This simple Sorghum Four Sourdough Bread Recipe is free of most common allergens! It is super easy to make and includes a timeline to help guide you along the way!Need to make it RICE FREE, no problem, simply substitute the white rice flour for more cassava & sorghum flour and voila!
Feed your gluten free starter (either cold from refrigerator or room temp) a ratio of 1:5:5. Then discard all but 20g of starter. Feed 100g brown rice flour (or sorghum flour), 100g water (105-110g if feeding sorghum flour). Ensure you keep more starter to replenish! Either set aside 10-20g of starter to replenish it now, or replenish later while you mix your leaven. See post for details.
Leave fed starter in a warm place (near ideal temp 24°C or 75°F) until it reaches peak activity (usually 8-12 hours after feed) (see post for more details on how to tell when starter peaks).
MIX LEAVEN - when STARTER reaches PEAK activity (Next day)
Mix peaked starter (active), water & sorghum flour until well incorporated. This is your LEAVEN (aka preferment or active starter) that will be used to leaven (rise) the dough.
Leave leaven in a warm place (near ideal temp 24°C or 75°F) until it reaches peak activity (see post for more details on how to tell when leaven peaks). Usually this will take between 2-4 hours but can take up to 8-10 hours if starter is past it's peak activity when leaven is mixed.
MIX SOAKER & GEL
After mixing leaven. Sift flours together & mix together all ingredients for soaker. Set aside in a warm place.
Mix your gel. Mix all ingredients in the gel together & set aside.
ADD STARCHES & MIX DOUGH - when LEAVEN reaches PEAK activity (2-4 hours after mixing)
Add peaked leaven, gel & sifted starches to your soaker (in the bowl of a stand mixer). Mix on low-medium for 2 mins until combined. Then increase speed to medium-high for another 5 mins until dough comes together nicely.
SHAPE DOUGH & PLACE INTO BANNETON OR BOWL
Very lightly dust countertop with brown rice flour. Use a spatula or a bench scaper to make a dough ball & then transfer to countertop. Gently shape dough into a ball ensuring to close all seams. Remove a small piece of dough for your sample (see post & video for more details).
Gently flip dough into banneton (dusted with rice flour) or soup bowl (no need to dust) top side down. Place banneton or bowl into an airtight container or ziplock bag.
CHILL
CHILL your dough (aka cold ferment) covered in the refrigerator overnight.
PROOF DOUGH (NEXT MORNING OR AFTER WORK)
Place the dough in the oven with the light on (or in a warm spot) for 1.5-2 hours, then remove it to room temperature to continue proofing while oven heats up. Watch for signs proof is finished to avoid over-fermenting your dough!
PREHAT OVEN
Preheat oven with dutch oven or baking stone inside, to 450°F (232°C) convection setting, for 30 mins. No convection? Increase temp (475°F or 246°C) & or increase bake time slightly.
SCORE & BAKE
Once oven has preheated for 30 mins, and dough is finished proofing (see post for checklist), use parchment paper or a silicone baking mat to gently flip dough out and onto countertop (top of loaf now facing up).
Spray loaf with a little water (optional) then dust generously with rice flour if desired. Score loaf at a 45° angle to the surface. See video for more details. Remember to score your sample too!
Gently lift dough into the dutch oven, cover & place on centre rack. TURN OVEN DOWN to convection 425°F (218°C) & BAKE covered for 35 mins. No convection (450°F or 232°C).
Bake your sample dough on a baking stone or tray for about 15-20mins. Remove, cool for 5-10 mins, and enjoy!
After 35 mins, uncover dutch oven, turn dutch oven 355°F (180°C) & bake for another 30-35 mins uncovered.
COOL THEN ENJOY
Make sure to let your beautiful artisan loaf cool for at least 2-3 hours before cutting into it. The gluten free sourdough needs to completely cool in order to set fully.
Notes
Stand mixer is very useful for this recipe but not essential. You can mix by hand but just make sure to mix well until ALL the ingredients are well incorporated & dough comes together nicely (10-15mins).
This gluten free sourdough is best slightly warm. I always give mine a slight toasting and it tastes like it came directly out of the oven!
HOW DO I MAKE THIS TOTALLY RICE FREE?
You can substitute the white rice flour in this recipe very easily. It calls for a very small amount and switching it out will not affect it very much. You can either just increase the amounts of sorghum or cassava. Or totally substitute 1:1 for any of the following:
Millet Flour
Cassava Flour
Oat Flour
Tapioca Flour (aka Tapioca Starch)
CAN I FREEZE MY LOAF?Absolutely! As with most sourdough bread, gluten free sourdough is best in the 1st 2 days and can be left at room temperature in a brown paper bag or wrapped in a towel. However, if you won't consume it within 2 days please do slice it up & freeze it!TO FREEZE: Once fully cooled, slice the loaf and wrap each slice in either parchment or plastic wrap before placing in an airtight container and freezing. This will prevent freezer burn & should stay fresh for a good 2 weeks or longer!TO THAW: Simply take individual slices out of freezer and thaw on counter overnight. I find it best to toast them slightly to gain the best taste & texture. You can also pop them directly into the toaster from the freezer, you'll likely need to toast it twice!