Overnight Sourdough Rice & Teff Baguettes

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Laura T. on 14 May 2013 at 15:24

I made baguettes with no wheat and it was good. Like, really good. Better than I could ever have hoped. I know that some of the processes I follow aren't ideal when it comes to traditional bread-making, but without gluten it seems that everything changes.

Despite being gluten-free, these have a great holey crumb and are lighter even than the ciabattas I used to make with wheat. The flavour was lovely and tangy from the sourness.

Recipe

150g 100% hydration white rice & red teff starter
175g white rice flour
175g potato starch
25g psyllium husks
420g water
12g salt

  • Mix together the water and psyllium, stirring until a gel forms.
  • Incorperate all of the ingrediens, except the salt, with the gel.
  • Form a ball and leave to rise in a covered bowl at room temp for aprox. 2 hours.
  • Add salt and knead to thoughroughly incorperate.
  • Recover and transfer to the fridge - leave for around 12 hours.
  • Remove from the fridge and leave to come up to room temp for about 2 hours.
  • Divide and shape into 4 baguettes.
  • Cover and prove at room temp for a further hour.
  • Brush with water, dust with rice flour and slash.
  • Bake at 235c for 30+ mins with steam for the first 10 mins (until nicely browned)
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Gluten-free Gourmand on 14 May 2013 at 17:14

Nicely done!  Thanks for the recipe - It sounds great!

Gina

I decided I'm not going to stop baking nice loaves despite going gf. Guess I'm quite determined haha.

Way to go.  That GF bread is a tough nut to crack but I see that its shell has been busted wide open by you efforts.

While many of us struggle with wheat flour baguettes for ages, you have GF winner on your hands. Hope you make and enjoy many such breads.

Your bread is just beautiful looking.  What a great job.

Laura, I am currently looking into what ferments well and also creates / retains gas. It willhelp me hugely to see a properly working GF Sourdough.

I am currently fermenting 5 different flours on their own (plus rye, for control purposes), inoculated with the buckwheat-millet starter I used previously.

Thanks a lot,

Juergen