Gluten free rhubarb and almond sourdough loaf



I bought some rhubarb, and decided to incorporate it into something using my sourdough starter. The dough recipe is the same one I use for cinnamon buns, then the filling is different, and the shape of the loaf is like a strudel! See my separate post for how to make a sourdough starter (it takes 7 days to make your starter, but once you have it the bread making becomes addictive)


Ingredients for the dough

  • 1 cup rice flour

  • 1/2 cup ground almonds

  • 1/2 cup tapioca flour

  • 1 tablespoon xantham gum

  • 60g butter

  • 3/4 cup warm hemp milk (or plant based milk of your choice)

  • 2 tablespoons brown sugar

  • 1 cup sourdough starter

  • 1/4 teaspoon salt

Ingredients for the stewed rhubarb filling

  • 400g rhubarb

  • 2 heaped tablespoons brown sugar

  • 1 tablespoon water

Ingredients for the almond paste filling

  • 100g ground almonds

  • 50g caster sugar

  • 100ml hemp milk

  • 1/4 teaspoon almond extract


Ingredients for topping / presenting

  • 10g butter

  • Icing sugar

  • Strawberries

  • Icecream of your choice


Directions


  1. To make the dough mix together the rice flour, tapioca flour, ground almonds and xantham gum into a mixing bowl

  2. Cube the cold butter and rub into the flour mix

  3. Add the brown sugar, and the salt and mix in

  4. Add the sourdough starter then gradually stir in the luke warm hemp milk until you achieve a soft dough like consistency. (You may need to add slightly more or slightly less milk depending on how it feels. Gluten free dough is always softer than gluten dough).

  5. Cover the dough in the mixing bowl with a t- towel and leave it in a warm place for 3 hours (or it can be longer)

  6. Wash and chop the rhubarb into one inch slices. Simmer the rhubarb in a saucepan with brown sugar and one tablespoon of water, for approximately 10 mins.

  7. Cool the rhubarb ready to use later. (If there is any excess water drain it off).

  8. Make your almond paste filling by mixing together the ground almonds, castor sugar, hemp milk and almond extract

  9. Spread out a sheet of baking paper and sprinkle with rice flour to stop the dough sticking.

  10. Use your hands to create a flat rectangle shape with the dough on the baking paper. It should be about 3/4 centimetre thick. Use a few extra sprinkles of rice flour if you need to stop it sticking

  11. Spread the almond paste across the top of the dough (1 or 2 cm away from the edges - see picture)

  12. Spread the rhubarb filling across one half of the dough (see picture)

  13. Use the baking paper to help you fold the dough across so that it forms into a strudel shape.

  14. Seal the edges by pressing the dough together

  15. Use a fork to gently prick holes in the top layer, being careful not to go too deep (You don't want to reach the filling!)

  16. Brush some melted butter across the top

  17. Bake for 40 mins at 200 degrees C

  18. Dust the top with icing sugar

  19. Once cooled cut into slices and serve with sliced strawberries, and ice cream of your choice!







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