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Gluten Free Bread Sourdough

0
3770
Kitchen World
Calorie content 164.9 kcal
Portions 1 port.
Cooking time 5 days
Proteins * 3.2 gr.
Fats * 0.3 g
Carbohydrates* 37.9 gr.
* per 100 gr. product
Gluten Free Bread Sourdough
Content

Sourdough is used instead of yeast when kneading bread dough. This makes the baked goods healthier for the body. And now, in the era of prosperity for healthy lifestyle and PP, the recipe for gluten-free sourdough will be especially relevant.

Ingredients

Cooking process

step 1 out of 5
First day. Rinse 50 grams of rice in cool water, put it in a bowl, add 75 milliliters of warm water, half a teaspoon of sugar, stir and leave at room temperature for three days. Stir the rice twice a day.
step 2 out of 5
On the third day, the liquid will begin to bubble. Add 1.5 tablespoons of rice flour and half a teaspoon of sugar, and leave the mixture overnight.
step 3 out of 5
Fourth day. Stir in the starter culture, add 50 ml warm water and half a tablespoon of rice flour. Place the container in a warm place.
step 4 out of 5
On the fifth day, beat the rice mixture with a blender. Then add half a teaspoon of sugar, 2 tablespoons of rice flour.
step 5 out of 5
When the mixture is soft, beat well with a fork. By the evening of the fifth day, the leaven will grow well. Once the sourdough has dropped, you can knead the dough and bake the bread.
Bon Appetit!

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