Make Ahead

Gluten free & Vegan Sourdough House Batard

June 23, 2014
0 Ratings
Author Notes

This recipe came in a book "Gluten-free & Vegan BREAD" by Jenniffer Katzinger. It´s been such a fun studying it, trying new things, learning and experimenting. This bread is an absolute success! —Ausra de Araujo

  • Makes 1
  • Production Levain
  • 1/4 cup Mother Wild Starter (google it pls, it takes 48h to create)
  • 1 cup Teff flour
  • 1/2 cup Filtered Water, room temperature
  • Dough
  • 1 cup Tapioca flour
  • 3/4 cup Teff flour
  • 1/2 cup Flax meal
  • 1/4 cup Millet flour
  • 1 tablespoon Olive oil
  • 1 tablespoon Maple syrup
  • 1 teaspoon Sea Salt
  • 1/2 cup Filtered water, room temperature
In This Recipe
  1. Combine the Levain ingredients, stir well and leave to 4 hours to rest in a room temperature.
  2. For the dough stir all the ingredients into the levain. Mix well until a soft dough has formed.
  3. Preheat oven to 230ºC with a water bath on the bottom of the oven.
  4. Bake the Batard for 10 min, then reduce temperature to 220ºC and bake for more 55, till golden and crusty.

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