Can’t wait to hear how it turns out for you! I remember that anxious anticipation of waiting for a developed starter. Be sure to keep in mind that even when the starter is “ready” to bake with, it might take a couple months for it to be developed and active.
@@simplycherishedlife WOWZER!!! I can't get over how amazing the bread turned out on my first try. It came out perfect. Tastes amazing!!! I cut it and put in the freezer!!! I wish I could show in a photo!!! Thanks so much!!!!
@@simplycherishedlife I have to tell you this morning I put a couple of slices in the toaster. I'm still blow away at how delicious it tastes. So good! You weren't kidding when you said tried and true!!! Thank you!!!
Made this yesterday and had a slice first thing this morning with a thick layer of butter. It turned out so delicious. My starter has only been active a little over a week so not terribly sour-y, but still so good. I can't wait to try again and do some experimentation with some mix-ins. 😋 And thank you for the video. It was helpful to refer back to, especially with the "make it more plump and rise more" option.
I am so glad I found your channel! I made your starter and just made my first loaf. It was HEAVEN. I couldn't even tell it was gluten free. I have been sharing your channel with everyone. I would love a video for the sourdough tortillas you mentioned.
I’ve made bread 3 times now 😊Your recipe is awesome! I borrowed an enameled cast iron Dutch oven for first 2 times. I was looking up other pans to use and the Pampered Chef roasting pan had positive comments. So before buying the Dutch oven I tried my roaster and the bread was perfect! I needed to buy more King Arthur flour and saw a bread flour…I’m wondering if you’re familiar with it? They use a process to remove the gluten while retaining the starch…
I’m so glad it has worked out well for you! I am familiar with the KA bread flour but will never use it due to the wheat starch. It can be okay for some with celiacs, but not all and it is not safe for people with a wheat allergy so I stick with the all purpose.
This is an amazing recipe. I have now made it twice with perfect result both times. And your sourdough cinnamonbun recipe is just as easy and with a wonderful outcome
I can’t wait to try this recipe!! Thank you for this video.My goal is to get my starter to look like yours. I’m on day 8 & my starter has more liquid on the top. This is my first GF starter but I have to do this because I agree with you, having Celiacs, it’s very difficult to find a good recipe.
So exciting! I can’t wait to hear how your bread turns out. Be sure when you’re feeding to thoroughly mix all that liquid in from the top first. If you’re on day 8 you might not get the best bread results yet but if you’re smelling the slightly sour smell you could go ahead and make some kind of discard recipe with some of it and then give it a nice big feeding after.😊
I am new to gluten free and sourdough. I found your channel very helpful, I have watched this video so many times before attempting to make the sourdough starter and the bread myself. Getting the sourdough starter to be fully established took a bit of tries , time and patience and reading and watching some more videos. Finally success... I was able to bake my first gluten free sourdough bread. I did add 20 gms of ground flax seeds along with the psyllium husks and I love the texture. Thank you so much for this recipe.
So happy you found my channel and that the bread is working out for you! If you ever need help with a starter I have a video on making a starter and drying to keep as backup!
So you don’t bother with a preferment stage? Your recipe looks so nice and simple! I’ve been following other recipes that seem over complicated and it’s overwhelming. Thank you for sharing this. 🙏🏼
No preferment necessary here! Overall, the recipe is much different than a typical sourdough since there is no gluten to be developed. If you’re looking for a more intense flavor that could traditionally come from preferment, I would suggest following the recipe as shown but after proofing for the 6 hours, put the entire banneton in the fridge for 12 hrs. That will intensify the flavor significantly. Nice and simple! Happy baking!😊
Thank you so much for sharing this and for sharing how you make your starter! One of my kid's has Celiac and he really wants to make his own sourdough. We are starting a starter with your method today, and are excited to try this next week!
Thank you for all of your wonderful information on GF sourdough. Thanks to your videos my starter is about 3 weeks old and I just pulled a beautiful loaf of bread out of the oven. Thank you so much for sharing what you know with the Internet!
Happy I've found your channel. Thank you for sharing. I am learning to cook, gluten free, sugar free, and dairy free. I have been successful in cooking most things and have created some amazing recipes. Still, some days are a struggle to get the recipe to turn out. It's the dairy free that gets me hungry up but I will persevere . Thanks for your videos.
Hey Kyra! Just found your channel. So excited to try this! I have a well established gf starter and have yet to make a loaf of gf bread that is good. I was wanderi g if this is gummy at all and if you've heard anything about psyllium husk heath wise? Thank you!
I can’t wait to hear how your bread turns out! Gf bread can definitely be tricky. I’m right there with you having tried many recipes previously however this recipe has never failed me. This bread is obviously going to be less “fluffy” than a regular sourdough bread due to the lack of gluten. However, I have found that it has a nice softness to it and is significantly less gummy than any other recipe I’ve tried. It has a wonderful texture and will stay soft for a week if stored properly. Psyllium husk is often consumed as an added source of fiber in someone’s diet that also can provide other health benefits. It has been easily digestible for everyone in my household. We prefer psyllium husk and homemade bread over store bought bread loaded with preservatives any day! I have tried playing around without using it but just doesn’t yield nice results. 😊
“Silly” husk for the win! Can’t wait to try. Have you tried doing bagels with this recipe? I think it would work great! Boil bagel dough then bake on cookie sheet with steam?? Guess I’ll need to try that too.
Love you recipe! Question, if i cant bake in the day, do i put the dough in the fridge then 6 hrs to rise or do the rising part first before putting it in the fridge?
Hi! You’ll do a rise first for 6 hours and then you can put it the fridge and bake the next day. Doing a long cold ferment will also increase the sour flavor.😊 The next day, you take it out, form your ball, and bake.
You have done such a great job with giving clear instructions. It’s very helpful for beginners like me. I purchased a starter and fed it until it was active and then tried your recipe. My bread came out awful. It was very sticky. I’m guessing I didn’t bake it long enough, but it sounds like it also could have been too much water, from what I’m reading in the comments. That starter was fed with brown rice flour. I’m going to just use it as discard now. I started new starter, according to your instructions and I’m looking forward to using that. Using a flour blend seemed to make more sense to me from the beginning. That’s what I use in all of my baking. The seller of the starter I purchased discouraged using anything with xanthan gum, but in experimenting with different flours (with the discard), the flour blend, (which does contain xanthan gum was the most active by far. So I’m excited to start fresh with your starter and I’m sure my next attempt at bread will be more successful! There is a lot of great info here in the comments! Thank you!
There is definitely a learning curve to all bread making so don’t be discouraged. The correct water amount will be the most challenging part of the recipe. Unfortunately I can’t give a one size fits all amount as different climates and elevation will react differently to different amounts. Even in my own home, the water amount I use fluctuates throughout the year. Once you get more comfortable with baking, you’ll begin to recognize what “looks right.” Keep going and you’ll have amazing gluten free bread soon!😊
As long as it’s not too hot that should work fine. If it’s on the counter rising it usually takes about 8 hours to look nice and fluffy. If it’s in a warmer area I would check after about 5-6 hours. It will rise and be puffy. Sometimes when my house is very cold I warm my oven for a couple minutes, turn it off, and then put the bread in the rise.
Hi Sarah. You’re a lifesaver. Newbie here & I’m grateful to try your recipe. 1. Can I use a lidded roasting tin in place of DO? Any alterations needed ? Thank you!
So happy you’ve found my recipe! I have not tried a roasting pan, but you could give it a go! I have used a bread pan with tin foil and on a sheet pan with tin foil and both resulted in a different consistency and crust. The Dutch oven yielded the best results.
My starter is going strong and your recipe is so much more direct than anything I've tried. Hashimoto here and GF for years. When I started my GF baking, i found psyllium husk affects me the same as gluten. I use konjac for all my recipes and will need to substitute konjac for the psyllium. Have you ever tried konjac or am I setting myself up for failure?
I have not tried konjac before, but I’m interested to hear how it works for you! I have tried other substitutes such as xantham gum, ground flaxseed, and egg replacer(I have a kid who can’t do egg). However, I always got the best results with the psyllium husk.
Hi - this recipe is amazing! I've tried so many over the past month and have not had results like this - thank you!! I did both methods (no-knead and knead) this weekend. I like the knead version a bit more because I like the larger loaf but both tasted terrific and were like "real bread" - LOL! Question for you - if using the knead method and I wanted to make a more oblong loaf, what do you suggest baking it in? The round ones fit perfect in my dutch oven but not sure about an oblong shape. Thank you!
So happy to hear that you love the recipe! I do regularly make an oval shape that does actually fit in my cast iron. I if you’re interested in making something even longer, I would suggest baking it on a sheet pan with foil “tented” over it. The bake time might just vary. This is how I do buns and rolls in a recipe I’ll share soon!
Keep feeding it daily like in the video. Some are slower moving than others. If you aren’t already, be sure to keep it in a warm environment. If you live somewhere cold or your house is in the cooler side you can even wrap a hand towel around the sides of the jar to “insulate” a bit.
I have added some inclusions however never cheese. Shocking though because I LOVE cheese! If you would try it out I usually add inclusions after my 8 hour rise. I fold them in when shaping right before baking. Let me know how it turns out.😊
I am so excited to try making a starter!! Quick question, you said you're celiac. Have you tried regular sourdough? People have started saying that they're celiac and can tolerate regular sourdough made with wheat flour. I'm a little nervous to try that. Have you had any experience with that?
I have not tried regular sourdough and likely never will. Generally people with a wheat sensitivity can tolerate regular sourdough. However, it is never advised for people with celiac to eat bread containing gluten in any form as it still has wheat and can still cause GI issues.
I can’t wait to make this! I tried baking with the KA gf bread flour but I actually think I can’t tolerate wheat because I don’t feel well after eating it. Want to try the 1:1 mixture.
Just made my second loaf with the recipe as is, and it looks like my hydration is off. My dough was super sticky and didn't fold like yours out of the mixer (red flag #1) and then after the 80 minutes of baking and 4 hours of cooling the bread had a nice crust but was gummy inside despite temping to 210. It still tasted great, but next loaf I'm probably omitting the 90g of water until after the 3 minutes of mixing to see if I cant get a dough that looks more like yours. Thanks for putting this together, It is way more approachable than most of the other recipes I've seen.
Hydration is the hardest part to give a one size fits all answer. There are a lot of factors that can easily throw off how much water is needed. The season, elevation, flour brand, etc. Even in my own home I end up adjusting that 90g throughout the year. Sometimes it needs the whole 90 and other times only about 30-40. What you mentioned is exactly what I do on most days. Mix together and then add up to that 90g until you get the correct consistency. It only takes a time or two to get it down. 😊 You can also try increasing the bake time by 5 mins covered and 5 mins uncovered.
Depending on how new/accurate your oven is, you will want to do 425 or 450 for 40 minutes covered and 40 minutes uncovered. It usually takes a couple bakes for people to determine how crunchy they prefer their loaf. 😊
hello 😊 thank you for the receipe ! Where did you get this baking leaf to put the bread in before to put in the pan ? I never saw it before and seems super ! Thanks !
Hello 👋. Blessings! I am so grateful to have found your videos. I have followed your starter guide and am ready to bake the bread. However, I just remembered watching this video again that you baked yours in a Dutch pot. Is there any alternatives?
Hi there! I’ve tried alternatives but nothing quite gives the same results as a dutch oven. I’m playing with timing to be able to make my bread in a loaf pan but haven’t found anything that works out perfectly yet. So sorry! Dutch ovens are a wonderful kitchen asset though and are worth the investment as they can be used for much more than baking.😊
Thank you! @@simplycherishedlife I do have one last question, I am looking at Dutch ovens to purchase but wondering what brand is best for sourdough bread and how many quarts should I buy? I heard you speaking about doubling your recipe at times so I wonder which Dutch oven & size to get. Thanks in advance. Blessings!
Hi! Thank you for these videos! I’m trying my first bread today after a week of working on your starter. What to do if the dough is too sticky? I added 90g of water and no more but it was still quite sticky compared to yours. I just carried on. Also, in the video, when you add the psyllium mix, you say “add in what was left of the mixture” but where did you put any other portion of it? I didn’t see you use it anywhere else. Also, I just took the dough out after 6 hours to rise, there was A LOT of separation all over it. I didn’t bother scoring it because there were so many splits. Suggestions?
Hi there! It sounds like your biggest issue is too much water. After you’ve prepared the dry ingredients, you add in the psyllium husk mixture. You also add in the additional water. Factors like your elevation(location), climate, and the flour blend you’re using can affect how much water needs added at this step. Even for myself, the amount of water I add at this point changes throughout the year. I’d add in the psyllium husk but try only adding an extra 40ish grams instead. You want everything to be completely incorporated as I showed, but not very sticky. After proofing, when you score, the dough should still be able to retain its shape, not be completely falling apart.
@@simplycherishedlifethank you. I’m trying for a second time now but thought I recalled your suggestion to be 80 g of water. 🤦♀️ 😂 this was also sticky. I will try 40g next time. Will report back! ❤
Hi Kyra, What size of banneton baskets do you use? Does the size matter? I’m totally new to this and am happy to have found your channel. Your videos are straightforward and clear. Thank you!
I’m glad you’re here! My round banneton is 9 inches. You should have no problem with a basket 7-9 inches. If you intending on kneading and shaping right before baking after your proof the loaf, you don’t even need a banneton. I’ve let my bread rise in all kinds of bowls/baskets before. 😊
@@simplycherishedlifeThank you! I’m happy to be here! 😃 If I understood your video correctly, your loaf from the basket was flatter than the one you kneaded. Am I correct to assume that a smaller basket would provide a taller loaf? Do you think a 7” basket would be big enough? I’d prefer a taller loaf but like the look and ease of the basket.
Hi there! This is by far the best tasting gf bread recipe I have come across! However…I have baked two loaves now and unfortunately both times the dough has come out very very wet (I usually add in about a half of cup more flower when mixing) and then once baked the outsides are perfect but the middle bits are very gummy….any advice or words of wisdom for a beginner?
Since you’re adding in flour it sounds like it might be too wet. This is very common as factors like elevation and temperature can cause the dough to react differently. I would try decreasing water in the “added water” step to 40-50g and bake an extra 10 mins covered and 10 mins uncovered
2nd time making this recipe. It's just so wet. But I'm a newbie so I don't understand what I'm doing wrong. Turns out like cake batter. Any suggestions?
Hi ! I just made my first loaf and it came out pretty good for my first try ! I was wondering how long you knead it in the stand mixer ? I don’t think I did that long enough and also after I used my starter I added a 1/4 cup of flour and a 1/4 cup of water so do I keep doing that everyday til I bake a loaf again ? It’s just me and my husband so I don’t need to make a loaf a couple times a week . Thanks so much !
I’m glad to hear! You’re going to want to have it mixing for a good 3-5 minutes on med/high speed. Be sure to stop mid mixing to scrape the bowl too. That will help incorporate any flour at the bottom of the bowl. You will not want to keep feeding the starter after you use it if you won’t be baking very frequently. I’m assuming for the two of you that you’ll probably be making about a loaf per week. After using it for your bread, I would put it directly in the fridge without feeding and then pull out the next week 12-24 hrs before you want to use it and feed it then. Since you already fed it, you might need to use some as discard before feeding again or your container could run out of room. I have a whole video(very recent) about how to feed and maintain your starter.😊
Hello! I’ve made this recipe 3 times now and have changed the amount of water added as well as a longer cooking time with the lid on, but the bread always comes out kind of sticky/gummy. Any suggestions on how to fix?
What is your consistency like before baking? When taking it out of the banneton can you work with it without it sticking to your fingers or is it sticky at that point? If it is. Then you’ll still need to cut back the amount of water you’re using. If you’re using a flour different than KA like I did, different flours will absorb the water better than others.
Thanks so much for the feedback! The consistency before baking: it forms a cohesive ball but it is a little sticky. I have been using bobs red mill 1 to 1 gluten free flour, so maybe that is contributing. If my starter is with bobs red mill do you think I could use King Arthur for the bread? I do let it cool for at least 4 hours before cutting it.
@hopebroomham9083 you should be able to mix flours without a problem. Because they are blends they have different ingredients and BRM might not be absorbing as much water. You could try with even less water, baking longer, or switching to KA flour.
@lesayoung505 hoping it turns out well for you! 😊 after rising 6 hrs, kneading it out/folding over like I showed will give you a better rise too than just baking right after rising.
Cannot wait to make and bake this recipe! But, after measuring everything out, I found that I did not have enough starter (next step is to go to your link on maintaining a GF starter). Can I save the Psyllium Husk powder mixture until I have enough starter or start over?
Hello, I’ve got my starter in the works and I’m studying your video for bread making day. Have you played around with recipes that don’t call for maple syrup? If so, did you have to alter ingredients somewhere else? And how did it turn out? TIA!
I have tried variations without any added sugars. However, since it is gf, the added sugar gives the starter a “boost” of something to eat which helps with a variety of things. It is small enough of an amount that you won’t be able to taste it in the bread, but it will help overall.
I’m so sorry, one more question, my starter is not the same flour as the recipe…. If I keep feeding it, will it eventually turn and be the same flour to match the recipe? Do you happen to know?
I’m new to gluten free. A doctor recommended going gluten free because of hashimoto. I’ve tasted gluten free and not likes it years ago. But if sourdough works, the me and my starter will try. The recipe I have calls for xantham gum.
I’m praying gluten free helps you! I prefer to use recipes without xantham gum which is why I like the King Arthur flour since it doesn’t contain any.😊
Very slight gumminess is the typical with gf sourdough unless you go into baking with eggs, etc. However, if you add 5-10 mins both covered and uncovered it should help! 😊
So made this last night. I missed two steps by accident. Patting it flat and rolling it over itself and pre flouting the basket before I dropped it in. Results: turned out really, really good. I kept it in the oven with light on for 6 hours but it didn’t rise much. Also, it seemed my dough was a little on the wet side so maybe I will add 50 grams of water instead of 90? I followed a different recipe and it was very, very gummy. Wasn’t good. Thanks so much for your video. I have one question. I want to add some Parmesan cheese and some baked garlic. Should I add it when I mix the dough together?
I often don’t roll it over itself out of laziness 😆 but rolling it out will produce a nicer looking loaf. As for the banneton, flouring will just help keep it from sticking. That last 90g is a good place to adjust. Some environments are more humid and don’t require as much water either. I would start with the 50 and see how it looks. So happy yours turned out so well. Less watery should also help with the rise during that 6 hrs. When doing add ins, I will add them right at the end for things like garlic chunks. If you want something like garlic powder I would mix that in with the flour and dry ingredients. Depending on the add in I also sometimes adjust the water added to account for extra moisture.
@@simplycherishedlife Thanks so much for the response. I love your videos because you show exactly what and how you do it. I am adding baked garlic, some rosemary and parm cheese. I did this is with other bread recipes and the taste was great just the whole thing was gummy. I am sticking to your recipe because now I know it works. Just going to add some things. I will let you know how it turns out.
I made this recipe yesterday. I was a little nervous about baking for 80 minutes, but I followed the recipe anyway. I almost cried when I pulled it out and it looked dry and a little burned. I let it set overnight and had my husband slice it this morning. To my surprise, the bread is totally usable, soft on the inside and tastes good. It was a little hard to cut because of the crust being so hard. Any ideas as to what I can do to make the crust a little lighter/softer? Thank you!
The steam helps add back in some of the moisture while baking and primarily helps with a better rise and softening the crust. I would try that and see if you notice a difference. Place it in the oven when you preheat your DO.
The maple syrup is necessary for the best results as the sugar is what encourages the sourdough to rise. You can try without it, but would also need to make tweaks to the dry/liquid ratio.
@ tysm! I’ve been doing regular sourdough for a while but I’ve been diagnosed with hashimotos and the “change” to gluten free sourdough seems so overwhelming to me🥲
Hello Kyra I’m making your sourdough starter and I have a question. Once it’s ready to use and I have taken the 265g of starter out to make my first bread, what do I do with the remainder of the starter. I guess better stated would be how do I maintain it for another loaf at a later time? Thank you
Question, Kyra. I will be putting my 6 hour proofed bread in the frig. It's too hot to turn on the oven today. LOL. Tomorrow when I remove it from the frig can I bake straight from the frig or do I need to wait? If I have to wait about how long should I wait? Thanks!
The psyllium husk is one of the key ingredients because it acts as the binder in place of gluten. It will turn out very poorly without it. There are some other substitutes I have tried but find that psyllium husk has the best results.
I’m not often baking 2 loaves at once, but if I am I will bake one and let the other just sit on the counter an extra hour or so while the first bakes. Alternatively, one could rest in the fridge while the other bakes. I have 2 Dutch ovens but can’t fit both in my oven at the same time.
Unfortunately rising longer won’t help with being too wet. In the future, when adding water for the second time, start with 40 g instead and add up to the 80-90g. Be sure to stop to scrape the bottom of the bowl mid mixing.
Ok so there’s no salvaging if it’s too wet in the moment? I read some of your advice to other situations so I tried baking it at 50 min twice. Currently cooling so we will see how it goes :) Thanks for the response!
@shannongillman3708 depending on how wet it was it should still be decent. It is obviously best to avoid it getting too wet to begin with, but if you find it overly wet after mixing still you can add in a smidge more flour until it’s the right consistency.
Unfortunately because the measurements are so exact, when it comes to bread, there is no great conversion. I have a fairly inexpensive kitchen scale linked on my Amazon storefront. amzn.to/4glXi2G
Do I “NEED” a basket? I have spent so much $ getting the ingredients to make this for my granddaughter whom I’ve raised since I delivered her. What can I use instead? I’m on a strict income and I’ve bought everything over that last few months but the baskets. Thank you Also I bought a “Miereirl” 4.5 Enameled Dutch oven pot with lid from which to bake it in. Is this the correct size for this? I just ordered the psyllium corn husk powder (same as yours) and Vermont pure maple syrup, Grade A. Praying this works bc I’m into this bread DEEP already!!!
You do not need a basket. I completely understand making bread on a budget. It can definitely be a small investment at first.I have found some comfort at least in knowing that when I make bread now, it costs me less than the $7-10 gf bread at my local store and tastes much better. 😮 You should be fine with that size Dutch oven. Instead of a banneton, you can use a bowl(ceramic, stainless steel, glass) lined with a tea towel dusted in flour. This will prevent sticking.
@@simplycherishedlifeoh my goodness I am so overjoyed for your answering me! No offense but I really didn’t expect it. I am so beyond thankful to have found you and your channel. If I see you I’d give you the biggest NANA HUG you ever ever had! I started the “SD starter” today praying you’d answer soon not expecting it today! My journey has begun… 🌺 THANK YOU 🥰
@@simplycherishedlife when I get to that point I shall do so. I’m on day 3 and so far my starter is EXCELLENT! This is my 4th time (1st making it your way) and even though I’m on day 3 it’s started with little bubbles and I have never had that with the other 3 (regular sourdough starter NOT KA GF 1:1 flour) I’m NOT giving up and very pleased so far. I remember you said it may take a few months to have it REALLY good so I’ll keep at it!!!🥰 Thank you for helping me & others. You DO make a DIFFERENCE 🌺
You will want 265 grams for the bread. I wish I could change it but I spoke 265 and when it uploaded it cut off the 2. I have a not about it in the description.😊 If I’m baking and then feeding to bake another loaf the next day I’ll often feed it 2 cups of flour and 2 cups of water to have some left over. I’ll have a video coming out soon on starter maintenance but you should be fine feeding any amount(that is the same or greater than the amount you currently have) in a 1:1 flour:water ratio.
So are you saying if I knead the dough again after it has risen I will get more of a rise when baked? Seems the opposite to what you'd think would happen.
Stretch and folds in traditional sourdough are what adds in those nice air pockets. GF acts completely different. You can bake right from the basket but it might be a wider loaf. If you gently form a tight ball like I show toward the end of the video you will get a really tall rise.
The colder it is in your home the longer it will take to rise so instead of 6 hrs in a 75 degree place it might be a few hours longer. It shouldn’t be a huge deal. I burn my oven light out months ago and have let to replace it so recently I just rise my bread in a warm pantry closet for 6 hours.😊
Do you have any other tips for this recipe? Because I used yours recipe for my first gf loaf and it came out just gummy in the middle and the loaf also fell flat after a few minutes after I took it out of the Dutch oven. I even put it into the over for an extra 10 minutes or so and was still gummy and gooey.
@kaitlindougherty481 I would try significantly cutting back. The amount of water needed can change throughout the year based on factors like humidity or elevation. I would try about 40 grams instead and see how it goes.
Kira, I just baked this bread last evening. While it was beautiful on the outside the inside is very dense and the loaf feels like it weighs a pound. Starter was nice and bubbly and fed a few hours before preparing. Did the mix, let it proof in the oven for 6 hours as you say. Baked in dutch oven 45 minutes and took off lid and baked for another 45 minutes. Let it rest for 4 hours and then sliced into the loaf. I was so disappointed. What could have happened? thanks
Oh no! That’s definitely not what the outcome should be. I have some questions first. Did you remember to add the extra water when combining all the ingredients at the end before mixing. Did your dough rise and get puffy and soft after the 6 hr proofing? I would also give the starter a little more time after feeding. I usually wait 12-24 hrs before using my starter.
I use my starter at peak when making bread. I pull the starter from the fridge at night and feed it. Then by morning it’s nice and bubbly so I will make the loaf, rest 6 hrs and bake in the afternoon.😊
Actually, I just made a comment but I meant to ask if when you make the sourdough starter, can you use buckwheat or sorghum flour instead of your flour mixture? Yours has added ingredients .... please advise. Thank you.
I have only ever made starters with all purpose flours so I can’t speak from personal experience. However, I have heard of others using all kinds of flour. So with that being said, any flour should work. Keep in mind different flours lead to different consistency and different taste.
You could try but it won’t have the same results as a blend. Gf bread turns out best with a combination of flours. You would make your own blend, however buying a 1-to-1 flour makes that much easier.
I use a 5 qt cast iron dutch oven. I prefer completely cast iron over enameled. As enameled are easily begin to “peel” which you don’t want in your food. My enameled DO oven lasted about 2.5 months.
Is it possible to add too little water? I added 80g and it seemed like a good consistency. It wasn’t too sticky but it definitely needed flour so that it didn’t stick to the cutting board. At the same time, it looked a little dry and a little cracked. When I baked it, it came out really gummy. (I tried 90g the first time and it came out gummy also.) I’m really trying to figure out what’s making it gummy. Do you have any suggestions?
What are you mixing it with? Are use using some kind of stand mixer or by hand? That can drastically impact how well everything gets incorporated as even with a stand mixer it needs to mix a few minutes, the bowl scraped, and then mixed more. If it’s coming out very gummy it’s likely too much water not too little, especially if it’s sticking to your hands. It will have a slight chewiness to the bread and that is just as a result of the psyllium husk that is needed to be a binder. I love toasting my bread to make it nice and crispy.
Mine wasn’t chewy. It was gummy. The taste was good but it was yucky. I even tried baking it more and toasting it. I couldn’t save it. I am using a Kitchen Aid mixer with the dough hook. I don’t think I undermixed it, but is that possible? I followed your instructions and everything was fully incorporated. It didn’t stick to my hands. Everything actually looked good. I gave my starter another week and I’ve been discarding and feeding it every day. It’s still young but it is very active. I’m going to try another loaf. I’ll let you know if it comes out better.
Hmm that definitely does not sound right at all. If it’s coming out that done it sounds like it’s significantly underdone. The slight chewiness will completely go away and before soft it you were to toast it(how I prefer mine). To troubleshoot: Have you checked your internal oven temp to be sure it’s reaching the temp it says? Are you allowing the oven to fully preheat with the DO inside for at least 30 mins? Are you allowing it to fully cool(at least 4 hrs) before cutting? Have you tried bumping up bake time to 45 mins covers 45 uncovered?
@@simplycherishedlife Yes to all. I have an oven thermometer inside of my oven. I preheat my DO while the oven is preheating. I’m not sure it’s 30 minutes. I’ve just heated it until it comes to temp. I’ll extend it to 30 minutes. I’m baking for 45 minutes with the lid on and off. I’m waiting 4 hours before cutting. I do have to refrigerate my dough overnight because I never have enough time to do everything in one day. I made a loaf yesterday and it was much better! I was so excited!! I switched my psyllium husk to the kind you use and I switched from using a silicone sling to parchment paper so the bottom would get hotter. The loaf was done enough to eat but the very middle was still slightly underdone. The crust was very very crunchy though. I’m going to try keeping the lid on longer next time and hope the crust won’t be so hard. Do you think the inside will cook okay if I bake 55 minutes with the lid on and 35 with it off?
@@mtebbe3039 I’m glad to hear it’s going better! There’s definitely a bit of experimentation that’s unique to each person just by nature. Even your elevation can require different bake times. I’d say follow your gut since you’re the one looking at it in person. Trying changing your bake time to 55 like you mentioned and see what happens.😊
Unfortunately it will not come out as nicely without psyllium husk. I have tried many variations without it. Without it at all, it will be a lot more dry and less soft/flexible. If you happen to have ground flax seed, you can try that as an alternative(in place of the psyllium-still leave time for it to gel up.) It yields a better result than using nothing. If you live near a Walmart they usually have psyllium husk in stock.😊
@@simplycherishedlife thank you!! i may have to just get some in the AM! :) My starter is 7 days old today and rising nicely so I'm hopeful to try a recipe tomorrow. is there a certain brand that is better?
So exciting! I have used a few brands and they all seem to act similarly. I currently use Konsyl brand. Keep in mind while a starter can be ready and bubbly in just a week, it could take a couple months for it to reach its full potential. The more you use it and feed it the happier it will be.
@keysonfire88 go for it! If it doesn’t have much rise, try making some discard recipes and keep feeding your starter for another week or so to get it nice and active. Can’t wait to hear how it turns out!
I keep it on a plate on the counter covered by a cake stand lid. It looks beautiful and will keep it fresh for about a week(if it lasts that long). The second best option I’ve found is beeswax wraps but they aren’t as convenient. I tried a plastic bag and it molded in a day and a bread bag makes it too dry.
Hi there! A few things. First, be sure you let the loaf completely cool(about 4 hours) so it can continue to bake on the inside, otherwise this will result in it being sticky. What was your consistency like going into the oven? Sticking to your hands or able to easily form? It should be easy to form without sticking. If it was sticking then you need to drastically decrease water. Location(higher or lower elevation) will product different results. The last thing would be to increase baking to 50 mins each instead of 40. It does involve some playing around at first, usually due to location and different flour blends.
@@simplycherishedlife This was my fourth time making it because I figured I was messing something up. I let it cool more than 8+ hours. I baked it with lid on for 50 min and off for 50 min. The dough is somewhat sticky, so I will decrease the water this next time. Thank you!
@@kittygamergirl9810 there’s definitely some trial and error to get it perfect for your environment but it sounds like if the dough is sticky than too much water would be your problem.😊
Hello! I made this bread and it looked great, but was gummy inside. Where did I go wrong? I did not use a stand mixer, just kneaded by hand and then left it in the fridge for 48 hours after letting it sit on the kitchen counter for 6 hours. The crust is amazing though, but the inside isn’t great.
Hi! There’s a few things that might have caused that. First, I’ve only ever mixed with a stand mixer(or at least an electric mixer.) it can be really difficult to be sure everything is fully incorporated by hand. Secondly, it might have been left in the fridge too long after proofing. After the 6 hrs on the counter, I would not recommend storing in the fridge for over 24 hrs. I personally store up to 12 hrs if I cant bake right away or if I want to intensify the flavor. Lastly, the most common culprit for gummy on the inside is under baked. You could check that your oven is properly reaching temp and if it is and it’s still gummy, start by adding 5 extra minutes covered and 5 extra minutes uncovered. Hope this helps!!
I have made this with other flour blends, however each blend could give slightly different results. Especially the difference of those with vs without xantham gum.😊
On another note, I was planning on adding some seeds (sunflower and maybe pumpkin) to the dough, have you tried this before? Also, in your "starter" instructions, you say that on day 7, you can either bake or feed. If I were to feed, what is the flour/water measurement that I should be using going forward. I think we ended on 5 tablespoons on day 6. In my "traditional" sour dough bread, I remove some starter and then add more flour and water. Is it the same for GF? Thanks for helping me out there!
@nataliecalia3781 I have done add ins before. As long as what you’re adding in isn’t something with a lot of moisture, it will be just fine. As for the starter, by day 7 if you’re not doing to bake or move it to a larger container to feed then yes, you will need to discard or it will overflow. Once you have more space then feed as you do regular a starter. Just be sure to add enough flour/water to feed the amount you left. I keep mine in a large container so I often feed it anywhere from 1-3 cups of flour with equal parts water.
I made it but inside my bread is wet, someone can explain me please why, my starter from different flour ( all from healthy grains)but my starter is very good
Hi there! A few factors can come into play. First, be sure you allow the loaf to cool completely before cutting. It will continue cooking the inside those few hours. Also, elevation and flours will play a roll. A different flour blend may absorb less water, so you will need to decrease your added water in the second step to more like 50g. Elevation can affect bake time. You can try increasing bake time in 10 minute increments.
@@simplycherishedlife thank u for ur answer, it was completely cooled and I baked more time, when I took out from the oven I was surprised how beautiful, light my loaf was, it’s a first time I got nice loaf, maybe I add a little more water bc I tought it’s was dry a little, I will try again, I let u know, thank very much!
The water will take some time to create a nice steamy environment in the oven, hence why I put it in right at the beginning. Steam offers great benefits like a good rise, crusty loaf, and more even baking. Yes, the DO is closed for part of the bake, but it is open and in the steam for the second half. 😊This allows it to have the benefits of steaming while not being over steamed(too much moisture) which could leave a rubbery crust. Hope this helps!
Hi, Kyra, Thank you for the recipe! I just started to bake gluten free sourdough bread; some recipes are easy, but the bread doesn’t taste good. Other recipes are not simple ingredients and like you said lots of different flours. I tried Bob’s Red Mill 1-to-1 baking flour twice for baking G/F sourdough bread (not your recipe) and it didn’t work for me. Also I like bread recipes with psyllium husks instead of xanthan gum. In my practice, bread with psyllium husks is softer, and I keep it on the counter longer than bread with xanthan gum. Most of store Gluten free flour blends already have xanthan gum in ingredients. Does this King Arthur flour have already xanthan gum?
So excited for you to try out my recipe! You’re right, so many recipes can be overwhelming with flour blends. I believe King Arthur’s does already contain some xantham gum so no extra is needed. I have found storing the loaf on a cake platter with lid keeps it for up to a week!
Such a great video will definitely try this, could you please post the recipe for your sourdough starter? I am currently trialling all purpose flour and water but seen some people use buckwheat or rice flour. Not sure what would be best x
What type of “olive oil”? Extra Virgin olive oil? What type of “salt”? Himalayan Pink? Sea salt (to grind) If stored in fridge do we: * feed before placing in fridge? * remove night before, feed in morning then wait 4 hours then use starter? When do we feed after we remove it from the fridge and how much please. Thank you 😊
I use extra virgin olive oil and sea salt in a grinder. I have a video coming out in the next few days all about feedings and how to maintain an established starter.😊
@@simplycherishedlife oh I’ll be looking for it for sure~perfect timing too! You are so kind🥰 have you thought of putting orange zest/essence of orange in your cinnamon rolls??? That’s my plan. I’m a “semi-professional” baker/cook and I’ll share my “designs” with you! Do you have an email? Facebook? That I may share with you?
I am looking forward to trying this recipe. I'm just waiting for my sour dough starter to become established. Thank you!
Can’t wait to hear how it turns out for you! I remember that anxious anticipation of waiting for a developed starter. Be sure to keep in mind that even when the starter is “ready” to bake with, it might take a couple months for it to be developed and active.
@@simplycherishedlife WOWZER!!! I can't get over how amazing the bread turned out on my first try. It came out perfect. Tastes amazing!!! I cut it and put in the freezer!!! I wish I could show in a photo!!! Thanks so much!!!!
So happy to hear! Be sure to follow along I have many more gf sourdough recipes coming. Cinnamon rolls, buns, etc.
@@simplycherishedlife I have to tell you this morning I put a couple of slices in the toaster. I'm still blow away at how delicious it tastes. So good! You weren't kidding when you said tried and true!!! Thank you!!!
The second loaf came out amazing, too!!! 🙏
Finally a recipe without a hundred different flours and starches. Thank you.
You are very welcome! I wanted to keep it simple!
Made this yesterday and had a slice first thing this morning with a thick layer of butter. It turned out so delicious. My starter has only been active a little over a week so not terribly sour-y, but still so good. I can't wait to try again and do some experimentation with some mix-ins. 😋 And thank you for the video. It was helpful to refer back to, especially with the "make it more plump and rise more" option.
So happy to hear you enjoy it!
I am so glad I found your channel! I made your starter and just made my first loaf. It was HEAVEN. I couldn't even tell it was gluten free. I have been sharing your channel with everyone. I would love a video for the sourdough tortillas you mentioned.
So happy to hear that! The tortillas are in the works.😊
I followed your recipe/instructions to a tee. My loaf of bread is fabulous. So excited to make more.
Yay!! 🥰
Wonderful recipe, i baked 10 loafs already and all of them are amazing. Thank you for sharong❤
So happy to hear!
I’ve made bread 3 times now 😊Your recipe is awesome! I borrowed an enameled cast iron Dutch oven for first 2 times. I was looking up other pans to use and the Pampered Chef roasting pan had positive comments. So before buying the Dutch oven I tried my roaster and the bread was perfect! I needed to buy more King Arthur flour and saw a bread flour…I’m wondering if you’re familiar with it? They use a process to remove the gluten while retaining the starch…
I’m so glad it has worked out well for you! I am familiar with the KA bread flour but will never use it due to the wheat starch. It can be okay for some with celiacs, but not all and it is not safe for people with a wheat allergy so I stick with the all purpose.
This is an amazing recipe. I have now made it twice with perfect result both times. And your sourdough cinnamonbun recipe is just as easy and with a wonderful outcome
So happy to hear that!🥰
Hi! Thank you so much for this recipe! I’m so excited to try! Do you use whole psyllium husk or powdered ? Thank you!!
I can’t wait to try this recipe!! Thank you for this video.My goal is to get my starter to look like yours. I’m on day 8 & my starter has more liquid on the top. This is my first GF starter but I have to do this because I agree with you, having Celiacs, it’s very difficult to find a good recipe.
So exciting! I can’t wait to hear how your bread turns out. Be sure when you’re feeding to thoroughly mix all that liquid in from the top first. If you’re on day 8 you might not get the best bread results yet but if you’re smelling the slightly sour smell you could go ahead and make some kind of discard recipe with some of it and then give it a nice big feeding after.😊
I am new to gluten free and sourdough. I found your channel very helpful, I have watched this video so many times before attempting to make the sourdough starter and the bread myself. Getting the sourdough starter to be fully established took a bit of tries , time and patience and reading and watching some more videos. Finally success... I was able to bake my first gluten free sourdough bread. I did add 20 gms of ground flax seeds along with the psyllium husks and I love the texture. Thank you so much for this recipe.
So happy you found my channel and that the bread is working out for you! If you ever need help with a starter I have a video on making a starter and drying to keep as backup!
I have made two AMAZING loaves with this recipe!!! Thank you SO much!! Never buying bread again 😍😍😍
So happy to hear that!! I totally agree. Bo way I’m spending $7-10 on store bought gf bread.😖
Thank you. Excellent tutorial.
You are so welcome! I hope your bread turned out wonderfully!
I'm so happy to have found your channel. And this awesome loaf recipe. I'm off to get my starter firing 😊 Thank you for sharing your knowledge
Yay! Happy baking!
So you don’t bother with a preferment stage? Your recipe looks so nice and simple! I’ve been following other recipes that seem over complicated and it’s overwhelming. Thank you for sharing this. 🙏🏼
No preferment necessary here! Overall, the recipe is much different than a typical sourdough since there is no gluten to be developed. If you’re looking for a more intense flavor that could traditionally come from preferment, I would suggest following the recipe as shown but after proofing for the 6 hours, put the entire banneton in the fridge for 12 hrs. That will intensify the flavor significantly. Nice and simple! Happy baking!😊
Thank you so much for sharing this and for sharing how you make your starter! One of my kid's has Celiac and he really wants to make his own sourdough. We are starting a starter with your method today, and are excited to try this next week!
So excited to hear how it turns out for you! Let me know if you have questions 😊
@@simplycherishedlife thank you!
Thank you for all of your wonderful information on GF sourdough. Thanks to your videos my starter is about 3 weeks old and I just pulled a beautiful loaf of bread out of the oven. Thank you so much for sharing what you know with the Internet!
Thank you for such a sweet comment! Its comments like this that have been encouraging me to continue developing recipes to share.🥰
I will definitely try this, thank you. I'm currently in the process of making a gluten free starter. The bread looks wonderful 😊
So excited for you to try it out! Be sure to store on something like a cake platter to keep it soft longer.😊
@@simplycherishedlife thank you, will do
Happy I've found your channel. Thank you for sharing. I am learning to cook, gluten free, sugar free, and dairy free. I have been successful in cooking most things and have created some amazing recipes. Still, some days are a struggle to get the recipe to turn out. It's the dairy free that gets me hungry up but I will persevere . Thanks for your videos.
Dairy free can definitely make things tricky!
Hey Kyra! Just found your channel. So excited to try this! I have a well established gf starter and have yet to make a loaf of gf bread that is good. I was wanderi g if this is gummy at all and if you've heard anything about psyllium husk heath wise? Thank you!
I can’t wait to hear how your bread turns out! Gf bread can definitely be tricky. I’m right there with you having tried many recipes previously however this recipe has never failed me. This bread is obviously going to be less “fluffy” than a regular sourdough bread due to the lack of gluten. However, I have found that it has a nice softness to it and is significantly less gummy than any other recipe I’ve tried. It has a wonderful texture and will stay soft for a week if stored properly. Psyllium husk is often consumed as an added source of fiber in someone’s diet that also can provide other health benefits. It has been easily digestible for everyone in my household. We prefer psyllium husk and homemade bread over store bought bread loaded with preservatives any day! I have tried playing around without using it but just doesn’t yield nice results. 😊
“Silly” husk for the win! Can’t wait to try. Have you tried doing bagels with this recipe? I think it would work great! Boil bagel dough then bake on cookie sheet with steam?? Guess I’ll need to try that too.
I’m working on bagels now.😊
This is fantastic bread, soo easy too!
Glad you like it!
Love you recipe! Question, if i cant bake in the day, do i put the dough in the fridge then 6 hrs to rise or do the rising part first before putting it in the fridge?
Hi! You’ll do a rise first for 6 hours and then you can put it the fridge and bake the next day. Doing a long cold ferment will also increase the sour flavor.😊 The next day, you take it out, form your ball, and bake.
You have done such a great job with giving clear instructions. It’s very helpful for beginners like me.
I purchased a starter and fed it until it was active and then tried your recipe. My bread came out awful. It was very sticky. I’m guessing I didn’t bake it long enough, but it sounds like it also could have been too much water, from what I’m reading in the comments. That starter was fed with brown rice flour. I’m going to just use it as discard now. I started new starter, according to your instructions and I’m looking forward to using that. Using a flour blend seemed to make more sense to me from the beginning. That’s what I use in all of my baking. The seller of the starter I purchased discouraged using anything with xanthan gum, but in experimenting with different flours (with the discard), the flour blend, (which does contain xanthan gum was the most active by far. So I’m excited to start fresh with your starter and I’m sure my next attempt at bread will be more successful!
There is a lot of great info here in the comments!
Thank you!
There is definitely a learning curve to all bread making so don’t be discouraged. The correct water amount will be the most challenging part of the recipe. Unfortunately I can’t give a one size fits all amount as different climates and elevation will react differently to different amounts. Even in my own home, the water amount I use fluctuates throughout the year. Once you get more comfortable with baking, you’ll begin to recognize what “looks right.” Keep going and you’ll have amazing gluten free bread soon!😊
My oven has a bread proofing setting which I’ve used for regular bread. Can I use it to raise this recipe and if so how long?
As long as it’s not too hot that should work fine. If it’s on the counter rising it usually takes about 8 hours to look nice and fluffy. If it’s in a warmer area I would check after about 5-6 hours. It will rise and be puffy. Sometimes when my house is very cold I warm my oven for a couple minutes, turn it off, and then put the bread in the rise.
Hi Sarah. You’re a lifesaver. Newbie here & I’m grateful to try your recipe.
1. Can I use a lidded roasting tin in place of DO? Any alterations needed ?
Thank you!
So happy you’ve found my recipe! I have not tried a roasting pan, but you could give it a go! I have used a bread pan with tin foil and on a sheet pan with tin foil and both resulted in a different consistency and crust. The Dutch oven yielded the best results.
My starter is going strong and your recipe is so much more direct than anything I've tried. Hashimoto here and GF for years. When I started my GF baking, i found psyllium husk affects me the same as gluten. I use konjac for all my recipes and will need to substitute konjac for the psyllium. Have you ever tried konjac or am I setting myself up for failure?
I have not tried konjac before, but I’m interested to hear how it works for you! I have tried other substitutes such as xantham gum, ground flaxseed, and egg replacer(I have a kid who can’t do egg). However, I always got the best results with the psyllium husk.
Hi - this recipe is amazing! I've tried so many over the past month and have not had results like this - thank you!! I did both methods (no-knead and knead) this weekend. I like the knead version a bit more because I like the larger loaf but both tasted terrific and were like "real bread" - LOL! Question for you - if using the knead method and I wanted to make a more oblong loaf, what do you suggest baking it in? The round ones fit perfect in my dutch oven but not sure about an oblong shape. Thank you!
So happy to hear that you love the recipe! I do regularly make an oval shape that does actually fit in my cast iron. I if you’re interested in making something even longer, I would suggest baking it on a sheet pan with foil “tented” over it. The bake time might just vary. This is how I do buns and rolls in a recipe I’ll share soon!
What if your starter doesnt have bubbles on day 4 as you said in your previous video but it smells sour? Do I keep feeding it and wait?
Keep feeding it daily like in the video. Some are slower moving than others. If you aren’t already, be sure to keep it in a warm environment. If you live somewhere cold or your house is in the cooler side you can even wrap a hand towel around the sides of the jar to “insulate” a bit.
Thank you. I am in New England and it’s been very cold. I keep my house at 69 I will try a towel!
Do you think I could add cheese to this recipe?? If so, at what point should I add it?? Thanks!!
I have added some inclusions however never cheese. Shocking though because I LOVE cheese! If you would try it out I usually add inclusions after my 8 hour rise. I fold them in when shaping right before baking. Let me know how it turns out.😊
I am so excited to try making a starter!! Quick question, you said you're celiac. Have you tried regular sourdough? People have started saying that they're celiac and can tolerate regular sourdough made with wheat flour. I'm a little nervous to try that. Have you had any experience with that?
I have not tried regular sourdough and likely never will. Generally people with a wheat sensitivity can tolerate regular sourdough. However, it is never advised for people with celiac to eat bread containing gluten in any form as it still has wheat and can still cause GI issues.
I can’t wait to make this! I tried baking with the KA gf bread flour but I actually think I can’t tolerate wheat because I don’t feel well after eating it. Want to try the 1:1 mixture.
Definitely try the 1:1! Knowing it has wheat in it, I’ve always avoided the gf bread flour.
Thank you so much for the thorough video! Can't wait to make this....
Excited to hear how your bread turns out!!😊
I don’t have a Dutch oven, can I bake it open on a baking sheet with parchment paper?
Unfortunately it will not bake properly without a Dutch oven to hold the heat in.
Just made my second loaf with the recipe as is, and it looks like my hydration is off. My dough was super sticky and didn't fold like yours out of the mixer (red flag #1) and then after the 80 minutes of baking and 4 hours of cooling the bread had a nice crust but was gummy inside despite temping to 210. It still tasted great, but next loaf I'm probably omitting the 90g of water until after the 3 minutes of mixing to see if I cant get a dough that looks more like yours.
Thanks for putting this together, It is way more approachable than most of the other recipes I've seen.
Hydration is the hardest part to give a one size fits all answer. There are a lot of factors that can easily throw off how much water is needed. The season, elevation, flour brand, etc. Even in my own home I end up adjusting that 90g throughout the year. Sometimes it needs the whole 90 and other times only about 30-40. What you mentioned is exactly what I do on most days. Mix together and then add up to that 90g until you get the correct consistency. It only takes a time or two to get it down. 😊 You can also try increasing the bake time by 5 mins covered and 5 mins uncovered.
Great instructional video! Quick question. I do not have psyllium husk on hand. Is it possible to use xanthan gum instead?
Xantham gum will not have the same result as psyllium husk. Sorry! Local Walmarts should have PH on hand.😊
How hot do you bake it??? Amazing recipy btw currently trying it out😊
Depending on how new/accurate your oven is, you will want to do 425 or 450 for 40 minutes covered and 40 minutes uncovered. It usually takes a couple bakes for people to determine how crunchy they prefer their loaf. 😊
Thank you, I tried it out and it turned out AMAZING❤❤❤
hello 😊 thank you for the receipe ! Where did you get this baking leaf to put the bread in before to put in the pan ? I never saw it before and seems super !
Thanks !
It’s called a “bread sling” with many options on Amazon.😊
Hello 👋. Blessings! I am so grateful to have found your videos. I have followed your starter guide and am ready to bake the bread. However, I just remembered watching this video again that you baked yours in a Dutch pot. Is there any alternatives?
Hi there! I’ve tried alternatives but nothing quite gives the same results as a dutch oven. I’m playing with timing to be able to make my bread in a loaf pan but haven’t found anything that works out perfectly yet. So sorry! Dutch ovens are a wonderful kitchen asset though and are worth the investment as they can be used for much more than baking.😊
Thank you! @@simplycherishedlife I do have one last question, I am looking at Dutch ovens to purchase but wondering what brand is best for sourdough bread and how many quarts should I buy? I heard you speaking about doubling your recipe at times so I wonder which Dutch oven & size to get. Thanks in advance.
Blessings!
Hi! Thank you for these videos! I’m trying my first bread today after a week of working on your starter. What to do if the dough is too sticky? I added 90g of water and no more but it was still quite sticky compared to yours. I just carried on.
Also, in the video, when you add the psyllium mix, you say “add in what was left of the mixture” but where did you put any other portion of it? I didn’t see you use it anywhere else.
Also, I just took the dough out after 6 hours to rise, there was A LOT of separation all over it. I didn’t bother scoring it because there were so many splits. Suggestions?
Hi there! It sounds like your biggest issue is too much water. After you’ve prepared the dry ingredients, you add in the psyllium husk mixture. You also add in the additional water. Factors like your elevation(location), climate, and the flour blend you’re using can affect how much water needs added at this step.
Even for myself, the amount of water I add at this point changes throughout the year.
I’d add in the psyllium husk but try only adding an extra 40ish grams instead. You want everything to be completely incorporated as I showed, but not very sticky. After proofing, when you score, the dough should still be able to retain its shape, not be completely falling apart.
@@simplycherishedlifethank you. I’m trying for a second time now but thought I recalled your suggestion to be 80 g of water. 🤦♀️ 😂 this was also sticky. I will try 40g next time. Will report back! ❤
Hi Kyra,
What size of banneton baskets do you use? Does the size matter?
I’m totally new to this and am happy to have found your channel. Your videos are straightforward and clear. Thank you!
I’m glad you’re here! My round banneton is 9 inches. You should have no problem with a basket 7-9 inches. If you intending on kneading and shaping right before baking after your proof the loaf, you don’t even need a banneton. I’ve let my bread rise in all kinds of bowls/baskets before. 😊
@@simplycherishedlifeThank you! I’m happy to be here! 😃
If I understood your video correctly, your loaf from the basket was flatter than the one you kneaded. Am I correct to assume that a smaller basket would provide a taller loaf? Do you think a 7” basket would be big enough? I’d prefer a taller loaf but like the look and ease of the basket.
What is the starter quantity in the recipe - 65 gms or 265 gms?
@@dr.pirojavispipardiwalla3927 265 g. Sorry it was cut off in the video. I have it noted in the video description.😊
Hi there! This is by far the best tasting gf bread recipe I have come across! However…I have baked two loaves now and unfortunately both times the dough has come out very very wet (I usually add in about a half of cup more flower when mixing) and then once baked the outsides are perfect but the middle bits are very gummy….any advice or words of wisdom for a beginner?
Since you’re adding in flour it sounds like it might be too wet. This is very common as factors like elevation and temperature can cause the dough to react differently. I would try decreasing water in the “added water” step to 40-50g and bake an extra 10 mins covered and 10 mins uncovered
What is the steaming water for? Is it ok to skip that if we don’t have an oven safe pot?
You can skip the stream, but the steam is helpful for getting the best possible rise while baking.
2nd time making this recipe. It's just so wet. But I'm a newbie so I don't understand what I'm doing wrong. Turns out like cake batter. Any suggestions?
It definitely should not be cake batter wet. Are you referring to that being your consistency before or after baking?
Looking forward to trying this bread
Many recipes are so confusing
Now to get my GF starter happening
So happy you found my recipe. You can find my simple starter instructions on my page.😊
It worked great, thank you. You should create affiliate links to products you use like an Amazon list. I would of definitely used them.
So happy it worked well for you! I’m in the process of getting my Amazon affiliate link ready, so check back soon.😊
I am adding the link to the video description.
Hi ! I just made my first loaf and it came out pretty good for my first try ! I was wondering how long you knead it in the stand mixer ? I don’t think I did that long enough and also after I used my starter I added a 1/4 cup of flour and a 1/4 cup of water so do I keep doing that everyday til I bake a loaf again ? It’s just me and my husband so I don’t need to make a loaf a couple times a week . Thanks so much !
I’m glad to hear! You’re going to want to have it mixing for a good 3-5 minutes on med/high speed. Be sure to stop mid mixing to scrape the bowl too. That will help incorporate any flour at the bottom of the bowl.
You will not want to keep feeding the starter after you use it if you won’t be baking very frequently. I’m assuming for the two of you that you’ll probably be making about a loaf per week. After using it for your bread, I would put it directly in the fridge without feeding and then pull out the next week 12-24 hrs before you want to use it and feed it then. Since you already fed it, you might need to use some as discard before feeding again or your container could run out of room.
I have a whole video(very recent) about how to feed and maintain your starter.😊
@@simplycherishedlife thanks so much for getting back to me! Looking forward to baking my next loaf!
Hello! I’ve made this recipe 3 times now and have changed the amount of water added as well as a longer cooking time with the lid on, but the bread always comes out kind of sticky/gummy. Any suggestions on how to fix?
What is your consistency like before baking? When taking it out of the banneton can you work with it without it sticking to your fingers or is it sticky at that point? If it is. Then you’ll still need to cut back the amount of water you’re using. If you’re using a flour different than KA like I did, different flours will absorb the water better than others.
Also, it will be gummy if you’re cutting it before letting it cool completely.
Thanks so much for the feedback! The consistency before baking: it forms a cohesive ball but it is a little sticky. I have been using bobs red mill 1 to 1 gluten free flour, so maybe that is contributing. If my starter is with bobs red mill do you think I could use King Arthur for the bread? I do let it cool for at least 4 hours before cutting it.
@hopebroomham9083 you should be able to mix flours without a problem. Because they are blends they have different ingredients and BRM might not be absorbing as much water. You could try with even less water, baking longer, or switching to KA flour.
@@simplycherishedlife Great! Thank you so much for your help!
I used the 1:1 baking flour instead. Otherwise exactly the same recipe but bread fell flat and was completely gummy. Any ideas on what went wrong?
You used the all purpose KA gf flour or their bread flour? They’re two different blends.
@@simplycherishedlifeduh. I used the wrong brand! I’m trying again tonight with the correct flour!
@lesayoung505 hoping it turns out well for you! 😊 after rising 6 hrs, kneading it out/folding over like I showed will give you a better rise too than just baking right after rising.
Cannot wait to make and bake this recipe! But, after measuring everything out, I found that I did not have enough starter (next step is to go to your link on maintaining a GF starter). Can I save the Psyllium Husk powder mixture until I have enough starter or start over?
Unfortunately the mixture would probably gel up too much if you tried saving it.
Approx how much starter will I need in “cup” terms ? Tia💖
Thanks for your reply!
Hello, I’ve got my starter in the works and I’m studying your video for bread making day. Have you played around with recipes that don’t call for maple syrup? If so, did you have to alter ingredients somewhere else? And how did it turn out? TIA!
I have tried variations without any added sugars. However, since it is gf, the added sugar gives the starter a “boost” of something to eat which helps with a variety of things. It is small enough of an amount that you won’t be able to taste it in the bread, but it will help overall.
I’m so sorry, one more question, my starter is not the same flour as the recipe…. If I keep feeding it, will it eventually turn and be the same flour to match the recipe? Do you happen to know?
If you being to feed it King Arthur’s flour then yes, at some point it will eventually end up being all KA.
@ thank you!!
I’m new to gluten free. A doctor recommended going gluten free because of hashimoto. I’ve tasted gluten free and not likes it years ago. But if sourdough works, the me and my starter will try. The recipe I have calls for xantham gum.
I’m praying gluten free helps you! I prefer to use recipes without xantham gum which is why I like the King Arthur flour since it doesn’t contain any.😊
Gluten free is so much better than 10 years ago!
Absolutely!!
Oh, another quick question.... do you flour your banneton?
Yes, I do lightly flour my banneton 😊
I like using rice flour in the banneton - again GF - provides a nice non-stick surface!
I have made this recipe twice. It tastes good and looks good, but the inside is slightly gummy. Do I need to cook it covered longer?
Very slight gumminess is the typical with gf sourdough unless you go into baking with eggs, etc. However, if you add 5-10 mins both covered and uncovered it should help! 😊
So made this last night. I missed two steps by accident. Patting it flat and rolling it over itself and pre flouting the basket before I dropped it in. Results: turned out really, really good. I kept it in the oven with light on for 6 hours but it didn’t rise much. Also, it seemed my dough was a little on the wet side so maybe I will add 50 grams of water instead of 90? I followed a different recipe and it was very, very gummy. Wasn’t good. Thanks so much for your video. I have one question. I want to add some Parmesan cheese and some baked garlic. Should I add it when I mix the dough together?
I often don’t roll it over itself out of laziness 😆 but rolling it out will produce a nicer looking loaf. As for the banneton, flouring will just help keep it from sticking. That last 90g is a good place to adjust. Some environments are more humid and don’t require as much water either. I would start with the 50 and see how it looks. So happy yours turned out so well. Less watery should also help with the rise during that 6 hrs. When doing add ins, I will add them right at the end for things like garlic chunks. If you want something like garlic powder I would mix that in with the flour and dry ingredients. Depending on the add in I also sometimes adjust the water added to account for extra moisture.
@@simplycherishedlife Thanks so much for the response. I love your videos because you show exactly what and how you do it. I am adding baked garlic, some rosemary and parm cheese. I did this is with other bread recipes and the taste was great just the whole thing was gummy. I am sticking to your recipe because now I know it works. Just going to add some things. I will let you know how it turns out.
Sounds wonderful! So happy you found my recipe.
I made this recipe yesterday. I was a little nervous about baking for 80 minutes, but I followed the recipe anyway. I almost cried when I pulled it out and it looked dry and a little burned. I let it set overnight and had my husband slice it this morning. To my surprise, the bread is totally usable, soft on the inside and tastes good. It was a little hard to cut because of the crust being so hard. Any ideas as to what I can do to make the crust a little lighter/softer? Thank you!
So happy to hear you enjoyed it! Did you include the bowl is the oven with water for steam?
@@simplycherishedlife I did not. What is the purpose of the steam? I will definitely give it a try!
The steam helps add back in some of the moisture while baking and primarily helps with a better rise and softening the crust. I would try that and see if you notice a difference. Place it in the oven when you preheat your DO.
Is the maple syrup necessary? Or can I make it without it so it is a sugar free loaf?
The maple syrup is necessary for the best results as the sugar is what encourages the sourdough to rise. You can try without it, but would also need to make tweaks to the dry/liquid ratio.
@ tysm! I’ve been doing regular sourdough for a while but I’ve been diagnosed with hashimotos and the “change” to gluten free sourdough seems so overwhelming to me🥲
Hello! Can I follow this recipe and your starter recipe with Bob’s red mill 1:1 gf baking flour?
I have tried it before and know others have as well. It works just isn’t the exact same consistency since it’s a different blend.
Hello Kyra
I’m making your sourdough starter and I have a question. Once it’s ready to use and I have taken the 265g of starter out to make my first bread, what do I do with the remainder of the starter. I guess better stated would be how do I maintain it for another loaf at a later time?
Thank you
Hi there! I have a video all about sourdough starter maintenance and that should answer all of your questions.😊
Maintaining A Healthy Gluten Free Sourdough Starter | Feedings and Long Term Storage
ruclips.net/video/0Jx2JkgCJnU/видео.html
@ thank you, yes I found in your playlist. Very informative. 🙂
My bread keeps coming out with SUPER hard crust and moist middle is that the right texture or no? It doesn’t seem right
That does not sound right. Are you baking in a Dutch oven and steaming the oven?
Question, Kyra. I will be putting my 6 hour proofed bread in the frig. It's too hot to turn on the oven today. LOL. Tomorrow when I remove it from the frig can I bake straight from the frig or do I need to wait? If I have to wait about how long should I wait? Thanks!
I usually take it from the fridge, knead some to form a tighter ball and then bake right away.
Thank you, that is what I am doing. 🙏
Can I omit the psyllium husk? Or is there a substitute?
The psyllium husk is one of the key ingredients because it acts as the binder in place of gluten. It will turn out very poorly without it. There are some other substitutes I have tried but find that psyllium husk has the best results.
What brand of psyllium husk do you use ?
Can I use xanthan gum instead of psyllium husk? Thanks
No, xantham gum will not have the same results as psyllium husk. Sorry!
@@simplycherishedlife oh thank you
Did you bake them separately? Different time? Where did you store the second one while waiting for the baking time?
I’m not often baking 2 loaves at once, but if I am I will bake one and let the other just sit on the counter an extra hour or so while the first bakes. Alternatively, one could rest in the fridge while the other bakes. I have 2 Dutch ovens but can’t fit both in my oven at the same time.
Anything I can do if my dough is definitely too sticky? Add more flour? Is it ok if it’s set out to rise longer than 6 hrs?
Unfortunately rising longer won’t help with being too wet. In the future, when adding water for the second time, start with 40 g instead and add up to the 80-90g. Be sure to stop to scrape the bottom of the bowl mid mixing.
Ok so there’s no salvaging if it’s too wet in the moment? I read some of your advice to other situations so I tried baking it at 50 min twice. Currently cooling so we will see how it goes :) Thanks for the response!
I made the dough last night but knew I wouldn’t be awake in 6 hours. Is it ok to keep it out longer than 6 hrs to rise?
@shannongillman3708 depending on how wet it was it should still be decent. It is obviously best to avoid it getting too wet to begin with, but if you find it overly wet after mixing still you can add in a smidge more flour until it’s the right consistency.
@ I typically don’t leave it out for longer than 8 without putting it in the fridge.
So for those of us who don’t have a kitchen scale, is there an equivalent recipe using cups and tablespoons?
Unfortunately because the measurements are so exact, when it comes to bread, there is no great conversion. I have a fairly inexpensive kitchen scale linked on my Amazon storefront.
amzn.to/4glXi2G
Is it 265 g of starter?? Or 65? I’m confused haha in the video you say 265 but in the subtitles it says 65😅idk
Hi! Sorry for the confusion. It is 265 g. I have it listed at the top of the video description that there is a typo.
Do I “NEED” a basket? I have spent so much $ getting the ingredients to make this for my granddaughter whom I’ve raised since I delivered her. What can I use instead? I’m on a strict income and I’ve bought everything over that last few months but the baskets. Thank you
Also I bought a “Miereirl” 4.5 Enameled Dutch oven pot with lid from which to bake it in. Is this the correct size for this? I just ordered the psyllium corn husk powder (same as yours) and Vermont pure maple syrup, Grade A. Praying this works bc I’m into this bread DEEP already!!!
You do not need a basket. I completely understand making bread on a budget. It can definitely be a small investment at first.I have found some comfort at least in knowing that when I make bread now, it costs me less than the $7-10 gf bread at my local store and tastes much better. 😮 You should be fine with that size Dutch oven.
Instead of a banneton, you can use a bowl(ceramic, stainless steel, glass) lined with a tea towel dusted in flour. This will prevent sticking.
@@simplycherishedlifeoh my goodness I am so overjoyed for your answering me! No offense but I really didn’t expect it. I am so beyond thankful to have found you and your channel. If I see you I’d give you the biggest NANA HUG you ever ever had! I started the “SD starter” today praying you’d answer soon not expecting it today! My journey has begun… 🌺 THANK YOU 🥰
@@simplycherishedlife when I get to that point I shall do so. I’m on day 3 and so far my starter is EXCELLENT! This is my 4th time (1st making it your way) and even though I’m on day 3 it’s started with little bubbles and I have never had that with the other 3 (regular sourdough starter NOT KA GF 1:1 flour) I’m NOT giving up and very pleased so far. I remember you said it may take a few months to have it REALLY good so I’ll keep at it!!!🥰 Thank you for helping me & others. You DO make a DIFFERENCE 🌺
So happy to hear it’s going well!😊
What amounts do I feed the starter after I take 65 grams out to make a loaf? I plan to use it the next day to make another loaf.
You will want 265 grams for the bread. I wish I could change it but I spoke 265 and when it uploaded it cut off the 2. I have a not about it in the description.😊 If I’m baking and then feeding to bake another loaf the next day I’ll often feed it 2 cups of flour and 2 cups of water to have some left over. I’ll have a video coming out soon on starter maintenance but you should be fine feeding any amount(that is the same or greater than the amount you currently have) in a 1:1 flour:water ratio.
So are you saying if I knead the dough again after it has risen I will get more of a rise when baked? Seems the opposite to what you'd think would happen.
Stretch and folds in traditional sourdough are what adds in those nice air pockets. GF acts completely different. You can bake right from the basket but it might be a wider loaf. If you gently form a tight ball like I show toward the end of the video you will get a really tall rise.
@@simplycherishedlife Thanks for that tip!
11:25 What to do if during night a thunderstorm turned off oven light? It was cold at the oven in the morning.
The colder it is in your home the longer it will take to rise so instead of 6 hrs in a 75 degree place it might be a few hours longer. It shouldn’t be a huge deal. I burn my oven light out months ago and have let to replace it so recently I just rise my bread in a warm pantry closet for 6 hours.😊
Do you have any other tips for this recipe? Because I used yours recipe for my first gf loaf and it came out just gummy in the middle and the loaf also fell flat after a few minutes after I took it out of the Dutch oven. I even put it into the over for an extra 10 minutes or so and was still gummy and gooey.
If it is gummy and falling then there is way too much water. How much water are you putting in the second time you add water?
I did about 90-95 grams. Where like you said about 90-100 grams
@kaitlindougherty481 I would try significantly cutting back. The amount of water needed can change throughout the year based on factors like humidity or elevation. I would try about 40 grams instead and see how it goes.
Kira, I just baked this bread last evening. While it was beautiful on the outside the inside is very dense and the loaf feels like it weighs a pound. Starter was nice and bubbly and fed a few hours before preparing. Did the mix, let it proof in the oven for 6 hours as you say. Baked in dutch oven 45 minutes and took off lid and baked for another 45 minutes. Let it rest for 4 hours and then sliced into the loaf. I was so disappointed. What could have happened? thanks
Oh no! That’s definitely not what the outcome should be. I have some questions first. Did you remember to add the extra water when combining all the ingredients at the end before mixing. Did your dough rise and get puffy and soft after the 6 hr proofing?
I would also give the starter a little more time after feeding. I usually wait 12-24 hrs before using my starter.
Do you use your starter straight out of the fridge, or do you let it sit out overnight or for a few hours?
I use my starter at peak when making bread. I pull the starter from the fridge at night and feed it. Then by morning it’s nice and bubbly so I will make the loaf, rest 6 hrs and bake in the afternoon.😊
@@simplycherishedlife thank you
Actually, I just made a comment but I meant to ask if when you make the sourdough starter, can you use buckwheat or sorghum flour instead of your flour mixture? Yours has added ingredients .... please advise. Thank you.
I have only ever made starters with all purpose flours so I can’t speak from personal experience. However, I have heard of others using all kinds of flour. So with that being said, any flour should work. Keep in mind different flours lead to different consistency and different taste.
Can you substitute buckwheat or sorghum flour instead of your flour mix you use?
You could try but it won’t have the same results as a blend. Gf bread turns out best with a combination of flours. You would make your own blend, however buying a 1-to-1 flour makes that much easier.
I don't own a dutch oven so if I were to purchase one how do I know what size?
I use a 5 qt cast iron dutch oven. I prefer completely cast iron over enameled. As enameled are easily begin to “peel” which you don’t want in your food. My enameled DO oven lasted about 2.5 months.
Is it possible to add too little water?
I added 80g and it seemed like a good consistency. It wasn’t too sticky but it definitely needed flour so that it didn’t stick to the cutting board. At the same time, it looked a little dry and a little cracked. When I baked it, it came out really gummy. (I tried 90g the first time and it came out gummy also.)
I’m really trying to figure out what’s making it gummy. Do you have any suggestions?
What are you mixing it with? Are use using some kind of stand mixer or by hand? That can drastically impact how well everything gets incorporated as even with a stand mixer it needs to mix a few minutes, the bowl scraped, and then mixed more. If it’s coming out very gummy it’s likely too much water not too little, especially if it’s sticking to your hands.
It will have a slight chewiness to the bread and that is just as a result of the psyllium husk that is needed to be a binder. I love toasting my bread to make it nice and crispy.
Mine wasn’t chewy. It was gummy. The taste was good but it was yucky. I even tried baking it more and toasting it. I couldn’t save it.
I am using a Kitchen Aid mixer with the dough hook.
I don’t think I undermixed it, but is that possible? I followed your instructions and everything was fully incorporated. It didn’t stick to my hands. Everything actually looked good.
I gave my starter another week and I’ve been discarding and feeding it every day. It’s still young but it is very active. I’m going to try another loaf. I’ll let you know if it comes out better.
Hmm that definitely does not sound right at all. If it’s coming out that done it sounds like it’s significantly underdone. The slight chewiness will completely go away and before soft it you were to toast it(how I prefer mine).
To troubleshoot:
Have you checked your internal oven temp to be sure it’s reaching the temp it says?
Are you allowing the oven to fully preheat with the DO inside for at least 30 mins?
Are you allowing it to fully cool(at least 4 hrs) before cutting?
Have you tried bumping up bake time to 45 mins covers 45 uncovered?
@@simplycherishedlife Yes to all. I have an oven thermometer inside of my oven.
I preheat my DO while the oven is preheating. I’m not sure it’s 30 minutes. I’ve just heated it until it comes to temp. I’ll extend it to 30 minutes.
I’m baking for 45 minutes with the lid on and off. I’m waiting 4 hours before cutting.
I do have to refrigerate my dough overnight because I never have enough time to do everything in one day.
I made a loaf yesterday and it was much better! I was so excited!!
I switched my psyllium husk to the kind you use and I switched from using a silicone sling to parchment paper so the bottom would get hotter.
The loaf was done enough to eat but the very middle was still slightly underdone. The crust was very very crunchy though. I’m going to try keeping the lid on longer next time and hope the crust won’t be so hard. Do you think the inside will cook okay if I bake 55 minutes with the lid on and 35 with it off?
@@mtebbe3039 I’m glad to hear it’s going better! There’s definitely a bit of experimentation that’s unique to each person just by nature. Even your elevation can require different bake times. I’d say follow your gut since you’re the one looking at it in person. Trying changing your bake time to 55 like you mentioned and see what happens.😊
I do not have psyllium husk - I want to make this tomorrow - will it work at all if I just leave that out?
Unfortunately it will not come out as nicely without psyllium husk. I have tried many variations without it. Without it at all, it will be a lot more dry and less soft/flexible. If you happen to have ground flax seed, you can try that as an alternative(in place of the psyllium-still leave time for it to gel up.) It yields a better result than using nothing. If you live near a Walmart they usually have psyllium husk in stock.😊
@@simplycherishedlife thank you!! i may have to just get some in the AM! :) My starter is 7 days old today and rising nicely so I'm hopeful to try a recipe tomorrow. is there a certain brand that is better?
So exciting! I have used a few brands and they all seem to act similarly. I currently use Konsyl brand. Keep in mind while a starter can be ready and bubbly in just a week, it could take a couple months for it to reach its full potential. The more you use it and feed it the happier it will be.
@@simplycherishedlife yes i'm nervous about trying too soon - but i will keep trying if this isn't ideal!! thank you so much!!
@keysonfire88 go for it! If it doesn’t have much rise, try making some discard recipes and keep feeding your starter for another week or so to get it nice and active. Can’t wait to hear how it turns out!
How do you store your bread?
I keep it on a plate on the counter covered by a cake stand lid. It looks beautiful and will keep it fresh for about a week(if it lasts that long). The second best option I’ve found is beeswax wraps but they aren’t as convenient. I tried a plastic bag and it molded in a day and a bread bag makes it too dry.
how long do you preheat your dutch oven?
I only preheat as long as it takes for my over to get hot so about 10-15 mins.
Is it whole psyllium husks or psyllium husk powder (you said psyllium husk but the screen read psyllium powder)? I have the whole husks
I’m using 100% powdered psyllium husk.
Thanks for your reply!!!
I’m new to baking gf. I’d like to try this recipe but can can I half this recipe?
Sure!
I just made this. Is the inside supposed to be sticky and moist? I thought it was supposed to be dryer similar to store bought gluten free bread.
Hi there! A few things. First, be sure you let the loaf completely cool(about 4 hours) so it can continue to bake on the inside, otherwise this will result in it being sticky. What was your consistency like going into the oven? Sticking to your hands or able to easily form? It should be easy to form without sticking. If it was sticking then you need to drastically decrease water. Location(higher or lower elevation) will product different results. The last thing would be to increase baking to 50 mins each instead of 40. It does involve some playing around at first, usually due to location and different flour blends.
@@simplycherishedlife This was my fourth time making it because I figured I was messing something up. I let it cool more than 8+ hours. I baked it with lid on for 50 min and off for 50 min. The dough is somewhat sticky, so I will decrease the water this next time. Thank you!
@@kittygamergirl9810 there’s definitely some trial and error to get it perfect for your environment but it sounds like if the dough is sticky than too much water would be your problem.😊
What flour did you use for your starter?
I used King Arthur Gluten Free Measure for Measure(not the gf bread flour).
@@simplycherishedlife Thank you! So regular flour for the starter. Got it.
Hello! I made this bread and it looked great, but was gummy inside. Where did I go wrong? I did not use a stand mixer, just kneaded by hand and then left it in the fridge for 48 hours after letting it sit on the kitchen counter for 6 hours. The crust is amazing though, but the inside isn’t great.
Hi! There’s a few things that might have caused that. First, I’ve only ever mixed with a stand mixer(or at least an electric mixer.) it can be really difficult to be sure everything is fully incorporated by hand. Secondly, it might have been left in the fridge too long after proofing. After the 6 hrs on the counter, I would not recommend storing in the fridge for over 24 hrs. I personally store up to 12 hrs if I cant bake right away or if I want to intensify the flavor.
Lastly, the most common culprit for gummy on the inside is under baked. You could check that your oven is properly reaching temp and if it is and it’s still gummy, start by adding 5 extra minutes covered and 5 extra minutes uncovered. Hope this helps!!
@@simplycherishedlife got it, thanks for the reply. Other than the gumminess, the flavors are there!
can i use some other gf flour?
I have made this with other flour blends, however each blend could give slightly different results. Especially the difference of those with vs without xantham gum.😊
Do you have this recipe in a typed out format?
It will be typed up on my blog that is coming very soon!😊
Is the sour dough starter also gluten free?
Yes! 100% gluten free.🥰
GLUTEN FREE Sourdough Starter | Simple 1-to-1 flour and NO DISCARD
ruclips.net/video/utFJDQmG2rM/видео.html
Hi there, your voice says to add "265 grams of starter" but the print on the screen says "65 grams"... can you clarify which it is?
It is indeed 265 grams. Sorry for the typo! Still learning how to edit videos.😊
@@simplycherishedlife No worries! Thanks for such a quick reply. I'm hoping to bake this weekend! I'll let you know how it works out. Very excited!
On another note, I was planning on adding some seeds (sunflower and maybe pumpkin) to the dough, have you tried this before? Also, in your "starter" instructions, you say that on day 7, you can either bake or feed. If I were to feed, what is the flour/water measurement that I should be using going forward. I think we ended on 5 tablespoons on day 6. In my "traditional" sour dough bread, I remove some starter and then add more flour and water. Is it the same for GF? Thanks for helping me out there!
@nataliecalia3781 I have done add ins before. As long as what you’re adding in isn’t something with a lot of moisture, it will be just fine. As for the starter, by day 7 if you’re not doing to bake or move it to a larger container to feed then yes, you will need to discard or it will overflow. Once you have more space then feed as you do regular a starter. Just be sure to add enough flour/water to feed the amount you left. I keep mine in a large container so I often feed it anywhere from 1-3 cups of flour with equal parts water.
Whats the maple syrup for?
It increases the rise, flavor, and crustiness. 😊
I made it but inside my bread is wet, someone can explain me please why, my starter from different flour ( all from healthy grains)but my starter is very good
Hi there! A few factors can come into play. First, be sure you allow the loaf to cool completely before cutting. It will continue cooking the inside those few hours. Also, elevation and flours will play a roll. A different flour blend may absorb less water, so you will need to decrease your added water in the second step to more like 50g. Elevation can affect bake time. You can try increasing bake time in 10 minute increments.
@@simplycherishedlife thank u for ur answer, it was completely cooled and I baked more time, when I took out from the oven I was surprised how beautiful, light my loaf was, it’s a first time I got nice loaf, maybe I add a little more water bc I tought it’s was dry a little, I will try again, I let u know, thank very much!
I’m wondering, why is the pan of water is necessary if the Dutch oven is closed?
The water will take some time to create a nice steamy environment in the oven, hence why I put it in right at the beginning. Steam offers great benefits like a good rise, crusty loaf, and more even baking. Yes, the DO is closed for part of the bake, but it is open and in the steam for the second half. 😊This allows it to have the benefits of steaming while not being over steamed(too much moisture) which could leave a rubbery crust. Hope this helps!
After you add the starter to the flour, you said you add extra water….more than what’s in your bowl with the oil, syrup and PH?
Correct. More than what’s in the original. I’ve found adding more from the beginning makes it so the PH won’t gel up as much.
Scoring is very important for your oven spring. The oven spring also affects the texture. Dense vs fluffy
Definitely necessary but how your score looks isn’t overly important.😊
Hi, Kyra, Thank you for the recipe!
I just started to bake gluten free sourdough bread; some recipes are easy, but the bread doesn’t taste good. Other recipes are not simple ingredients and like you said lots of different flours. I tried Bob’s Red Mill 1-to-1 baking flour twice for baking G/F sourdough bread (not your recipe) and it didn’t work for me. Also I like bread recipes with psyllium husks instead of xanthan gum. In my practice, bread with psyllium husks is softer, and I keep it on the counter longer than bread with xanthan gum. Most of store Gluten free flour blends already have xanthan gum in ingredients. Does this King Arthur flour have already xanthan gum?
So excited for you to try out my recipe! You’re right, so many recipes can be overwhelming with flour blends. I believe King Arthur’s does already contain some xantham gum so no extra is needed. I have found storing the loaf on a cake platter with lid keeps it for up to a week!
Such a great video will definitely try this, could you please post the recipe for your sourdough starter? I am currently trialling all purpose flour and water but seen some people use buckwheat or rice flour. Not sure what would be best x
@@sarahkathryn1402 I did a simple no discard starter with gluten free 1 to 1 flour. I’ll work on creating a video about it soon! ☺️
KING ARTHUR GLUTEN-FREE MEASURE-FOR-MEASURE FLOUR -3Ibs
INGREDIENTS: Rice Flour, Whole Grain Brown Rice Flour, Sorghum Flour, Tapioca Starch, Potato Starch, Cellulose, Vitamin and Mineral Blend [calcium carbonate, niacinamide (vitamin B3), reduced iron, thiamin hydrochloride (vitamin B1), riboflavin (vitamin B2)], Xanthan Gum, Cellulose Gum.
What type of “olive oil”? Extra Virgin olive oil?
What type of “salt”?
Himalayan Pink?
Sea salt (to grind)
If stored in fridge do we:
* feed before placing in fridge?
* remove night before, feed in morning then wait 4 hours then use starter?
When do we feed after we remove it from the fridge and how much please. Thank you 😊
I use extra virgin olive oil and sea salt in a grinder. I have a video coming out in the next few days all about feedings and how to maintain an established starter.😊
@@simplycherishedlife oh I’ll be looking for it for sure~perfect timing too! You are so kind🥰 have you thought of putting orange zest/essence of orange in your cinnamon rolls??? That’s my plan. I’m a “semi-professional” baker/cook and I’ll share my “designs” with you! Do you have an email? Facebook? That I may share with you?
A white Mr magic eraser will take off scor makers to keep your nice color on you dutch pot
Thanks! I’m not in love with enameled pot so recently I’ve switched to just using my fully cast iron Dutch oven.🤗
I’ve spent days looking for your recipe again .
I lost it
Glad you found it! If you save it to your “watch later” that should help you find it again.😊