An Ode to Gluten Free Sourdough Bread
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
― James Beard
I couldn’t agree more with James Beard. Bread and butter are meant for eachother, and it would be a sad day, when someone with gluten free diet would need to say good bye to it. Honestly, I’ve never been so much into bread baking as I’m right now. Of course, I could never say no to a fresh, outside crunchy inside chewy bread before either, but I could never bring myself to start building my own sourdough starter. That has changed about 8 months ago, when my daughter was diagnosed with celiac disease, Since then, I’m absolutely obsessed. I’ve tried many many many different combinations of GF flours, and frankly I thought working with gluten free flour gonna be easy. Well, it wasn’t. It took me half a year to find a good tasting combination of flours and the right method to an open crumb, and another 2 months to perfect my bread.
It was trial an error for long long months, but I’ve learned a lot about gluten free grains, like millet, sorghum, teff etc and the way they react not only to each other, but also to yeast, sourdough and of course water. Some advice to you, if you’re just strating a gluten free lifestyle, be prepared! It is constant learning , sometimes fun and other times really annoying, but at the end it’s all worth it.
I have two sourdough bread in constant rotation in my kitchen. One white, and one dark. I chose to first share the dark bread, since it is my preferred one. The white one I save for my upcoming cookbook. I was always into dark, mostly rye bread, and this one reminds of those. Brown millet gives such a rich characteristic to the bread that no other gluten free flour can give. That aroma combined with the distinct sourness of the sourdough and the unique taste of blackstrap molasses equals to an unforgettable, scrumptious gluten free sourdough bread. What else do you need? Good French butter of course.
Since I started baking bread on daily basis, I dream of opening a small gluten free bakery. Nothing fancy, but just fresh, honest, homemade baked goods. An ode to sourdough bread.