Easy Sourdough Gluten-free Bread

When I moved to the D.R., I decided that my gluten-free sourdough days were behind me.  I just couldn't handle the stress or commitment of dealing with starter or everyday baking.  So I took a four year break.

But lately I've started baking some pretty great desserts in my little toaster oven (because it doesn't heat up the house) and I decided to dream big and try some bread again.  I still have my kefir--in fact, I have a new batch that isn't so tart and I really love it.

So I thought I'd try my sourdough recipe with kefir in place of starter.  I mix the kefir, oat flour, yucca flour, a gluten-free flour blend, a little flaxmeal, 2 eggs, 2 T sugar, 1 t baking soda, a dash of salt, and a half stick of butter in a glass dish that just fits in our toaster.  The consistency is knead-able only with a spoon but not a liquid.  Then I let it rise a few hours (or all day, if I'm gone) and then bake it almost two hours.

And it tastes AMAZING!  We loved it so much I made three batches just this weekend!

Gluten-Free Sourdough, Take Two

My bubbling and active sourdough starter.

So I'm back to making the sourdough bread again.  I gave it up a year ago because I couldn't handle the sourdough smell while I was pregnant.  I had to throw away the starter.

I've had mixed results.  The starter is good, active and not too sour.  And it was easy to come up with that again: one part flour, one part water, a little sugar, a little kefir.  But since I stopped for a year and didn't write down any measurements for making the actual bread when I was in the swing of making it . . . I am finding it very difficult to get going again.

I baked five different days so far.  Day one was moderately successful, a little flat but tasty.  Days two and three weren't cooked all the way through.  Day four was amazing.  Day five I left the house while it was cooking and didn't get to turn the heat down partway through, not the best.  So what I need to do this time is actually measure, really, and record it in the blog so that I can replicate it if I take another year long hiatus.  I also realized that any readers who actually wanted to try to make the bread on their own probably found it really annoying.  My apologies if anyone else found it as annoying as I did the past two weeks to try to figure out what Val meant by "a little bit" or "almost kneadable."  That is the most difficult part of all of this: how close to "kneadable" to get the bread.  If I was using wheat, kneadable would be the way to go.  But typically gluten-free gets dry and choky unless you keep the dough pretty moist.  Interestingly, though, I keep letting the bread be too wet.

I will press on, and I will share measurements when I have them.

A Sad Event with a Happy Resolution

So on Wednesday, I went to replicate my sourdough successful loaf.  I put out all of my starter into a bowl as suggested by a helpful online source.  I added some flour and left it to sit out while I drove Micah to school.  I said to myself, "Self, you are really going to have to remember to take out some starter before you add egg or anything that will make it unsaveable."  Then I came back from dropping him off, on the phone (already, you see where this is going), and put an egg in it.  So I baked up all my starter and made by far my best bread yet.  Very crisp crust, extremely moist inside, sour taste (you know, like sourdough bread), perfect with the Amish farmer's market rhubarb jelly I had on hand. 

But I knew that it was going to be a while until I could make any again, seeing as I had made it impossible to save any of my starter.  Which would either end my happy trip down sourdough lane or prove that I had my starter recipe nailed down.

As soon as I had my bread all mixed up, before I even baked it, I got out a jar and added some flour and water.  I added some sugar and some kefir.  Two more times on Wednesday I fed my starter.  By Thursday it was bubbly and active.  I fed it three times a day on Thursday and Friday, too.  Today (Saturday) it was ready to make into bread.  It made more good bread!

Three things I learned:

1. My sourdough starter recipe rocks
2. NEVER empty all of the starter into a bowl
3. Keep more starter around (use a bigger jar and feed it more each time)

The smaller objects are there to offer a size-comparison for the enormous jar of starter on the left.

Sourdough SUCCESS! It rose!

So the missing ingredient was . . . sugar!  I looked at a couple of websites on getting sourdough to rise (regular, not gluten-free like I did) and I found some helpful suggestions:

• add sugar to the starter
• only add a tiny bit (but don't skip it) of salt
• leave the starter/sponge out in a bowl overnight (I covered it with a towel)
• cover the bread when it's baking at 450 degrees for the first half hour, then uncover for the last 15 to 30 min.

I once again did not measure, but I used the following ingredients:

starter (I added some of the flour and let it sit overnight)
kefir
oat flour
brown rice flour
little bit of sweet sorghum flour
little bit of flax meal
2 eggs
baking powder
a few teaspoons sugar
pinch salt (1/4 teaspoon?)
pinch xanthum gum (to make it stick together, gluten-free)

Today's loaf makes a hard knock on the outside, and a soft, moist inside.  It rose this time, which is a first really, and I attribute that to the addition of the sugar.  I didn't add enough flour to where it was kneadable, I left it pretty moist and used a spoon for my "kneading" and to transfer it to the bread pan.  I poured the starter into a bowl last night, turned on the oven till it was a little warm then shut it off, and put the bowl in the oven with a damp towel overtop. 

In the morning I added all of the other ingredients (including the eggs) and then stirred the mixture in the bowl and let it sit for about 2 to 3 hours.  Then I transferred it to a buttered loaf pan and let it sit another 1 1/2 hours in the slightly warmed oven with a towel overtop.  I covered it with a glass lid that almost fit for the first 1/2 hour and let it bake uncovered for the last half hour.

If interested in replicating this, you will be pleased to find that I intend to measure and post the measurements next time!  :)  The only part I will not be measuring is the starter.  That you just need to play around with (like I did) and try to get it to bubble. 

Just put one part flour, one part water in a jar.  Add a few teaspoons of kefir (I use dairy kefir) and a pinch or two of sugar.  2 to 3 times a day add more flour and water (about 1/3 to 1/2 cup, rotate between buckwheat, sorghum, brown rice or sweet brown rice, oat, etc.--I really like the texture of my flours and I have been grinding them myself with a coffee grinder for about 30 seconds (buy one that holds as much as possible if you plan to get one for this purpose)).  If your starter doesn't seem active enough you can add a little sugar or kefir to the starter.  Stir with wood or plastic when you add the flours.  Let me know if you have any questions or suggestions! 

Obviously if you can eat wheat use at least mostly whole wheat flour and this will taste unbelievable.  You would want to add enough flour to knead yours.  And you can skip the xanthum gum.  Lucky you!

For you gluten-freers, this is a great loaf.  Way better than what you buy in the store, and it keeps like wheat bread.  Great for eating fresh with butter and jelly or for toasting.  Happy baking!

Weird stuff on the counter (kefir and sourdough!) . . .

My shrouded jars are: 1) the gluten-free starter that is aspiring to be sourdough bread; and 2) kefir, a hippie-type food that basically contains the bacteria and yeasts in yogurt.  I find myself in a strange new (vaguely alarming) world of stirring and sniffing and waiting.  The kefir arrived in several baggies in the mail looking like little curds of cottage cheese in cream.  I put them in milk for 24 hours and--AMAZING!--I got a thin yogurt product by today.  It looks and tastes (and cooked, on our fish tonight) like a thin yogurt.  Yum.  So I read about it that you can thin it and use it like buttermilk in pancakes or strain it and make it into cheese or drink it plain OR you can use it as a booster for a sourdough starter. 

A sourdough starter, just for those who don't know, is a fermenting dough product that makes its own yeast through the fermenting process.  It's harder to do with gluten-free dough, so I read that using a few tablespoons of this yogurt-like kefir can help with the fermentation.  We shall see.  But it did make great yogurt.  And for those who are concerned that the milk product is on the counter, I did put the yogurt in the fridge.  What remains on the counter is my new batch.  When I go away for the weekend and can't swirl or sniff it I will put it all in the fridge.  I am hoping to get to make a decent sourdough loaf of bread before I go away this weekend. 

I read an article (Thank you, Aunt Nancy) about gluten and yeast creating an especially bad combo for our gut health, and how back in the day everyone made sourdough bread and it was so much better for you.  So, here I go, but it's even harder trying to make it gluten-free.  I also feel like adding the kefir stuff just puts me into a whole new camp of weird.  But I am loving it!

I will of course post any success or failure on my first sourdough loaf.  At least the starter doesn't stink, it smells sourdoughish, and it's been on my counter now for a good four days or so, which would have been long enough for it to go bad.  Hopefully this will be more successful than my attempts to make gluten-free beer bread with hard cider.