Gluten Free Sourdough Bread by Lizzielou36. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

You are here:

Print to PDF

[X]

Print recipe

Gluten Free Sourdough Bread

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

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

Add to shopping list

6

7h 45min

Preparation 7h 0min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  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!
9
Gluten free

Recipe's preparation

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.

Accessories you need

Spatula TM5/TM6
buy now

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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.