Gluten Free Rice and Durra Bread
Gluten-free Rice and Sorghum Bread
I have tested the root compositions, sometimes with a looser root and sometimes with a slightly more swollen one. Personally, I like it when the root is a bit looser, because then the bread becomes extra airy and the flavour comes out so beautifully...! Feel free to choose the root. Today I mixed durra and rice, but you can use one or more.
Ingredients
- Introduction of dried sauerkraut
Link to the instruction: Raising and feeding gluten-free sourdough
- Making sourdough
440 g lukewarm water
20 g Cereal product Gluten Free Psyllium
65 g Cereal product Fine Buckwheat Flour
65 g Cereal product Coarse Rice Flour
125 g potato flour or tapioca starch
100 g Cereal product Wholegrain horseradish flour
10 g sea salt
12 g apple cider vinegar
3 g baking powder
110 g loose durra root
190 g rice root
3-4 pcs ice cubes
Preparation
- Start feeding the root the day before or at least 6-8 hours before. Personally, I fed the root once in the evening and again in the morning.
- Measure the water into a bowl. Add psyllium to the water, stirring rapidly throughout. You will get a thick paste.
- Add the root and apple cider vinegar. Stir.
- Measure the flour, baking powder and salt into a separate bowl. Gradually add them to the liquid while stirring.
- The dough remains a little sticky, but that's okay. Shape two loaves with the rice flour, lift them out onto a baking sheet and cover with another baking sheet and a baking cloth to prevent the cloth from sticking.
- Preheat the oven to below 50°C and bake for 45-60 minutes.
- Remove the loaves from the oven after proofing and preheat the oven to 200-225°C, depending on the power of your oven. Make a few nice cuts on the surface of the bread with a sharp knife.
- Put the breads in a hot oven and throw 3-4 ice cubes on the bottom of the oven. The steam helps the bread to rise and makes the crust crispier. Bake for about 45min-1h.
- Allow the bread to cool properly before cutting.
Tip
- Original recipe: MakuaMedia
I wonder what exactly point 1 means, i.e. could you get instructions for the preparation of the root?
Hi Maiju,
Thank you for your feedback! We will add information about the root tea to the recipe. On our website you will find a section on Sauerkraut Baking https://www.virtasalmenviljatuote.fi/gluteenittomat-reseptit/gluteeniton-hapanjuurileivonta/ and there you will find a recipe for making sourdough root https://www.virtasalmenviljatuote.fi/gluteenittomat-reseptit/gluteenittoman-hapanjuuren-herattaminen/. For more information on sourdough bread, see the MakuaMedia article https://makuamedia.com/2025/04/24/gluteeniton-hapanjuurileivonta-qa/