Bread Srsly’s Gluten Free Sourdough Bread Recipe

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If you would like to try making Bread Srsly’s sourdough bread, this is a great starting point. The point of this recipe is to inspire you to experiment in your kitchen. Making gluten free sour dough bread takes a lot more time than regular breads. You need 3-5 days to create a starter for the first time. (Once you have a starter, if you keep it well fed, you can use it to start baking new sour dough breads right away.)

To read Sadie from Bread Srsly’s story, click here.

Starter Instructions

  1. Mix together equal parts of a flour blend and water. (Stay away from pure starch sources such as tapioca and potato.) Leave it in a bowl at room temperature. Cover the bowl with a towel.
  2. Every 8-12 hours, (2-3 times a day) add a little more flour and water.
  3. After 3-5 days, your mixture should smell sour and have bubbles. Congratulations! You are almost there.
  4. Once your mixture is bubbling, add some to your bread mix. Do not use any yeast.
  5. Let rise for at least 12 hours.
  6. Once the bread has risen, you have your starter!

Chef Recipe: Bread Srsly’s Gluten Free Sourdough Bread

Ingredients

  • 1/2 c millet flour
  • 1/2 c sorghum flour
  • 1/2 c arrowroot starch
  • 1/2 c white rice flour
  • 1 1/2 tsp Kosher salt
  • 2 tsp xanthum gum
  • 1/2 c sourdough starter
  • water by feel

Instructions

  1. Put dry ingredients into a bowl and whisk together.
  2. Add water and sourdough starter.
  3. You want a dough that is wet like pancake batter.
  4. Let the dough rise for 12-24 hours at room temperature.
  5. **Put some aside to be used as your starter for another time.
  6. Put in a greased loaf pan and bake at 350-400 for one hour.
  7. Cool completely before slicing.
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Shared with Gluten Free Wednesdays.

 

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Comments

  1. Thanks for sharing this great recipe! I’m hoping I can get this sourdough thing down, since we just decided to go gluten free for a while. This looks great!

    • Let me know if you have any questions. I have not made it myself, but I can forward any questions to Sadie. Have a great evening,

      • HI!
        I have tried Sadie’s SRSLY sourdough bread recipe several times and as much as I think it will be different each time with my adjustments, it is still coming out gooey inside! I wonder if I could get a tip from you or Sadie! After rising it is nice and puffy and i spoon it in and bake it according to the loose directions. But each time it has come out ooey, or sticky is even more accurate, through out the center…even if baked a lot longer! I even got creative and cut the bread into strips to bake again as breadsticks. Still sticky gooey inside the crispy little bread sticks. Help! : )

        • Hi Pippi, I forwarded your note to Sadie. I hope we hear back some great tips to help you.

          • thanks Sandi!

          • Hi Pippi,

            Here is Sadie’s response:

            Hmm, have you tried refrigerating the bread? Our bread is sticky inside as well when it is fresh, but that should go away after a few days chilled. Then you should be able to slice it more easily and there should be no more stickiness.

            Alternatively, we made a batch where we accidentally doubled the xanthan gum, and while these were not saleable, we did cut into some and found that the stickiness was way way less. You can also use less water, although this will not allow the dough to rise as much.

            I hope this helps! Feel free to contact me with photos so i can better pinpoint the problem.

  2. Great recipe and sour dough bread has so many health benefits. Thanks for sharing on MaMade Blog Hop! Have a wonderful healthy day.
    Marla recently posted…Real Food Fridays #26My Profile

  3. Great recipe! I really need to try to make my own bread sometime, I’ve never done it before! Thanks so much for linking up at the MaMade Blog Hop! Don’t forget to stop back and link up again next week and see if you’ve been featured!
    Michelle @ The MaMade Diaries recently posted…Fantastic Friday Link Up #21!My Profile

  4. Hi! So i know most people can do this, but I have never done sour dough. Can you give more specific measurements on the starter? I just dont want to mess it up. Thanks!

    • Hi Bekah, you can’t mess it up. I asked Sadie about why she said to use equal parts. It really depends on how much starter you plan to use. For example, will you be making the sourdough this one time, or will you make several loaves over the course of a few days. You only need 1/2 cup of the starter to make one loaf of sourdough, so 1/4 cup gluten free flour blend (with no starches) and 1/4 cup water should be a good measurement to start with. Good luck and please let me know how it turns out.

  5. Hello there!

    You recipe looks interesting! I’ve made sourdough bread before using my own starter, and I was wondering if there’s a way for the bread to not turn out too sour. Also, I have a lot of brown rice. Can I use it instead of the white rice, and maybe add a bit more starch or something else? Thank you!

    • Hi Beth, I am honestly not sure about how to make the bread less sour. The sour taste comes from the fermentation of the starter. I would say to experiment with the brown rice. I have not tried it any other way. Just be sure not to use starch in the starter. I would love to hear how it turns out.

  6. Hi Pippi,

    Here is Sadie’s response to your question…

    Hmm, have you tried refrigerating the bread? Our bread is sticky inside as well when it is fresh, but that should go away after a few days chilled. Then you should be able to slice it more easily and there should be no more stickiness.

    Alternatively, we made a batch where we accidentally doubled the xanthan gum, and while these were not saleable, we did cut into some and found that the stickiness was way way less. You can also use less water, although this will not allow the dough to rise as much.

    I hope this helps! Feel free to contact me with photos so i can better pinpoint the problem.

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