Rice starter (gluten-free)

Rice starter (gluten-free)

Category: Sourdough bread

Ingredients
Round rice, not steamed
Raw filtered water at room temperature
Rice flour
Glass jar 0.5 l.
Polyethylene cover, in which you need to pierce 3-4 holes with a knitting needle in one and the other side

Cooking method

• It so happened that I took up the issue of gluten-free baking. I also mastered the leaven. Without her, nowhere. Based on here is this recipe. But it was according to him that I did not succeed. I changed it and the leaven was successful. I have been using it for almost two months now. Works great as "eternal" for any bread. Very pleasant aroma - rice, delicate. And the color is snow-white. It is beautiful to bake pies on it.
• I tried to describe the whole process as much as possible. The most important thing in sourdough, you know what? Patience! This is when you have to cope with the irrepressible desire: "WHAT TO DO !!!" You do not need to do anything other than what is described. And then you just want to, then fill up, then top up, then warm ... And of course, treat her as a living being. And do not overheat in any case. It is better to let it go away more time, but it will not become a mash with a pungent vinegar smell. Real ripe rice sourdough smells very good of rice porridge.
• 1 day: 50 gr. Rinse rice well in cool water. Weigh it. Wet rice hung 64 gr. That is, the difference is 14 grams. Now we measure out 70 gr. warm raw water (which is 75 ml.) and subtract the resulting difference. I get 70-14 = 56 gr., Add 0.5 tsp. (4 gr.) Sugar and leave at room temperature for three DAYS. Cover with perforated lid. The temperature in my kitchen is 25-24 degrees. But I put the can near the window. It's cooler there. This is approximately 22-23 degrees. Shake the jar twice a day. Rice gradually turns white, and the liquid becomes cloudy. By the end of the second day, small bubbles appeared along the edges of the jar. Not visible in the photo.
• 
• Day 3: the liquid bubble around the edges of the jar like kvass.
• 
• add 1.5 tbsp. l. (35 gr.) with a slide of rice flour and 0.5 tsp. (4 gr.) sugar. Shake the jar twice a day. Quantity does not change. The rice will turn white and crumbly.
• Day 4: Bubbles well in the morning. mix the starter culture and add 50 ml (45 gr.) warm water and 0.5 tbsp. l with a slide (11 gr.) of rice flour. The smell is pleasant, rice.
• Day 5: silence in the bank. whip the entire contents with an immersion blender in mashed potatoes (DO NOT Pour out!),
• 
• add 0.5 tsp. (4 gr.) sugar and 2 tbsp. l. (50 gr.) With a slide of rice flour. It turns out immediately very thick, then softens.
• 
• When softened, beat well with a fork. By the evening it had doubled. As soon as the leaven has bubbled and began to fall off, you need to bake. Even though the night is deep. As a last resort, we act as I write below, but not in bread, but in the trash (blasphemy is direct) or just in a separate container and in the refrigerator. Then all the same in the dough.
• I divided it in half. Half in bread, and the other half was fed 100 * 100 (rice flour / water). 30-40 minutes (do not heat too much, otherwise it overcoats, just let it acclimatize a little, sometimes 10 minutes is enough) on the table and in the refrigerator. For a minimum of 3 days. Maximum by 5. Then I work as with "eternal". She took it out on the table. After 30-40 minutes (also avoid overheating, add water and flour anyway) I feed according to the formula: weight of the starter culture / 2 = the rate of flour / water.

Note

here is a bread recipe based on rice sourdough

Gluten-free sourdough bread without eggs (option No. 1) (Tumanchik)



Here is the recipe I always use for gluten-free meals:

Pancakes Gluten Free Egg Free (Tumanchik)


About rice.
Of course, it's good if you can afford to buy expensive and good rice. For example, rice for risotto or basmati is perfect here. It is round and the most starchy.You don't need to wash such rice. All the most valuable things go away. I can't afford that. But we can also find quite budget options. I love Crimean and Krasnodar. But you also need to watch it. Ideally, also sniff, but the packs were prudently packed from such inquisitives. I never order cereals with home delivery. On the shelves with cereals in the markets I always get on only myself. If I dig out a good one, I can accelerate and fill the cart to capacity. Well, of course, I always wash out such rice. It's a sting, of course, but I'm afraid. I always choose rice by color. It should not be snow-white, tiny and breakable. And round, grain to grain, translucent or matte color.
In the sourdough, I used this one.


Here are the rice sourdough recipes that in my opinion deserve attention. Unfortunately, I could not use them due to a reaction to some ingredients, and the replacements did not work


Gluten Free Rice Sourdough Bread (Rada-dms)




Bread with rice and rosemary (ang-kay)


About sterility. I am calm about the leaven. Since I believe that the leaven is already bacteria. In addition, since they live in my kitchen, they contain my bacteria. Therefore, I just take the jar, like the lid, clean, washed with soda and scalded with boiling water. I use a plastic fork made from children's dishes. I remove the excess from the fork with my finger.

Try it! Cook and come for questions and share the result. Well, if there are any developments on gluten-free bread, then just on my knees I ask you to share! Health to you and your loved ones!

Similar recipes

Curd pancakes with whole grain rice flour and curdled milk (Admin)

Thick pancakes with rice flour, curdled milk (Admin)

Cheese waffles with rice flour (Guzel62)

So far, I can't imagine a recipe for pure gluten-free bread of a decent look and taste. But I am working on it. The difficulty is also that the little man for whom I bake, in addition to gluten intolerance, also has a severe allergic reaction to many foods. In gluten-free bread baking, I use a sourdough for pancakes. Who is interested in sharing the recipe.

[Irina]

Irina, I read in one of your previous recipes this sad story about a little man. What a clever girl you are, good luck in this difficult task! How good that the world is not without good people!

Irina, I read in one of your previous recipes this sad story about a little man.

What a clever girl you are, good luck in this difficult task!

Am I smart? I !
I still have very little success.

Am I smart? I !
I still have very little success.

Well, stop knocking this priceless head on the wall! This is the property of a bread machine! (head I mean, not a wall)

And a gluten-free starter is needed on the site, I have never seen one like this.

And a gluten-free starter is needed on the site, I have never seen one like this.

flashed in recipes from Olya and Angela. I laid it out step by step, but a little differently

Well, stop knocking this priceless head on the wall! This is the property of a bread machine! (head I mean, not a wall)

then the hands are not from there
just a lot of restrictions

pure gluten-free bread

Irisha, explain to the smartest on the site, what does pure gluten-free bread mean, how's that? what is gluten? : wall: knock my head too

[Tumanchik]

Am I smart? I !

Tumanchik, Irochka, of course, YOU are clever! I completely agree with this !!!
You go and go ahead, learn new things, try and share with us And this is worth a lot!

[please]

what is gluten?

please, hope,I’m looking for information on this topic myself, but I’ve found more monotonous and repeating common blah blah ... I realized that gluten makes the cell more permeable and more harmful and unnecessary substances. And many also have gluten intolerance.

So far, I can't imagine a recipe for pure gluten-free bread of a decent look and taste.

Ira, there are developments, what recipe is obtained, please share. albeit not clean.
I'll try to make your leaven, I live alone. brought for myself from rye, translated 50/50 wholegrain + 1 grade. right or wrong, I don’t know we like it

You go and go ahead, learn new things, try and share with us And this is worth a lot!

Thank you Lenochka! High mark. It's always easier with that kind of support. Where could I manage alone .. And Tanyusha-Admin helped, and Angela was constantly fooling around ...

Irisha, explain to the smartest on the site

here please and stop! Nadia, do not anger God. You are a clever and hostess! I love you very much!

I'm sorry I don't have enough time for communication. I never get enough of it for myself. still used 24 hours a day. see what kind of work I have here just like a doctor's

Ira, there are developments, what recipe is obtained, please share. albeit not clean.
I'll try to make your leaven, I live alone. brought for myself from rye, translated 50/50 wholegrain + 1 grade. right or wrong, I don’t know we like it

the main thing is that you like and enjoy your work. everything else is convention
of course I will share. Only recently have I stopped making gluten-free recipes because of the eternal surplus of rice sourdough. knead by eye to dispose of. but to find and adapt a recipe purely gluten-free, given my strict restrictions in products, it has not yet been possible.
and if you want a recipe, then take any of the yeast you like on the site. Take away the yeast. From the amount of flour and water ingredients, subtract the amount of your leavened culture, divided by two. It's simple: there is flour mixed with water. So reduce the water and flour in the recipe. but add the leaven. For about 200-250 grams of flour, I take about 80-100 grams of rice sourdough. But a lot also depends on her activity. Or do you need more details?

Irochka thanks for the experience you share.
And about bread, if possible in more detail, otherwise everything seems to be clear. And then you screw up.
If the recipe contains 1 tsp. how much yeast to replace?
If 500 g of flour and 320 ml of water are prescribed according to the recipe, how can you replace this proportion?
I look forward to hearing from you. Otherwise, we can't dairy and yeast. Honey, nuts, eggs, buckwheat, corn porridge are taboo. ... ...

[what flour]

Irochka thanks for the experience you share.
And about bread, if possible in more detail, otherwise everything seems to be clear. And then you screw up.
If the recipe contains 1 tsp. how much yeast to replace?
If 500 g of flour and 320 ml of water are prescribed according to the recipe, how can you replace this proportion?
I look forward to hearing from you. Otherwise, we can't dairy and yeast. Honey, nuts, eggs, buckwheat taboo. ... ...

Thank you very much for your trust. I'm not a pro. learning and trying. I hope we'll figure it out together.
the problems are similar ... and yet you can't do eggs, potatoes, etc., etc., practically only corn and rice. flax is still going.
green apple you can. banana. and that's it ... buckwheat seems to give a reaction, then no ... chickpeas seem to go.
so, about bread. this advice on my part is very bold and conditional. there are many nuances. and you can take it as a basis only if you are good with bread dough.
it's not difficult to count at all. if you have 100% moisture in the sourdough, which means flour and water are taken in equal proportions. Then, logically, the amount of flour and water put in is subtracted from the recipe, but already in the form of a leaven.
for example,
we remove the yeast altogether. 500 gr. flour, I would take exactly rice sourdough at the peak of activity 200 grams. I have not stood it. so I'm not afraid. I do not feel acid at all. just the characteristic aroma of sourdough bread. but the main thing is not to let the dough stand. bust here is more likely to harm.
so, in 200 grams of leaven there are 100 water and 100 flour.
subtract 500 - 100 = 400 gr. flour will go
and 320 -100 = 220 gr. water
but you still have to adjust the dough in appearance. you can't get away from this. flour moisture always varies.but the main thing is looking what flour! the more whole grain it is, the more water it will take.
so don't take it for granted. rather, just advice from practice.

Irisha, what a clever girl you are! Fortunately, there are no people with celiac disease in my environment and there is no need for gluten-free baked goods. But who knows what can happen in life.
Here children of your work are of very great practical value. Thanks for sharing with us. It would be nice if you, at least here, as a sample, laid out your bread with sourdough rice. Albeit clumsy. Pozhaaaaluystaaaa!

Irisha, what a clever girl you are! Fortunately, there are no people with celiac disease in my environment and there is no need for gluten-free baked goods. But who knows what can happen in life.
Here children of your work are of very great practical value. Thanks for sharing with us. It would be nice if you, at least here, as a sample, laid out your bread with sourdough rice. Albeit clumsy. Pozhaaaaluystaaaa!

Natasha, don't praise too much. It is still difficult. But I will definitely find an option. It just takes time. These samples are very expensive. Disposed of They feed the family mainly in the form of casseroles with different fillings by force: eat, I said, it's healthy and there is nothing else!
But not often. otherwise they will trample out of the house
I'll post it. I baked and gave away quickly. I only have time to grab a crust. And then they throw off my cuts with pictures. While it is a shame to show.

[Tumanchik]

Tumanchik, Ira,
And I also thank all those who helped you.

[Tumanchik]

Tumanchik, Ira,
And I also thank all those who helped you.

thanks Sveta

Ira, I'll put in the leaven for now. I will read the topic. maybe the answers will appear

Ira, I'll put in the leaven for now. I will read the topic. maybe the answers will appear

good Zhenya, if anything - write. read everything that I have written carefully

Hope you can figure it out with bread. A lot of physical, moral and material forces have already been invested. Of course it would be easier if you put the egg there. But nothing can be done.

Hope you can figure it out with bread. A lot of physical, moral and material forces have already been invested. Of course it would be easier if you put the egg there. But nothing can be done.

Angela dear! Thank you for your support and help!

Hope my final thoughts on this will help.

Hope my final thoughts on this will help.

I'll check it out on Thursday. and I will not brew

Hope you can figure it out with bread. A lot of physical, moral and material forces have already been invested. Of course it would be easier if you put the egg there. But nothing can be done.

Girls and what is the recipe? share ?? I replace chicken eggs in baking with a flax egg.
Otherwise I have found only black bread without sourdough, soda and yeast. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=348574.0

And I looked over this sourdough ... while running around here ... I have to master ...

Girls and what is the recipe?

Olesya is another attempt. So far, there are problems with baking.

Otherwise I have found only black bread without sourdough, soda and yeast.

this is my dear gluten-free bread. another topic.

And I looked over this sourdough ... while running around here ... I have to master ...

Lenochka will be glad if you take

Lenochka will be glad if you take

stop thinking that way ... and you must try to do this ...

stop thinking so

thank you very much!!!!

[Babovka]

Babovka, flaxseed egg-what is it? I've never heard

[Babovka]

Babovka, flaxseed egg-what is it? I've never heard

1 tsp flax seed pour 6 tbsp. l. boiling water. Stir and cook in microwave. Cover and let it brew. It turns out an infusion equal to one egg.

[Tumanchik]

Stir and brew in the microwave

Tumanchik, Ira, but you can not brew.Grind flax or take flaxseed flour (it seems to me faster with them), add water, mix, set aside for a few minutes and the mass will thicken itself. And flax seeds will not be in the dough

[Tumanchik]

Tumanchik, Ira, but you can not brew. Grind flax or take flaxseed flour (it seems to me faster with them), add water, mix, set aside for a few minutes and the mass will thicken itself. And flax seeds will not be in the dough

No, Lenochka, not at all. It is necessary to brew. Then mucus is formed. The seeds can be filtered. But it's better to get used to them - it's useful. Or interrupt with a blender, but do a lot more. Or, as a last resort, brew flaxseed flour or ground grain.

[Tumanchik]

Tumanchik, but, of course, I know this, but I prefer using holon water to fill in, mucus is formed for a longer time, thanks for the answer, I did not know what was called that

[Tumanchik]

Irochka, there are developments, what recipe is obtained, please share. albeit not clean.

And about bread, if possible in more detail, otherwise everything seems to be clear. And then you screw up.
If the recipe contains 1 tsp. how much yeast to replace?
If the recipe is 500 g flour and 320 ml of water, how to replace this proportion?
I look forward to hearing from you. Otherwise, we can't dairy and yeast. Honey, nuts, eggs, buckwheat, corn porridge are taboo. ... ...

It would be nice if you, at least here, as a sample, laid out your bread with sourdough rice. Albeit clumsy. Pozhaaaaluystaaaa!

Tumanchik, but, of course, I know this, but I prefer using holon water to fill in, mucus is formed for a longer time, thanks for the answer, I did not know what was called that

look, here's the best egg replacement option
Girls as promised


Gluten-free sourdough bread without eggs (option No. 1) (Tumanchik)

I, business sausage, soaked unpeeled rice. The third day stands - no reaction.

I, business sausage, soaked unpeeled rice. The third day stands - no reaction.

Barbara, although I have no idea what non-peeled rice is, I will try to help. FIRST - READ THE RECIPE CAREFULLY. Didn't you miss anything? Current please follow what is written. Do not make sudden and unnecessary movements. Everything will be fine.

Well, he's that type of beige.
I don't know how else to describe it. It is worth, in short, it already smells of some sourness, but not a single bubble is still there.

Well, he's that type of beige.
I don't know how else to describe it. It is worth, in short, it already smells of some sourness, but not a single bubble is still there.

Barbara. You have nothing to lose already. Complete the case point by point. You did not answer: Did you read the recipe carefully?

Did you read the recipe carefully?

Yes.

Yes.

Well, if you did everything right, then don't worry. everything will work out. the smell is really sour. After all, the rice sours. do you like whipping today? take a picture of the bank

[Tumanchik]

Tumanchik, sorry.
I poured it out. There was not a single bubble. Rice separately, water separately.
Maybe I'll torture you later with a simple one.

[Tumanchik]

Tumanchik, sorry.
I poured it out. There was not a single bubble. Rice separately, water separately.
Maybe I'll torture you later with a simple one.

why write then? and you thought it would immediately seethe?

Duc poured it out today. Not seething and not going to, apparently.

Added on Monday 21 Mar 2016 08:19 PM

why write then?

What others would not do on brown rice.

Hello Irina, help me out.
I put the starter culture in double (the first time it stood for 4 days, but we suddenly left). This time, after I beat it with a blender on the 5th day and added everything strictly according to your recipe, it did not become thick with me, it was like not thick sour cream, it poured from a spoon. And the smell is already so sour, I would say.
Is it okay that it is liquid? I whipped it late in the evening, in the morning it was clear from the traces on the can that it had grown even more than twice and had already fallen a little, but it bubbled well.
I took from there for bread dough according to your recipe. Stands in the refrigerator, dough. Now I think it may have peroxidized from me, sourdough, and you shouldn't transfer flour to bread ...
I can't, unfortunately, yet insert a photo, I'm from my phone

Hello Julia. I certainly cannot diagnose without appearance and smell, but let's not worry.
Start over:

the first time survived for 4 days, but we suddenly left

of course it is necessary to engage in the cultivation of sourdough under supervision.

it didn't become thick, it was like thick sour cream, it poured from a spoon.

do you use weights? although I admit the difference of flour. I always used Garnets flour, and then I bought a very inexpensive rice Kudesnitsa. and noticed that the dough with her is a little thinner. but still the weight should be equal.

And the smell is already so sour, I would say.

hard to say, but everyone has their own concept of smells. I love the fruity smell of rye sourdough, and my mom says - brew)))))

Is it okay that it is liquid? I whipped it late in the evening, in the morning it was clear from the traces on the can that it had grown even more than twice and had already fallen a little, but it bubbled well.
I took from there for bread dough according to your recipe. Stands in the refrigerator, dough. Now I think it may have peroxidized from me, sourdough, and you shouldn't transfer flour to bread ...

try it. without starting, don't finish. to learn, you have to start cooking.
for the future: if for some reason I overexposed the leaven (that is, I did not take it for more than 5 days in baking on time), it must be renewed. that is, take the most part (I then bake ordinary pancakes for those who can use gluten), literally leaving a spoon, and feed 50 + 50 (flour + water). let me rise and again took a lot of pancakes and fed 50 + 50, left for 40 minutes on the table and in the refrigerator. this is called "refresh"
Good luck and write.

do you use weights? although I admit the difference of flour. I always used Garnets flour, and then bought a very inexpensive rice Kudesnitsa. and noticed that the dough with her is a little thinner. but still the weight should be equal.

I use weights, but unusual))) medical with cups, so far only such, we are in the village now ...
I'm in flour right now, the Wizard.
Dough on bread has the feeling that it is already ready, that is, practically overnight.
And please tell me more about chickpea broth for bread. Are the chickpeas pre-soaked? And how much to put chickpeas and pour water? And then what do you do with chickpeas? The first time I deal with him ...
Thank you for your recommendations)

I use weights, but unusual))) medical with cups, so far only such, we are in the village now ...
I'm in flour right now, the Wizard.
Dough on bread has the feeling that it is already ready, that is, practically overnight.
And please tell me more about chickpea broth for bread. Are the chickpeas pre-soaked? And how much to put chickpeas and pour water? And then what do you do with chickpeas? The first time I deal with him ...
Thank you for your recommendations)

eh, girls need to read the recipe carefully in advance.

chickpea broth. it should have been taken care of in advance. since the chickpeas must be soaked for at least 3 hours and then drain and rinse thoroughly. and cook (you can in a multicooker) in water about 3 fingers higher than chickpeas. drain the broth and save (you can freeze it). chickpeas can be used for soup, side dish, salad. if the child does not have a reaction to it, then mash with a banana. you can add corn flour and sourdough. give a little fit. then bake like pancakes.

if you don't have it, but the leaven has come up, how will you bake it?

chickpea broth. it should have been taken care of in advance. since the chickpeas must be soaked for at least 3 hours and then drain and rinse thoroughly.and cook (you can in a multicooker) in water about 3 fingers higher than chickpeas. drain the broth and save (you can freeze it). chickpeas can be used for soup, side dish, salad. if the child does not have a reaction to it, then mash with a banana. you can add corn flour and sourdough. give a little fit. then bake like pancakes.

if you don't have it, but the leaven has come up, how will you bake it?

Thank you, I read about chickpeas already. Soaked it, made the broth.
She did not touch the dough, because I very much doubted whether she was ready or not, after all, it was difficult for me to understand from the photo. And it's good that she doubted))) today she has become completely different, now it became clear how "ready" it is. Now we will bake!

Thank you, I read about chickpeas already. Soaked it, made the broth.
She did not touch the dough, because I very much doubted whether she was ready or not, after all, it was difficult for me to understand from the photo. And it's good that she doubted))) today she has become completely different, now it became clear how "ready" it is. Now we will bake!

Well done! I'm very excited and keep my fists!