Recipe: Sourdough, gluten free bread

People often ask me why I stay away from yeast so here it is in a nutshell:

Yeast that people mainly use nowadays for bread was discovered in a chemist lab about 100 years ago, yeasted bread is linked to stomach bloating, indigestion and week intestines. It feeds candida, leading to over growth the symptoms of which including many degenerative diseases. Flour bleach in most commercial breads has been found to cause diabetes in animals by destroying the beta calls in the pancreas.

Pros of naturally leaven bread:

Natural leavening introduces live air born yeasts, the fermenting agents break down the cellulose structure and release nutrients into the dough, improving the nutritional value. Naturally fermented bread contains lactobacillus, which helps generate the intestinal flora essential for proper digestion and elimination. The natural bacterial action and baking neutralise nearly all of the phytic aid which occurs in the wheat and other grains (phytic acid reduces mineral metabolism- especially in those whose diet includes a good percentage of grains and legumes- about 90 percent of phytic acid remains in yeasted bread)

I make lots of different types of sour dough, some with gluten containing flours and some without. This one is great because it is much lighter than the gluten containing ones I make and its gluten free for those who are intolerant. Most gluten free breads on the market today have loads of artificial and refined products in them in order to replace the action of the gluten.
 

I feel like that is totally missing the point!! 

For more information on Candida and how Sourdough can help look under the post called: Candida? What it is and how to overcome it.

Ingredients
2 ½ cups brown rice flour
½ cup arrowroot or tapioca flour
1½ tsp. sea salt
2½ c. warm water (105-100 degrees)
2 tbsps. olive oil
2 tbsps. rice syrup
⅓ cup whole chia seeds

½ cup ground psyllium husks
 

Method

Put 1 cup of rice flour and 1 cup of warm water in a bowl or a large measuring glass. Cover with a damp tea towel and place in the warmest place in your house. I.e. near a boiler, radiator, switched of oven etc

Leave for 24 hours

After 24 hours you should see that the mixture has become a little foamy and bubbly on the top just like yeast when it is left to proof.  This is your starter.
 

Mix the remaining warm water, olive oil, rice syrup, chia seeds and psyllium husks with the starter, mix well and fast because the chia seeds and psyllium husk will start absorbing the water quickly and you want to make sure you don’t get lumps.
 

Add the remaining flour and sea salt and mix the dough well.
 

After about 5 min of mixing the dough, it will turn from mushy and sticky to something that holds together and becomes easier to knead.
 

Dump the dough out onto a lightly floured surface and knead to incorporate all the flour.

Shape the dough into a loaf and drop it in a loaf pan.

Cover with a wet towel and place in a warm spot to rise; let rise to double its’ original size, this may take over night. After about 12 hours, even if it has not doubled in size it is ready to bake.

Place the loaf pan in the oven, heated to 180°C and bake for 1 hour.  When its done you should hear a hollow sound when you tap it. If the you dont hear it put it back in for a little longer.

Remove from the oven and let cool on the counter for 30-60 minutes until completely cool.
 

Slice and enjoy your delicious, gluten-free,  sour dough bread!