Gluten-free sourdough bread with teff flour
Gluten-free sourdough bread with teff flour
Cooking time
50
minutesGluten-free sourdough bread has a delightful taste. Traditional sourdough bread baking has been growing in popularity recently. Bread baked in sourdough smells and tastes quite different from so-called fresh bread. With Virtasalmen Viljatuote' flour you can make sourdough bread gluten-free.
Ingredients
- In the evening
2 dl sour root
9 dl lukewarm water
10dlVirtasalmen Viljatuote's gluten-free dark wholegrain teff flour
- In the morning
5 dl lukewarm water
(0,5 fresh yeast )
3 tsp salt
1 tbsp ksantaania
Preparation
- In the evening
- Mix the sourdough starter and lukewarm water in a baking bowl.
- Stir in the flour and then leave it at room temperature for 14 hours to acidify, stirring occasionally.
- In the morning
- Add yeast to lukewarm water and allow it to soak. (Yeast is not necessary but will take longer to rise)
- Add salt and water with the yeast dissolved in it to the dough made the night before.
- Add the xanthan gum to the flour and gradually add the flour all the time, starting the dough either with a mixer or by hand for about 3-4 minutes.
- Let the dough rise for an hour.
- Bake the bread on a baking tray using a dark flour mix.
- The dough is soft on purpose, so that the breads baked with it are soft on the inside and crispy on the top.
- Rise in a warm place for about 1,5 hours.
- Bake in a 225°C oven until the breads are nicely browned on top and the bottoms are bubbling over (about 50-60 minutes).
- Gluten-free sourdough bread is best when slightly cooled.
Helka Tukiainen | Helka's kitchen blog
Hello. I'll have to try this. Thank you.
How many sourdough breads does the recipe make?
T. Saara
Hi Saara!
You can bake many sizes of bread from the dough 🙂
The recipe is unclear. Nowhere in the recipe was there any mention of the ingredients being "In the Evening".
So do I have to make another paste in the evening and then make it with the "In the morning" ingredients?
Hello. The dough root, what if there is no root what do I do.
Hi Tuula!
You can find the recipe for the sour root in the link at the top of the recipe.
Hello. I've made a few times with this recipe and always added flour, because otherwise you can't bake any kind of bread. This time I didn't and I'm making bread loaf.
I now compared the amount of water and flour in this recipe to a recipe for gluten free sourdough bread. This one has 5 dl of water and 5 dl of flour in the last step. For the sourdough crispbreads, it says 2 dl water and 7 dl flour total. The starting amounts are the same for both, i.e. dough root/9 dl water/10 dl flour.
Is there perhaps a mistake in this teff bread recipe?
Hi Raija!
Thank you for your message. We will sort it out 🙂
Hello. No reply/clarification has been received.
Yours sincerely, familiar
Hi Tutu!
Sorry for the late reply! We could not find an error in the recipe. The dough is indeed supposed to be very soft and the flour used to shape the bread is not included in the quantities mentioned in the recipe. The amount of flour used as a baking aid is not to be trifled with either! The water and the quantities of flour used for sourdough bread and sourdough cakes are deliberately very different. Sourdough bread is supposed to remain soft inside and only crispy on the surface, while crispbreads are dried until crispy all over. It's a pity the recipe won't work! Unfortunately, we can't help you any further.
Thank you Helka for the recipe!
I managed to get the root, I don't know if it was the position of the moon that had an effect when I started. The old folks say it has a meaning 🤔
I had a really loose bread dough when I made it according to the instructions. The slime spread out quite a bit... don't know if it was the author's... I made two doughs at the same time and put one in the loaf pans and they turned out very nice looking.
Thanks so much to you for sharing the instructions and to Virtasalmi for the good flour!
Hi Teija!
It's good that you got another one to work and that you liked the taste.
What a great recipe! I have made this into rice crackers and unveiled it split in half. From there straight to the roaster and oh it's delicious😋
Hi Mari,
Glad to hear that the breads turn out delicious with this recipe! 🙂
I mean, wasn't this supposed to be bread made with root?
So why yeast in it, doesn't it rise otherwise?
Hello,
The yeast is not a mandatory part of the recipe, as the bread is indeed made with yeast 🙂 Without yeast, the rising time of the bread is just longer. Otherwise, bake as directed!