The Czech Republic is famous for its passion for pastries. A lot of people can’t imagine breakfast without bread or rolls, which are commonly bought in stores. But with a gluten-free diet, there is a problem. The gluten-free pastries on the market have a completely different consistency and taste. The only way to combat this is to bake bread at home and if you want to get a really perfect taste, try it straight from the sourdough.
At the beginning it will be a little bit of a challenge. I started with sourdough for many years before the gluten free diet, so for me it meant just finding the perfect combination of gluten-free flour and and establish gluten-free sourdough.
So if you want to taste the authentic taste of real bread again, here is the recipe
1 day 8:00 p.m.
- 1 tablespoon sourdough from the fridge
- 300ml water
- 300g gluten free flour Schaer mix B
Place all this ingredients into a bowl and mix them together. Cover the bowl with plastic and place it in a warm location for 12 hours
2 day 8:00 a.m.
sourdough leavens start working. if you use a glass bowl, you can see bubbles. Add:
- 150 g flour Schaer mix B
- 150g dark bread gluten-free flour
- 12g salt
- Teaspoon bread spices
- 2 tablespoons finely ground chia seeds, boiled with hot water
- 80 g sunflower sead (partly ground)
- 300ml water
- 30ml sunflower oil
Mix with dough hook on low spead in your stand mixer. Place the dough in warm location again for 3-4 hours until it is doubled in size.
Now take the dough out of the bowl, place on a floured surface and shape it. I used an angular form for a fruit cake lined with baking paper. Put the dough into the pan and allow to rise in for 2 hours.
Preheat the oven to 240 °C and put baking sheet on the bottom of the oven. When the bread has risen enough, pour 1/2 liter of water into the oven on the baking pan to create steam and put the form with bread into the oven.
Bake for 30 minut to 24O C an then lower the temperature to 200 degrees and bake for another 20 minutes.
Let cool on a wire rack for at least 1 hour.