Sourdough Recipes for a Celiac and Gluten-Free Diet & Lifestyle by Lori Williams & Kathy Price

Author:Lori Williams & Kathy Price
Language: eng
Format: mobi, epub
Published: 2014-12-26T08:00:00+00:00

For Baking

1/8 - 1/4 Cup Gluten- Free AP Baking Flour (Optional - For final phase of shaping bread)

3 Tablespoons Olive Oil (For Brushing Bread/Roll tops during baking.)

3 Tablespoons Melted Butter (For brushing on tops after baking)

Directions

Combine Sourdough Starter, Water, Olive Oil). If using a food processor, use the whip or spatula for this part. Stir until well mixed.

In a separate bowl, combine Bread Flour, Sugar and Salt.

Switch to a dough hook (if using a food processor) and gradually add the Flour Mixture to the Starter Mixture. Working the dough on a low speed, continue to mix until the dough pulls away from the side and forms a ball. Turn dough out onto a floured board or counter. Lightly shape into a ball and place in an oiled bowl. Cover lightly with plastic wrap and put in a warm place for 4 hours. (Inside the oven with the light turned on is perfect.)

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.