The Fresh Loaf

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Single Whole Grain Flour GF Sourdough?

Thegrainofmyexistence's picture
Thegrainofmyexi...

Single Whole Grain Flour GF Sourdough?

I've been baking 100% whole grain breads from wheat, spelt and rye recently as an experiment to see if I can digest them better. I am having fewer bloating episodes, but still seem to feel the effects of consuming gluten. 

I still want to try to bake whole grain gluten free breads, but know that it's difficult to have a successful loaf without starches. Has anyone tried or had any luck baking with just a single flour, psyllium husk, salt and water? I understand that it won't mimic gluten-based sourdough but wanted to see if anyone has had even remote success in attempting this.

I'm going to try soon but will have grow a starter culture and wanted to do some research in the meantime. 

Abe's picture
Abe

A single wholegrain flour + Psyllium Husk Powder! + Salt + Water is absolutely fine and works a treat. Starches do help but are not necessary to make a nice gluten free loaf. 

alcophile's picture
alcophile

Here is a recipe I think is interesting (you will need a translator from German):

https://www.ploetzblog.de/2015/09/19/reines-haferflockenbrot/

It uses only oatmeal but seems to make a decent bread.

Abe's picture
Abe

Thank you! Now I wish to try this. 

And of course one doesn't always need a binder if working with certain grains using certain techniques. I think flours will need the use binders more so. Oats do have a natural gel like consistency. 

Then there is our Naturally Fermented Buckwheat Bread Community Bake

Econprof's picture
Econprof

Just wanted to put another endorsement behind the buckwheat bread from the community bake. A lot of people who don’t usually make gluten free bread (including me) really enjoyed it.

Abe's picture
Abe

It's so simple. No starter, no yeast and no binder. Of course one doesn't have to be gluten free in order to enjoy gluten free grains. Many grains have lots of nice things to offer but there are difficulties when trying to make them like wheat bread. That's why I thought the community bake would be an interesting one. All in the technique. I find the spontaneous ferment interesting. Very tasty to-boot. Perhaps when you return to the community bake recipe you can also include grains like Quinoa which I believe also works well. Glad you enjoyed it. 

clazar123's picture
clazar123

My head immediately went to my recent buckwheat dabbling. I did not have as great a success with Abe's naturally leavened 100% buckwheat as others but I also didn't pursue it much. I loved the concept and his loaves looked great. BUT- I did make a really delicious Buckwheat/ Brown Rice loaf using commercial yeast.It mixes up like a batter bread,rises and bakes. HERE is the link.

Hmm.. after reviewing it, I do have other ingredients in the recipe but I believe you could eliminate the flax and brown rice and flavorings (I've made this loaf without those) without a problem but the egg might be necessary to give it more structure. If you eliminate the egg,you might need a little more psyllium powder. The flavorings (nuts,fruit,honey,breadspice) are totally optional and not necessary (tho they are delicious!). Since I use Bob's Red Mill Whole Buckwheat Flour, it produces a really nice dark brown loaf. 

Some form of this buckwheat loaf is one of my favorite loaves to have sliced and frozen for frequent availability. However, I find buckwheat flour is very bland tasting and the bread (in any fermented form) doesn't seem to generate much fermented flavor-it is rather bland. Another reason why I added the nuts,fruit, honey and breadspice. 

Have fun! It is time to make a loaf of something, I may dabble in this and I will post back.

clazar123's picture
clazar123

I put a loaf in the oven just now and it is a variation of my buckwheat bread that was a result of the Buckwheat Community Bake. I used several recipes and combined ingredients and techniques so we'll see what happens. I will post more when I am done and include a few pics.

I just used whole,hulled buckwheat groats, psyllium husk powder,instant yeast,salt,oil and water. I did NOT use any egg, brown rice flour or flax so I am curious how the texture will turn out as the egg and flax affect the structure in GF baking.

Because I want to enjoy eating this bread, I added the oil and also added items that will flavor the loaf such as vegemite (for a yeasty flavor), honey, cardamom and coriander. None of these should affect the texture. 

 

Here is the recipe for your perusal:

BUCKWHEAT BREAD from Whole hulled buckwheat groats

1 reg loaf  Preheat oven to 450-see below for further baking instructions

 

250 g hulled buckwheat groats

250 ml water

Soak overnight

Next am-rinse well, then drain (wt of drained grains 455g)

Blend with a stick blender or in a blender until all is a fine paste. Add a little water, if necessary, to aid the process. 100 ML WATER ADDED

NOTE: Total Weight of the soaked, drained, and rinsed buckwheat groats was 455g-the groats absorbed 205g water.

ADD TO DRAINED,BLENDED GRAINS:

10g (1 tbsp) fine ground psyllium husk powder (might need more if using whole or medium ground psyllium husks) (one research source said that the larger husks gave a better texture but that will be another bake)

7g (1 tsp) salt (because this batter has a larger amount of water, it needs a little more salt percentage than most breads.)

14G of instant yeast

2 tsp oil (optional)

If necessary, add additional water to make a pourable,thick batter  (see above).Extra water can be added at any time to keep the batter barely pourable.

Mix all together and place ¾ full in oiled and oatflake- coated bread pans. (I use rolled oats to help release my loaves. Parchment paper also works well and is recommended on most buckwheat loaf recipes. Use something or It WILL stick.)

 

Proof just until crack/holes appear (like a rye dough)(45-60 minutes)

 

 BAKE:

Place in preheated 450 oven and immediately turn down to 400

Bake for 20 min at 400F and turn down to 350

Bake at 350 for 20 min (Internal-160F)

(add 20 min-internal 190F) (add 10 min-internal 200F)

Bread is done when internal temp is 200F. (mine took 70 min to reach 200F)

Cool but don’t slice for 24 hrs.

 

OPTIONAL DELICIOUSNESS: buckwheat flour has almost no flavor and does not seem to develop fermentation flavor. Additives help this.

1 TSP VEGEMITE FOR FLAVOR (REDUCE SALT IF USING)

¼ C HONEY

½ C snipped dates tossed with a little extra buckwheat flour if very sticky.

½ c unsalted pepitas or sunflower kernels or nuts

1 ½ tsp breadspice (equal parts fennel,coriander,cardamom and caraway-all ground)

 

NOTE:

This is a VERY sticky dough (much like rye dough).

DO NOT let this batter dry on anything!! It is almost impossible to remove. Wash/rinse ALL utensils and counter immediately. Especially the blender!

Pictures coming soon. Crumb shot tomorrow. Looks and smells good!

clazar123's picture
clazar123

The loaf turned out better than I thought it would. It is still not my favorite but I will enjoy it toasted with a little jam or honey.

TEXTURE: The texture is still a little more moist but not nearly as moist when it was JUST buckwheat groats (no psyllium). I believe the small amount of oil helps smooth out the mouth feel as the bread is chewed. Like any dough, it can be left out according to personal preference.

SALT: Another surprise is that despite the volume of salt I added, it still needs more!  I added 3% salt (7g for 250g groats) AND I added a healthy teaspoon of salty vegemite. It could still use at least another 4g salt. I am usually salt conservative-most of my doughs have 1-1.5% at most. 

FLAVOR:  I added the vegemite for a yeasty flavor-a trick I learned making other GF breads. It did give the loaf a nice fragrance and only contributed a very faint flavor to the bread A. heaping teaspoon of both cardamom and coriander was added and once again, the flavor is very subtle. 

So, buckwheat CAN be made as a single GF grain source with just psyllium for structure. It produces a staple bread even without the psyllium but it is a very moist crumb. It can even provide its own yeast! Very versatile grain! 

Thank you for raising the question-it was an interesting experiment. And THanks to Abe for the Community Buckwheat Bake. Wonderful experience!

Promised crumb shots: