17Feb
Let's talk gluten free sourdough quick.
So I have had alot of customers ask me how it is possible to make a gluten free sourdough bread. Little did I know how popular it would become when I added it to our website.
So here is my process:
Ferment gluten free grains/flours just as I do a normal sourdough starter. Baking is actually less fussy than normal sourdough because I never deal with over proofed bread. It comes out perfect everytime. There is quite a bit of science though, behind the blends of different flour you choose to bake with. Some over hydrate your loaf, some under hydrate your loaf.. some make it bitter, others add a nutty flavor, and it does go on.
The 'gluten ' in gluten free, will always be what I call 'food glue'. From psyllium husk to xanthum gum to chia seeds ground down to agar agar and there are others.
How do you get the rise? Exactly the same way normal sourdough gets its rise. Using fermented flours which need to be fed everyday to keep the wild yeast happy. As soon as you throw it into a bread, it comes alive and gives you that gorgeous rise. What is cold fermenting? It's simply the same as sourdough. You allow it to rise and then throw it in the fridge to enhance the nutrition and sour flavor.
What's the best way to eat gluten-free sourdough? Firstly, this will NEVER taste like normal sourdough. BUT, you'll be pleasantly surprised at how delicious it is! I love mine toasted with a fried egg or scrambles, or butter and slices of white cheddar, your favorite jam, cold meats with cream cheese? The list goes on. Yum! It is very filling. So one slice is enough. How to store this wonder? Enjoy it on the counter for a day after you've received delivery. Then slice and pop into zip lock bags and into the freezer. That way you lock the freshness in and there is no waste.#glutenfreebaking
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