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Thursday, 12 December 2013

Gluten-Free Sourdough Brown Bread

Breads labelled as 'brown bread' often get their color from the molasses used as a sweetener.  I find brown bread has a richer, sweeter taste and is better suited to eating with savory sandwiches or toasted with butter.   This sourdough brown bread recipe is nice and airy.  It's got a thin crust and isn't a loaf of thick-crusted rustic sourdough bread (although that's on my to-do list).  It works wonderfully for slicing very thin, or slicing thickly.  The one thing I've tried to do while cooking with GF sourdough starter is to find ways to use the sourdough starter as the only method for the dough-rising.  In other words, I don't want to be adding any extra yeast to help the dough rise.  This does mean a longer rise-time, but other than the wait-time, this recipe is a cinch!  I used it in a brunch casserole and it was absolutely delicious - I'll be posting that soon. Enjoy!

Gluten-Free Sourdough Brown Bread
Based off a recipe from Cultures for Health

Butter 2 bread pans. 

Mix in a large bowl:
1 cup brown rice flour
1 cup potato starch
1/2 cup sorghum flour
1/2 cup tapioca starch
2 tsp xanthan gum
1 tsp salt

In a mixer, combine:
1/2 cup gluten-free sourdough starter
1 cup lukewarm water
3 eggs, room temperature
1 Tbsp molasses
1 1/2 Tbsp maple syrup
4 Tbsp oil

Add in dry ingredients and beat 1-2 minutes, until nice and smooth.   Divide dough into two buttered loaf pans.  The pans should each be 1/2 full.  Cover with plastic wrap.
Fill 1/2 full, then cover completely with plastic wrap

Set in a warm location to rise 4 hours (yes, 4 hours).  You won't see much evidence of rising until at least 2 hours have passed. 
After rising.  Because the rise is so slow, I find whether you wait 4, 5 or 6 hours, it won't be a problem, which is nice if you leave it to rise while you go out somewhere. 

Once dough has risen (it won't quite double in size, as you can see in the pictures), bake at 350F for ~ 45 minutes. 
Bread hot from the oven.

Remove from pans and cool on cooling rack.  Slice and enjoy!
We like it best warmed or toasted.  It's great used for sandwiches!

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