Quantity: 1 Loaf
Author: sbaskitchen
THE OVERNIGHT FERMENT
-
240
g
sourdough starter
-
160
g
water
-
105
g
brown rice flour
buckwheat flour or a blend of both
FRUIT & SEED MIX
-
1½
cups
sultanas
-
½
cup
pepitas/pumpkin seeds
-
½
cup
buckwheat groats
-
300
ml
water
apple juice, or apple cider
PSYLLIUM HUSK GEL
-
20
g
psyllium husk
-
125
g
water
-
60
g
honey
DRY INGREDIENTS
-
70
g
walnuts
roughly chopped
-
100
g
sorghum flour
-
100
g
buckwheat flour
-
50
g
tapioca starch
-
1
tsp
cinnamon
-
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 sultanas, seeds and liquid of choice, 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 loaf tin with baking paper, or grease the loaf tin with canola oil.
-
Whisk together the psyllium husk, water and honey in a large bowl and set it aside for 5 to 10 minutes until it becomes gelatinous.
-
Tip in the sultanas, seeds and residual liquid and stir to combine, then pour in the overnight ferment, stirring well.
-
Add the dry ingredients, and using a metal or 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 at room temperature (approx 23˚C) for 4 hours or overnight, if you wish.
-
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 lengthways. Place the loaf on the middle rack in the oven and bake for 40 minutes, then reduce the heat to 200˚C and continue to bake for an additional 30 minutes.
-
Remove the loaf from the oven and place it directly onto a cooling rack and allow to cool completely before cutting.
- You will need a loaf tin (approx 21cm x 11cm).
- Do not be tempted to cut the bread before it is completely cool, in fact it is better cut the following day.
- Wrap the bread in baking paper and store at room temperature. It will keep for 4 days or so. You can also freeze the bread if you need to.
- I have successfully used chickpea (besan) flour in place of sorghum flour, and either a blend of buckwheat and brown rice flour or just buckwheat flour in place of brown rice flour.
If you have a moment, I would love to hear your thoughts on what you see on
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With many thanks and kindness,
Julie.
My sisters visited recently. We had the best few day, we always get to do so much when we’re together, cramming as much as we can into the days, the hours, the minutes. Traveling from different parts of the state, they arrived on Sunday with greetings from one of the locals!
A local welcoming my sisters!
A local welcoming my sisters!
Our mornings were slow and relaxed – lots of chatting, sharing of stories, reminiscing, flicking through magazines and recipe books, and enjoying more than one cuppa together! Our afternoons and evenings were busy! Continue reading →
I was recently involved in a small catering job at the arts café, community hub and garden for the community where I volunteer. My role was simple, sandwich fillings, jams, pickles, shopping, homemade weed pies (including the gluten free pastry) etc. Then there was the making of the sandwiches, plating of all the food, with the help of my fellow volunteer, Shirley, who had made the slices and scones for the event.
While the food was being served, I opted to stay in the kitchen and clean up. Of course, cleaning up means doing the dishes, and with only a half sized dishwasher on site, I opted to hand wash everything. As I mentioned above, this is also an arts café and one of the very talented artists, Peter Alan Cummings, wandered in for a chat. Seeing me doing the dishes, he asked for a tea towel and proceeded to dry the dishes as I washed. Peter and I often take time to chat in the café or garden at Segue, and on this occasion, the conversation turned to French artist Émile Gallé (8 May 1846 – 23 September 1904). Continue reading →
I make all of my gluten free bread, have done for some years now. For a light white bread this is quick and easy, delicious, and versatile, making great bread rolls, loaves, baguettes and foccacias, toast, crostini and bruschetta. However, while it is a bread, it is a batter mix, not a dough mix, so you need to be wary when deciding how to bake it. I have given instructions for baguettes, if you want to prepare a loaf, you can line a loaf tin and bake in the tin – if your tins are non-stick, just spray with canola oil. For a more rustic loaf, spread thickly on a lined tray or in a lined slice tin, or similar. If you would like something with seeds etc, try my Gluten Free Bread with Seeds.
Category:
Breads & Doughs
Style:
Gluten Free
Quantity: 2 baguettes
Author: sbaskitchen
-
280
g
rice flour
-
110
g
tapioca flour
-
3
tsp
xanthan gum
-
1½
tsp
salt
-
2
tsp
sugar
-
3
tsp
dry yeast
-
340
ml
lukewarm water
-
1½
tbsp
olive oil
-
2
egg whites
-
1
tsp
vinegar
-
Canola spray,
to grease the pans
-
Extra
olive oil,
to finish
-
Line the baguette pans with baking paper, folding the ends to enclose and prevent spillage.
-
Using a stand mixer, blend the flours, sugar, yeast, xanthan gum and salt on low speed to combine
-
Add the water, olive oil, egg whites and vinegar to the dry ingredients.
-
With the mixer on high (Kenwood speed 4-5), beat the mixture for 3 minutes. (The mixture will be a smooth batter, not a dough.)
-
Using a wetted spoon, spoon the dough/batter into the lined French baguette pans. Smooth the top with a wet spatula.
-
Drizzle over a little olive and, using a flexible spatula, carefully coat the top of the baguette with the oil.
-
Preheat oven to 200˚C.
-
Set the baguettes to rise in a warm place until doubled in size.
-
Bake for 35 minutes in preheated oven.
-
Remove the baguettes from the trays and place directly onto the oven rack and continue to bake for an additional 10 minutes.
-
Remove from the oven and allow to cool completely on a wire rack.
- I use a Thai white rice flour and tapioca flour, they are a very fine flour and they are also inexpensive. Generally available in most Asian grocers.
- The mixture is quite sticky, and I find that the best way to get it into your baking pans is to use a wetted spoon or plastic plastic spatula. I have a jug of warm water on the side and dip the spoon into the water each time, this stops the dough from sticking to the spoon. The dough rises quite fast and will at least double in size.
- Allow the bread to cool completely before cutting. In fact, if you can wait, it's best cut the following day. If you can't wait, when it is at room temp, refrigerate the loaf for an hour or so, It makes it much easier to slice.
- Remember, the mixture for this bread is not so much a dough, as a batter.
- If you don't have a good stand mixer, don't be tempted to use a hand held mixer, it is best to hand mix the batter using a large spoon. While it won't give such a smooth batter, the baked result is just the same.
- I also use this batter to make a gluten free style focaccia. I just spread the batter 1.5 - 2.5 cm (1/2 - 1 inch) thick onto a baking paper lined baking tray, oil the top of the batter, and once it has risen, poke in sprigs of rosemary, pieces of Queso Blanco (you could use ricotta, feta or such), and sprinkle with pure salt flakes.
- Last updated: 4 January 2025
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Bon appétit!
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