12-06-2012, 11:02 AM
Join Date: Aug 2008
Re: Gluten Free Sour Dough?
Okay, here it is: Seattle Sourdough
1 cup rice flour
1 cup tapioca flour
1 cup corn starch
1 Tbsp potato flour
(I add up to 3 Tbsp flax seed meal for the best texture)
2 1/4 tsp xanthan gum
3/4 tsp salt
1 1/2 tsp egg replacer
1 1/2 tsp gelatin (you can leave this out, especially if using the flax seed)
1/2 cup buttermilk powder
1 1/2 tsp dried lemon peel (i never added this)
4 1/2 Tablespoons sugar
1 1/2 tsp dry yeast granules
1 egg plus 2 egg whites
3/4 tsp dough enhancer (or cider vinegar)
3/4 cup sourdough starter
4 1/2 Tbsp vegetable oil
1 1/2 cups warm water (more or less)
Grease pan and dust with rice flour
For hand mixing, have water 110*
Combine dry ingredients in a bowl. In another bowl, whisk the eggs, dough enhancer, sourdough starter, and vegetable oil. Add most of the water, reserving some.
With mixer on low, add dry ingredients a little at a time. The dough should be like a thick cake batter. Add more water if necessary. Mix on high 3 1/2 minutes. Spoon into pan, cover, and let rise 35-45 minutes for rapid-rising yeast, 60+ minutes for regular yeast, or until the bread has risen about 50 percent more than its original size.
Bake in a preheated 400* oven for 50-60 minutes, covering with an aluminum foil tent after 10 minutes.
IME, this recipe can be simplified with a little figuring, if you want to use eggs instead of the egg replacer or buttermilk instead of the buttermilk powder/water. It's a little complicated for my tastes as it's written, but it turns out beautifully.