Gluten Free Sour Dough Bread

Gluten Free Sourdough Oat Bread.


Writer/contributor; Ken Sabatini. His journey to find good gluten free bread.

Finding a bread recipe for Gluten Free (GF) Bread that has texture, flavor, moisture and so many
other wholesome and delicious properties has been a long search. I have found most recipes
result in 1/2 or 1/3 size loafs of dense bread that doesn’t rise and breaks apart when it is
sliced. Also, one thing most GF breads have in common is a somewhat chalky texture in the
mouth requiring a drink of water after nearly every bite or excessive amounts of moisture
products on the bread while eating (extra mayonnaise or jam or whatever it is you’re making).

I’m fairly good at creating something else with ingredients I have on hand, following a published
recipe as a baseline. Sometimes I’ll even refer and combine more than one recipe to get to the
results I think I can achieve with the ingredients I have on hand or even just because I want to do
something other than what is formulated in the recipe.

Oat Flour, Oat Meal

We’ve all eaten Oatmeal in one form or another. Oats make great cookies too. My favorites are
Oatmeal Cinnamon Raisin Cranberry Dark Chocolate Chip cookies.

In 2003 Dr. John Berardri published an article about Oats and their benefits which has since
apparently either expired from his site or been included in material available on his site.

However, the article lives on (as do all things on the internet) in an article by John K. Williams ‘A Brief History of Oats – And How You Should Eat Them’. It’s not only good advice and
historical but an entertaining read.

If you have any doubts about eating Oats there are numerous references to the healthy
properties of Oats as well as their historical influence in human nutrition. Any internet
search will yield countless references (remember; The Internet Knows All [so long as you
verify verify verify]).

I discovered using Oat Flour in bread simply because I didn’t have the Coconut flour one of the
recipes I was trying to make called for. I’m a sucker for not jumping in the car and running to
the store to get something on the ingredients list when I have a full kitchen and pantry full of
good stuff that I can ‘experiment’ with or substitute. I felt comfortable using Oat Flour because Oats tend to have the binding properties I find lacking in many GF baking exercises. Most recipes will add Xanthum Gum and/or Guar Gum to simulate the effects that gluten has in Wheat based products.

Cultures for Health has a great article on using binders in Gluten Free baking, and some
yummy recipes I’m anxious to test out! Oddly the author doesn’t include Oat flour or
Oats at all in her conversation about binders.

β-glucan (not to be confused with ‘gluten’) is a viscous property in Oats. It’s what
makes Oatmeal ‘slimy’ to some and in fact is half of the reason Oatmeal (not processed
oat products) keeps you full throughout the morning. Scientific American Julianne Wyrick says “Viscosity of oatmeal or [Oat] cereal appears to be a key player in
promoting fullness..{Scentific American article: Why Oatmeal Keeps You Full}
So off I go experimenting on a three-day bread making spree with Oat flour.

Yes, this bread is a three step process:

Step 1) Gluten Free Sourdough Starter.

You make a starter. In fact the starter recipe is directly from King Arthur Flour’s recipe
book. You can find it here {King Arthur Gluten Free Sourdough Starter} but I’ve
included it in the bread recipe. I am contemplating using the Oat Flour in this to increase
its viability; I’ll provide an update when/if I do.

If you follow the base recipe instructions it takes several days. However, this starter can
be made in two days. It eliminates a minor bit of the tang you get from the fermentation
process but for a quick bread it works just fine. The tang can be ‘inserted’ using ¼
teaspoon of Citrus Powder.

Step 2) Gluten Free Oat Bread Starter:

You make the King Arthur Gluten Free Sourdough Starter and then make the Bread

Starter from some of that. [See Recipe]

Step 3) Gluten Free Oat Bread

Yep, almost like real bread…

The Recipe (Wait for it… WAIT for it… WAIT FOR IT…

1) Make GF Sourdough Starter according to King Arthur Flour instructions.

2) Make GF Bread Starter Mix.

 ½ cup Oat Flour (I use Bob’s Red Mill Oat Flour available from several sources).

 1/3 cup Tapioca Starch

 2 Tablespoons Quinoa Flour

 ¼ cup Gluten Free Sourdough Starter

 ½ cup of cool water

In a stand up mixer with a whisk attachment (or a hand mixer on high, or by hand with a
whisk, Ugh! the old-fashioned way for sure but hey, if you want to burn calories……!) add
all ingredients to the water (put the water in first). Mix extremely well, almost until frothy if
possible. The added air increases the ‘source’ for healthy airborne bacteria which creates the
rise in the starter.

Set aside in an open-top glass bowl covered with a clean dry dish towel at room temperature
for 4-12 hours (I recommend the longer the better). Temperature should be between 70-85
degrees. Placing the bowl in the oven with the oven-light on and the oven door slightly open
will be just the right ticket!

3) Make Bread! Mmmmmm

 ¾ cup Almond flour

 1 cup Tapioca flour

 ¾ cup Oat flour

 ¼ cup Psyllium Husk flour [seriously healthy stuff here folks]

 3 eggs at room temperature

 ¾ cup water at room temperature* [pay careful attention to instructions]

 ¼ cup oil (Vegetable, Olive or Coconut are equivalent)

 2 Tablespoons Local Honey

 1 ¾ teaspoons salt

 1 teaspoon baking soda

 1/3 teaspoon Dry Yeast (prepared to package instructions)

*Be cautious with water in this recipe. Use only what is necessary to achieve “dough”.

At a minimum subtract water called for in the Dry Yeast instructions from the total water
called for.

In a stand up mixer or large deep bowl add eggs, oil and honey (do not add water at this
time). Whip until frothy.

Meantime in a separate bowl add all dry ingredients being sure to incorporate completely.

Add the GF Bread Starter Mix to the liquid mix.
Add ¼ cup of the water.
Whip until frothy or foamy.

Gradually add the ½ of the dry ingredient mix to the liquid mix. You may need to change
to a kneading attachment at this step.

Reduce speed and add the Dry Yeast prep.
Add the remainder of the dry ingredient mix.
Blend on low-medium speed for a minimum of 5 minutes adding only enough water to
achieve a very heavy batter, almost sticky dough if possible.

Grease a 9×5 inch bread pan and thoroughly distribute Corn or Tapioca Flour around all
surfaces of the pan.
Scrape the dough/batter down the sides of the bowl into the pan and smooth to an even
level.

Cover and set aside in a warm place for 6-10 hours allowing the dough to rise. Allow the
dough to rise until it is ½ to 1 inch above the top of the bread pan.
Look at the rise to the occasion! lol

Preheat oven to 325 degrees.

Place bread on middle rack and bake for 50-60 minutes. The top will not brown
significantly more than it was before being placed in the over.
Check the internal temperature using a thermometer. Temperature should be 200 degrees F.

Remove from the oven and set on a rack to cool for 20 minutes.

Run a dull knife (the back of a bread knife works well) around the sides and quickly but
carefully upturn the loaf out of the pan.
Set aside to cool on a rack until completely cool. (This is VERY important for GF breads.
Failure to cool properly before cutting will cause the bread to become … the worst for

GF bread… heavy and crumbly!).

There you have it! Enjoy! Bon O Pati

Once cooled bread can be stored at room temperature for several days. Bread can be frozen for up to 12 months. Thaw slowly on the kitchen counter.

 

(test run) I sliced the dough before I baked it because the bread came out a little doughy inside. It didn’t work as expected. Consequently, I have since reduced the baking temperature and increased the bake time to compensate. It seems to work well.

But LOOK at that yummy warm great smelling bread! Mmmmmm!!!!!!!

 

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