Gluten Free Sourdough Bread

Ingredients

Small

400g  water, room temperature

200g  gluten free sourdough starter

(1flour:1 water), active

330g Gluten Free Bread Mix

 

Regular

600g water, room temperature

300g gluten free sourdough starter

(1flour:1 water), active

500g Gluten Free Bread Mix

 

Method

• In a large bowl, combine ingredients

• Mix well by hand or in your favourite electric mixer until

thoroughly combined (5mins), scrape down the sides regularly.

• Let the mixture stand to thicken for 15mins

• For loaf: scoop or using oiled hand shape dough and put into a lined loaf tin

• For buns: using oiled hand shape into buns (100-120g portions to your liking). Arrange buns snuggly close to each other on your lined roasting pan or lamington pan

• Mist top of dough generously with water, sprinkle seeds if desired and put inside a closed container

• Rise until dough has almost doubled (time will vary) – DO NOT OVER-RISE

• Bake in your pre-heated fan forced 220C oven for 20mins

• Reduce heat to 165C and bake for a further 25-30 (buns); 40-50 (small loaf); 50-60 mins (regular loaf) or UNTIL inner temperature reaches 100C

• Cool completely prior to slicing

• Keep fresh & soft for a few days in closed container.

• Bread freezes and thaws well.

Notes:

1-2 tbs sweetener (sugar, coconut sugar, rice malt, maple syrup) can be added if you prefer a sweeter loaf

1-2 tbs extra virgin olive oil or any vegetable oil can be added if you like a soft crust

Gluten Free Sourdough Bread

Ingredients

Small

400g  water, room temperature

200g  gluten free sourdough starter

(1flour:1 water), active

330g Gluten Free Bread Mix

 

Regular

600g water, room temperature

300g gluten free sourdough starter

(1flour:1 water), active

500g Gluten Free Bread Mix

 

Method

• In a large bowl, combine ingredients

• Mix well by hand or in your favourite electric mixer until

thoroughly combined (5mins), scrape down the sides regularly.

• Let the mixture stand to thicken for 15mins

• For loaf: scoop or using oiled hand shape dough and put into a lined loaf tin

• For buns: using oiled hand shape into buns (100-120g portions to your liking). Arrange buns snuggly close to each other on your lined roasting pan or lamington pan

• Mist top of dough generously with water, sprinkle seeds if desired and put inside a closed container

• Rise until dough has almost doubled (time will vary) – DO NOT OVER-RISE

• Bake in your pre-heated fan forced 220C oven for 20mins

• Reduce heat to 165C and bake for a further 25-30 (buns); 40-50 (small loaf); 50-60 mins (regular loaf) or UNTIL inner temperature reaches 100C

• Cool completely prior to slicing

• Keep fresh & soft for a few days in closed container.

• Bread freezes and thaws well.

Notes:

1-2 tbs sweetener (sugar, coconut sugar, rice malt, maple syrup) can be added if you prefer a sweeter loaf

1-2 tbs extra virgin olive oil or any vegetable oil can be added if you like a soft crust

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