Gluten Free Rice Sourdough Bread

Category: Special bread
Gluten Free Rice Sourdough Bread

Ingredients

Rice sourdough 100 g
Chickpea flour 100 g
Rice flour 100 g
Buckwheat flour 100 g
Corn flour 50 g
Corn starch 50 g
Egg white 1 PC.
Sugar 1h l.
Salt 3/4 tsp
Water 280 - 320 ml
Spices to taste 1 tsp

Cooking method

  • Gluten Free Rice Sourdough Bread
  • Cereals known to us, such as rye, wheat, oats and barley, contain gluten protein. Another name for gluten is gluten. It is she who is responsible for the elasticity of the dough, the rate of rise and in many respects the quality of the dough.
  • Unfortunately, there are people whose bodies cannot tolerate gluten. Their body perceives gluten as a foreign substance and emits an immune response, trying to attack not only gluten, but also body tissues. The nutrition of such patients with a diagnosis of celiac disease is not very easy to organize, since derivatives of cereal plants are present in many types of finished products.
  • Over the past 200 years, the number of people with celiac disease has increased by 400 percent. This is explained by the breeding of wheat varieties with a high protein content.
  • Now German scientists are struggling with the problem of breeding varieties of cereals, in which, through genetic engineering, they are trying to block or disable a group of proteins that are harmful to celiac patients, which is part of gluten. The first successful results have already been obtained and work is underway on natural selection of the desired type of wheat. But still this is a matter of the future. And for patients with celiac disease and with some other diagnoses in which the elimination of gluten from the diet brings significant relief, the problem still remains.
  • After all, any person just wants to eat a piece of meat or sausage with a piece of bread, or at least its semblance.
  • Let's try to make a replacement for the usual bread, that is, bake gluten-free bread. In most cases, such recipes use yeast or gluten-free baking powder, as well as mixtures of various types of flour from buckwheat, rice, flax, starch, eggs and milk. I tried making gluten-free rice sourdough bread from what was on hand, and also lactose-free. There is no need to expect much airiness from any gluten-free bread, but it turned out to be quite possible to achieve porosity and a semblance of bread taste.
  • Of course, there are ready-made gluten-free starters that can be used to make gluten-free bread without any extra effort, without growing homemade starter cultures. But I found out about it after baking my bread. In general, it was interesting for me to conduct an experiment, and, judging by the reaction of the tasters, it was a success. The bread turned out to be porous, moist, well cut, with a wonderful tasty crispy crust and pleasant sourness.
  • Recommended for people with a problem of gluten intolerance - a protein from cereals.
  • Preparation
  • - Grow a starter culture based on finely crushed rice and rice flour. (Mix 2 tbsp. L. Finely crushed brown rice with 2 tbsp. L. Rice flour in a sterile jar, mix well with purified water, which add until the consistency of thick sour cream is obtained. Put, covered with perforated cling film, in a warm place (23 degrees) Refresh after the appearance of active fermentation (bubbles and sour smell), adding only rice flour and water, in proportions as in the eternal leaven.After the second day, renewed twice a day.After four days we bake bread.
  • Gluten Free Rice Sourdough Bread
  • - Place all dry ingredients in a mixing container. Since there is no need to develop klekovina here, I mixed everything by hand. Add starter culture and 200 ml.water and begin to knead. The composition very actively absorbs water, so we add a little more water, mix well and leave for five minutes in order to determine the final amount of water. Beat a little protein and mix in the dough. If the dough is too thick, add more water. You should get a dough that looks like thick sour cream in consistency. A thick mass should drain smoothly from the spoon.
  • Since the dry ingredients can be varied in any proportion, I give the approximate amount of water in the recipe.
  • Gluten Free Rice Sourdough Bread
  • Gluten Free Rice Sourdough Bread
  • - Put the dough on very well prepared baking dish, that is, greased with a non-stick mixture and sprinkled with corn flour. We put the fit under the cap at t 20 C. It came up 2 times for me in 8 hours.
  • Gluten Free Rice Sourdough Bread
  • Gluten Free Rice Sourdough Bread
  • Gluten Free Rice Sourdough Bread
  • Gluten Free Rice Sourdough Bread
  • - Decorate with sesame seeds if desired. We bake at 220 C for five minutes, then at 180 C for 25 minutes. Check the readiness with a splinter. If the dough does not stick to it, then you're done. But the bread itself remains moist, so we also focus on the color of the crust.
  • Gluten Free Rice Sourdough Bread

Note

I also added my favorite spices, as I assumed that the bread would turn out to be bland, and did not regret it.
On the second day, the taste improved, as the crumb dried out a little and the taste matured.
IMPORTANT! Ingredients within the limits of the gluten-free diet can be taken in different proportions. It is good to add nut flour if you are not allergic to nuts. But the dough should be thin. Protein, as they say, can be replaced with flaxseed lobe, well ground.

ang-kay
What does it taste like?
Admin

glad, BRAVO!
A perfect example of how to make gluten-free bread, and even more so with sourdough rice!
Rada-dms
Admin, thanks for your approval! I ripened for so long to start it, but everything turned out to be simple, the main thing is that the leaven should turn out.
Rada-dms
Quote: ang-kay
What does it taste like?
For me personally, the taste is specific and unconventional, because it is damp, a little sticky crumb, but my husband said that he looks like black custard, as it happens in a store. And eats it with pleasure!
For myself, I would not repeat myself, maybe if only I try with millet and quinoa, but it suits my husband and son quite well.
MariV
Well, what are you, Olya, I just sit, draw, collect information in detail, prepare a gypsy girl with a release about gluten-free bread - and you beat me! Fu on you!

I'll go take a look at my old recipe
Gluten Free Rice Sourdough Bread
Rada-dms
Quote: MariV

Well, what are you, Olya, I just sit, draw, collect information in detail, prepare a gypsy girl with a release about gluten-free bread - and you beat me! Fu on you!

I'll go take a look at my old recipe
Gluten Free Rice Sourdough Bread

Well, if I knew what you were going to, I wouldn't! Now, since I can't shoot myself, so, tearfully I pray, so I'm sorry!

You have beautiful bread. You use rice mixture in your recipe, so I found its composition: Product composition: corn starch, rice flour, pectin, baking soda, citric acid, guar gum, vegetable lecithin.
And I, on a simple basis, with pure leaven, the bread, of course, will be heavier, but without additives and soda.
MariV
You know, when I baked this bread in 2011, I didn't find anything other than a mixture for gluten-free baking. "I blinded him from what was!"
Rada-dms
MariV, I still can't find much for my ideas, but my hands are itching! Your last bread is generally a poem! : girl-yes: I just haven't reached it yet to express my feelings!
Admin
Quote: MariV

Well, what are you, Olya, I just sit, draw, collect information in detail, prepare a gypsy girl with a release about gluten-free bread - and you beat me! Fu on you!

How often it happens ... with everyone! A spoon is way to dinner, you need to hurry up with recipes, otherwise they will cross the road just like that!
Olya, do not be upset - bring your own version of bread! We will eat everything and say thank you!
Rada-dms
Quote: Admin
Olya, don't be upset - bring your own version of bread! We will eat everything and say thank you!

Moreover, you can think of a lot of options! We wait!
Tumanchik
Olechka, how handsome you have! I would not even distinguish it from ordinary black by the photo. You can do it! And he turns out to be gluten-free! Imagine what a salvation for those who suffer from gluten intolerance! Yes, even with leaven - it's useful!
NataliARH
Olga, bread is a godsend for gluten-free people, but don't you want to decorate the leaven with a separate recipe? it will be lost here!
profiler
Hello! Tell me, if you cook in a bread maker, then what modes? is it possible to replace chickpea flour with something? how to improve the recipe using the techniques used by colleagues? what spices would you recommend to use?
thank you!
Rada-dms
profiler, good afternoon, I cannot consider myself a specialist in baking gluten-free bread, since I don't have much experience. There is no need to use this kind of bread. Based on what I tried to do, I can advise you to replace chickpea flour with pea or amaranth flour. If your bread maker does not have a special "gluten-free bread" mode, then I do not recommend baking this kind of bread in it. Since mixtures for gluten-free baking do not require the development of gluten, it is best not to knead them for a long time. And it is so difficult to achieve at least any splendor. In the best case, you can try to knead in a bowl, then bake in the "baking" mode, and choose the time based on the capabilities of your bread machine. Good luck!
profiler
And thank you! If it is difficult, share information about the spices used
profiler
Colleagues, help with advice. At what stage of the sourdough should you begin to collect bread (mix the components), while it boils, in the process or after? then I can't understand about water: in the recipe there are 280-320 ml., but despite the fact that I put exactly as much as the indicated components, I reach the required consistency approximately at> = 500 ml. The first bread went up, as in the author's description of 8 hours, almost one and a half to 2 times, but during the indicated time it was not baked and was very damp inside, even after 2 subsequent baking and one passing through the toaster at maximum time and power .. Second and third did not even plan to rise, although the leaven seemed to be alive ... explain the nuances.
Thank you!
Rada-dms
profiler, the leaven should be added at the peak of its growth, that is, at its maximum rise. The fact that the first bread doubled in size indicates that the leaven is good and strong. Did you renew the starter before the second bake? She needs to be fed constantly! I baked bread with this sourdough for a couple of months, and it turned out very successful.
As for water, the whole difficulty is that the composition of the ingredients is heterogeneous, different types of flour are used, it is of different moisture content, consistency, and therefore it was indicated that one should look at the dough.
In any case, absolutely gluten-free bread, and even without additives, which are put into ready-made mixtures, as I understand it, is just a semblance of normal bread. It will not be possible to achieve such fluffiness and airiness. There are special sites, I have read a lot, everyone complains about the moisture content of the crumb and appreciates at least the crust.
If the bread does not rise, then the whole point is in the leaven: either peroxide or inanimate.
Any bread should be allowed to stand after baking, the more gluten-free, as it seemed to me that it even more - a few hours. Again, I baked in the oven, where the moisture goes away more.
You know, I advise, since the recipe "did not go", try another, from sites where this kind of bread is constantly baked and can give more professional advice.
My two baked goods with this recipe came out with the same result. Moreover, my husband ate with pleasure, and I only nibbled the crusts. The pulp was wet! This was indicated in the recipe, as well as the fact that he should stand overnight to improve the crumb.
This kind of bread should not be too thick. Maximum 10 cm. In a bread maker, the thickness of this quantity will be significantly larger, respectively, it may take longer for baking.
Now, nothing else comes to mind! You can see everything in the pictures, and the moisture, and the crust, and the leaven itself.
Try other options, it will turn out good, lay out the recipe, everyone who needs it will be happy!
Wish my recipe brought you so much trouble!
profiler
Oh no, the recipe pleases. But any business must be understood, sorted out, brought to mind. Previously, I also fiddled with rye sourdough, and I approximately understand what to expect and what difficulties arise. I just wanted to clarify some of the nuances. I will try to continue all the same. If you remember, write the addresses of the forums mentioned. To you, the author, in any case - thanks!
Rada-dms
profilerBy the way, if you try to bake according to other recipes, I advise you to first add a pinch of dry yeast in addition to the leaven, since the result is unstable with a pure leaven. There is also soda in ready-made mixtures, but I had a different goal!
Read more about the features of sourdough baking on our forum - invaluable information and experience have been collected. Rice sourdough is not the simplest according to the descriptions on the Internet, but for me, on the contrary, right after a week of feeding it smelled of fresh yeast and sour milk.
profiler
so I'm from yeast and everything unhealthy and run the same) And my leaven smells great Thank you!
Rada-dms
profiler, I am away, the Internet is unstable here. To answer you, I am standing in the corner of the corridor, looking for forums, and even on a tablet, is unrealistic. Excuse me! Use search - set "gluten-free sourdough bread". I'll be back and continue the discussion if necessary.
profiler
Take care of yourself, your experience will still be useful to us!
Yusa
Good afternoon, thanks for the recipe. There are very few recipes on the internet for gluten-free sourdough bread. I get sour bread, I tried it several times. I brought out the leaven, as you say, everything worked out, the dough fit. What am I doing wrong?
profiler
I will add my own observations. I experimented a lot with this bread. first, he kneaded the dough with a mixer and poured it into a baking dish. in this mode, it easily absorbed 500 ml. flour. Naturally, the bread was not baked on any of the programs, the insides were raw. As a result, I developed a persistent dislike for the taste of unbaked buckwheat flour and, even, I will never perceive the smell of buckwheat as before (checked))). In general, I began to knead all this in a bread maker (BORK in my case, but I don't think it plays a special role). In this mode, the volume of water indicated by the author is quite satisfactory. But changed the settings to manually programmable. I put everything to the maximum: 2 kneading (it seems), 3 rises, baking. It all takes 6 hours and 50 minutes, it seems. And yet, after the baking is over and the breadmaker goes into the mode of maintaining a warm temperature, I reset the program and add another 25 minutes of baking and let it stand after in this very mode of maintaining the temperature. In this case, the bread is baked (well, almost, subjectively at least) completely. I did not have a physiological need for such bread, I just wanted to try whether it would become easier with it. As a result, he began to bake constantly for several months, completely abandoning gluten and yeast. But the taste still needs to be worked on. That is, they correctly write, this is not the same, familiar bread made from ordinary flour, of course, this should not be expected. So in my case, for all this time it was difficult to get used to, and, frankly, I ate it like ... well, that's how with the thought of doing exercises for a lazy person or taking a tasteless medicine: that is, I understand that it seems to be a blessing, but also not very tasty ... But, in my case, it was the question of health that was interested. Bread breaks easily and crumbles easily. In my case, it was difficult to cut an even slice and bring it to the toaster. Subsequently, it began to be slightly diluted with ordinary bakery (which relatives tempted) and began to alternate sweets during the day, and in the evening only this bread. In general, we need to continue experimenting with components and bring this option to mind. But I really want at least not to resort to dry yeast, not to ordinary, useless flour. Good luck to us!
Rada-dms
profiler, thanks for your invaluable input! You are just great! I also took this type of bread as medicine! My husband ate easily, but he is omnivorous, and I just fell in love with the crust!
Rada-dms
Quote: Yusa

Good afternoon, thanks for the recipe. There are very few recipes on the internet for gluten-free sourdough bread. I get sour bread, I tried it several times. I brought out the leaven, as you say, everything worked out, the dough fit. What am I doing wrong?
There is only one option in my head - the leaven is still not very strong, and the bread is suitable for a very long time and is acidified from this during the rise.
By the way, try the sourdough taste when adding it, it shouldn't be sour, just a little sour. If it is sour, then you need to update it one or two more times and then bake it on.
Umm abdurrahman
Hello, I have been reading the forum for several years, by the grace of the Almighty, I learned how to bake bread with rye sourdough, reading this wonderful forum, I can get such valuable information from here, now I bake rice bread with rice sourdough, and teach other mothers who have faced the same problem as me with my son. The bread turns out to be good, but there is one thing, but it is moist inside, sometimes very well, as the children once put it as chewing gum, it sticks to the teeth, to the knife when you cut it ... I understand that this is the specificity of such bread, but there may be some nuance, which I am missing ...
I cook on your rice sourdough, only in bread I have all the rice flour, without sugar and butter, it turns out very tasty bread. But this crumb moisture. Less dry inside after only 2 days, but after 2 days the taste is not the same
Gluten Free Rice Sourdough Bread
mumiz
Thank you very much for this recipe! After a year without bread, the light at the end of the tunnel opened! I just made minor changes to the recipe: I removed the egg white and sugar, since we cannot, I mix chickpea flour with pea and lentil flour (so that the total weight of 100 grams is preserved), instead of an egg I put green buckwheat flour 30-40 grams.
Rada-dms
mumiz, Maria, to your health! And it's right that you adapt the recipes to your tastes and need, and even more correct, share here! So your contribution to the recipe is necessary and significant for many! I also appreciated green buckwheat when I baked a sponge cake on it for a German cake! It is green, dark, not suitable, not the right taste!




Quote: Umm Abdurrahman
I understand that this is the specificity of such bread, but maybe there is some nuance that I am missing ...
It seems to me that all the same specifics, but the whole crust ate, and the husband crumb!




Quote: Umm Abdurrahman
I cook on your rice sourdough, only in bread I have all the rice flour, without sugar and butter, it turns out very tasty bread.
I also appreciated the rice sourdough, we must return to it! Thanks for your feedback!
Rina_88
Today I tried to make this bread, alas, something went wrong. The leaven is good, the bread rose, but the inconsistencies went even during kneading, I took 130 buckwheat, 130 rice and 140 corn flour. The egg was replaced with finely ground flaxseed with water. This whole mixture took 650 grams of water from me. I baked at first 5 minutes at 220, then 25 at 180. Then another 8 minutes, then another 10, then another 10. Then I took the bread out of the mold onto a baking sheet, baked on one edge for 10 minutes, then on the second for 10 minutes, then "set" it sank to the bottom by 2-3 cm, so to speak, the sides fell out and baked for another 10 minutes. As a result, then she simply turned off the oven, resigning herself to the fact that the bread did not work, since it was damp inside. Alas, I will try something else. Maybe it's the flour, maybe the lack of protein ... But the result is sadness
Gluten Free Rice Sourdough Bread
Rina_88
I will supplement my review, so to speak. I used not rice sourdough, but my own rice-buckwheat weekly, 130 grams. And she took all the same chicken protein. Again, my dough took 670 grams of water, it rose for about 8 hours. Baked for 5 minutes at 220 and 32 minutes at 180. The result is much better. Apparently the stars did not align last time

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