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Wednesday, October 30, 2013

GF Honey Almond Sourdough Bread

This recipe originally comes from "The Gluten Free Gourmet Bakes Bread" by Bette Hagman.  I have, however, made some changes to it.  It's a good reference point, to begin exploring the world of sourdough.  And from this you can adapt other recipes as you desire.


Dry Ingredients:
2 Cups 4 Flour Bean Mix**
1 1/2 teaspoon xantham gum
1/2 teaspoon salt
1 teaspoon egg replacer
3 Tablespoons almond meal
1 1/2 teaspoons dry yeast

Wet Ingredients:
1 egg + 1 egg white
1/2 teaspoon apple cider vinegar
1/2 Cup sourdough starter
3 Tablespoons oil (I use sunflower oil)
3 Tablespoons honey
1 Cup warm water (more or less)

*preheat oven to 375 F, oil bread pan
*combine dry ingredients in bowl of stand mixer
*in another bowl combine egg, vinegar, sourdough starter, oil, & honey
*warm water to 110 F
*to the bowl of the mixer add egg mixture & mix in
*add water, a little at a time, until dough has proper consistency (just a tad thicker than cake batter)
*mix all in & scrape down bowl
*mix on high speed 4 minutes
*scrape into bread pan, smoothing out the top
*cover lightly & let rise (30-60 minutes or so--just up to the top of the pan)
*bake 10 minutes
*remove from oven & cover with aluminum foil & bake another 40-50 minutes

2/3 part garbanzo & fava bean flour (2 cups)
1/3 part sorghum flour (1 cup)
1 part cornstarch (3 cups)
1 part tapioca starch (3 cups)

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