Finally took on the challenge of baking gluten-free sourdough bread. It is indeed a challenge. Couldn’t find quite what I was looking for, so I merged an amalgam of recipes together, and ended up with a tasty bread that was very crumbly, dense, and squat. But it worked well enough to hold some improvised white bean & dill hummus!
Gluten Free Sourdough Beer Bread
2/3 cup millet flour
1/3 cup each oat flour and brown rice flour
1/2 cup sourdough starter (fed brown rice flour)
1 cup beer, at room temperature
1 teaspoon salt
1/4 cup oil or melted butter
2 cups gluten free all-purpose blend
Combine together millet, oat, and brown rice flour, then mix in starter and beer. let proof for several hours or overnight. Stir in salt, eggs, and oil, then gradually incorporate the all-purpose flour to form a thick batter. Mix thoroughly, then pour into a greased bread loaf pan. Let rise for at least 4 hours, then bake at 350°F for about 40 minutes. Let cool for a few minutes, then remove from pan to finish cooling before slicing.
White Bean & Dill Hummus
1 cup cooked white beans
1 tablespoon tahini
1-2 tablespoons olive oil
1-2 teaspoons lemon juice, to taste
A couple sprigs of dill, minced
A tablespoon or so minced fresh chives
1-3 teaspoons chili powder, or to taste
Salt and pepper, to taste
Blend together, adding a little of the bean cooking liquid if necessary to create a smooth, thick spread. Adjust seasonings to taste and enjoy!