My gluten free sourdough journey began as one of frustration, of reading recipes that read like "War and Peace" they went for pages and pages, and they never worked! I'd get inspired, get my starter going, prepare and bake two or three loaves, then put my notes away and give up, they were awful. Then one day I pulled out all of my notes, poured over them, making adjustments to the ingredients here and there, and simplifying the whole process. I have now been making gluten free sourdough for a few years, and sharing my recipes and knowledge for almost as long.
Category:
Baking, Bread
Style:
Gluten Free, Vegan
Keyword:
Gluten Free Sourdough, Rye-style, Sourdough
Quantity: 1 loaf
Author: sbaskitchen
THE OVERNIGHT FERMENT
-
240
g
sourdough starter
-
160
g
water
-
105
g
brown rice flour
PSYLLIUM HUSK GEL
-
20
g
psyllium husk
-
250
g
water
-
30
g
honey
DRY INGREDIENTS
-
125
g
gluten free flour blend
(refer notes)
-
125
g
rye-style flour blend (gf)
(refer notes)
-
1
tsp
sea salt
-
Brown rice flour for dusting.
THE NIGHT BEFORE
-
Combine the sourdough starter, water and brown rice flour together in a bowl and mix well to achieve a smooth batter. Cover with plastic wrap and set aside on the bench for 8 hours or overnight.
-
Place the seeds and water into a basin, cover with plastic wrap and leave on the bench for 8 hours or overnight.
TO MAKE THE LOAF
-
The following morning line your tin with baking paper.
-
Whisk together the psyllium husk, water and molasses and set it aside for 5 to 10 minutes, until it becomes gelatinous.
-
Drain the seeds and put into a large bowl. Add the dry ingredients, then the sourdough starter and the psyllium husk gel. Using a wooden spoon, mix until the dough comes together, then use your hands to work the dough until it is smooth - it will be a little sticky.
-
Transfer the dough to a lightly floured work surface and knead lightly, shaping it to fit into your loaf tin.
-
Carefully place the dough into your lined loaf tin, cover loosely with plastic wrap, and set aside in a draft free warm place for 3 to 4 hours (if it is warmer you can reduce the time to 2 to 3 hours).
-
Preheat the oven to 240˚C.
-
Remove the plastic wrap, lightly dust the top of the loaf with brown rice flour or buckwheat flour, and then, using a razor blade or tip of a sharp knife, score the dough. Place the loaf on the middle rack in the oven and bake for 30 minutes, then reduce the heat to 200˚C and continue to bake for an additional 40 minutes.
-
Remove the loaf from the oven and place it directly onto a cooling rack and allow to cool completely before cutting.
- Gluten Free Four Blend Recipe
- Gluten Free Rye-Style Flour Blend (gf) Recipe
- I bake my loaves either in a lined loaf tin, or as a boule, where I line a family size pie dish with baking paper, and set the shaped boule on the paper to rise.
- You can mix the dough in a stand mixer if you have one, though I find that it's not worth the hastle of getting it out and putting it away.
- Do not be tempted to cut the bread before it is completely cool, in fact it is better cut the following day.
- The crumb can be a little damp to begin with, but it is delicious. I think the biggest issue is cleaning the knife after cutting two or three slices.
- Wrap the bread in a tea towel and store at room temperature. It will keep for 4 days or so.
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When you go away, the weather is beautiful, and the veg patch greets you with a surprise on your return!
Australian Butter Beans
Rattlesnake Beans
Australian Butter Beans
Rattlesnake Beans
Australian Butter Beans
Purple King Beans
Rattlesnake Beans
I grow climbing beans every year, they generally produce abundantly right through autumn, they are perfect for braising in tomato sauce, but they are also fabulous pickled too.
Green Beans Braised with Tomatoes
Pickled Beans
Continue reading →
There’s a recipe book that graces the shelves of many in Australia, The Big Book of Beautiful Biscuits, and like, mine, I’m sure they are well used.
The Big Book of Beautiful Biscuits – Ever reliable recipes
When I was a child, my nana, Elvie McDonald, would bake up a storm, filling biscuit (cookie) tins with a variety of biscuits, to be gifted to each of her adult children’s families. We all had favourites, for me it was her melting moments, others loved her gingernuts, others, Anzacs, and so on, and it was a sad day when the last of your favourites had vanished from the tin. When the tin was empty, it would be returned to nana, and she would use it to store her baked goods in throughout the year, before beginning the cycle again. While I don’t have one of her large biscuit tins, I do have a smaller tin, and use it to, fittingly, store my biscuit cutters in.
Nana’s Biscuit Tin
Inside Nana’s Biscuit Tin
Nana’s Biscuit Tin
Continue reading →
This recipe was shared by my beautiful sister, Sonnie, after she prepared the dish as part of a celebration meal we brought to the table to celebrate our other beautiful sister, Jan’s, special birthday meal.
"This is my dear Indian friends, Esther and Malcolm's, recipe, they serve it with curry, rice and other dishes.
My boys, when they were little, used to go over to Esther and Malcom's just to have Dahl, Rice and Tomato Sauce!" Sonya (Sonnie) Collins (my beautiful sister)
-
1
tbsp
vegetable oil or ghee
-
1
brown onion
diced
-
1 - 1½
cups
of red lentils
-
4-5
cups
of water
-
1
teaspoon
Garam Masala
or less if you do not like to much spice
-
2
garlic cloves
-
½
teaspoon
turmeric
-
Salt
to taste
-
Heat a pan over medium heat.
-
Drizzle about 1 tablespoon of oil, or ghee, into the pan and add onions. Fry until you get some burnt edges (this adds to the flavour).
-
Add the lentils, garlic, garam masala and turmeric, and stir well to combine with the onions, ensuring the everything is coated with the spices and oil/ghee.
-
Add the water and bring to the boil.
-
Cook until lentils are nice and soft.
-
Esther & Malcolm’s Dahl, prepared by Sonnie.
Jan’s Birthday Dinner
I still remember Esther telling me that she managed to get John and David to eat Dahl by topping it with tomato sauce, and I smile every time I think about it.
If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
Sweet and Sour Veg is a great little recipe for using up bits and pieces from the vegie drawer of the fridge, you can even add leftover cooked meat as well (see notes below)! I know that it has sugar in it, but a little sugar now and then, and you can reduce it to suit your taste, so the flexibility is there. The great thing that I like about this recipe is that it gets family members who are not normally great veggie and rice eaters, to clean their plate! So it’s a win for me.
This is the best recipe for using up all the bits and pieces from the vegie crisper! You can make it with veg only, or add prawns, fish, chicken, pork fillet, or serve with crumbed fish, crumbed prawns, even chicken or pork schnitzel!
Category:
Main
Style:
Aisan, Thai
Keyword:
Vegetarian Option
Quantity: 4
Author: sbaskitchen
-
1
tbsp
cooking oil
-
½
onion
peeled and cut into thin slices or wedges
-
1
carrot
peeled and cut into thin strips or slices
-
½
red capsicum
cut into thin strips or large dice
-
½
cucumber
cut into half moons
-
100
g
snow peas cut cut in half
FOR THE SAUCE
-
2
tsp
cornflour
-
½
cup
water
-
2
tbsp
soy sauce
-
2
tbsp
tomato sauce
-
2
tbsp
sugar
-
2
tbsp
vinegar
GARNISH
-
2
spring onions
thinly sliced
-
Heat oil in a wok or large frying pan.
-
Add the carrot and onion, stir-fry for 3 minutes, then add the capsicum and cucumber, stir-fry for 2 minutes and then add the snow peas.
-
Blend the cornflour, water, soy sauce, tomato sauce, sugar and vinegar together, add to the vegetables and stir until the mixture boils and thickens.
-
Serve with Jasmine rice garnished with the spring onions.
This is such a flexible recipe that can be cooked up in no time!
- The veg in the recipe can be swapped out, or used as a base - you could also add:
- baby corn
- bean shoots
- beans
- broccoli florets
- cauliflower florets
- cabbage
- tomato wedges
- zucchini
- Add a protein
- chicken
- stir fry your veg and remove from the pan and set aside while you then stir fry diced chicken, return the veg to the pan, add the sauce ingredients and continue.
- alternatively, add leftover cooked chicken after the sauce has thickened, cook in the sauce until heated through.
- try the sweet and sour veg as an alternative side for crumbed chicken schnitzel - delicious!
- fish
- add after the sauce mixture and continue to cook until the fish is just done, alternatively, cook the fish separately and serve on top of the sweet and sour veg.
- serve the sweet and sour veg alongside crumbed fish.
- prawns
- add after the sauce mixture and continue to cook until the prawns are just done, alternatively, cook the prawns separately and serve on top of the sweet and sour veg.
- top sweet and sour veg with cooked crumbed prawns
- pork
- stir fry your veg and remove from the pan and set aside while you then stir fry sliced pork loin, return the veg to the pan, add the sauce ingredients and continue.
- alternatively, add leftover cooked pork after the sauce has thickened, cook in the sauce until heated through.
- try the sweet and sour veg as an alternative side for crumbed pork cutlets - delicious!
- tofu
- press a block of firm tofu for an hour, to remove any excess moisture, then dice and stir fry. Add to the stir fry vegetables before adding the sauce mixture and continue.
- If you have leftover steamed veg, just make up a batch of the sauce and carefully reheat the veg in the sauce.
- Try a little fresh coriander as a garnish, also.
- The measurements used are metric, therefore
- 1 tbsp = 4 tsps
- 1 cup = 250 ml
- 1/2 cup = 125 ml
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If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
