How to bake DELICIOUS GLUTEN FREE Sourdough Bread | 1-to-1 Flour Recipe
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- Опубликовано: 22 авг 2024
- Learn how to bake a wonderfully fluffy and delicious GLUTEN FREE sourdough bread loaf every time! Grab a notebook and follow along with my step by step recipe. I use a 1-to-1 (measure for measure) gluten free all purpose flour and ingredients you likely already have in your home. Prepare your own beautiful loaf in just 20 minutes!
PLEASE be sure to LIKE and SUBSCRIBE for more gluten free sourdough recipes!
NOTE: 265 grams of starter, not 65. Writing was cut from view.
FIND MY RECIPE ON MY BLOG!
simplycherishe...
#glutenfree #sourdough #glutenfreesourdough #homemaking #glutenfreesourdoughbread #sourdoughbread
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!!! 🙏
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!
Wonderful recipe, i baked 10 loafs already and all of them are amazing. Thank you for sharong❤
So happy to hear!
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.🥰
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!😊
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!😊
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.
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’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!!
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.
Thank you so much for the thorough video! Can't wait to make this....
Excited to hear how your bread turns out!!😊
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?
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
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.
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!
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.😊
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.
Thank you. Excellent tutorial.
You are so welcome! I hope your bread turned out wonderfully!
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.
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.😊
You really don’t need the pot of steam in the oven if youre using a Dutch oven. The reason to use the Dutch oven IS to trap the steam inside! You can add a couple ice cubes or a couple spritzes of water before closing it to add a bit of steam. The separate pot of water is used when you put the dough directly onto a bakers steel instead of in a pot 😊. Save yourself the extra hassle!
When developing the recipe I played with MANY different options. When just misting the top with a spray bottle it didn’t give much extra rise. An ice cube would help on some occasions however you have to use parchment paper. I prefer using a silicone sling so I’m not wasting a lot of parchment paper with how much a bake. Otherwise the ice cube melts against the bread. It can be baked without any water in the oven however it produced less rise. The water keeps the oven moist once the lid is removed for the second half of the bake.😊
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!
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.
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.
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?
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!
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.
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.😊
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. 😊
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. 🙏
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.😊
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!
Do you have this recipe in a typed out format?
It will be typed up on my blog that is coming very soon!😊
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.
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 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 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
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!
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.
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.
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.
Is it psyllium flakes or powder?
Powder😊
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!
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!!!
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.
Whats the maple syrup for?
It increases the rise, flavor, and crustiness. 😊
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!
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.
Please, what kind of flour do you use ?
King Arthur’s measure for measure gluten free flour.
@@simplycherishedlife These are brands. Is it rice ?
Yes, this is a 1-to-1 flour blend meant to replace a gluten flour. This blend is easily accessible so you won’t have to purchase a variety of different flours. It is primarily comprised of rice flour and sorghum flour. Hope this helps!
Never mind! I wasn’t watching video….I see the water inclusion now
Yes, extra water when putting everything together. I found that if the water was added to the initial mixture with the psyllium husk, it was too watery for the psyllium husk to gel up.
I see! I’m on Day 5 tomorrow of another GF starter (your recipe)….as my son and his family loved your GF sourdough bread recipe!! I was out of town and the colonies of bacteria in that region are crazy active (my regular SD starter is sooo nice there) - so I’m anxious to continue making your bread for them….they really enjoy it toasted! Thanks a bunch - as I had just about given up making anything palatable
@@cherylvath4243 so happy to hear they enjoy the bread. I also love it toasted! A happy starter is so exciting.😊
I have a super bubbly awesome sourdough starter and just pulled my first batch of sourdough out of the oven! It looks incredible and I'm excited to taste it. Thank you! Do you have an Instagram? I went to tag you but I don't know your handle 👍
Awe that makes me so happy! I don’t have an ig, just RUclips. So you can direct them here 😉
@@simplycherishedlife Can do!!
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.😊