GLUTEN-FREE SOURDOUGH BREAD
Have you noticed that most of the gluten-free breads that you buy in the shops have a texture more like cake than bread? This is because gluten is an important component of most breads, giving the slightly chewy, rubbery, springy consistency. Grow Youthful's recipe manages to recreate some of the texture of conventional bread.
1 Cup potato flour
1 Cup buckwheat flour
1 Cup live kefir or 1/2 cup live kefir whey
2 Tablespoons olive oil
1/4 teaspoon sea salt
2 Tablespoons kombucha (optional)
2 Tablespoons sourdough starter (optional)
Sieve the flour, mix all the ingredients in a bowl.
Add tepid filtered water until the mixture is a very thick batter. If the water is too hot or chlorinated, you will kill all the living yeasts and ruin the recipe.
The batter should be just too sticky to knead, but thick enough to be a real effort to stir. You can also use a heavy duty mixer or stick both your hands into the mixture and squeeze it between your fingers.
Mix it several times over 15 minutes, then leave it in a warm spot (20-25 centigrade) such as a sunny window sill, covered with a damp dark coloured cloth to absorb the sun. After 2 hours it should have risen. Give it a final stirring or mixing, and turn the batter into a coconut oil greased bread baking pan. Leave it in a warm spot for 8-20 hours. It should more than double in size.
If it does not rise, the kefir or kombucha or sourdough starter does not have enough "vigour" or has been killed by heat or chlorinated water.
Bake 170-180 centigrade (330-350 Fahrenheit) for 35-45 minutes, until a skewer pushed into the centre of the loaf comes out clean. When you tap the loaf, it has a characteristic knock that lets you know it is ready.
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