One of my children has become sensitive to gluten in the past year. We noticed eczema patches forming on her arms, and overall tummy troubles. I removed all gluten and dairy from her diet and within a month all was clear. It’s now been about 3 months since removing the gluten and dairy, and although we have been able to re-introduce some dairy back into her diet, the gluten is still one that needs to stay removed.
My friend Kate from our homeschool co op told me about this little trick she has been using for a while now to make sourdough bread that her own gluten sensitive children can easily digest without issues. I’ve been making it this was now for the past couple of weeks and so far my gluten sensitive child has done amazingly well with it! Here is my recipe and process…
9pm – feed starter
next day
8am – make dough:
700g water
100g active leaven
1000g organic AP flour
mix into a shaggy dough and set aside. 1 hour later:
add 10g salt and stretch + fold around the bowl
2 hours later stretch and fold around the bowl
4 hours later stretch and fold around the bow
9pm stretch and fold around the bowl, cover and leave on counter overnight
next day
8am stretch and fold
10am pour out onto a surface dusted with GLUTEN FREE FLOUR ( do not use raw regular flour – this plus the longer ferment is what makes the bread compatible for gluten sensitivities). cut the dough in half and roll into two balls. place smooth side down into a GF flour dusted linen napkin and then pull up all sides and place in a small 7 inch banneton (x2 for the 2 loaves). Refridgerate for several hours.
Heat dutch oven at 400 and add some rice in the bottom to prevent burning. Dust the loaf (put out onto a piece of GF flouf dusted parchment) with GF flour and score. Bake with lid on for 40 minutes and lid off for 15 minutes.