Try this Gluten free Buckwheat and Brown Rice flour Sourdough Bread recipe, or contribute your own.
Suggest a better descriptionCombine the dry ingredients in a large bowl and whisk to combine and aerate. Make a well and pour in the starter, oil and 250 ml water. Use a wooden spoon to mix together and then beat vigorously for half a minute (to incorporate air). The mixture will be wet but thick like a cake batter. Depending on the flours used and the humidity you may need to add a tablespoon at a time to get the right consistency.
Pour the mixture into a prepared into a prepared loaf tin, sprinkle with sesame seeds and cover with a tea towel and leave for 5-8 hours in a warmish place. The bread is ready to bake once it has risen about a third, with small bubbles on the surface and a slight 'dome' effect.
Bake at 190 degrees for 60-70 minutes (with steam) until it sounds hollow. Once cooked cool completely on a rack before cutting (to preserve moisture).
Variation: Try without tapioca and with buckwheat kernels soaked and then partially ground.
http://www.homegrown-kitchen.co.nz/2013/04/23/nicolas-no-knead-sourdough-bread/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3811g) | ||
Recipe Makes: Servings | ||
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Calories: 12850 | ||
Calories from Fat: 1086 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 120.7g | 161 % | |
Saturated Fat 26g | 130 % | |
Monounsaturated Fat 38.7g | ||
Polyunsanturated Fat 36.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 412.3mg | 14 % | |
Potassium 21328.3mg | 561 % | |
Total Carbohydrate 2701.3g | 795 % | |
Dietary Fiber 368.7g | 1475 % | |
Sugars, other 2332.6g | ||
Protein 468.5g | 669 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12850
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