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Gluten Free Sourdough Bread


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Ingredients

1 portion(s)

Gluten Free Sourdough Bread

  • 470 g water
  • 110 g Starter (gluten free 100%sat)
  • 20 g honey
  • 20 g Psyllium husk
  • 350 g gluten free flour
  • 50 g Green banana flour
  • 25 g Gf oats
  • 25 g flaxseeds
  • 10 g salt
  • 6
    7h 45min
    Preparation 7h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

  1. Grind the flaxseeds 10 secs speed 10. Place in a bowl on the side. Grind the oats 10secs speed 8. Place into bowl with the ground flaxseeds.
    Mix water, starter, honey and psyllium husk, 10 sec, speed 4.
    Add the remainder of the ingredients including the flaxseeds and oat flour. Mix 20 sec, speed 3, or until all ingredients are combined.
    Leave dough in the with lid in place, in a warm room for 5 hours.
    Remove the dough from the thermomix bowl, and form into a round on a floured counter top (use rice flour). Flour a tea towel and place this into a large bowl, gently place your dough into the tea towel and cover with a damp tea towel. Leave this in a warm spot for 1-2 hours, the dough should be obviously increased in size by this time.
    Heat a Dutch oven at 250c for 30 mins. Gently place your dough (taking care not to squash the air bubbles) on a piece of parchment paper. Place the paper and dough into the hot dutch oven, and with the lid in place cook at 250c for 30 mins, at the 30 minute mark place an oven tray underneath your Dutch oven to prevent burning. Cook for another 15 mins.
    Leave to cool at room temperature for 2 hours before cutting into the loaf.
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Tip

Gluten free oats are a controversial topic. I have celiac disease and I am not sensitive to them, so I use oats. I think any of these flours could be substituted with whatever you prefer and have in hand - try experimenting.

I use the Cultures For Health Gluten Free Sourdough starter powder, mixed with brown rice flour/green banana flour, and 100% water. Good to use after day 10.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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