Ready to Bake? Gluten-Free Sourdough Baking TIPS
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- Опубликовано: 16 окт 2024
- Is your gluten-free sourdough ready to bake? Has the dough been proofed long enough? How can you tell? What is the best proofing time? Improve your bakes with Fresh is Real's latest gluten-free sourdough baking tips. #glutenfreesourdough #vegansourdough #glutenfreeveganbread
GF Sourdough Bread Recipe Instructions:
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Recipe Video for GF Sourdough:
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INGREDIENTS for GF SOURDOUGH:
265g active brown rice sourdough starter (1 cup); see instructions
330g/ml room temp water (70-85°F) (plus 1-2 extra tbsps if necessary)
20g whole psyllium husk (4 tbsps)
20g/ml pure maple syrup (1.5 tbsps)
20g/ml olive oil (1.5 tbsps)
80g light buckwheat flour (1/2 cup)
80g GF oat flour (scant 1 cup)
80g potato starch (1/2 cup)
60g tapioca starch (1/2 cup)
40g brown rice flour 1/4 cup)
8-10g sea salt (1/2-1 tbsp)
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Blog Post:
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Gluten-Free Sourdough STARTER Recipes
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Smaller Portion Brown Rice Starter
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Original Brown Rice Starter
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Blog post link with more details about the GF (vegan) sourdough proofing and baking experiment: www.freshisreal.com/gluten-free-sourdough-baking-tips/ 🍞If you have a question for me, let me know.
Great info. Thank You.
Thank you for this! Gluten free breads are rough to get right and now super dense. Cheers!
I love this 🥰 I found that high hydration gf dough with xanthan gum has a hard limit of how long it can rise before over proofing and collapsing. Love that you have broken this down by psyllium husk vs not, and how beautifully your breads stand up on their own.
Have you ever tried one of your bread recipes without xanthan gum to compare the difference?
Great recipe you shared, thank you
Anxiously awaiting your recipe without psyllium husk ☺️
I'm excited too! My son and I enjoy the GF sourdough without psyllium so much better! Love how it toasts too! The only catch is that the dough is much thinner but if the bread is better I think it's totally fine to work with a batter-like dough. You just don't get to shape and score your dough like traditional sourdoughs.
Thank you so much for sharing your experience with us.
Love all your experiments and thank you for sharing with us! We get to learn so much from you :) would be great if you could do a comparison/experiment on proofing dough overnight and baking straight from the fridge in a cold oven, vs. letting it come to room temp and baking in hot oven, vs. straight from fridge in hot oven.
Hi Emilye! Thank you! I love your video ideas! I'll add them to my list ;) Right now I'm letting a GF sourdough bread dough proof/rise that I mixed with 8 different kinds of gluten-free and grain-free starters! I was feeding all my starters and decided to play and experiment with a few things. I'll take pictures if it turns out!
@@FreshisReal 8 different starters!? Wowwww can’t wait to see how that bread turns out! And thank you for taking my suggestions into consideration, and for doing all these experiments to share with us :) really appreciate all the work you put into your posts and videos 🥰
Very yummy hi friend,
Does this mean with you other gf dairy free recipe shouldn’t be cooked with psyllium?
Hi! Not necessarily. Try some recipes with psyllium and some without and tweak the amount if you do add some to your bread texture preferences.
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