Sourdough bread is trending right now in all our social media. It’s the new thing or is it? Sourdough bread is made by letting ambient yeasts floating all around us do their work and raise our dough.
That means we’re not using baker’s yeast, baking powder, baking soda or creme de tartare, just air in contact with the flour.
Sourdough is one of the oldest types of bread on the planet. You only need to leave some flour mixed with water over your kitchen counter, and in a few days, you’ll have a sourdough starter. Once you’re ready to make your bread, you just add some of that starter to your ingredients and Voilà! You’ve got yourself bread dough.
The problem with regular sourdough starters is that they’re based on wheat flour, and that’s not gluten-free. There’s a real need for gluten-free starters because, for some people, gluten is unhealthy.
We’re making ours with rice flour and water, just a few ounces of each. The rest is up to nature. ‘Feed’ your starter with a little more flour and water every day and watch it grow. Make sure you have some ready before attempting this recipe.
With your sourdough starter ready, you only need gluten-free flour, eggs, a pinch of salt, and milk. The result is a tangy, funky and rustic bread with all the charm of regular sourdough, but healthier for people with celiac disease. It comes without saying this bread is suitable for all types of people, and since it ends up quite tasty, everyone will want a slice.
Let’s bake this gluten-free sourdough bread. It’s a fantastic activity to undertake with your friends and family!
In a large mixing bowl, combine the brown rice flour, tapioca flour, corn starch, salt and the sourdough starter. Combine and reserve.
In a second mixing bowl, whisk the eggs until smooth and aerated, and add the coconut oil and the milk, incorporate and reserve.
Combine the egg mixture with the flour mixture and mix thoroughly with a stand mixer.
Transfer the dough to a clean mixing bowl and cover with a tea towel. Let it rest for two hours at room temperature.
Preheat oven to 350°F.
Butter the loaf pan.
Transfer the dough into the loaf pan.
Bake for 45-60 minutes. Check if cooked through with a knife.
Let the bread rest and cool down before unmolding. Serves 8 thick slices.