Oh my patient darlings. I finally have a couple of moments to write up the recipe for my gluten free, dairy free, egg free soaked bread.
Picture yourself now with a lightly toasted slice between finger and thumb, thickly spread with nut butter or drizzled with olive oil and rubbed with a clove of garlic. Complex, nutty, slightly sour and with a moist crumb - your breakfast just got better.
Buckwheat Cheaty Sourdough (Egg free, Dairy Free, Gluten free)
24 hours before you plan to bake your loaf:
Mix all the following ingredients in a stainless steel, glass or china bowl and set aside at room temp for 24 hours. The mixture should resemble a stiff cake dough.
90g (3oz) Chestnut flour
220g (8oz) Buckwheat flour
40g (1 1/2 oz) Brown rice flour
80g (3oz) Ground almonds (or 70g coconut flour for nut free)
30 g (1 oz) millet grains or quinoa grains
6g (2 tsp) Gelatine powder (4g (1 1/2 tsp) xanthan gum or 2tsp agar flakes/powder for vegetarian, or increase flax seeds by 2 tsp)
3 tsp flax seeds ground to a meal with 3g (1 heaped tsp) sea salt
1 tablespoon (30ml) lemon juice
400ml water (or nut milk - not coconut milk as it quickly goes rancid) - (15floz UK or 13.5floz US)
After 24 hours:
Beat the following into the mix (if you used xanthan gum, you may need to add up to 50ml of water if the mixture seems really stiff) and leave for another hour:
40g (1 1/2 oz) Tapioca starch or arrowroot
10g (walnut sized piece) fresh yeast
1 or 2 tsp maple syrup or date syrup - less sour with more syrup
Line a 1lb (454g) loaf tin with baking parchment - the silicone type works best, but good greaseproof should be fine. Scrape in the mixture and level the top. Leave to rise in a draft free place for 45 minutes.
Heat the oven to 200C 15 minutes before rising time is up. Put the loaf in the oven and bake for 15 minutes at 200C.
Turn the oven down to 160C and cover the loaf loosely with foil. Bake for another 45 minutes until the loaf is firm when you tap it on top and a deep golden brown.
Allow to rest for 10 minutes in the tin and then tip out the loaf and cool on a rack with the paper still on. When cool carefully peel away the paper and tuck in.
If you are not eating it in 48 hours, slice and open freeze the loaf to keep it fresh.
21 comments:
What do you mean by open freeze?
Thanks,
Lisa
Where do you get chestnut flour? I'm wondering if I could even find such a thing without it having been exposed to almonds or soy? My son can't have almonds or soy.
Heather
HEATHERLBRANDT (AT) FRONTIER (DOT) COM
Lisa,
Thanks for asking! Open freezing means freezing something like slices of bread laid out on trays or in shallow layers until completely frozen. Then you transfer it to a closed box or freezer bag to keep it fresh.
You can do the same with cakes, by slicing the cake into pieces, freezing and then boxing up once frozen.
x x x
Heather,
I buy 'Primeal' brand chestnut flour from my local health food shop, but I have also bought it from www.dietaryneedsdirect.co.uk.
I've never reacted to it for gluten, but you'd have to call the manufacturer to find out about soy and almonds.
Alternatively, just substitute 50/50 buckwheat and coconut flour for the chestnut flour and coconut for the almonds as suggested.
x x x
If you are not eating it within 48 hours...pack it up and send it to me! :-)
Kay
If only there were such thing as grain-free sourdough!
Kay,
How cute! I promise you it's as easy to make as it would be to send in the post - give it a go!
x x x
Meagan,
That is a very good point! Just for you, I think I'm going to try working on something grain free.
x x x
Oh no! I've just found ANOTHER recipe I just have to try tomorrow! Help!! Better not look anymore tonight... :D
We were finally able to make this bread! I had to wait for chestnut flour to show up in the mail. It doesn't look quite as lovely as yours since I got a bit impatient for lunch and didn't wait for it to brown quite so much on top. It is still fully cooked though. I made a toasted salmon and sauerkraut sandwich that was so delightfully yummy! I haven't had a sandwich in a very long time. We'll see how my daughter likes it tonight at dinner. Hopefully she'll like it too, since the egg-free part is so that we can both enjoy the bread! Thank you for this delightful recipe!
Do you have imperial measurements? I tried to convert things online but came up with really weird amounts...
Jo,
I'd love to know how this works out if you make it!
x x x
Jennifer L,
I hope your daughter did like the bread? I find that it's best toasted with lots of butter (nut butter/coconut oil/hummus/avocado...) on it.
x x x
Amateur,
I've added the imperial measurements for you and fluid ounces in UK and American measures. The quantities do vary slightly and the amounts of flours are slightly higher, so you may need to add another 1/2 floz of water. But I would try it with the measurements given and see how it turns out?
Let me know how you get on? My recommendation would be to buy a pair of metric and imperial scales as your measuring can be super accurate that way.
x x x
I appreciate it! I guess I'm gonna have to get metric scales, because I'm still not sure about oz. to cups. I've since found a metric conversion chart online, but it disagrees with others I've found, by quite a lot. In one I have 1 cup of buckwheat, and another, 2 cups. Makes a huge difference...
I appreciate it! I guess I'm gonna have to get metric scales, because I'm still not sure about oz. to cups. I've since found a metric conversion chart online, but it disagrees with others I've found, by quite a lot. In one I have 1 cup of buckwheat, and another, 2 cups. Makes a huge difference...
Sorry that last comment went up twice.
I gave up trying to convert things (again, NOTHing agreed) and found a scale that had metric on it. This first stage resembles paste more than anything else--is that right? Or do I need more fluid?
Dear Amateur,
If you used xanthan gum then you may find the mixture is stiffer and when you come to beat the final ingredients in you might want to add some water after you beat it together. The mixture should look like a soft doughy paste. It won't look anything like traditional bread dough as this is what's called the 'sponge method' where the bread is not kneaded or formed into a loaf shape. The tin does that!
It's hard to explain the final texture of the mixture as you get to know the feel of it by eye. If the mix is too dry then it will sit in a lump in the tin and the loaf may be a little tight.
If the mix is too wet then it will struggle to hold the air and you will get a loaf that sinks in the middle and may be on the damp side - but both will still taste like sourdough!
Just adjust the water content next time and make a note of exactly what you used. Flours and doughs vary according to location and altitude, so some tweaking is always inevitable.
x x x
Weeelllllll....
I suspect you have a different sort of buckwheat flour over there, because even small amounts of the kind I find turns baked goods dark, dark brown; pumpernickle brown. So I was unsure/worried about buckwheat being the main flour in this, but I was hoping maybe the other flours would counter it.
Nope. It has a nice sour tang in the background, but the main flavour is earth (which it looks like, as well, actually!) I'll have to play with the flours. Other than that, a little more water and the texture was pretty good, except for taking it out of the oven too soon 'cause it was getting late...
(Btw, I used gelatin rather than xanthan.)
Amateur,
Sounds like you have super wholemeal buckwheat flour! It may even be roasted buckwheat (kasha) flour?
I would cut the buckwheat flour half and half with brown rice flour and see if that helps.
The buckwheat flour that I use is Doves Farm. I'm not sure what country you're in, so I can't advise which brand to get - but maybe ask other bloggers if they've found a lighter buckwheat flour.
The other option is to substitute gluten free sorghum flour for 80% of the buckwheat and just add 20% buckwheat. The reason I don't use sorghum much is because we have a real problem getting hold of genuine gluten free sorghum.
It shouldn't taste too earthy at all! I will publish another bread recipe using this method at the end of January and that uses much less buckwheat - so look out for that.
x x x
I'm in the US, but in a small, small town which has an even smaller GF section (and that a recent addition). Flours are harder to come by here, and shipping prices for flours are often 3x as much as the flour! Anyway, I'll play with what flours I can. I should have known from your pictures that your buckwheat was different. Did know, in the back of my mind, but I so wanted sourdough. I'll try again.
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