Soft Purple Sweet Potato Bread Gluten Free Sourdough

Yes, only 2 flour is enough and you will taste the most softest & squishy gluten free sourdough soft purple sweet potato bread.

Not only gluten free, but it is also gluten free sourdough, cause i used GFSD Starter, not commercial yeast.

Notes: U can tweak this recipe using commercial yeast if you want. Adjust hydration of water in recipe

In this recipe, i'm experimenting with several leaven properties. And i break the rules of GFSD. haha!

GFSD = Gluten Free Sourdough

I just wanna know what will happen if i add those ingredients in GFSD Bread.

Well, i think, it's still got the same texture and function with or without extra leaven properties.

But afterall, still it wins in terms of saving time (other leaven ingredients)

Before, i have made squishy bread recipe but only in my Masterclass .

And that recipe uses 3 types of gluten free flour. Actually i can tweak into 2 flour. But, i just love to use lots of different ratios in my recipes.

And that recipe can be tweaked to version:

EggFree
GrainFree
DairyFree
NutFree
BakingPowder/BakingSoda FREE
Vegan
and many more

If you know how to calculate using baker's percentage technique, u will see my ratio in making bread's recipes.

The idea I'm trying to share in making gluten free recipes can be seen in the flour ratios I've created and used in all my recipes.

So, yesterday, I created new formula but only used 2 gluten free flours that are white rice flour and tapioca starch.

And the result was extraordinary! Incredibly soft, squishy and bouncy!

The secret lies in my flour's ratios and also my favorite gluten free binder.

My favorite Binder calculation:

3% Xanthan gum

1% Psyllium husk

If you prefer a chewier texture and extra nutrition, simply swap the ratio.

My favorite Flour Ratios:

60% Starch flour

40% Grains flour

In this recipe, i ran out of xanthan gum. So, i replaced it with konjac powder.

U can make this bread using combination of psyllium husk and xanthan gum (please refer my ratios above)

If allergy with any binder, do change with another binder but your bread texture won't be same as mine.

I have listed several types of binder HERE.

So, let's go forward to the recipes:

Dry Ingredients:

85g white rice flour
175g Tapioca starch
4g Baking powder
6g Himalayan Pink salt
4g Konjac powder
2g Xanthan Gum
15g Organic cane sugar ( can use coconut sugar)

Wet Ingredients:

120g water
43g coconut oil ( can use any oil )
2g ACV Apple cider vinegar (can use lemon juice)
2 large whole eggs (mine total 108g) - please whisk first

GFSD Levain:

20g starter Amaranth Flour (can use any starter but need to adjust hydration if necessary)
20g Purple sweet potato powder
50g water (hydration depends on what starter & flour u use when activate)

I used 50g water in levain cause purple sweet powder absorbs lots of water. I add until my starter consistency not too dry or too watery. Just nice consistency.

Full Instructions:

In a glass container, mix all GFSD Levain ingredients. Stir well. Cover and let it sit overnight or until the starter has risen and slightly fallen before using it in recipe. (I cover my starter with plastic wrap and let it sit overnight cause my lab studio far from home. So, i think my starter was 18hours on counter. Do not follow my timing handling starter cause my room temperature different from yours)
The Next day, add water to the starter and stir well. Set aside.
In a bowl, add all dry ingredients. Stir until well combined
Then, add ingredients from step 2 (water and starter) and also beaten eggs
Use a stand mixer and mix the dough until it is smooth and well combined
Add acv to the dough. Color of dough will change slightly due to the reaction from acv. Mix on medium speed until well combined.The dough quite sticky and that's normal
Last but not least, add the oil and mix until the dough is smooth, glossy and well combined (refer picture below)
Line your loaf pan with baking paper (mine 350g size side 13x11.8, bottom 11.6x10, height 11cm)
Pour the dough into loaf pan, smooth the surface using spatula. If the dough too sticky, lightly wet the spatula with a little water or oil. And you can easily smooth the surface.
Cover the loaf pan and let the dough rise until it doubles in size (I let it rise until it reaches the top of my loaf pan)
When proofing time is complete, preheat the oven to 180°c (I use oven thermometer to measure actual temperature in my oven)
Place your bread in oven (lid off) and bake for 40 minutes or until the bread is fully cooked inside. (First 10 minutes 180°c, The next 30minutes 160c)
How to know the bread is done? Insert a long stick into the centre of the bread and pull it out.
If it's still wet, the bread isn't done yet. If it's sticky, then it's ready to be taken out of the oven
Let it cool before slicing

Oven temperature depends on your own taste and preference. Cause this time, i prefer a slightly softer crust.

If u use high temperature at beginning, which is more than 180°c, then the crust will be harder.

Please Refer Picture of My Bread Here FB Group Gluten Free Sourdough GFSD ASMRDHIA

And video review at TIKTOK ASMRDHIA

@asmrdhia Trying new formula for GFSD gluten free sourdough bread using 2 flour only! Owh, btw in this recipe, i add on lots of additional leaven properties just to test out what will happen to the bread Break the rules of sourdough GF version😆 Actually no need to much leaven properties. But if u want to try this, u can tweak it without using baking powder, acv, eggs. Just depends on Starter GFSD is enough Starter: Amaranth flour Flour: Sweet purple potato powder, White rice flour, Tapioca starch Leaven properties involved: GFSD Starter, Baking powder, Acv, Eggs Full recipe soon in my blog asmrdhia or find in my bio #softbread #glutenfree #sourdough #tiktokfood ♬ original sound - AsmrDhia | Recipe Creator

It's sticky cannot shape. Cause i uses high hydration for this recipe. No worries

Before proofing, half of loaf pan

After double rise until reach top of loaf pan