Introducing a Fluffy, Soft Gluten-Free Sourdough Bread
Ingredients:
To activate the yeast
350 grams lukewarm water
2 tsp active dry yeast
2 tsp sugar
100 grams super fine brown rice flour
100 grams tapioca starch
100 g buckwheat flour
70 grams sorghum flour
70 grams fine yellow cornmeal
2 Tbsp brown sugar
2 tsp grams guar gum
2 tsp salt
6 Tbsp whole psyllium husk
20 g Vinegar
100 grams yogurt
200 grams sourdough starter
Instructions
Add the active dry yeast and a pinch of sugar into lukewarm water and allow to sit for 10 minutes. Your yeast is ready to use when it looks bubbly and frothy.
In the bowl combine all dry ingredients. When the yeast mixture is ready, add it to the dry ingredients along with the vinegar, yogurt and sourdough starter. Mix at a low speed to combine. Once the dough starts to come together, increase the speed of your mixer and mix for 3-4 minutes. The dough will look soft.
Cover the dough with a clean towel. Allow the dough to sit at room temperature for 10-20 minutes. During that time the flours and psyllium husk will hydrate.
Shaping
Prepare your proofing basket with a dusting of buckwheat flour. (This could be a banneton or a bowl lined with clean kitchen towel)
Put your dough on to a lightly floured kitchen bench (I use buckwheat flour for this), and shape into a round or elongated shape (depending on your proofing basket) Pick up the dough and with your hands very gently using circular motion shape it into a ball. Place it seam side up on the prepared proofing basket..
Cover the bread with a clean tea towel or sprayed plastic wrap. Let the dough rise in a warm place until 50% bigger than their original size (around 1 to 3 hours). At this point you can also refrigerate it for up to 8 hours and allow to rise slow in the fridge.
Baking
Preheat the oven to 220C fan bake. Add a baking dish with 1 cup of water on the bottom shelf of your oven. Flip your bread gently onto a baking tray lined with baking paper. Score the bread with a serrated knife somewhere between 1/2 centimetre to 1 centimetre deep.
Place the bread in the oven. After 40 minutes reduce the oven temperature to 180 C. Bake for another 15 - 20 minutes.
Remove the bread from the oven and allow it to cool on a wire rack to cool completely. (Around 1 hour)