—- datatemplateentry recipe —- template : etc:tpl_recipe_page source : Homegrown Kitchen author : Nicola Galloway photo : recipe:no-knead-sourdough.png description : I love sourdough and like the idea of baking bread, but Tink is completely gluten intolerant and I'm not great with gluten (fingers-crossed this is a temporary situation). There is a great local company which makes delicious gluten free bread but experiments on making it at home have so far been disappointing. This bread is my new great hope …

• 1 cup brown rice flour
• 1 cup buckwheat or millet flour
• ½ cup tapioca starch
• 2 tablespoons flaxseeds or chia seeds
• 1½ teaspoons sea salt
• 1 cup ‘active’ bubbly starter
• 1 tablespoon olive oil
• 300 – 350ml room temperature water (preferably filtered)
• sesame seeds to sprinkle on top if desired

For glutenous bread use 1 cup white, stoneground flour (wheat or spelt), 1 cup wholemeal flour (wheat or spelt) and ½ cup rolled oats (quick cook work best).

• Combine the dry ingredients in a large bowl and whisk to combine and aerate.
• Make a well and pour in the starter, oil and 250ml water.
• Use a wooden spoon or spatula (not metal when using sourdough) to mix together and then beat vigorously for half a minute (the beating part is important to incorporate air).
• The mixture will be wet but thick like a cake batter (see video for correct consistency). Depending on the flours used and the humidity you may need to add a tablespoon of water at a time to get the right consistency.
• Pour the mixture into a prepared loaf tin, sprinkle with sesame seeds (optional) and cover with a tea towel and leave for 5-8 hours in a warmish place (in summer on the kitchen bench, in winter by the fire or in a hot water cupboard).

The bread is ready to bake once it has risen about a third, with small bubbles on the surface and a slight ‘dome’ effect.

To bake until the loaf sounds hollow when tapped on its base …

• in a bread maker on the ‘bake only’ setting to cook for 60 minutes,
• or in an oven at 190°C for 60-70 minutes

Once cooked, cool the bread completely on a cake rack before cutting (this is important to retain the moisture in the bread).

Store wrapped in a tea towel on the kitchen bench or in a bread bin. This bread will keep well for over a week.

There's a tonne more information on the authors website (link up at the top of the page), this is just my quick cheat sheet to use as a reference and a place for my own experiments to grow from.

Winter Tip: If you don’t have a nice warm position (by the fire or a hot water cupboard) for the bread to rise in, then it is a good idea to use warm water rather than room temperature water for the dough mixture. This will give the wild yeast a kick start.

recipe simple fast bread paleo ferment