Tuesday, April 7, 2009

Gluten Free Sourdough started for Easter

It takes 3 days to make the starter for a sour dough bread so I started it today in preparation for Easter. I have not had a great sour dough bread since going gluten free. I used to love Trader Joe's Cheese Peppercorn Sourdough bread. Ahhhh... Warmed with some butter and you think you are in heaven. So I decided to try to make my own. I may make sourdough rolls for dinner since bread is a little harder to deal with at the table with children.

Sourdough Starter

1 1/2 cups white rice flour
1 cup water (110 -115 degrees)
2 1/4 tsp Red Star Active Dry Yeast

Add all ingredients to a 4 cup glass bowl or container. I used my batter bowl with the lid. Mix them well and cover loosely. Let stand in a warm place for 1 to 3 days stirring 2-3 times a day. The mixture starts out thick but will rise and fall over time and become thinner as it ferments. When the starter is developed it will be foamy and may have a liquid layer on top. It can be used immediately or placed in the refrigerator for later.

1 comment:

Jeanine said...

Great minds think alike, I've got some starter on the go too! :) Mine is ready to use though, so I'm trying to figure out what to do with it now...