Gluten Free Brown Rice Sourdough Bread

My brown rice sourdough bread was a success!  Again, I was skeptical about the rice flour thing, but I am desperate because I hate paying $6.50 for a loaf of bread for my allergic kids.  Plus, I LOVE SOURDOUGH! Have I mentioned that before? I cannot take credit for this recipe, only give credit where credit it due so, thank you: www.rodalesorganiclife,com

I tried to take a picture of the finished product, but my kids take pictures with my phone like the paparazzi,  I can't lock the camera from the logon screen, and they messed something with my camera up seriously this time.  Ugh.

I cannot compare this to wheat natural yeast bread, because it just isn't the same. I can say that it was delicious and cohesive.  It didn't fall apart like most of my gluten free bread experiments have done.  I would let it cool well before slicing, and use a nice sharp knife whereas it does have somewhat of the iconic crunchy sourdough crust.

My kids ate this with peach freezer jam (see a former post), cultured butter and soup. They were thrilled to eat bread fresh out of the oven.

Hooray for sourdough, gluten free cooking, brown rice sourdough starter, and successful high altitude cooking!  

Gluten Free Brown Rice Sourdough Bread

Source: http:www.rodalesorganiclife.com 

I started with a brown rice sourdough starter from Cultures for Health.  It came from a local health food store. I fed it according to package directions until I had enough starter for my recipe. Then I followed this recipe I found online:

2 cups actively bubbling gluten-free sourdough starter

2 cups gluten free flour blend, such as Bob's Mill (I used King Arthur)

1 tsp sea salt

1 TBS organic sugar, molasses, or honey (optional)

2 TBS melted organic butter or olive oil (optional...I used butter)

1/2 to 1 cup warm water

Directions:

1. In a large bowl mix the first three ingredients along with sweetener and fat, if using, until just blended.  Add water a few TBS at a time until you have a pourable batter like a thick cake batter (not a mass  you can handle like wheat-based bread dough).

2. Grease a baking pan or line the pan with a single sheet of parchment paper. Us a loaf pan to make sandwich bread (which is what I did), or a round oven-safe casserole dish or mixing bowl to bake a country-style loaf.

3. Pour the batter in to prepared baking pan, cover it with a wet tea towel (don't let the towel touch the surface of the batter), and set it in a warm place to rise 4 to 8 hours (or longer if that's how your schedule works). Your batter should have risen at least a third by this time.

4. Preheat your oven to 350 degrees and bake your bread for about 40 minutes. The bread is done when it no longer jiggles in the center and the internal temperature is at least 200 degrees F.

5. Remove it from the oven, let it cool for about 15 minutes, then turn the loaf onto a wire rack and allow to cool completely before slicing.

6. With any luck you have a tasty loaf with lots of small air pockets inside. Eat it up in a day or so, or slice it and store it in a sealed container in the freezer.

As I said, gluten-free baking is more of a nuance than standard baking. If your bread turns out too dense, you may want to make sure your starter is really active before you mix your next batch.  If it's too crumbly, try adding a little more fat and maybe a beaten egg (I would do 1 TBS ground flax if need be, but I didn't need any extra fat or anything other than what is listed on the regular list. Mine was just fine the first try) to the batter next time. Either way, don't waste a bad loaf ! (Mine was great though!) Slice your not-so-great efforts and dry them out to make breadcrumbs for cooking or use it to make bread pudding.

Allergy Friendly Substitutions for Cooking & Baking

Source: Living Without Pantry Substitutions Oct/Nov 2010
I wish I had had this list with my kids's allergies were first diagnosed.  I copied this, put it in a plastic page protector, and taped it on the inside of my cupboard so I can easily reference it when baking and using a non modified recipe.  You are welcome!
Milk: Replace 1 cup of cow's milk with one of the following:
1 cup soy milk (plain)
1 cup rice milk
1 cup fruit juice
1 cup water
1 cup coconut milk
1 cup goat's milk
1 cup hemp milk

Buttermilk Replace 1 cup buttermilk with one of the following:
1 cup soy milk + 1 TBS lemon juice or 1 TBS white vinegar
1 cup coconut milk
7/8 cup rice milk
7/8 cup fruit juice
7/8 cup water

Yogurt: Replace 1 cup of yogurt with the following:
1 cup soy yogurt or coconut yogurt
1 cup soy sour cream
1 cup unsweetened applesauce
1 cup fruit puree
1 cup goat milk kefir
1 cup goat yogurt
1 cup almond milk yogurt

Butter: Replace 8 TBS (1 stick) butter with one of the following:
8 TS Fleischmann's unsalted margarine
8 TBS Earth's Balance (Non Dairy) buttery spread
8 TBS Spectrum Organic Shortening
8 TB vegetable or olive oil
For reduced fat
6 TBS unsweetened applesauce + 2 TBS fat of choice

Eggs:  Replace 1 large egg with one of the following:
3 TBS unsweetened applesauce (or other fruit puree) + 1 TBS baking powder
* THIS IS ONE I USE THE MOST 1 TBS flax meal (ground flax seeds) or salba seed (chia seeds) + 3 TBS hot water. (Let stand, stirring occasionally, about 10 minutes or until thick.  Use without straining)
Egg re-placer, according to the package directions
4 TBS pureed silken tofu + 1 tsp baking powder
Replacing more than two eggs will change the integrity of a recipe.  For recipes that call for a lot of eggs, like a quiche, use pureed silken tofu.  Because egg substitutions add moisture, you may have to increase baking times slightly.
Note: to replace one egg white, dissolve 1 TBS plain agar powder into 1 TBS water.  Beat, chill for 15 minutes and beat again.

Nuts: Replace tree nuts or peanuts with an equal amount of the following:
Toasted coconut
Sunflower seeds
Toasted sesame seeds (only 2 to 3 TBS)
Crushed corn flakes
Crushed rice crispy cereal
Crushed potato chips
Pumpkin seeds
Hazelnuts
Pecans
Almonds

Peanut butter: Replace peanut butter with:
Almond butter
Hazelnut butter
Cashew butter
Sunflower butter
Apple butter (see my recipe)
Pumpkin butter (I will post a yummy recipe soon!)

Substitute 1TBS baking powder (because baking powder has cornstarch) with
1/4 tsp non aluminum baking soda + 1/2 tsp cream of tartar

Chocolate chips that have soy and or milk: Enjoy Life brand chocolate chips (found at Maceys, Walmart, on vitacost.com and at Good Earth)

Gluten Free Flour Substitutions
To make flour blend, thoroughly combine all ingredients. Store in a covered container in the refrigerator until used.  You can double or triple these recipes to make as much flour mix as you need.  ALSO SEE THE NOTE BELOW ABOUT THE KEY TO USING GUAR GUM and or XANTHAM GUM.  It is very important for gluten free cooking.
All Purpose Flour Blend
Use this in all your gluten-free baking.
1/2 cup rice flour (found in bulk section at health food store on on vitacost.com)
1/4 cup tapioca starch/flour (found same place as above)
1/2 cup corn starch or potato starch (potato starch also found as above)

High Fiber Flour Blend
This high fiber flour blend works for breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins, or other fruits.  It is not suited to delicately flavored recipes, such as sugar cookies, crepes, cream puffs, birthday cakes or cupcakes. (Look for all ingredients in the bulk section at Good Earth, at vitacost.com, or at azure standard co-op, and I think you can even find most at Maceys in the gluten free section).
1 cup brown rice flour or sorghum flour
1/2 cup teff flour
1/2 cup millet flour or Montina flour
2/3 cup tapioca starch/flour
1/3 cup cornstarch or potato flour

High Protein Flour Blend
This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts.  (Look for all ingredients in the bulk section at Good Earth, at vitacost.com, or at azure standard co-op, and I think you can even find most at Maceys in the gluten free section).
1 1/4 cups bean flour (your choice), chickpea flour or soy flour
1 cup arrowroot starch, cornstarch, or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour

Self Rising Flour Blend
Use this blend for muffins, scones, cakes, cupcakes or any recipe using leavening. (Look for all ingredients in the bulk section at Good Earth, at vitacost.com, or at azure standard co-op, and I think you can even find most at Maceys in the gluten free section).
1 1/4 cups white sorghum flour
1 1/4 cups white rice flour
1/2 cup tapioca starch/flour
2 tsp xanthan or guar gum
4 tsp baking powder (see above substitute)
1/2 tsp salt

General Guidelines for Using Xanthan or Guar Gum
Gum (xanthan or guar) is the KEY to successful gluten free baking.  It provides the binding needed to give the baked product proper elasticity, keeping it from crumbling.
Add 1/2 tsp xanthan gum or guar gum per cup of flour blend to keep cakes, cookies, bars, muffins and other quick breads.
Add 1 tsp per cup of flour blend to make yeast bread, pizza dough or other baked items that call for yeast.
Note: If you purchase a commercial flour blend, read the ingredient list carefully.  Some blends contain salt and xanthan or guar gum.  If so, there is no need to add more.

Refrigerator Jam

Refrigerator Jam
Makes 2 Cups
From: Thankful Expressions
1 1/3 Cup Strawberries
2/3 Cup Rhubarb
2 TBS raw honey (or to taste)
2 TBS chia
Process all ingredients in a blender and refrigerator overnight. The chia will gel, thickening the fruit puree.  Add additional diced fruit if you like it chunky.

Sour Dough Starter Care, Resources, and Recipes

Everyone who knows me know how much I LOVE my sourdough!  Here is a wonderful resource.  I miss Alaska.  I still make sourdough for John and myself even though the kids can't have it.  It's our treat :).  I love breadtopia's customer service, products, videos and information on how to care for your sourdough starter.  If you want a starter (my friends and close neighbors I do not have to ship to) let me know.
http://www.breadtopia.com/