Thursday, September 2, 2010

gluten free sourdough

i discovered nourishing traditions and wild fermentation shortly before i discovered i was reacting to gluten. so, i had to scrap my rye-based sourdough, and hadn't really gotten into bread baking since. maybe it's that coolness in the air, or perhaps it stemmed from a desire to find an organic gluten-free loaf. it may have even been another mama's mention that homemade sourdough would be her 'one small change'. in any case, i've started. i ground some organic brown rice in our vita-mix, and i've been feeding it like a regular sourdough starter. then i poured off four cups a few days ago, and mixed it with two cups of organic millet flour (also vitamixed). i left it out over night, covered with a towel, but it didn't do too much rising with the cool outdoor air coming in. so i mixed up a guestimate combination of these two recipes: a la gluten free girl, and our local cook awakening. here's my first version:

4 c. starter (organic brown rice)
2 c. organic millet flour
left out overnight under a towel, then added:
1 c. organic coconut 'water' (this was what had separated in a can of coconut milk)
2 c. organic tapioca starch
3 tbsp. chia seeds
3 eggs
1 c. organic sorghum flour
1/2 tsp. salt
2 tbsp. honey
1/3 c. organic coconut oil

it was more of a 'thick cake-like batter' (as shauna describes) than a traditional bread dough. at this point i turned our oven to it's lowest setting (170 F), and popped the bread in there with the door ajar. had i the patience, or the warm kitchen to leave it to rise unaided, that may have been better. but in an hour, it was ready and i turned the oven up to 375 F and baked for one hour. and it's totally yummy!!! more iterations to come!

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