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. 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. Add all wet ingredient and mix together with a wooden spoon. Add almond milk to ensure the mixture is wet.
Preheat and oven for 3 minutes at 200 degrees. Place the glass bowl with a cloth or parchment paper over the top. Let rise for 8-12 hours.
Preheat and oven for 3 minutes at 200 degrees. Using a wooden spoon, punch down the mixture and add 2 tablespoons of starter to mix, mix well. Place the mixture into a bread mold and let the bread rise, check every 30 minutes for the mixture to double in size. remove from oven.
Preheat the oven to 375 degrees. Place the mold in the oven and cook for 42 minutes. 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. When you take it out of the refrigerator add more rice flour and water.