“Live life to the fullest, and focus on the positive.” Matt Cameron
Sourdough is the thing now. And for all the right reasons. It is healthy, it is good for body and soul. It is good to bake and good to eat. Glutenfree, dairyfree, free from all allergens – unfortunately – is also the thing now.
Not necessarily for the right reasons. Whilst I do not believe eating or dairyfree or glutenfree is the healthiest choice, unfortunately I do know eating gluten and dairy is certainly unhealthy for some. I do, however, strongly believe, free from allergens does not equal free from goodness.
The ones who are following a free from diet under the pressure of necessity think that to enjoy wonderful bread and yeasted product one has to be able to consume dairy or gluten. Wrong. The key is simple. Glutenfree sourdough is the thing! For all the right reasons!
“In order to carry a positive action we must develop here a positive vision.” Dalai Lama
80 g fruit yeast water
80 g glutenfree white flour
2 tbsp glutenfree sourdough starter
450 g glutenfree white flour
150 g rice milk
1 egg yolk
30 g brown sugar
1 tbsp honey
A pinch of salt
1 tsp psyllium husk
120 g coconut oil
2 tbsp brown sugar
2 tbsp coconut oil, melted
2 tbsp cinnamonn
To make the preferment mix flour, fruit yeast water and the sourdough mother starter. Leave it to ferment until puffed, bubbly and well risen, meaning it is active. This may take from 4-12 hours, depending on the temperature and strength of the mother starter.
To make the dough dissolve the entire starter in rice milk, add all other ingredients, except for the coconut oil. Knead the dough for 5 minutes and then leave it to rest for 30 minutes. After this autolyzation knead in the coconut oil for 8-10 minutes until smooth. Shape the dough into ball and place it into clean bowl. Cover with plastic wrap and leave to ferment overnight in a cool place or until almost doubled in volume. When the dough is ready, put it in the fridge for a couple of hours so to enable easier shaping. To shape roll the dough to be 5 mm thick and spread coconut oil, then sugar thinly,sprinkle generously with cinnamon, leaving a small space from all sides. Roll the dough from the longest side in the direction away to get a log. Cut the log into pieces using a sharp knife. Place the rolls into lined and greased pan. Leave the dough for a final rise at the room temperature until puffed (2-3 hours).
Thirty minutes before the baking, preheat the oven to 200°C. When the dough is ready, put the pan oven into oven and bake the rolls until well baked, about 40 minutes. Leave to cool slightly, then brush with a little rice milk.