Скачать с ютуб Gluten Free Sourdough Bread Step by Step Guide (No Knead + for Beginners) в хорошем качестве

Gluten Free Sourdough Bread Step by Step Guide (No Knead + for Beginners)

Want to make Gluten Free Sourdough? Don't know where to start? Follow this easy step by step guide to make your first loaf. This recipe took one year of development to create, with the idea that beginners could make it easily. Gluten Free Sourdough Bread Recipe: By K. Shakespear Ingredients: 150g gluten free sourdough starter (Bubbly, active and doubling) 100g Buckwheat flour (or brown rice) 100g tapioca flour 100g sorghum flour (or finely ground millet) 100g of potato starch (NOT potato flour) 20g psyllium husk (finely ground works ok- but does clump sometimes) 10g unrefined salt (not iodised) I use Celtic or Himalayan salt. 3 Tbsp quality Olive oil 2 Tbsp maple syrup (or date, unrefined sugar, honey) 1 cup of milk (235g) 1 cup Purified water 205g (no tap water) 1 egg white Please see video for detailed instructions on caring for your starter. Method: 1. 12 + hours before you want to bake your loaf, prepare your starter by feeding it as many times as needed until is it doubling. I use 100% Brown Rice, and can't give recommendations yet on other flours to use. 2. Tare a large bowl on your kitchen scale, add starter, buckwheat, tapioca, sorghum and potato starch, pysllium, salt, olive oil, maple syrup, milk and water. 3. Place on stand mixer. Mix on low for a few beats, then on medium for 1 minute or until ingredients come together. It will look like runny batter. This is completely normal. 4. Rest for 5 minutes to let psyllium and liquid absorb. 5. Turn mixer on low, add egg white, once incorporated, mix on high speed for 1 minute. 6. Pour mixture into parchment lined loaf tin. Cover with plastic wrap. 7. Ferment at room temperature (my kitchen is around 25C) for 3-4 hours before refrigerating for 6-12 hours. 8. Remove from refrigerator and leave at room temp for 1 hour. 9. Preheat Oven to 200C/390F on Bake. 10. Score your bread with a razor/lame. Bake for 55-60 minutes until the internal temperature is 100C/212F. It must reach this temperature in order to be properly cooked through. 11. Remove from oven and cool for at least 4 hours before slicing. Slicing into it warm will likely ruin the loaf, leaving it gummy. 12. Can be used as sandwich bread on the first day, but is most ideal for toasting. Slice and freeze on a tray for 1 hour on the first day for best storage. Thanks so much for watching Rising Traditions! Music Credit: pixabay.com FASS SOUNDS-cooking-beats-154289