the beginning. Steam offers great benefits like a good rise, crusty loaf, and more even baking. Yes, the DO is closed for part of the bake, but it is open and in the steam for the second half. 😊This allows it to have the benefits of steaming while not being over steamed(too much moisture) which could leave a rubbery crust. Hope this helps!
After you add the starter to the flour, you said you add extra water….more than what’s in your bowl with the oil, syrup and PH?
Correct. More than what’s in the original. I’ve found adding more from the beginning makes it so the PH won’t gel up as much.
Please, what kind of flour do you use ?
King Arthur’s measure for measure gluten free flour.
@@simplycherishedlife These are brands. Is it rice ?
Yes, this is a 1-to-1 flour blend meant to replace a gluten flour. This blend is easily accessible so you won’t have to purchase a variety of different flours. It is primarily comprised of rice flour and sorghum flour. Hope this helps!
Never mind! I wasn’t watching video….I see the water inclusion now
Yes, extra water when putting everything together. I found that if the water was added to the initial mixture with the psyllium husk, it was too watery for the psyllium husk to gel up.
I see! I’m on Day 5 tomorrow of another GF starter (your recipe)….as my son and his family loved your GF sourdough bread recipe!! I was out of town and the colonies of bacteria in that region are crazy active (my regular SD starter is sooo nice there) - so I’m anxious to continue making your bread for them….they really enjoy it toasted! Thanks a bunch - as I had just about given up making anything palatable
@@cherylvath4243 so happy to hear they enjoy the bread. I also love it toasted! A happy starter is so exciting.😊