I have made this for weeks now it is by far the best recipe I tried many I just shared on my RUclips in the pantry challenge. I hope some of my RUclips family will also be blessed by this recipe! It knocks the others out of the park! Thank you for taking the time to share this!
Thank you for sharing! This always makes me so happy to hear comments like this because I know what it feels like to try recipe after recipe and get failed attempts. It took me years to get this recipe down and to see it bless so many other families like it has my own makes my heart so happy!
I have now made two loafs of sourdough bread using your sourdough starter and bread recipe. They have turned out amazing!! Thank you SO much for sharing this recipe. I have celiacs and have been searching for years for the perfect sourdough bread. I have found it !!
Do you have any tips? I don’t think I let it rise long enough because it was late in the evening and I was getting tired. Five hours of rise time just wasn’t quite enough maybe. It’s a little dense, but still better than the grocery store white gluten-free bread.
Update: I think it is my baking powder. I bought the GF kind that is heat activated because of another GF baking lady & I don’t think it works as well as regular baking powder.
Thanks so much for putting all that work into creating a good sourdough bread and then sharing it with us! I have been dying to try a gluten free sourdough bread.
I wanted to let you know that I have made this bread and it is by far the best gf bread I have ever eaten. I have had celiac disease for eleven years and I have made lots of breads, never a result like this one. Thank you soooooo much for the recipe. It also proves that psyllium husk is not necessary at all.
Thank you so much! I am so glad that you like my bread recipe. Ib do use psyllium husk in some of my bread recipes but for sourdough I have never been able to get to turn out quite right. Enjoy!
I started my GF starter today. I’ve watched a lot of gf starter videos and yours is the best explaining the whole process. My 17 year old granddaughter is Celiac. It has been so hard to find decent tasting gluten-free products for her to eat. It also makes it difficult because there are a few people in the family if they see something sitting on the gluten-free table, they won’t touch it because they just know it tastes awful. I will admit, I have put gluten-free chocolate chip cookies on the gluten-free table and a plate also of the same cookies on the gluten table and they can’t tell the difference. I’m hoping that with the discard I can come up with some foods that nobody will be able to tell are gluten-free. It’s hard to be different when all your friends can eat anything they want, and she can only have certain foods.
Yes it is so possible to make good gluten free foods that everyone can eat and no one knows! Everyone is a little leery of it though.... keep doing what you're doing! Your granddaughter is one lucky girl to have you in her corner 🙂 And thank you for the kind words on my video... that is a goal of mine to make sure it makes sense and thoroughly explained in every video!
Thank you for sharing. My greatest issue is carbs, due to diabetes. I make the adjustments and add sourdough starter instead of yeast to my low carb recipes. I've even done overnight ferments in my bread machine, than bake it in the machine in the morning.❤❤
Ive been playing around with recipes for this bread and ivr often tgought about adding eggs. Glad to see you've done that. I also bake mine in the glass bowl like the Peasant bread recipe. Put bowl in dutch oven.
Thank you so much for this video and recipe!! I am new to GF sourdough, well actually new to baking bread in general, and this was so easy and came out great! It was the 2nd loaf of GFSD I made. The first one from a different recipe was a rock!!! Thank you! Thank you! -Melissa
Excited to try! Is there a reason you don’t do an overnight ferment? It seems it’s not necessary when seeing your results. If so, this will help me from being so overwhelmed with all of the timing steps.
And yes, some people do need to use filtered or bottled water because their water contains chlorine chlorine kills the natural yeast in a starter so that’s the reason some people need to not use tapwater
Making my first loaf now😊. I forgot the psyllium husk and wow did that make all the difference in the world. It was pancake batter and I knew it wasn’t right lol.
Hi, It was nice to see the sour dough bread. Where is your farm located? Are you having fresh milk from your cows? I'm interested in life in the farm. Hope hear from you soon. Thank you Sara Perry
Hi there! We are located in Missouri. We raise beef cattle and right now I do not have a milk cow. I have lots of friends who do, so I currently buy my raw milk from one of them!
May I have the recipe please? I have watched several videos on how to make GF SD bread and OMG I am confused with all the variations...but I would like to try yours
Thank you for this 🙌🏻🙌🏻🙌🏻 I need your help.. I am trying to make this bread right now, the ingredients are all mixed, but they are dry, as if I had added more dry ingredients than wet. What can I do with my dry "dough" now?😅😢
I know this is a late reply but if this happens again just add in splashes of water until you have a dough that comes together and is slightly sticky. Hope this helps!
This bread is my favorite. I have made it quite a few times now. I’ve used some different flours as well. It’s always been good. I am wondering if you have ever made this in a Pullman loaf pan. I would like my son to eat this bread also, he is autistic and won’t even try it unless it looks the same as what he is used to having. I am thinking I would have to do 1 and 1/2 the recipe to fit in that pan. Any suggestions would be really appreciated 😊 thank you for sharing such a great recipe!
I have not mastered getting this bread in a bread pan yet. My girls like it but I am a bit more picky. I feel it gets a little bit dense in a pan, possibly because it has walls around it. If he isn't super picky on the density of it, then yes you can do it! I'm trying to adjust ratios so that it stays airy. Hope this helps!
I made your bread last night, it looks like yours and the taste is amazing. My dough felt really sticky and I think it’s because my scale isn’t that accurate and I got in a gram or two extra water, so I ordered a new one. Also wondering if I added some yeast (1-2 tsp) would that make the taste ‘more sour’? Thank you again for your video and recipe.
I am not sure the yeast would make it more sour. It would make it rise a little more. But it could be worth a try! If it helps to try starting with less water that I call for and then slowly add in splashes of water as needed to help with the stickiness. Everyone's kitchen humidity and temps are different so that can play a role in how sticky your dough is vs mine.
I love this recipe and it's so easy. What would I have to change, if anything if I wanted to make this into two loaves? Or would I use the same dough and make one bread pan loaf? Thank you.
You can totally use the same dough and make two loaves out of it, they would each just be smaller. I have also taken this same dough recipe and made them into dinner rolls for Thanksgiving. They were so yummy!
Newbe 😊 Help please 😊This is my first attempt at this recipe.. I cannot find one that comes out done! I know I am new at this but.. I am following the recipes and direction to a T. One question I have Is the inserted thermometer or skewer still going to be doughy when bread is done?
Great video. So easy to follow. I have friends who are GF and I would like to surprise them with a loaf of GF bread with cheese and jalapenos as I am making a regular loaf of that for an upcoming get together. Have you ever tried adding cheese/peppers to your GF bread? Do you think it would work? Thanks for your input. I just hate that my GF friend lose out on good food sometimes!
I have never tried it without eggs as the eggs help a ton with texture. You can try an egg replacer (you can buy it at the store or try flax seed) but I can't say for certain as I have never tried it.
I don’t know where she got the big jar, but we use lots of honey in our house too. We order it from a place called Azure. They have a lot of different products you can order in bulk. Biggest complication with that is you have to find a drop off place near you (they don’t deliver to your house) but you might be able to find one near you through their website.
Hi there! So there is a local mennonite bulk store close to me that I have bought my local raw honey from. Thats where the jar came from. But actually what's in that jar is from a large 5 gallon bucket of honey I got from a friend of a friend who keeps bees. It was a great deal! Before buying honey locally, I bought my honey from Azure Standard. I will drop the link. It is a grocery co-op where you can buy great ingredients in bulk. Hope that helps! We go through a lot of honey too! www.azurestandard.com/?a_aid=7bee10fba6
Ty for all the help. I never bake so this will be my first attempt but I need to know what temp for the oven. Also 25-32 min with lid on then how long with lid off?
Hi there! The temp of the oven will be 425 degrees farenhiet with the lid on for 35 min and then off for 15-20 min. Every oven is different. You are looking for the internal temp of the bread to be 205 degrees or higher. Happy baking!
I have made 2 loaves: both are heavy and dense......is that how it is supposed to be? Secondly, the bread is hard after just one day. What am I doing wrong?
I would adjust the water ratio. Keep the flour measurements the same but add more or less water to get a slightly sticky texture. I have to wet my hands to handle the bread. This usually helps with the heaviness. The bread is always best on the first day. We like to use it up after the first day in grilled cheese, french toast, or just toast with jam. If you want to eat it with just butter, always eat it the first day!
I typically don't in my sourdough but if you do I was adjust the water content. Start with less and add in more if needed as the finest of the flour may be different when milling yourself. Always start with less water because it is easier to add more water than add more flour and still maintain the right ratio.
Hi, i know this is a late question. I have been failing miserably at making gf SD bread, they dont rise. I am going to try your recipe today. But my question is, you mentioned that gf starter will not get huge and bubbly like regular starters. But mine tripples or more in less than 8 hrs. Ive had to feed it in the morning to make bread late afternoon. Maybe this is what is wrong? Is my starter broken? If i feed it at night, 12 hrs later, im afraid it has past its peak. Any insite from anyone would be appreciated
That is great that your starter is super active! If your kitchen is warm that will play a role. Also, are you using my starter recipe or a different one? I have found that all purpose gluten free flour blend starters do rise more and get very active. It will look great but they don't perform well when it comes to the bread. This is because GF flour blends have a lot of starches in them. Starches aren't good for the starter. You will want strictly GF grains to feed the starter. If you are using my recipe for the starter I would say your starter is just very alive and well! Feed it in the morning and than make up bread that afternoon will work great. I hope this helps!
@theranchershomestead8497 I have to apologize. I just realized that I posted the same thing on 2 different videos. You don't need to reply to both, I'm sorry. I will reply to this because it has more information that may help others. My starter started with brown rice flour and cultured buttermilk. Then everyday I only used water with the brown rice. It didn't play well with my bread so I started to mix half brown rice with half all purpose gf flour. I didn't know that starches don't do good. Is half brown rice and half AP flour okay? If not, I will do your recipe from here on out.
I've made this bread like 5 times now and its amazing and freezes so well. Question, with regard to the discard, I want to make gluten free pancakes with it, but when I checked your link to the gluten free pancakes, the starter isn't mentioned in the ingredients list. Where and how much starter would I add to the recipe?
I have 2 separate pancake recipes. One with a discard and one without so I am assuming you were looking at the wrong one. Here is the link for the sourdough discard pancakes! theranchershomestead.com/fluffy-gluten-free-sourdough-discard-pancakes/
Can I substitute xanthan gum with psyllium husks? In my opinion psyllium husks gives softer texture and you can keep baked bread longer not refrigerated
I have tried many times to do a 1:1. substitution with psyllium husk but I can't get the bread to turn out just right. It doesn't rise like it should and always flattens out. I am still working on it because I would like to use psyllium husk as well for the softer texture and also it's a good source of fiber!
@@theranchershomestead8497 couple days ago I used your recipe to bake a bread, it so delicious! thank you very much! Probably the best-tasting gluten free sourdough bread!!
Yes @tanyas3109 i made a loaf today , it took all day to double in size. Then when I went to take it out of the bowl to the parchment paper, I didn’t oil the bowl all the way and so it didn’t come out without me having to handle it😔 so it flattened out on the paper.didn’t keep the taller rounded shape. I may try one more time when I get more flour. I added 8 teaspoons of the psyllium into the warm water, stirred and let it sit while I measured out the other ingredients. Then added to the flour mixture.
I currently have my dough raising, going on hour 7 but I don't know if I'll have time to bake it tonight. Once it doubles, can I put it in the fridge until morning, bring it out 3o minutes before and bake?
I am still working on that. I have not been able to successfully do 1:1 with psyllium husk and xanthan gum. It seems to not hold together right when I do. If you try it and have success I'd love to know!
Thanks for a super helpful video! Curious if you have any insight… would there be a downside to using a gluten free starter to bake a regular loaf of sourdough? I have celiac and would like to make regular sourdough in addition to gf for my husband. Curious if I should just have 2 separate starters or if I could use the gf starter without compromising the taste for him!
I always keep two starters going. One for regular bread and one for GF. Gf starters may not be strong enough to get a good rise in regular bread. However, it is worth a shot! I tried using my GF starter once with a whole grain einkorn bread and it just didn't rise very good. But I have not tried it using an all purpose flour. It would definitely be worth experimenting to see if it would work.... that would mean less feeding and maintenance with having two starters!
What if I am using cup for cup gf flour? This is my first time making it, already made my starter. I watched a sourdough recipe from Paul Hollywood and while I know it's gf compared to regular, he had no extra ingredients. So if I use cup for cup, do I need all the extras you included? Do you have the full recipe written somewhere?
I have never had success using a gf all purpose flour in bread. Flour blends, like Cup 4 Cup, are made up of a bunch of grain flours and starches with a binding agent and they are not the right ratio for gluten free bread. Gluten free breads are tricky to get a good one in taste and texture so it is important to build your own flour and weigh them to get the right amount. Since you aren't using gluten you have to add multiple ingredients to get a bread that isn't gummy and dense. That's why it is important to add the extra ingredients. Gluten free bread making won't ever be the same as regular bread, since we are not working with a wheat flour that has the gluten in it. I hope this helps! Here is the post with the gluten free sourdough bread recipe. theranchershomestead.com/how-to-make-a-good-gluten-free-sourdough-bread/
Just a fyi, the white kitchen aid utensils have recently been discovered to have lead in them. If you contact them they are supposed to replace it 😊 I have the old white paddle, and am going to replace mine.
Yes here is the printable recipe for this bread. It is on the blog. You can do more brown rice flour if you wish, although I do find the sorghum is the best flour that compliments the brown rice well when feeding. It makes it a stronger starter. theranchershomestead.com/how-to-make-a-good-gluten-free-sourdough-bread/
I have! I am still working out the ratios but use 27g of psyllium husk to the water/starter and let it gel up. I do use less water though. I still found the exact amount of water that works best but definitely use less then what this recipe calls for! Once I have the recipe nailed down with psyllium husk I plan to share it but until then you can try it this way!
I buy the parchment sheets from the Azure standard, which are 12.5"x16" I absolutely love them! But before I bought the sheets I would just use a roll of parchment and cut out what I needed when I needed it!
Thank you! I have my first load in the oven right now.... Everything seemed to be going well... except when I was trying to be gentle transferring the bread from the bowl to the parchment paper....I think it came out too hard and may have deflated!😢 Hopefully will still be good....
I would not skip eggs all together because it is a key component in the texture of your bread. However, trying different egg free substitutions may work. I have just never tried any of them so I can't tell you which ones to try.
You can definitely substitute maple syrup for the honey. I have never worked with flax eggs so I am unsure if they will work. But give it a try! I'd love to know how they would work out!
@theranchershomestead8497 so pumped to try this!! I’m using a flax egg so will report back on how this works! Since there’s no eggs do you think leaving on countertop for 12-15 hrs will work? Or how about half on counter top and rest in fridge till morning?!
Did it rise well? Did you put a couple ice cubes in the dutch oven in between the parchment paper and dutch oven than place the lid on to create a steam affect? If I forget the ice cubes mine never browns.
My bread looks good on the outside, but when I cut the bread after it cooled completely I noticed that the bottom 1/2” of the bread is gooey. I used a thermometer to check the temperature and it was 208 degrees. Any suggestions? Anyone?
The longer is rises the more fermented it will be and it possibly will be super sour tasting. Plus with the eggs in it I would be careful of letting it sit on your counter for that long!
I have in the past, I save my scraps from canning apple pie filling or applesauce. Right now I don't have any and I am using an ACV I bought on Azure Standard.
Yes try adding just a little bit more white rice flour and tapioca starch. I would try 350g white rice flour and 240g tapioca starch to see if that helps!
@@joym3545 Hi there! Yes on the blog is the written version to be able to print. Here is the link to the blog post. theranchershomestead.com/how-to-make-a-good-gluten-free-sourdough-bread/
Yes, you absolutely can add in things! Just before shaping and putting it in the oiled bowl, mix in whatever you choose. Then shape it and put it in the oiled bowl to rise.
With gluten free, I find it is always best on the first day. For any product. We typically use it for french toast, grilled cheese, or just plain toast for the rest of the days.
I use the discard for other recipes like my sourdough discard gluten free crackers! There is lots you can do with the discard so you aren't just throwing it away and wasting it!
I have had 3 attempts and my third one was a success using your recipe and instructions and I am so grateful and over the moon right now ❤
That is amazing!! I am so glad my recipe was a success. I want everyone to be able to make and eat good gluten free bread!
I have made this for weeks now it is by far the best recipe I tried many I just shared on my RUclips in the pantry challenge. I hope some of my RUclips family will also be blessed by this recipe! It knocks the others out of the park! Thank you for taking the time to share this!
Thank you for sharing! This always makes me so happy to hear comments like this because I know what it feels like to try recipe after recipe and get failed attempts. It took me years to get this recipe down and to see it bless so many other families like it has my own makes my heart so happy!
I have now made two loafs of sourdough bread using your sourdough starter and bread recipe. They have turned out amazing!! Thank you SO much for sharing this recipe. I have celiacs and have been searching for years for the perfect sourdough bread. I have found it !!
Oh I am so so happy!!! It took me years to nail this down because I couldn't find one out there either. I am so glad you love it as much as we do!
Do you have any tips? I don’t think I let it rise long enough because it was late in the evening and I was getting tired. Five hours of rise time just wasn’t quite enough maybe. It’s a little dense, but still better than the grocery store white gluten-free bread.
Update: I think it is my baking powder. I bought the GF kind that is heat activated because of another GF baking lady & I don’t think it works as well as regular baking powder.
Thanks so much for putting all that work into creating a good sourdough bread and then sharing it with us! I have been dying to try a gluten free sourdough bread.
You are very welcome! I hope you love it as much as we do!
I wanted to let you know that I have made this bread and it is by far the best gf bread I have ever eaten. I have had celiac disease for eleven years and I have made lots of breads, never a result like this one. Thank you soooooo much for the recipe. It also proves that psyllium husk is not necessary at all.
Thank you so much! I am so glad that you like my bread recipe. Ib do use psyllium husk in some of my bread recipes but for sourdough I have never been able to get to turn out quite right. Enjoy!
Thanks for sharing! Going to try this…😊
You have just changed my life! Thank you so much for this recipe!
You are so welcome! I am so glad you love it as much as we do!
I'm so excited to start. Thank you for sharing!
You are welcome! I hope you love it as much as we do!
I started my GF starter today. I’ve watched a lot of gf starter videos and yours is the best explaining the whole process. My 17 year old granddaughter is Celiac. It has been so hard to find decent tasting gluten-free products for her to eat. It also makes it difficult because there are a few people in the family if they see something sitting on the gluten-free table, they won’t touch it because they just know it tastes awful. I will admit, I have put gluten-free chocolate chip cookies on the gluten-free table and a plate also of the same cookies on the gluten table and they can’t tell the difference. I’m hoping that with the discard I can come up with some foods that nobody will be able to tell are gluten-free. It’s hard to be different when all your friends can eat anything they want, and she can only have certain foods.
Yes it is so possible to make good gluten free foods that everyone can eat and no one knows! Everyone is a little leery of it though.... keep doing what you're doing! Your granddaughter is one lucky girl to have you in her corner 🙂 And thank you for the kind words on my video... that is a goal of mine to make sure it makes sense and thoroughly explained in every video!
Thank you for sharing. My greatest issue is carbs, due to diabetes. I make the adjustments and add sourdough starter instead of yeast to my low carb recipes. I've even done overnight ferments in my bread machine, than bake it in the machine in the morning.❤❤
That is fantastic! Overnight ferments are so good for you.
Ive been playing around with recipes for this bread and ivr often tgought about adding eggs. Glad to see you've done that. I also bake mine in the glass bowl like the Peasant bread recipe. Put bowl in dutch oven.
I have never baked in a glass bowl but what a great suggestion!
Thank you so much for sharing all that you have learned in your journey to this amazing bread!
You are welcome! I am glad I can help others in this journey as well!
Just got.a cast iron Dutch oven, used, local, yay!
I hope to be making my bread tomorrow. The starter seems to be doing good... fingers crossed!
So exciting! Happy baking!
Nice job. will try this recipe this weekend.
I hope you enjoy it as much as we do!
Thank you so much for this video and recipe!! I am new to GF sourdough, well actually new to baking bread in general, and this was so easy and came out great! It was the 2nd loaf of GFSD I made. The first one from a different recipe was a rock!!! Thank you! Thank you!
-Melissa
I am so glad you liked it so much! Thank you for the kind review. 🙂
Going to give this a try thanks
Hope you like it as much as we do!
I have made this bread a few times and I am impressed I would like to link this video in my description box checking to make sure this is ok with you?
Absolutely ok! Thank you for sharing and I am so glad you love it as much as we do!
Excited to try! Is there a reason you don’t do an overnight ferment? It seems it’s not necessary when seeing your results. If so, this will help me from being so overwhelmed with all of the timing steps.
Gluten free always seems to rise faster so there isn't a reason to overnight ferment!
And yes, some people do need to use filtered or bottled water because their water contains chlorine chlorine kills the natural yeast in a starter so that’s the reason some people need to not use tapwater
Yes you are right about that. I have always been on a well and not had to worry about that!
Wow, that looks fantastic!
Thank you!
Making my first loaf now😊. I forgot the psyllium husk and wow did that make all the difference in the world. It was pancake batter and I knew it wasn’t right lol.
Oh no! Yes it will not turn out right without a binder. At least you caught it and now you know for next time!
Did you mean xantham gum because there was no psyllium husk in the recipe.
Hi, It was nice to see the sour dough bread. Where is your farm located?
Are you having fresh milk from your cows?
I'm interested in life in the farm.
Hope hear from you soon.
Thank you Sara Perry
Hi there! We are located in Missouri. We raise beef cattle and right now I do not have a milk cow. I have lots of friends who do, so I currently buy my raw milk from one of them!
I currently have a brown rice starter ready to go. Would that work for your recipe? Or is the brown rice/sorghum mixture necessary?
Your brown rice starter will work fine in the recipe!
May I have the recipe please? I have watched several videos on how to make GF SD bread and OMG I am confused with all the variations...but I would like to try yours
Here is the link to my recipe on the blog! theranchershomestead.com/how-to-make-a-good-gluten-free-sourdough-bread/
Thank you for this 🙌🏻🙌🏻🙌🏻
I need your help.. I am trying to make this bread right now, the ingredients are all mixed, but they are dry, as if I had added more dry ingredients than wet. What can I do with my dry "dough" now?😅😢
I know this is a late reply but if this happens again just add in splashes of water until you have a dough that comes together and is slightly sticky. Hope this helps!
Thank you, it’s looks wonderful
Thank you!
This bread is my favorite. I have made it quite a few times now. I’ve used some different flours as well. It’s always been good. I am wondering if you have ever made this in a Pullman loaf pan. I would like my son to eat this bread also, he is autistic and won’t even try it unless it looks the same as what he is used to having. I am thinking I would have to do 1 and 1/2 the recipe to fit in that pan. Any suggestions would be really appreciated 😊 thank you for sharing such a great recipe!
I have not mastered getting this bread in a bread pan yet. My girls like it but I am a bit more picky. I feel it gets a little bit dense in a pan, possibly because it has walls around it. If he isn't super picky on the density of it, then yes you can do it! I'm trying to adjust ratios so that it stays airy. Hope this helps!
I made your bread last night, it looks like yours and the taste is amazing. My dough felt really sticky and I think it’s because my scale isn’t that accurate and I got in a gram or two extra water, so I ordered a new one. Also wondering if I added some yeast (1-2 tsp) would that make the taste ‘more sour’? Thank you again for your video and recipe.
I am not sure the yeast would make it more sour. It would make it rise a little more. But it could be worth a try! If it helps to try starting with less water that I call for and then slowly add in splashes of water as needed to help with the stickiness. Everyone's kitchen humidity and temps are different so that can play a role in how sticky your dough is vs mine.
It’s delicious and will try less water.
I love this recipe and it's so easy. What would I have to change, if anything if I wanted to make this into two loaves? Or would I use the same dough and make one bread pan loaf? Thank you.
You can totally use the same dough and make two loaves out of it, they would each just be smaller. I have also taken this same dough recipe and made them into dinner rolls for Thanksgiving. They were so yummy!
How did you form and bake the Thanksgiving dinner rolls?? @@theranchershomestead8497
Newbe 😊 Help please 😊This is my first attempt at this recipe.. I cannot find one that comes out done! I know I am new at this but.. I am following the recipes and direction to a T. One question I have Is the inserted thermometer or skewer still going to be doughy when bread is done?
The inserted thermometer will come out slightly doughy. Make sure to not cut your loaf until it is completely cool so it doesn't turn gummy as well.
Great video. So easy to follow. I have friends who are GF and I would like to surprise them with a loaf of GF bread with cheese and jalapenos as I am making a regular loaf of that for an upcoming get together. Have you ever tried adding cheese/peppers to your GF bread? Do you think it would work? Thanks for your input. I just hate that my GF friend lose out on good food sometimes!
I have never tried adding things with gluten free but it most definitely would work! Add it in when you are shaping the loaf before the rise.
Hi, i have an egg allergy, can you recommend what i can put in besides that? or eliminate eggs?
I have never tried it without eggs as the eggs help a ton with texture. You can try an egg replacer (you can buy it at the store or try flax seed) but I can't say for certain as I have never tried it.
Wow, great video! We use a lot of honey in our house. Where did you get that big jar??
I don’t know where she got the big jar, but we use lots of honey in our house too. We order it from a place called Azure. They have a lot of different products you can order in bulk. Biggest complication with that is you have to find a drop off place near you (they don’t deliver to your house) but you might be able to find one near you through their website.
Hi there! So there is a local mennonite bulk store close to me that I have bought my local raw honey from. Thats where the jar came from. But actually what's in that jar is from a large 5 gallon bucket of honey I got from a friend of a friend who keeps bees. It was a great deal! Before buying honey locally, I bought my honey from Azure Standard. I will drop the link. It is a grocery co-op where you can buy great ingredients in bulk. Hope that helps! We go through a lot of honey too! www.azurestandard.com/?a_aid=7bee10fba6
Ty for all the help. I never bake so this will be my first attempt but I need to know what temp for the oven. Also 25-32 min with lid on then how long with lid off?
Hi there! The temp of the oven will be 425 degrees farenhiet with the lid on for 35 min and then off for 15-20 min. Every oven is different. You are looking for the internal temp of the bread to be 205 degrees or higher. Happy baking!
I have made 2 loaves: both are heavy and dense......is that how it is supposed to be? Secondly, the bread is hard after just one day. What am I doing wrong?
I would adjust the water ratio. Keep the flour measurements the same but add more or less water to get a slightly sticky texture. I have to wet my hands to handle the bread. This usually helps with the heaviness. The bread is always best on the first day. We like to use it up after the first day in grilled cheese, french toast, or just toast with jam. If you want to eat it with just butter, always eat it the first day!
Looks good.🎉
Thank you!
Do you freshly mill your rice flour? If so, any adjustments?
I typically don't in my sourdough but if you do I was adjust the water content. Start with less and add in more if needed as the finest of the flour may be different when milling yourself. Always start with less water because it is easier to add more water than add more flour and still maintain the right ratio.
Hi, i know this is a late question. I have been failing miserably at making gf SD bread, they dont rise. I am going to try your recipe today. But my question is, you mentioned that gf starter will not get huge and bubbly like regular starters. But mine tripples or more in less than 8 hrs. Ive had to feed it in the morning to make bread late afternoon. Maybe this is what is wrong? Is my starter broken? If i feed it at night, 12 hrs later, im afraid it has past its peak. Any insite from anyone would be appreciated
That is great that your starter is super active! If your kitchen is warm that will play a role. Also, are you using my starter recipe or a different one? I have found that all purpose gluten free flour blend starters do rise more and get very active. It will look great but they don't perform well when it comes to the bread. This is because GF flour blends have a lot of starches in them. Starches aren't good for the starter. You will want strictly GF grains to feed the starter. If you are using my recipe for the starter I would say your starter is just very alive and well! Feed it in the morning and than make up bread that afternoon will work great. I hope this helps!
@theranchershomestead8497 I have to apologize. I just realized that I posted the same thing on 2 different videos. You don't need to reply to both, I'm sorry. I will reply to this because it has more information that may help others.
My starter started with brown rice flour and cultured buttermilk. Then everyday I only used water with the brown rice. It didn't play well with my bread so I started to mix half brown rice with half all purpose gf flour. I didn't know that starches don't do good. Is half brown rice and half AP flour okay? If not, I will do your recipe from here on out.
I've made this bread like 5 times now and its amazing and freezes so well. Question, with regard to the discard, I want to make gluten free pancakes with it, but when I checked your link to the gluten free pancakes, the starter isn't mentioned in the ingredients list. Where and how much starter would I add to the recipe?
I have 2 separate pancake recipes. One with a discard and one without so I am assuming you were looking at the wrong one. Here is the link for the sourdough discard pancakes! theranchershomestead.com/fluffy-gluten-free-sourdough-discard-pancakes/
Can I substitute xanthan gum with psyllium husks? In my opinion psyllium husks gives softer texture and you can keep baked bread longer not refrigerated
I have tried many times to do a 1:1. substitution with psyllium husk but I can't get the bread to turn out just right. It doesn't rise like it should and always flattens out. I am still working on it because I would like to use psyllium husk as well for the softer texture and also it's a good source of fiber!
@@theranchershomestead8497 couple days ago I used your recipe to bake a bread, it so delicious! thank you very much! Probably the best-tasting gluten free sourdough bread!!
I too would love to use psyllium husks instead of xanthum gum. What about 2:1 ratio adding it to the liquid first before adding to flour mixture?
@@peggypurvis4616 yes! We can try!!! I found online it’s says for 1 teaspoon of xanthan gum we need 2 teaspoons of psyllium husk
Yes @tanyas3109 i made a loaf today , it took all day to double in size. Then when I went to take it out of the bowl to the parchment paper, I didn’t oil the bowl all the way and so it didn’t come out without me having to handle it😔 so it flattened out on the paper.didn’t keep the taller rounded shape. I may try one more time when I get more flour.
I added 8 teaspoons of the psyllium into the warm water, stirred and let it sit while I measured out the other ingredients. Then added to the flour mixture.
I don't understand when you activate the starter, how much starter do you start with? Is it 40grams?
Yes when you feed the starter you will discard all but 40g of starter. Then feed it 125g warm water, 65g brown rice flour, and 65g sorghum flour.
Is there a substitute for the rice flour that is not corn, potato, or oat? Maybe sorghum and/or millet?
sorghum or millet will work! Of course each bring their own flavor to the mix the but they will work!
I currently have my dough raising, going on hour 7 but I don't know if I'll have time to bake it tonight. Once it doubles, can I put it in the fridge until morning, bring it out 3o minutes before and bake?
Yes you can definitely do that!
Can I put in Pysllium husk instead of Xantham gum?
I am still working on that. I have not been able to successfully do 1:1 with psyllium husk and xanthan gum. It seems to not hold together right when I do. If you try it and have success I'd love to know!
I also have the same question: it seems to me that gluten free bread with psyllium husks stays longer fresh and soft than with Xanthan gum.
What is that oil sprayer you're using?! Is it just a regular spray bottle?
I got it on Amazon. It is my favorite, it's the best one I have had yet! Here is the link, amzn.to/43vBHiR
What is the size of your Dutch oven? I wondered if it mattered because the dough would spread out to fit the pan.
The dough should stay together regardless of the size. It will rise up and not out. This is a 6 quart dutch oven!
Thanks for a super helpful video! Curious if you have any insight… would there be a downside to using a gluten free starter to bake a regular loaf of sourdough? I have celiac and would like to make regular sourdough in addition to gf for my husband. Curious if I should just have 2 separate starters or if I could use the gf starter without compromising the taste for him!
I always keep two starters going. One for regular bread and one for GF. Gf starters may not be strong enough to get a good rise in regular bread. However, it is worth a shot! I tried using my GF starter once with a whole grain einkorn bread and it just didn't rise very good. But I have not tried it using an all purpose flour. It would definitely be worth experimenting to see if it would work.... that would mean less feeding and maintenance with having two starters!
What if I am using cup for cup gf flour? This is my first time making it, already made my starter. I watched a sourdough recipe from Paul Hollywood and while I know it's gf compared to regular, he had no extra ingredients. So if I use cup for cup, do I need all the extras you included? Do you have the full recipe written somewhere?
I have never had success using a gf all purpose flour in bread. Flour blends, like Cup 4 Cup, are made up of a bunch of grain flours and starches with a binding agent and they are not the right ratio for gluten free bread. Gluten free breads are tricky to get a good one in taste and texture so it is important to build your own flour and weigh them to get the right amount. Since you aren't using gluten you have to add multiple ingredients to get a bread that isn't gummy and dense. That's why it is important to add the extra ingredients. Gluten free bread making won't ever be the same as regular bread, since we are not working with a wheat flour that has the gluten in it. I hope this helps! Here is the post with the gluten free sourdough bread recipe. theranchershomestead.com/how-to-make-a-good-gluten-free-sourdough-bread/
Just a fyi, the white kitchen aid utensils have recently been discovered to have lead in them. If you contact them they are supposed to replace it 😊
I have the old white paddle, and am going to replace mine.
Oh that is great to know! Thank you so much. I have the old white paddles as well, I will need to contact them .
This is actually a social media hoax.
Is there a printable recipe ? Is there a substitute for sorghum flour for the starter feed? I tried coconut and it was no good...too absorbent
Yes here is the printable recipe for this bread. It is on the blog. You can do more brown rice flour if you wish, although I do find the sorghum is the best flour that compliments the brown rice well when feeding. It makes it a stronger starter. theranchershomestead.com/how-to-make-a-good-gluten-free-sourdough-bread/
Could I use a Bread Machine to make this recipe?
I have never made this in a bread machine so I can't say for sure.
My GF starter will triple in size I was shocked as it will overflow my jar for sure
That is amazing! I have never had my GF starter overflow... must be happy and healthy!
Can I please get the printed recipe for this bread? Thanks so much!
Yes the printable version of this recipe is on the blog, linked below! theranchershomestead.com/how-to-make-a-good-gluten-free-sourdough-bread/
What is the recipe you used for your gf bread sourdough bread? I’d love to try this. It looks fantastic 😆
Here it is! theranchershomestead.com/how-to-make-a-good-gluten-free-sourdough-bread/
what is the temp of the oven? i must of missed that
You will bake the bread at 425 degrees Fahrenheit!
Has anyone tried psyllium husk in place of the xantham gum? I have all ingredients except xantham, plus try to stay away from too many gums.
I have! I am still working out the ratios but use 27g of psyllium husk to the water/starter and let it gel up. I do use less water though. I still found the exact amount of water that works best but definitely use less then what this recipe calls for! Once I have the recipe nailed down with psyllium husk I plan to share it but until then you can try it this way!
Great! Thank you so much!!
Excuse me, where can I find the written recipe for the bread?
It's on the blog, here is the direct link! theranchershomestead.com/how-to-make-a-good-gluten-free-sourdough-bread/
Do you purchase the 9 x 13 parchment paper sheets?
I buy the parchment sheets from the Azure standard, which are 12.5"x16" I absolutely love them! But before I bought the sheets I would just use a roll of parchment and cut out what I needed when I needed it!
Thank you! I have my first load in the oven right now.... Everything seemed to be going well... except when I was trying to be gentle transferring the bread from the bowl to the parchment paper....I think it came out too hard and may have deflated!😢 Hopefully will still be good....
Loaf.... not load
Can I skip/substitute the eggs?
I would not skip eggs all together because it is a key component in the texture of your bread. However, trying different egg free substitutions may work. I have just never tried any of them so I can't tell you which ones to try.
Will flax eggs work? How about maple syrup for honey? Basically making it vegan…..have you tried it?
You can definitely substitute maple syrup for the honey. I have never worked with flax eggs so I am unsure if they will work. But give it a try! I'd love to know how they would work out!
@theranchershomestead8497 so pumped to try this!! I’m using a flax egg so will report back on how this works! Since there’s no eggs do you think leaving on countertop for 12-15 hrs will work? Or how about half on counter top and rest in fridge till morning?!
Otherwise I just realized I’m waking up at 4am to make bread 😂😂😂😂😂😂😂
Okay... my bread didn't come out right.... it didn't even turn brown but it had an internal temperature of 206°! What am I doing wrong?
Did it rise well? Did you put a couple ice cubes in the dutch oven in between the parchment paper and dutch oven than place the lid on to create a steam affect? If I forget the ice cubes mine never browns.
My bread looks good on the outside, but when I cut the bread after it cooled completely I noticed that the bottom 1/2” of the bread is gooey. I used a thermometer to check the temperature and it was 208 degrees. Any suggestions? Anyone?
Hmmm.... I'm not sure why it would be gummy on the bottom. Could have something to do with your humidity in the kitchen but I am unsure.
Probably needed to proof longer.
Can you let it rise for more many hours? Like 15?
The longer is rises the more fermented it will be and it possibly will be super sour tasting. Plus with the eggs in it I would be careful of letting it sit on your counter for that long!
Where do you buy your bulk flours? I saw you had big tubs of them.
I buy all my bulk flours and any bulk ingredients on Azure Standard. www.azurestandard.com/?a_aid=7bee10fba6
@@theranchershomestead8497 Thanks so much!
Thank you for asking this question. I was coming here to do just the same!
@@raulitageiger7643
Did you make your own acv?
I have in the past, I save my scraps from canning apple pie filling or applesauce. Right now I don't have any and I am using an ACV I bought on Azure Standard.
First loaf is a little flat should I add a little more flour. I am at 8500 ft In elevation 😊
Yes try adding just a little bit more white rice flour and tapioca starch. I would try 350g white rice flour and 240g tapioca starch to see if that helps!
Also, make sure your starter is very active. So it should have lots of air bubbles in it before using it to make bread!
Do you use 2 eggs instead of the other type?
Yes I use 2 eggs in my gf sourdough bread recipe!
@@theranchershomestead8497 thank you!
hello, is there a written version of this recipe i’m missing? thank you
@@joym3545 Hi there! Yes on the blog is the written version to be able to print. Here is the link to the blog post.
theranchershomestead.com/how-to-make-a-good-gluten-free-sourdough-bread/
The reason you don't have any issues with your tap water is because you're on a well. The problem comes with chlorinated/city tap water.
Yes you are correct!
Sorghum?? What is that? You never mentioned that as an ingredient
Sorghum flour is a gluten free grain flour. I do not use it in the bread, it is a stronger grain to feed the starter.
no yeast?
The active starter is the yeast in sourdough bread. Sourdough uses a wild yeast that you create with flour, water, and a fermentation process.
Can I add some "add-ins" like dry rosemary, pumpkin seeds, etc
Yes, you absolutely can add in things! Just before shaping and putting it in the oiled bowl, mix in whatever you choose. Then shape it and put it in the oiled bowl to rise.
It was nice on day one but on day 2,3 it was SO HARD! Is this a problem for anyone else?
With gluten free, I find it is always best on the first day. For any product. We typically use it for french toast, grilled cheese, or just plain toast for the rest of the days.
Is this safe for pregnancy?
I don't see any reason it wouldn't but always consult with your doctor if you have questions!
Have you made a gluten free focaccia?
I have a long time ago but I haven't in many years. I need to do it again, that would be a great bread to share!
@@theranchershomestead8497 I’m looking forward to it. I miss it so much. It use to be an every Sunday recipe for us.
Help...where is the actual recipe?
Here is the bread recipe! theranchershomestead.com/how-to-make-a-good-gluten-free-sourdough-bread/
You don't have to discard it. That's just wasting it
I use the discard for other recipes like my sourdough discard gluten free crackers! There is lots you can do with the discard so you aren't just throwing it away and wasting it!