Baking Gluten Free Sourdough! (Self sufficiency in yeast and bacteria!)

This is a bit of a departure for our channel. However, on our Facebook page, many have asked us to post a video about how we make our GLUTEN FREE bread here on the homestead. With the pandemic leading to supply issues in many things, including yeast, we decided to start harvesting our own! Making a sourdough starter is easy, and can provide leavening for many recipes. Additionally, it adds so much flavour to pancakes, cakes, bread, that its a no brainer.

In this video we show how to make a GLUTEN FREE SOURDOUGH boule. The recipe uses certified GF ingredients as we are a GF household by necessity. It has great texture, has good oven spring for a GF bread and has amazing flavour!

Here are the ingredients

Dry:
3 cups Jamestown mills GF all purpose flour (https://www.jamestownmills.com)
1 tsp salt (non iodized)
1 tsp granulated sugar
1.5 tsp xanthan gum powder

Wet:
2 tbsp oil (canola or olive oil works fine)
1.5 cups of water (minus two table spoons)
1 large egg
1 tbsp honey

Watch the video for the instructions!!

Want to use yeast instead? no problem! omit the starter, add 2 tsp of yeast quick rise yeast...but sourdough is much tastier!

To make sourdough starter:

Day 1. In a 250 mL canning jar, measure 4 tbsp Jamestown mills GF flour. add 4 tbsp water, mix until smooth. place a tissue over the opening of the jar and screw a ring onto the jar.

Day 2. open the jar, Remove half of the starter and discard. measure 2 tbsp of GF flour and place in the jar. add 2tbsp of GF flour, add 2 tbsp of water and mix until smooth.

Day 3. At this point it may start to smell skunky, thats normal! Repeat Day 2 instructions.

Day 4. Continue to repeat Day 2 instructions.

Day 5. Repeat again.

Continue to repeat the Day 2 instructions until you end up with a bubbly mixture. If there's mold, chuck it! If it smells pleasantly sour, and not skunky, it's good to go! It may take several weeks to build a good starter. This being said, your starter is good to use for baking once it rises to double its volume in a 8 hour period. the starter can be placed in the fridge. We take ours out and feed it weekly after it comes to room temperature. We remove half and use the discard for pancakes! Feed the starter with 2 tbsp of water and gf flour and let it rise. If it doesn't double in volume in under 8 hours, you may need to do several feeding cycles in order to build its strength. You're now self sufficient in yeast and bacteria!