Every day at 9am and 9pm add 1/4 cup of whole grain brown rice flour and 1/4 cup of distilled water into a wide mouth quart mason jar. Â After a few days or several days this will bubble and you have starter.
- 2 1/2 cups oats flour
- 1/2 cup whole grain GF brown rice flour
- 1/4 cup GF tapioca flour
- 1/4 cup GF potato starch
- 1 1/2 teaspoon salt
- 1/2 cup+ almond milk
- 2 large eggs
- 1 cup sourdough starter
Rosh Hashanna additions:
- 2 teaspoons cinammon
- 3 Tablespoons of honey
- 1/2 cup raisins
add dry ingredients and mix together in a glass bowl. Â Add all wet ingredient and mix together with a wooden spoon. Â Add almond milk to ensure the mixture is wet.
Preheat and oven for 3 minutes at 200 degrees. Â Place the glass bowl with a cloth or parchment paper over the top. Â Let rise for 8-12 hours.
Preheat and oven for 3 minutes at 200 degrees. Â Using a wooden spoon, punch down the mixture and add 2 tablespoons of starter to mix, mix well. Â Place the mixture into a bread mold and let the bread rise, check every 30 minutes for the mixture to double in size. Â remove from oven.
Preheat the oven to 375 degrees. Â Place the mold in the oven and cook for 42 minutes. Â Cool on a wire rack.
Once done with the starter, add new rice flour and distilled water, cover and refrigerate until 24 hours before you want to use it again. Â When you take it out of the refrigerator add more rice flour and water.