Ingredients
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Wet Ingredients:
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330 g of GF sourdough starter
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270 g of Water
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10 g of Salt
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20 g of Sugar white
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30 ml of Extra Virgin olive oil
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Dry Ingredients:
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50 g of Brown rice flour
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50 g of Quinoa flour
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50 g of Chickpea flour
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150 g of Tapioca starch
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25 g of Psyllium husk
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Bread decoration:
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Sesame
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Extra Virgin olive oil
Directions
The white sourdough bread can also be shaped into long bread rolls. This shape not only looks appealing but also makes slicing for serving, sandwiches and toasts quite convenient.
This recipe uses equal amounts of rice, quinoa and chickpea flour, creating a bread that is both delicious and visually striking. Feel free to get creative with your flour choices by incorporating varieties like buckwheat, amaranth, millet, sorghum, or teff. Each mix will produce a distinct color, texture and flavor. Discover your preferred blend!
Bon Appétit!
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Steps
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1
Done
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The gluten-free sourdough starter needs to be at room temperature and fully active. If you've kept your starter in the fridge, be sure to take it out ahead of time, feed it and let it rise properly, which will take a few hours. |
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2
Done
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Once your sourdough starter is ready, measure out some room-temperature water and dissolve salt and sugar in it. In a separate bowl, combine the dry ingredients until they are well mixed. Then, add the water, sourdough starter and olive oil to the dry mixture. You can either use a food processor or just a spoon to stir it all together, then finish mixing by hand until it's smooth. Let it sit for about 10 to 15 minutes and you'll see the dough thicken and come together nicely. |
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3
Done
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Sprinkle the work surface with tapioca starch or gluten-free flour, then place the dough on it and knead it for 5 or 6 movements. Shape the dough into a ball and cut it into 2 equal pieces. Form each piece into a long bread roll, placing them on a baking tray lined with baking paper. Then, cover the long bread rolls with a towel and leave them to rise at room temperature. Depending on how active your sourdough starter is and the room temperature, this process might take between 1.5 and 3 hours. If you have added chickpea flour to the dough, the process will go faster. |
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4
Done
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Once the long bread rolls have puffed up, preheat your oven to 220 degrees Celsius. Place a baking dish or a tray with edges on the bottom rack of the oven. Gently brush the tops of the bread rolls with olive oil, sprinkle on some sesame seeds and make several diagonal cuts. |
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5
Done
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Place the long bread rolls on the middle rack of the oven, then quickly pour about 1/2 cup of boiling water into the baking dish at the bottom. The steam is essential for achieving a lovely crust. |
