Gluten free sourdough
Here is my amazing story, I’ve been craving to be able to create a super bubbly sourdough for years, and finally and surprisingly, I have managed to achieve what I had in my mind.
I want to give you my first recipe.
7 gr psyllium husk
350 gr water
150 gr rice flour
25 gr corn flour
30 gr potato starch
200 gr sourdough Starter
10 gr Himalayan salt
Mix all the dry ingredient together into a bowl without the salt.
Add the water and the starter and mix until it gets combined all together. Rest the sticky dough for 30 minutes.
At this point it’s time to add the salt.
When the mixture will double in size start folding as a normal high hydrated bread process.
Bake at 220 Celsius for 1 hour and 30 minutes.
Rest for few hours and enjoy it. The bread will result with a nice thick crunchy crust and a nice soft and moist crumb.
With love and passion you can achieve great results.
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Giuseppe Nasti
#health #homemadebread #fermented #bread #vegan #sourdough #glutenfree