This recipe is for my mother.  She carried some of my gluten-free sourdough starter home in her checked luggage when she last visited me, and is now struggling to stay on top of a pet that demands that you bake every week!  Also, she was complaining about the cost of store bought gluten-free bread, so I hope this helps!

I recently made a really great lunch of avocado and smoked mackerel sandwiches on this sourdough served beside a bowl of  Watercress and Buttermilk Vichyssoise.  This bread has a sweet, nutty and sour flavour, a good crust and a moist crumb.  I am annoyed that it needs yeast as well as sourdough, but it is just too dense otherwise.  I use the same mix of flours here that I use for my gluten-free pizza dough , so it is worth it to me to mix it up in big batches.  This mix of flours is from Jennifer Katzinger’s Gluten-Free and Vegan Bread.  For my full thoughts on that book take a look at the gluten-free pizza dough  post.

LIGHT FLOUR MIX FOR YEASTED DOUGHS 

• 2 cups brown rice flour
• 2 cups tapioca flour
• 1 cup garbanzo flour (also sold as chickpea flour and besan)
• 1 cup millet flour
• 1 cup almond flour
• 3 teaspoons sea salt (depending on how much salt you like)
• 2 teaspoon xanthan gum

Thoroughly combine the brown rice flour, tapioca flour garbanzo flour, millet flour, almond flour, sea salt,  xanthan gum and yeast.   This will make about 7 cups of this mix.

GLUTEN-FREE SOURDOUGH BOULE

•  2 Tablespoons Chia seeds
• 1 cup room temperature water divided in half
• 2 teaspoons dry yeast
• 2 tablespoons maple syrup
• 4 Tablespoons olive oil
• 23 ounces ripe gluten-free sourdough starter (about 2 and 1/3 cups)
• 12 and 1/2 ounces (2 and 1/2 cups)  light bread flour mix (recipe above) OR
  • 3/4 cup brown rice flour
  • 3/4 cup tapioca flour
  • 1/3 cup millet flour
  • 1/3 cup garbanzo bean flour (also sold as chickpea flour and besan)
  • 1/3 cup almond meal
  • 2 tsp sea salt
  • 1 and 1/2 tsp xanthan gum

1. Preheat the oven to 450 degrees and place a baking tray of  water in the bottom of the oven.
2. Combine the chia seeds and 1/2 cup water in a small dish and set it aside for 15 minutes.
3. Dissolve the yeast in the other 1/2 cup of room temperature water.  Add the maple syrup and olive oil and let it proof for 3 minutes.
4. Measure the flour mix, sourdough starter, soaked chia seeds and yeast mixture into a large non-metallic bowl, and thoroughly combine using a rubber spatula, wooden spoon or (preferably) your hands.  The dough will be sticky.
5. Dust a baking sheet or a cast iron dutch oven or skillet with a bit rice flour.  Using floured hands, gather the dough as best you can into a smooth disk and lift it onto the pan.  If it’s shape gets messed up in the transfer you can fix it once it’s transferred.  Cut a few slashes 1/3 of an inch deep on the top of the bread.
6. Bake for 15 minutes at 450,reduce the heat to 425 and bake for 1 and 1/2 hours.  Let the bread cool before slicing it.
   

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Gluten-Free Brown Sourdough Bread https://bigsislittledish.wordpress.com/2013/06/08/everyday-brown-sourdough-bread/

Gluten-Free Sourdough Blini https://bigsislittledish.wordpress.com/2012/12/15/sourdough-blini-gluten-free/

Gluten Free Dark Sour Bread (Inspired by Estonian Lieb) https://bigsislittledish.wordpress.com/2012/10/27/gluten-free-dark-sour-bread-inspired-by-estonian-leib/

Gluten-Free Sourdough Starter https://bigsislittledish.wordpress.com/2012/10/20/the-saga-of-my-gluten-free-sourdough-starter/

Gluten-Free Sourdough Buttermilk GIngerbread Pancakes https://bigsislittledish.wordpress.com/2012/10/24/sourdough-buttermilk-gingerbread-pancakes/

Finally, a good gluten-free pizza crust https://bigsislittledish.wordpress.com/2013/04/20/finally-a-good-gluten-free-pizza-crust/