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A wonderful person visited me. When she was in London, I used to bake her the sourdough gluten-free bread every now and then. I couldn’t miss the chance when she came over.
This time I decided to try a different aproach and replaced the sourdough with dates yeast water. I’ve been having some fun with it – every now and then I’m trying to work out a kaisersemmel recipe using it. This time however I decided to go gluten-free to match my visitor’s preferences.
Remember: I cannot really make gluten-free stuff as my kitchen is contaminated. I bake it mainly for the technical challenge and with focus friends who prefer to avoid it but do not suffer from celiac disesase.
Yeast water gluten-free bread
Time Planning
Make the starter and give it 8-12 hours, mix the dough leave for 8-12 hours, bake when it’s risen, let it cool down a bit.
Ingredients
These are enough to make a single loaf.
Levain
150 g sorghum flour
180 g yeast water
Wet mixture
Levain
10 g ground linseed
20 g psyllium husks ( I don’t recommend using more than that, I once used 30 grams and had to add 150 g water, it takes so much!)
350 g water
The dough
Wet mixture
60 g millet flour
60 g potato flour
60 g corn flour
60 g teff flour
20 g sunflower seeds
20 g linseed
20 g sesame seeds
10 g chia seeds
10 g salt
Yeast water gluten-free bread
Instructions
Mix the levain and leave to mature for about 8-12 hours
In a second bowl add all dry ingredients of the dough. Mix them and make sure you have no lumps left
When the levain is ready, in a third bowl add water to psyllium husks and ground linseed. Mix until they it forms a thick gel
Combine the gel with levain and mix well
Add the wet mixture to the dry ingredients and mix until all dry ingredients get incorporated. When I am having problems, I add a little bit of water to help myself
Place it in a loaf tin and leave it to rise for about 8-12 hours
Set your oven to 160 C degrees with fan. Know your oven
Cover the tin with kitchen foil. I make a dome so that the bread has some space to rise
Place it in the oven and bake for 70 minutes. Add steam. After 40 minutes remove the foil
Let it cool down on a cooling rack
Yeast water gluten-free bread
I must say, I like this bread without rice flour more than with it. This leads to conclusion that I’m a fan of neither buckwheat nor rice.
It’s quite soft, the crumb isn’t very open but it looks good, smells perfect and tastes nice. It’s delicious with butter and jam.
