How to make amazing and simple gluten-free sourdough bread

with

Step-by-step photo tutorial

How to Prepare Gluten-Free Sourdough Starter from Scratch

Copyright © 2017 Luka Košir

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All text, photographs, and design copyright © 2017 Luka Košir

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without written permission or consent from the author.

Request for permission should be sent to: luka@mindbodyconfidence.com

www.mindbodyconfidence.com

Taste for sourdough is growing worldwide and that is easy to understand. Crusty

loaf, made in honoured way using and harnessing the raising power of wild yeasts

and bacteria. Real sourdough baking is an object of craft, beauty and nourishing.

It's characteristics and flavour is vastly superior.

In this step-by-step photo tutorial I will reveal to you how to make simple and

amazing gluten-free sourdough bread.

You see, there is flood of recipes on the internet for gluten-free breads. The huge

problem with practically all recipes for gluten-free breads out there is that they

either are calling for hard to get flours or highly processed gluten-free flours which

are full of starches, syntetic vitamins, minerals and binders.

Gluten-free breads are also often dense and very crumbly, without crunchy crust

or open crumb. In case that recipes somehow looks promising, the ingredients are

expensive.

I like to keep things simple, easy and natural.

That’s the reason why this recipe was developed. To give you a simple and amaz-

ing gluten free-bread with simple ingredients, cruncy crust, soft and moist open

crumb, delicious flavour with all health benefits that sourdough fermentation

provides and is friendly for your wallet.

For this gluten-free sourdough bread you will need gluten-free sourdough starter.

Find the tutorial for how to make gluten-free sourdough starter from scratch

below.

Are you ready? Let’s do it! :)

Why you will love this gluten-free sourdough bread?• rich in fiber (because of psyllium husk)

• fermentation lowers the glycemic index and prevents blood sugar spikes

• simple ingredients

• easy to prepare

• easy to fit the sourodugh baking into your daily life

• cheap

• perfect for sandwiches, tastes delicious and goes well with other foods

• easy to digest and keeps you light

• eggs-free, diary-free, soy-free, xanthan gum -free, guar gum-free, sugar-free

You will need:

GLUTEN-FREE SOURDOUGH STARTER

using mill� flour

• (freshly milled) millet flour

• water

• 1 small jar

Let’s do it!

day 1: MIX FLOUR AND WATER

To start a gluten-free millet sourdough starter, mix 45 g of millet flour with 30 g of

water. Cover the jar with a lid and let it sit at the room temperature for 24 hours or

until puffed and bubbly at the side of the jar.

If your kitchen is cool, place the jar to a warm place (25-27°C; e.g. warm oven). You

can also leave the jar in a cooler place. However, it would take longer for the starter

to rise. Also note that freshlly milled flours ferment faster than store-bought ones.

Since the batter quantities are small, make sure to use small jars.

After 24 hours you will notice the mixture is slightly puffed and that there are

bubbles at the side of the jar. These are the signs of your starter getting active. The

smell of the starter should be slightly sour but pleasant. If after 24 hours there aren’t

any bubbles or any activity, you might leave your starter to ferment longer (for

another 8-12 hours).

day 2: CHECK YOUR STARTER AFTER 24 HOURS and ...

... FEED IT FOR THE FIRST TIME and ...

It is now time for the first feeding of the starter. Punch down your starter with a

spoon and mix 20 g of millet flour and 10 g of water into the batter. Mix until there

are no lumps. Leave the starter to ferment at the room temperature for another

12(24) hours depending on how fast your starter ferments. Check your starter 2-4

hours after the first feeding to see if and how it rises.

... OBSERVE.

If making a sourdough starter for the first time, it might be interesting for you to

observe how the starter rises after the first feeding.

The photo below shows our millet starter 2 hours after the first feeding. If your

starter is rising fast, feed it for the second time after 8 hours, otherwise after 12 or 24

(or when whenever you have time).

day 3: FEED YOUR STARTER FOR THE SECOND TIME

On the day 3 repeat the feeding of your millet starter - add 20 g of millet flour and

10 g of water and mix well.

After the second feeding you will have 145 g of sourdough starter (i.e. 95 g of flour

and 50 g of water).

notesOnce your millet starter rises after each feeding, looks puffed, bubbly, and has a

nice pleasant sour smell, it is ready to be used for sourdough bread baking.

If you bake the amazing gluten-free millet sourdough bread presented below once

per week, there is no need to feed your starter every day to maintain it. Once you

starter is fully active (usually after day three), you can feed your starter and store it

in the fridge between bakings, where it can hybernate at least one week without

feeding it.

So, when you want to bake this gluten-free bread, take your starter out of the

fridge at least 12 hours before baking. Then feed it (if necessary, remove the top

crust of your sourdough starter that sometimes darkens in the fridge) and let it rise

at the room temperature, so it becomes puffed and bubbly and you can use it for

the baking.

Well done!

Are you ready?

Follow the recipe for the simple and amazing gluten-free millet sourdough bread

below.

• 100 g millet sourdough starter

• 400 g (freshly milled) organic millet flour

• 200 g water + 3 tablespoon of psyllium husk

• 6 g himalayan salt

• 260 g water

GLUTEN-FREE SOURDOUGH BREAD

amazing and simple mill� bread

For 1 big loaf you will need:

L�’s do it!

’ !

EVENING BEFORE THE BAKING DAY

Prepare sourdough starter. If you don’t have gluten-free sourdough starter yet, just

follow the instructions above and use 100 g of it when ready (day 3). Otherwise, mix

45 g of water with 55 g of millet flour and a heaping teaspoon of active millet sour-

dough starter. Stir until there are no lumps in the batter. Cover the jar with a lid and

leave the starter to ferment at the room temperature for 10-12 hours or until puffed

and bubbly (see the photo below).

BAKING DAY

In the morning, first mix 200 g of water and 3 tablespoons of psyllium husk and let

it sit for couple of minutes until a thick gel forms like shown in the photo below.

In another bowl mix 260 g of water and 100 g of your millet sourdough starter.

Next, add all of the hydrated psyllium husk and 400 g of millet flour into the mix-

ture of water and starter. Mix the batter until all the flour is incorporated. The

dough should be well hydrated. If it’s too thick, there won’t be so much holes in the

crumb.

Prepare the baking tin. Coat the tin with the butter or with any other fat like coconut

oil or ghee. I use ghee. We do this to avoid the dough sticking to the baking tin.

Transfer the dough directly to the tin. Let the dough ferment until the dough puffs

up and you see small ridges indicating the dough could start collapsing into itself.

My dough needs 4 hours at the 23°C/73°F or 10 hours at the 18°C/64°F. I choose

the latter option if I am around outside - I mix the dough in the morn-

ing and let it ferment until I come home. If you want to slow down the fermenta-

tion, add less starter and keep the dough in the cooler place and vice versa for faster

fermentation.

At least 30 minutes before the dough is ready, preheat your oven to the maximum

temperature of your oven - my goes to 275°C/527°F. When ready, carefully transfer

the tin to the oven. The important part to get a crunchy crust is to create steam in

the first minutes of baking. If you are using a tin with a lid, bake at 240°C/460°F

for 20 minutes with a lid on, then remove the lid and bake for another 35 minutes or

until golden brown. If your tin doesn’t have a lid, preheat the oven along with the

separate baking pan. When you transfer the tin to the preheated oven, throw 10-12

ice cubes on the separate baking pan to create steam.

When the bread is baked, take it out and leave it to cool on a cooling rack for at least

one hour. It’s best eaten fresh. For storing I recommend to put it into plastic bag or

airtight container to prevent drying out.

Well done!

notesGet to know the flour you are using. Your flour is likely to absorb the water differ-

ently than mine. I advise you to start with less water, as it is always easier to add it.

As you get more comfortable with the

Probably you have different tin than me. To adjust the amounts of flour to suit your

tin weigh how much flour fills 2/3 of the tin and then keep the liquid to flour ratio

as in this recipe.

If you would like to have this gluten-free bread for breakfast, prepare your starter

in the morning a day before, mix the dough in the evening, let it ferment overnight

in the cooler place and bake it in the morning.

If you want more pronounced sour taste, ferment the dough longer (more than 16

hours at the room temperature). Experiment with rising times and temperature to

suit your unique taste.

Feel free to experiment with other gluten-free flours as well. Keep in mind that

different types of flour absorb water differently. For example - quinoa, buckwheat

and corn flour absorb more water than millet flour.

You can control the speed of fermentation with the temperature of the environ-

ment, the temperature of the water (or other liquids you add to the dough), and the

amount of starter.

Keep in mind that freshly milled gluten-free flours usually perform better and

actively compared to store bought flours which lose nutrient content over time

standing in warehouses and shelves.

I believe that this simple recipe and process will open some more doors for gluten-free

baking, spark some new ideas, recipes and hope inspire you as well.

If you are coeliac or gluten intolerant, with this recipe you can have awesome gluten-

free bread back into your diet.

Hi! My name is Luka and I'm specialized in integrative health coaching, natural & energy

healing, currently based in Slovenia - a very small country in Central Europe.

Abdominal bloating, constant diarrhea, foul smelling fatty stool, weight loss, chronic fatigue,

nutrient deficiency, leaky gut, allergies to practically almost all foods, irritability, brain fog,

depresion, indigestion and on top of that constant chronic back pain - I overcame all these

issues and I’m on the mission to help you overcome your health issues.

My goal is to offer and give you a new perspective in approaching illness, helping you to

uncover and release unconscious blocks to heal your body faster, to educate and inspire you

to become the master of your own healing.

"Let me help you find your health answers."

-Luka Kosir-

If you have any questions or comments, please contact me at

luka@mindbodyconfidence.com.