I have been attempting to perfect a bread recipe for quite some time now, and may have finally reached the end of my efforts, with this slow rise sourdough bread, it is not gluten free, but is gluten sensitive, and bakes in the crockpot too, how awesome is that!!??!!
I am completely gluten free, as are my kids, to varying degrees. Fancy Miss is truly the most sensitive of the kids in the gluten tolerance area, she cannot stand even small amounts of it, not without lots of unpleasant consequences, ick, and itch!! But, that being said, she has had this slow rise sourdough in its many attempts and incarnations, with nary an ill affect in sight, and I have also been fine with the many test runs of this bread. Truly, the slow rise reduces the phytic acid enough in the regular flour, so as to make it fine for those of us, in my house at least, that cannot tolerate even the crumbs of a regular loaf.
I do use a gluten free sourdough starter, but you could sub it with a regular flour sourdough, and make sure that it sits and sours very well before each use, that is up to you, mine is typically just fed brown rice flour and sorghum flour, and it stays happy and bubbly:-)
This recipe mixes up in a flash, and only relies on you having a starter, and some fridge space to store it. You can pretty much bake this up whenever you have a few hours to keep an eye on it, so these current strings of snow days are perfect!!
I hope all those with a gluten sensitivity try this recipe out, and enjoy it, and let me know of any tweaks you make to the recipe too, as it is of course, a work in progress!
Gluten Sensitive sourdough, slow rise crockpot bread
|Prep time||15 minutes|
|Cook time||3 minutes|
|Total time||18 minutes|
|Misc||Child Friendly, Pre-preparable|
- 2 cups flour
- 1 cup brown rice flour
- 1 1/2 cup sourdough starter(recipe below)
- 1/2 cup water
- 1/2 teaspoon sea salt
|Once you have a bubbly and healthy sourdough starter you can begin to make this bread.|
|Blend the flours and salt in a mixer.|
|Pour in the sourdough starter and water, run mixer on medium speed for a few minutes.|
|Once the flour and starter are fully mixed, and tendrils are sticking you need to move your starter to a nonreactive container and cover.|
|Place your container in the fridge, covered, and leave it for a few days, I have left it for 2-5 days with no problems or changes.|
|When ready to bake pull the starter out and leave it not he counter for an hour or two.|
|Oil a 4qt crockpot well and turn onto warm, place your starter in the crock and cover. Let sit, on warm to rise for 1 hour.|
|After about an hour you will turn the crockpot up to high for an hour. Before turning it up to bake make sure you put a paper towel or clean dishcloth over the top of the crock, under the lid, to catch the steamy drips which will mess up the top of your bread.|
|Bake on high for 1 hour, then turn to low to finish, about 1 more hour. Once the internal temp of the bread reaches 200* you are all set. Remove from crock and let cool before slicing.|
|Note of warning, do not open the lid to check on your bread, no matter how tempting, it will mess up the steamy oven you have created, and may affect the rise of your loaf!|
|Like all sourdough breads this is best sliced thin and toasted or grilled for using, but is not a super crumbly loaf either and can be enjoyed many ways!|
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