Sourdough gluten free bread – the journey begins
I have decided that I really need to get serious about the gluten-free and dairy free thing again. I can’t keep letting greed dictate. Ofcourse this is a serious challenge for my sourdough bread making. Who can resist a freshly baked loaf, still warm from the oven and slathered in butter? Not me, usually. But this week I have managed to resist. I even resisted the olive and rosemary loaves I made, which are normally quite a favourite. Instead I am turning my energies towards creating a decent sourdough gluten free bread. Decent enough to make me want to eat it.
I made my first atttempt at it this week. It wasn’t 100% gluten free as I started with a couple of tablespoons of my normal (wheat based) sourdough starter. I used mainly brown rice flour, quinoa flakes, buckwheat flour, polenta flour and a little chickpea flour. I added a little xanthum gum to it – something I have not used before. It is supposed to act a bit like a gluten replacer in cakes, breads, etc. I even made a few olive and rosemary rolls as you can see in the picture.
And the end result? “Promising” best describes it. The starter loved the gluten free flours so I think there should be no problem to create a gf version by feeding it only gf flours for a few weeks. Still may not be 100% gf as it will retain ‘traces’ of wheat, but definitely good enough for me since I am not coeliac. The texture was ok too – not dry and crumbly or dense like most gf breads you can buy. It had a slightly bitter taste with the first couple of bites I took, which I have to admit was less than pleasant. But after those first few bites, I could not taste that bitterness at all. Even the next day! It toasted up ok and stayed moist for a few days. So definitely a good starting point to work from. I will experiment some more and post up exact quantities, etc when I have a result I am happy with. I have also stocked up on some more gf flours like millet, potato, etc which should make for some interesting experiments.