Updated: May 12, 2020
When your sourdough starter is mature (7 days old) see previous post on how to make and feed a starter then it is ready for using to make bread.
Humidity, climate, flour type etc, can all affect the consistency of your sourdough starter and your bread dough. Therefore the amount of milk required for the recipe is going to vary from batch to batch. Generally 1.5 cups of milk works. However I had one day when I only needed one cup of milk, and another day when I needed nearly two cups of milk, even though I am using the same starter dough and the same flour! The key to success is understanding what the dough should feel like, and adjusting quantities accordingly. The dough will be fairly loose, and you wont be able to knead it in the same way that you would with a gluten flour.
I blend my own bread flour by mixing 350g rice flour, 75g tapioca flour, and 75g potato flour and 2 teaspoons xantham gum. However you can use a pre-blended gluten free bread flour from Doves Farm if you want to save time.
1.5 cups gluten free sour dough starter
3 cups gluten free bread flour
1 tablespoon xantham gum
1 tablespoon maple syrup (or sugar)
1 teaspoon salt
1.5 cups warmed hemp milk (approx)
2 tablespoons olive oil
Optional - sesame seeds / poppy seeds
Sieve the gluten free bread flour and xantham gum into a bowl.
Add the sourdough starter, maple syrup, and salt to the bowl
Warm the hemp milk and slowly add into the mix and whisk. You may find it easier to use a spoon to finish stirring and mixing the dough. You are looking to achieve a soft, but dough like consistency. You will need anywhere between 1 cup to 2 cups hemp milk to achieve this!
Add the olive oil and stir in thoroughly.
Take a sheet of baking paper and sprinkle it with some extra rice flour to stop the dough sticking.
Spoon your dough onto the baking paper to form a round loaf shape.
Transfer the baking paper and dough it into the mixing bowl ready for proofing.
If you want seeds on the bread then sprinkle onto the top of the dough now.
Place a tea towel over the bowl, and leave the dough to rise in a warm place. I let it rise overnight in the airing cupboard (for about 12 hours), then bake fresh bread in the morning.
Place a dutch oven* inside the oven and preheat to 230 degrees C.
Use your oven gloves to carefully take the hot dutch oven out of the oven and transfer the baking paper with the dough into it. (You may need to trim the baking paper first before putting it into the dutch oven.) Put the lid on and bake in the oven for 30 mins
After 30 minutes remove the lid from the dutch oven and bake for another 20 mins to brown the bread and get a nice crust. I normally turn the oven down to 215C for the last 20 minutes
Remove from the oven and let the bread cool down for a bit before tucking in.
* A dutch oven is a thick walled cooking pot with a tight fitting lid. See picture.This is the dutch oven that I use.
You can experiment with many different types of gluten free flours. In my original recipe I used 1 cup rice flour, 1/2 cup millet flour, 1/2 cup buckwheat flour, half cup chickpea flour and 2 tablespoons xantham gum. However I found that my favourite combination is the one using a simple bread flour mix as I used in the recipe above!