Gluten free sourdough

Tangy, chewy and with a crisp crust that requires you to vacuum after slicing - this is proper sourdough that just happens to be gluten free!

Sourdough recipe (makes 1 x 650g loaf)

300g 01 Flour Blend
8g salt
80g active brown rice flour starter*
240g lukewarm water
10g black treacle
10g EV olive oil

Method -
-Combine dry ingredients
-Add liquids and mix for 3 minutes. Scrape down bowl and mix for a further 2 minutes.
-Cover and rest for 10 minutes.
-Tip out dough onto lightly floured surface (rice flour is best) and shape however you desire.
-Transfer to a well floured banneton.
-Cover and allow to rise at room temp for approx 3 hours.
-Transfer to the fridge and allow to rise/ferment for a further 12-16 hours.
-Remove from fridge whilst the oven preheats. Score loaf however you like - I favour a square/diamond shape as it encourages maximum loaf expansion.
-Bake at 220C/200C fan with lots of steam or preferably using a Dutch oven.
-Bake for 25 minutes before removing the lid of the Dutch oven, or carefully opening the oven door to release excess steam.
-Bake for a further 25 minutes.
-Allow to cool FULLY before slicing.

*you could use any active starter, but I find brown rice flour is the most consistent. Brown teff is lovely but more costly to maintain, buckwheat flour can go a little bit wild if not carefully maintained and chickpea flour starters tend to smell like public toilets.