Gluten-free sourdough: how to prepare it and how to store it

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Carlos Laforet Coll
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Gluten Free Mother Pasta. The common sourdough, prepared from soft wheat flour, is not suitable for use by those suffering from celiac disease or gluten intolerance. However, there is the possibility of preparing sourdough starting from safe flours as they are naturally gluten-free. These are corn flour and rice flour.



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Mother Pasta Gluten Free. The commune mother pasta, prepared from wheat flour, it is not suitable for use by those who suffer from celiac disease or gluten intolerance. However, there is the possibility of prepare the sourdough starting from safe flours since of course gluten-free. It is the XNUMX/XNUMX cup corn flour and XNUMX/XNUMX cup rice flour.



Here's how to go about getting your gluten-free yeast.

Index

How to prepare gluten-free sourdough

  • 100 gr of very fine rice or corn flour
  • 100 ml of water
  • 1 teaspoon of corn or rice malt

For the preparation of gluten-free sourdough it is preferable to use one only type of very fine flour. Choose your rice or corn flour very carefully, following the safety rules to follow in case of celiac disease or severe intolerance, especially with regard to flour brands to prefer. Choose corn or rice malt that is certified as completely gluten-free, even better if biological.

Begin the preparation of sourdough dissolving in 100 milliliters of water the teaspoon of malt inside a bowl. The malt helps to promote leavening and feeds your sourdough. A teaspoon can also be added during the preparation of bread, in order to obtain a better leavening.

Gradually add the chosen flour to the water and malt, stirring with a spoon until you get a composed of a homogeneous consistency, which will have to be left rest in the dark for 36 hours. It is advisable to cover the bowl used with a kitchen towel and store it in a place sheltered from light and away from heat sources.

Once the indicated time has elapsed, you will have to think about carrying out the first refreshment, after removing its superficial part from the mixture, in case it has dried out in the meantime. Cool the sourdough adding the same amount of water and flour used at the beginning and rework it until it returns to its original consistency. So let go rest everything for another 36 hours, after that you should notice the formation of bubbles, a sign that the sourdough has started to activate.



You should also notice a certain volume increase. If this has not happened, proceed with a third refreshment. However, this third preparatory refreshment is recommended before moving on to actual baking.

How to preserve and refresh gluten-free sourdough

From this moment on you will have to keep your sourdough inside a glass jar to be stored in the refrigerator and always kept tightly closed. To make sure that the gluten-free sourdough can last a long time, it will have to be refreshed at least once a week using only water and the same flour with which it was prepared.

Refreshments must be performed each time using 100 grams of flour and about 100 ml of water, in order to rework the sourdough with the addition of these ingredients, until it returns to its initial consistency. At this point you can put it back in its own jar or you can decide to keep only a part, about half, and to use the remaining portion for the preparation of bread.

How to prepare gluten-free sourdough bread

The most suitable natural flour for the preparation of Gluten-free bread and the XNUMX/XNUMX cup corn flour, to which they can be added small amounts of rice flour or buckwheat. Alternatively, it is possible to use special gluten-free flours. Expect to use altogether 400 grams of flour for the preparation of bread starting from sourdough cooled with the quantities of water and flour indicated above.



Then proceed by mixing the selected flours with the sourdough, water, a pinch of salt and a teaspoon of rice or corn malt (optional) until a homogeneous dough is obtained, to be left to rise for the whole day or for the whole night in a bowl covered with a damp cloth. Give the dough the shape of a loaf to be placed on a baking sheet lightly greased with oil, or use a loaf pan. Cooking in the oven a 180 ° C will take about 45 minutes.

To vary, read ours recipes with sourdough adapting them to the gluten-free flour used.

Marta Albè

READ also:

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