AIRY Vegan & Gluten-Free SOURDOUGH BREAD (The Fluffiest & The Softest)

Excited to share a great recipe for airy and soft gluten-free and vegan sourdough bread. No kneading required! Just mix, proof, bake, cool and enjoy. This recipe has been successfully tested with potato and corn starching instead of tapioca, but you’ll know more about these substitutions in the next video. Stay tuned for more gluten free sourdough recipes and subscribe to Gluten Free Gastronomist! YouTube    / @glutenfreegastronomist   Facebook https://www.facebook.com/profile.php?... Instagram   / glutenfreegastronomist   CHAPTERS 00:00 Introduction 01:40 Dough Ingredients, Mixing & Proofing 03:36 Baking & Cooling 05:44 GF White Flour Blend Ingredients Airy Gluten-Free & Vegan Sourdough Bread Recipe INGREDIENTS 400g Gluten Free White Flour Blend* (recipe follows) 19g psyllium husk powder** 7g xanthan gum 15g sugar 8g salt 75g active Brown Rice Sourdough Starter*** 350g water 100g aquafaba 40g oil Rice flour for proofing basket METHOD Activate sourdough starter by mixing 25g of brown rice starter + 25g water + 25g brown rice flour, cover loosely, and leave for 6-12 hours. Mix all dry ingredients and add all wet. Mix well using electric mixer or by hand until smooth dough forms (4-5 minutes). Line proofing basket or bowl with tea towel and dust it with some rice flour. Transfer the dough into the basket and flatten the top with spoon dipped in water or oil. Cover and proof in a warm place for 5-6 hours. Dough should rise, but not double in size. Don’t overproof! When you are ready to bake – preheat oven to 430F (220C). Carefully flip the proofing basket with the dough onto a piece of parchment paper. Transfer into the cast iron skillet or Dutch oven and score with sharp knife. Cover with the lid or a piece of foil and put into the oven. Turn on the timer and bake for 40 minutes. Take the lid off, lower the temperature to 375F (190C) and continue baking for 40 more minutes uncovered. Take bread out and cool completely on a wire rack before cutting (5-6 hours minimum covered with kitchen towel). You can also let it cool gradually in the oven overnight if you like dryer crumb. *Gluten-Free White Flour Blend – 400g 265g tapioca starch 90g sorghum flour 45g millet flour Gluten-Free White Flour Blend recipe and substitution recommendations    • Gluten-Free WHITE Flour Blend (Gum Fr...   How to make psyllium powder and save? Here is the answer    • How to save on psyllium in gluten fre...   Brown Rice Sourdough Starter recipe    • How to make GLUTEN-FREE SOURDOUGH STA...   #glutenfreegastronomist #glutenfree #glutenfreebaking #glutenfreerecipies #glutenfreeliving #glutenfreediet #glutenfreebread #glutenfreebreadrecipe #healthyglutenfree #healthyglutenfreerecipes #glutenfreesourdoughbread #glutenfreesourdoughbreadrecipe #glutenfreesourdoughstarter #glutenfreesourdoughstarterrecipe #glutenfreeflourblendrecipe #thebestglutenfreebreadrecipe #thebestsourdoughbreadrecipe #glutenfreesourdoughrecipes #sourdough #sourdoughbread #fluffyglutenfreebread #airyglutenfreebread #vegan #veganglutenfree #vegansourdoughbread #veganglutenfreesourdoughbread #vegansourdoughbreadrecipe #vegansourdoughrecipes