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CathinCoffeland
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| Posted: April 14 2009 at 9:17am | IP Logged
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I am sooo happy! I made a gluten free sourdough and not only was it tasty it was the best gf bread we have ever had!
I am such a lousy baker this switch to gf 2 years ago has really strained my kitchen abilities not to mention our pocket book!
It is mild flavored- i think because my starter is new but so good, moist but not gummy, it sliced perfectly and we think would hold up well for sandwiches.
We ate the whole loaf on the spot  .
I will try to post up the recipie for you other gf families today or tommorrow as the dc are waking up so my early morning computer time is over for today
Maggie
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Courtney
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| Posted: April 14 2009 at 9:32am | IP Logged
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I'm so glad to hear this!  Please do post your recipe! That's the one bread I haven't been able to make since going gf.
Have you seen this gf baking cookbook? I use it constantly! We had the wonderful lemon cake for Easter. It has a homemade lemon curd in between the layers and a lemon butter cream frosting. I usually bake at least 1 loaf a week of her gf basic bread recipe. What made me buy this cookbook (I have several gf cookbooks) was the quote from Gourmet magazine on the cover! Everything I've made from it has been wonderful, but there isn't a sourdough recipe! I'm excited to try yours! Thank you!
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Courtney in Texas
Wife to Mike since 3/94 
Mom to Candace 10/97 ,Christopher 4/00 and Connor 11/11
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sewcrazy
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| Posted: April 14 2009 at 10:10am | IP Logged
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Oh please post it! We are always trying to find a good recipe.
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LeeAnn
Wife of David, mom to Ben, Dennis, Alex, Laura, Philip and our little souls in heaven we have yet to meet
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CKwasniewski
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| Posted: April 14 2009 at 12:33pm | IP Logged
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Wowsers! That is a cause for rejoicing!
Congratulations!
Please share!
ck
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Sarah M
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| Posted: April 14 2009 at 3:54pm | IP Logged
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Waiting eagerly for the recipe. There is nothing our family misses more than sourdough since going GF. Well, except maybe pizza....and fried chicken...and....
But boy does sourdough sound good right about now!
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CathinCoffeland
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| Posted: April 16 2009 at 9:29am | IP Logged
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ok the recipie- let me know if it is confusing or you have a question, i have erased this post 2 times while juggling the baby 
Dry Ingredients:
3 cups favorite gf flour blend
(i used Gluten free Mama but any rice and starch blend will do)
1 cup sorghum flour
2 teaspoons xanthan gum
1 teaspoon salt
1/3 cup almond meal or buttermilk powder or dairy free powder
1/3 cup sugar
Wet Ingredients:
2 cups lukewarm water
1/2 teaspoon sugar
1 tablespoon yeast
2 eggs or replacer
2/3 cup sourdough starter*
6 tablespoons vegetable oil
Directions:
1.Grease two 8.5 x 4.5 loaf pans and dust with rice flour.
2.In a medium bowl, whisk together the dry ingredients and set aside.
3.Stir water, sugar, and yeast together and set aside. Foam should rise about 1/2.
4.In a heavy-duty mixer whisk eggs, and oil together. Add most of the yeast-water. and the starter
5.with the mixer turned to low, add the dry ingredients mix a little at a time. The dough should be like a thick cake batter. Add more of the yeast-water as necessary.
6.Turn the mixer to high and beat for 3 1/2 minutes.
7.Spoon the dough into greased loaf pans, cover with moist towel and let rise about 45 minutes.
8. Bake in preheated 375F oven for 75 minutes, covering with aluminum foil after the first 10 minutes.
(i used glass pans for metal pans you might be able to go 400 degrees/60 min)
let cool a little before slicing and enjoy! yum!
we have eaten it right from the oven, as grilled cheese, as veggie sanwiches, with butter and pbj's and it has held up beautifuly. It did deflate slighlty as is cooled.
It stays moist but is not gummy and the heel we left out showed no signs of mold even after 3 days which is common with our gf bread from the local bakery.
Starter Ingredients:
2 1/4 teaspoons dry yeast granules
1/2 Tbs potato starch (optional)
1 cup lukewarm water
1 teaspoon sugar (or honey)
1 cup rice flour
Directions:
1.In a large glass jar, dissolve the yeast and starch in the water.
2.Stir in the sugar and rice flour.
3.Cover with plastic lid and let the mixture sit out until fermented (1-3) days, stirring every few hours at first. The mixture will bubble up, then die down with a layer of liquid on the top. Stir well before using.
4.Feed the starter after use by mixing in 1/2 cup lukewarm water and 3/4 cup rice flour.
Tip: When making a new starter, prepare it at least one day before making the bread. Three days is better. Store it in a glass jar on the kitchen counter or in the refrigerator. If refrigerated, take it out at least 10 hours before baking. Only use wood to stir.
God Bless , happy baking!
Maggie
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Courtney
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| Posted: April 16 2009 at 9:40am | IP Logged
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Thanks! I can't wait to try it!
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Courtney in Texas
Wife to Mike since 3/94
Mom to Candace 10/97,Christopher 4/00 and Connor 11/11
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JennGM
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| Posted: April 16 2009 at 10:00am | IP Logged
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Wow, Maggie! And it has no egg or dairy, either! I could even do this~! Thank you for sharing!@
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Jennifer G. Miller
Wife to  & ds1  '03 & ds2  '07
Family in Feast and Feria
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Sarah M
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| Posted: April 16 2009 at 10:19am | IP Logged
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CathinCoffeland wrote:
3 cups favorite gf flour blend
(i used Gluten free Mama but any rice and starch blend will do) |
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Oh, I just love Gluten Free Mama. Her flours, her mixes, her cookbook... we have never tasted *anything* of hers we didn't like. !
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: I did it ! woo hoo! GF Sourdough!
