Slow rise sourdough bread, for those with gluten sensitivity

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!

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Gluten Sensitive sourdough, slow rise crockpot bread

Serves 6-10
Prep time 15 minutes
Cook time 3 minutes
Total time 18 minutes
Dietary Vegetarian
Meal type Bread
Misc Child Friendly, Pre-preparable

Ingredients

  • 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

Directions

Step 1
Once you have a bubbly and healthy sourdough starter you can begin to make this bread.
Step 2
Blend the flours and salt in a mixer.
Step 3
Pour in the sourdough starter and water, run mixer on medium speed for a few minutes.
Step 4
Once the flour and starter are fully mixed, and tendrils are sticking you need to move your starter to a nonreactive container and cover.
Step 5
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.
Step 6
When ready to bake pull the starter out and leave it not he counter for an hour or two.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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!
Step 11
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!

Sourdough starter recipe

This recipe was shared over at :

Full Plate Thursday, and All things ThursdayFoodie Friday,Veggie mammaNatural living MondayMix it up mondayTuesday with a TwistFat Tuesday, Allergy Free Wednesday

 

5 comments for “Slow rise sourdough bread, for those with gluten sensitivity

  1. 17 February, 2014 at 11:39 am

    Your Sourdough Bread looks fabulous, we will just love it. Thank you so much for sharing with Full Plate Thursday and have a great week.
    Come Back Soon!
    Miz Helen

  2. Raia
    7 March, 2014 at 3:15 pm

    I LOVE this! I have severe gluten-intolerance and have been successfully making and eating my own slow-rise *whole wheat* sourdough for about a year now. It’s SUCH a blessing! I posted one sourdough recipe on my blog (which is gluten-free) and got a lot of flak for it, so I’ve been timid to post another. So glad to see a fellow gf blogger sharing one! I would love for you to link this up to my Savoring Saturdays blog hop. It will be live tomorrow morning (3/8).

    • 7 March, 2014 at 8:06 pm

      I have gotten a few raised eye brows for this bread, but once I explained that we do not have celiac’s just a gluten intolerance, and that the long rise time mimics the long harvesting time that used to be the traditional method of cooking and eating, people sort of calm down a bit. I will be happy to share the recipe on your blog, thanks for the invite:-)

  3. Marcia
    15 December, 2016 at 7:46 pm

    How large should the container be in which it is stored in the fridge? Will it be rising much? I am just getting back to able to eat bread and am experimenting with sourdough. The flexible time frame would be a blessing.

    • 8 January, 2017 at 4:57 pm

      I find it does not rise a great dea in the fridge, so nothing huge would be necessary, though once you become familiar with doing it, you will likely make a double batch so you can have fresh baked bread all the time:-)

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