FOOD NEWS
The Expert-Approved Flour Blend For Perfect Gluten-Free Sourdough
BY Gene Gerrard
Sourdough bread isn't usually included in a gluten-free diet, but Modernist Cuisine founder Nathan Myhrvold has a seven-ingredient flour blend perfect for gluten-free sourdough.
He told Tasting Table, "In gluten-free baking, the best results come from blending various flours and adding other agents to help the dough maintain an elastic structure."
Myhrvold's gluten-free flour blend combines white rice flour, brown rice flour, cornstarch, tapioca starch, and glutinous rice flour, where glutinous refers to its stickiness.
The glutinous rice is an important component in his flour mix because when it's hydrated in the dough and baked, it mimics gluten's signature chewiness in regular bread.
However, glutinous rice has a strong flavor that can make a loaf unappetizing, so it's best to mix it with other flours. Additionally, you'll want to add two "improvers."
Myhrvold suggests adding thickener xanthan gum and nonfat-milk powder to solve the issue of gluten-free bread being denser and more compact with tighter crumb and a lesser rise.