Gluten-Free Sourdough Revisited - Whole Grain Bread

My first loaf of sour dough bread was a bit too fluffy for my preference, as I never liked ‘white’ bread.  So I had run out of purchased bread and decided to try making a whole grain type of bread again.  It’s been a few years since making a loaf, so it was about time!

 

I’m not really a sandwich eater, but love toasted whole grain bread slathered with peanut butter.  I can eat that for breakfast or dinner!

 

After having to give up the wheat family of grains, I really still miss the whole wheat 12-grain toasted bread.  Of course, I will never eat it again, but I can reminisce fondly about it.  I don’t dwell on what I can’t eat, but on what I can.  I have found a lot of new foods that I never looked at before having to go gluten-free.  But there are still the old ones that are naturally gluten free.  Fresh fruits, vegetables, nuts, most grains, fresh herbs and of course unprepared meat and fish, if not vegetarian or vegan are all gluten free.  Concisely speaking, I will never starve due to lack of food to eat!

 

My sour dough starter has been in and out of the fridge off and on.  It doesn’t bubble like it did at first, but the taste is still there, so I will not throw it out.  There is about one cup left, so it is back in the fridge for another loaf in the future.  I will just start another one probably with sorghum flour instead of rice to see how if fares.  And of course, I will probably replace some of the rice flour with sorghum since the starter is also rice flour.

This bread has the texture of the 12-grain whole wheat bread that I used to buy.  If you liked the whole grain breads with the tiny seeds, you will like this one.  If you only liked ‘white’ bread, this one is not for you.

 

After completely cooling the loaf, it is in a bread bag, in the fridge. It is easily sliced with a bread knife or for thinner slices, use an electric knife.

 

 I have always bought different sized bread bags from King Arthur Flour over the years, because I always baked bread.  Most plastic bags available in grocery stores are thin and will puncture easily, so they need to be doubled.

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Gluten-Free Sourdough Whole Grain Bread - 2014

 

 

 

Ingredients

 

Dry Ingredients:

1 1/2 cups Brown Rice Flour, fine milled

1/2 cup Tapioca Flour

1/4 cup Sorghum Flour, fine milled

1/2 cup Buckwheat Flour

1/4 cup potato starch

1 1/2 tsp Sea Salt

2 tsp Xanthan Gum

2 tsp Yeast

1/2 tsp ginger powder (dough conditioner)

1/2 tsp ascorbic acid (dough conditioner)

1 1/2 tsp pectin (dough conditioner)

1/4 tsp citric acid (‘ sour salt’ improves sour dough taste)

2 Tbsp sugar

 

Wet Ingredients

3 Eggs

3 tbsp Extra Virgin Olive Oil

1 tbsp Molasses

1 1/2 cups Water

1/2 cup sour dough starter (stir thoroughly before measuring)

 

Seeds

2 tbsp Teff seeds

1 tbsp Millet seeds

 

Procedure

Whisk all Dry Ingredients together into the mixer bowl.  Start mixer on low and allow mixing a few seconds. 

 

Whisk Wet Ingredients (eggs, water, oil, starter and molasses).

Gradually add the combined Wet Ingredients into the running mixer. 

While still on low, scrape down the sides of the mixing bowl to get all of the flour mixed in.

 

Turn mixer to medium speed and beat for 4 minutes.

Generously grease a 9x5 loaf baking pan/dish with shortening

 

Once the batter has finished mixing, scrape it into the prepared baking pan/dish.  Cover and let it rise to double about 1 hour or more.

 

 

Preheat oven to 350 degrees. Bake 45-50 min in absolute middle of oven. Bread should be browned, bur not burnt.  If bread is browning too fast, tent it with a piece of aluminum foil.

 

When finished baking, turn off oven and let it sit in oven 5 minutes.  Remove from oven, using a spatula, slide it along the sides to loosen the areas that may be stuck. Gently shake the baking dish to loosen from all sides and bottom.  Turn out of the dish on the side, letting it cool on a wire rack.  Allow cooling completely before slicing

 

 

 

 

 

 

 

Servings: 20 

Makes: 1 medium loaf

 

Nutrition (per slice): 131 calories, 3.3g total fat, 1.9g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g alpha linolenic acid, <1g saturated fat, 31.7mg cholesterol, 163.8mg sodium, 12.5mg calcium, 93.3mg potassium, 18.2mcg folate, 78.5mg phosphorus, 4.5mg phytosterols, 0mcg lycopene, 3.1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 0mg vitamin c, 2.6IU vitamin d, <1mg zinc, 22.8g carbohydrates, 1.7g fiber, 21.1g net carbohydrates, 2.1g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 2.8g protein.

 

 

Tips

The dough conditioner can be purchased already mixed (Dough Enhancer by Authentic Foods (ingredients: ginger, ascorbic acid, lecithin).  The individual ingredients can be purchased separately in spice aisle and lecithin can be purchased in some health food stores. Buying the prepackaged bottles saves money and time.  I am so accustomed to DIY mixing, I often forget that I have a bottle in the fridge. One bottle goes a long way!

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© 2014 http://retiredwithnoregrets.blogspot.com/

2012 - No Resolutions…… Just Baking My Gluten-free Favorites

While some stew over what to change for the new year, I just embrace another year.  It’s sort of like..been there…done that…  DO instead of promising!

Late in the afternoon, I finally got around to baking a loaf of bread that had the flours mixed a week ago.  One of my favorite things to add to baked items is dried fruit.  So, a loaf of Cinnamon Dried Fruit Bread was made.  Since it was the first time making it, the loaf is small and baked in a large loaf pan.  I also used a thermometer to test if the inside had reached 200 degrees F.

The Cinnamon Dried Fruit Bread loaf turned out perfect.   It doubled in size, has a great texture and can be sliced thin without crumbling (with a bread or electric knife).  Even the taste is what I expected….. a slight hint of molasses and raisins.



I had a couple slices with my morning omelet.  I also bought some Coconut Manna that I have been hearing a lot about.  Unfortunately, I had not softened and stirred it like I should have.  So it is now sitting in a container of warm water, so it can be remixed.  This is like the ‘natural’ butters that have oil on the top… that have to be stirred.





Instead of the usual New Years ‘good luck food’, I made a few improvisations with one of the items.



I did make one item on the ‘good luck’ food list: Black-eyed peas!



Now the recipe for the bread!


Cinnamon Dried Fruit Bread (Gluten-Free)


Ingredients


Wet Ingredients
1 1/3 cups water, 80°–90°F
3 Tbsp grape seed oil
2 Tbsp Raw Honey
1 tbsp molasses, full flavored

Add Ins6 Prunes, chopped finely
1/4 cup raisins, chopped

Dry Ingredients

3 tsp Yeast, Active Dry
Flour mix1/2 cup sorghum flour
1 tbsp quinoa flour
1 tbsp amaranth flour
1 tbsp arrowroot flour
3/8 cup millet flour
1/4 cup chickpea flour
1/4 cup potato starch
3/4 cup brown rice flour
3/4 cup Expandex (modified tapioca starch)
4 1/2 tbsp dried milk powder (a very fine powdery brand like Sanalac)
1 tsp ginger
1 1/2 tsp xanthan gum
1/2 tbsp sugar
1 1/4 tsp salt
1/3 tsp unflavored gelatin

Procedure
1. all ingredients should be at room temperature
2. Combine all of the dry ingredients in a stand mixer bowl, turn on low to mix.
3. Combine the Wet Ingredients in a large measuring cup, and stir to mix. Stir to mix in raw honey.  If not completely mixed, warm the liquids, but allow them to cool, so as not to kill the yeast.
4. Chop the dried fruits  into small pieces; add just a sprinkle of flour to assist. Set aside
5. With mixer running on low, gradually add Wet Ingredients to bowl.  Scrape down, return mixer to low.  Gradually add in chopped dried fruit, so to prevent it clumping.  After all fruit has been added, scrape down the bowl.  Turn the mixer on a 'beat' setting and allow the dough to 'beat' for at least one minute.
6. Meanwhile, grease your baking pan generously with shortening.

7. Scrape the finished dough into the prepared baking pan.  Smooth out with a damp spatula.  Smooth the top with a small amount of oil.  Cover with cellophane wrap and allow to rise to double in a warm place.  Do not rush dough.  Allow it to rise.







8. Preheat oven to 350 F.  Bake for  about 60 minutes or until center of loaf reaches 200 degrees F
9. Remove to cooling rack to cool.

10. Store any left-overs, unsliced in an airtight  bread bag on the counter for up to 2 days or in refrigerator for  up to 5 days.




Servings: 16

Yield: 1 loaf  12 to 18  slices, depending on thickness

Nutrition (per slice): 166 calories, 3.3g total fat, &lt;1g monounsaturated fat, 1.9g polyunsaturated fat, &lt;1g linoleic acid, &lt;1g saturated fat, 1.4mg cholesterol, 30g carbohydrates, 2.2g fiber, 27.9g net carbohydrates, 7.9g sugar, 0mg stigmasterol, &lt;1g starch, 2.3g fructose, &lt;1g galactose, 2.5g glucose, &lt;1g sucrose, &lt;1g maltose, 207.9mg sodium, 140.4mg potassium, 3.4g protein, 31.8mg calcium, 65.2IU vitamin a, &lt;1mg vitamin b6, &lt;1mcg vitamin b12, &lt;1mg vitamin c, 10.6IU vitamin d, &lt;1mg vitamin e, 2.1mcg vitamin k, &lt;1mg iron, &lt;1g lysine, 1.3mcg selenium, &lt;1mg thiamin, &lt;1mg zinc, 0mg caffeine.