Gluten free, basic dough with sourdough boost.

Today, because many people are now into gluten-free bread I decided to give you, the first recipe I have developed 2 years ago, while I was playing with my gluten-free sourdough.

Off course there are bakers that produce a better Gluten-free sourdough than I do, but this is simple and perfect for a beginner and for the first attempts at home.

I promise you, you will love it.

So here is my recipe, remember it is just the first recipe I have used, but it is a safe start for anybody

Ingredients:

  • 600 gr rice flour
  • 200 gr corn flour
  • 100 gr potato starch
  • 75 gr sorghum
  • 500 gr sourdough starter
  • 25 gr psyllium husk
  • 18 gr salt
  • 18 gr malt
  • 15 dry yeast
  • 1100 gr water

Preparation:

Start by mixing dry yeast and all dry ingredients together. Leave salt for later.

Now mix water and sourdough starter (Gluten free). Add the malt to this mixture too.

It’s time now to mix slowly the starter mixture into the dry stuff.

Stir with a wooden spoon for 2-3 minutes, add the salt and make sure that not lumps are left.

Now it’s time to put it into a lined brioche tin or into a banneton, let it double in size and then bake at 220º C for 1 hour and ten minutes.

Once it’s baked. Make sure to let it rest a bit, longer than usual. It will result, crunchy and moist at the same time. Almost better to enjoy the day after.

Have fun with this recipe and share your baking on our Facebook page Healthynastikitchen or on @nastikitchen Instagram account.

Make sure to subscribe and until next time, take care and spread the love.

Giuseppe

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