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Gluten Free Kefir Bread with Sourdough or Yeast

Gluten_Free_Kefir_Loaf

Today we are overjoyed to introduce this Gluten Free Kefir Bread recipe to you! Here in the jovial test kitchen, we are constantly working in an effort to push the limits of gluten free baking. Over the summer, we released our recipe for gluten free sourdough starter that Carla had spent years developing. We recently tried adding kefir to our gluten free sourdough bread and were elated with the results. Not only does this recipe give you a wonderfully soft bread texture, we also think kefir gives this bread an incredible flavor.

We hope you enjoy this recipe as much as we do. As always, we are available at the Connecticut headquarters for all your baking questions. Happy baking!

Gluten Free Kefir Sourdough Bread

Makes one loaf

Ingredients

For the Sourdough Levain:

For the kefir mixture:

For the dough:

  • ½ teaspoon active dry yeast
  • 2 teaspoons warm water, at 100°F
  • 2 large eggs

Instructions

  1. Make the levain: In a medium bowl, mix the starter, yeast, and water with a fork until the starter breaks up.
  2. Add the flour and mix the batter with a spatula until the water absorbs all of the flour. The levain with be a wet batter that will seem lumpy. Cover with plastic wrap.
  3. Make the kefir mixture: In a large bowl, stir together the flour and salt. Add the kefir, water, and honey, and mix with a spatula until well combined. Cover with plastic wrap and let both mixtures rest for 6 hours.
  4. Make the Dough: In a small bowl, dissolve a ½ teaspoon of yeast in 2 teaspoons of warm water.
  5. Stir the levain into the kefir mixture. Mix in the yeast and eggs until well combined.
  6. To shape the loaf, use a large serving spoon to scoop the dough on to the middle of a 15-inch long piece of parchment paper. Mound the dough to create a 6-inch round.
  7. With a small offset spatula, gently smooth out the surface of the loaf.
  8. Dust the top of the loaf with flour and cover with plastic wrap. Let rise for 90 minutes.
  9. Place a 5-Quart Dutch oven, with the lid on, in the oven. Preheat the oven to 500°F for 30 minutes.
  10. Remove the pot from the oven and take off the lid. Lift the loaf up by the edges of the parchment paper and lower it into the pot.
  11. Slash two ¼ -inch-deep strips across the top of the loaf lengthwise and two crosswise. Cover and place in the oven.
  12. Reduce the oven to 450°F. Bake the bread for 40 minutes with the lid on the pot. Remove the lid and continue to bake uncovered for 10 to 15 minutes until the loaf is a dark golden brown.
  13. Remove from the oven and lift out the bread with a metal spatula. Transfer the bread to a wire cooling rack and cool the bread completely before slicing about 3 hours.  
  14.  The bread will stay fresh in a sealed plastic bag for up to 3 days or you can slice it and freeze for up to a month. Remove the slices from the freezer as you need them and defrost them at room temperature before toasting.

Additional Tips

Notes: This bread can also be made egg free by simply omitting the eggs. It will not be as tall and soft but still have a great flavor and texture.

Gluten Free Kefir Sourdough Bread Gluten Free Kefir Sourdough Bread

Gluten Free Kefir Bread with Yeast

Makes one loaf

Ingredients

For the yeast levain:

For the kefir mixture:

For the dough:

  • ¾ teaspoon active dry yeast
  • 2 teaspoons warm water, at 100°F
  • 2 large eggs
  • 1½ teaspoons fine sea salt   

Instructions

  1. Make the levain: In a medium bowl, whisk together the water and yeast. Add the flour and mix the batter with a spatula until the water absorbs all of the flour. Cover with plastic wrap.
  2. Make the kefir mixture: In a large bowl, stir together the flour, the kefir, water, and honey, and mix with a spatula until well combined. Cover with plastic wrap and let both mixtures rest for 4 hours.
  3. Make the Dough: In a small bowl, dissolve the ¾ teaspoon of yeast in 2 teaspoons of warm water.
  4. Stir the levain into the kefir mixture. Mix in the yeast, eggs, and salt until well combined.
  5. To shape the loaf, use a large serving spoon to scoop the dough on to the middle of a 15-inch long piece of parchment paper. Mound the dough to create a 6-inch round.
  6. With a small offset spatula, gently smooth out the surface of the loaf.
  7. Dust the top of the loaf with flour and cover with plastic wrap. Let rise for 60 minutes.
  8. Place a 5-Quart Dutch oven, with the lid on, in the oven. Preheat the oven to 500°F for 30 minutes.
  9. Remove the pot from the oven and take off the lid. Lift the loaf up by the edges of the parchment paper and lower it into the pot.
  10. Slash two ¼ -inch-deep strips across the top of the loaf lengthwise and two crosswise. Cover and place in the oven.
  11. Reduce the oven to 450°F. Bake the bread for 40 minutes with the lid on the pot. Remove the lid and continue to bake uncovered for 5 to 10 minutes until the loaf is a dark golden brown.
  12. Remove from the oven and lift out the bread with a metal spatula. Transfer the bread to a wire cooling rack and cool the bread completely before slicing about 3 hours.  
  13. The bread will stay fresh in a sealed plastic bag for up to 3 days or you can slice it and freeze for up to a month. Remove the slices from the freezer as you need them and defrost them at room temperature before toasting.

Additional Tips

Notes: This bread can also be made egg free by simply omitting the eggs. It will not be as tall and soft but still have a great flavor and texture.

Gluten_Free_Kefir_Loaf

One Response to Gluten Free Kefir Bread with Sourdough or Yeast

  1. Rosangela says:

    I just discovered your products I ordered the book and I am excited to start making some of your bread recipes.
    Thank you

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