Gluten Free Sourdough Bread

This recipe might look a bit overwhelming, having to start your own sourdough and all, but really, once you get started it’s no big deal. And you will have a great sourdough that you can use in so many different recipes like gluten free pizza, pancakes, muffins and much more. This is how you start your own gluten free sourdough (if you don’t already have one by hand) It will take 3-5 days depending on the temperature in your kitchen The sourdough: 1 cup cold water 1 cup rice flour (or millet, corn, buckwheat, or a mix) 1 tsp. raw honey (or dairy free yoghurt if you are vegan) Mix everything together in a glass jar and let it stand on your countertop covered with a loose lid or a clean cloth. Mix it every day with a wooden or plastic spoon. After 3-5 days the sourdough will start being bubbly and taste zingy, now it’s ready for baking. When you remove sourdough, just fill the jar up again with more flour and water and the next day it will be ready again. If you know it’s going to be a couple of days before you bake, you need to feed it every day with ½ cup of water and ½ cup of flour. Or you can put a lid on it and put in the fridge for storage for up to 1 month. Take it out to room temperature 1 day before next use. Sour Svend - This recipe is for 2 breads. The evening before you want to bake you mix: 500 ml. cold water 1 tbsp. honey or maple syrup 100 ml. sourdough 100 gr. corn flour 100 gr. rice flour (whole grain) 50 gr. millet flour I put everything in my mixer, and run it on low speed until everything is combined. Then I cover the bowl with a clean cloth and let it rest for the night. (or about 7-8 hours) In the morning I add: 400 ml. lukewarm water 75 gr. millet flour 125 gr. rice flour 35 gr. psyllium husk 1 1/2 tbsp. coconut flour 1 tsp. cardamom (ground) 1 1/2 tbsp. Salt (I use unrefined salt from the Atlantic ocean, if you use white refined salt you need to use less, about 1 tbsp.) Add everything to your mixing bowl with the starter from the day before. Mix on medium speed for about 10 minutes, your dough will now be a nice thick batter, but still sticky to touch. Let the dough rise for about 1,5 hours. Dust your countertop with rice flour and turn the dough out on the table, divide it into two portions and gently shape them into oval breads, then dust them with rice flour on top. Place them in a preheated oven (420* Fahrenheit or 220* Celsius) and bake them for about 1 hour and 15 minutes. The last 20 minutes turn the temperature a bit down (390* F / 200*C)