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Gluten-Free Rusk Bread (Made with Sourdough Discard)

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  • Author: Claudia Curici, Health Coach
  • Prep Time: 40 minutes
  • Cook Time: 65 minutes (up to 75 minutes)
  • Total Time: 1 hour 45 minutes
  • Yield: 8

Description

Do you love crispy bread snacks? Have a sourdough starter? Then, you’re in for a treat! Friselle, also known as Italian rusk, is like a crispy bagel. It’s cut in half and baked twice to make it extra crunchy and long-lasting. This special recipe uses a gluten-free sourdough starter discard and a mix of lectin-free flours. You can tweak it with different starters and flours, too. And if you prefer soft bagels, you can use the same recipe and method and stop before double baking. 


Ingredients

  • 17 grams psyllium husk flakes (whole)
  • 10 grams honey
  • 7 grams extra virgin olive oil
  • 400 grams water
  • 150 grams sourdough discard
  • 200 grams flour mix (equal parts teff, millet, and sorghum flour)
  • 30 grams carob powder
  • 70 grams tapioca starch
  • 6 grams salt

Instructions

  1. In a bowl, combine the psyllium husk flakes, honey, olive oil, and water. Stir and let sit for 5-10 minutes until it forms a gel-like consistency.
  2. In a separate mixing bowl, thoroughly mix the flour blend, carob powder, tapioca starch, and salt.
  3. Add the sourdough discard to the gel mixture. Stir well using a silicone or wooden spatula.
  4. Gradually incorporate the gel mixture into the flour blend. Mix with a spatula first, then knead by hand until the dough is uniform.
  5. Use a plastic dough scraper to fold the dough. Start from the edges, folding toward the center while rotating the bowl. Continue this process for about 1 minute.
  6. Cover the dough with plastic wrap and allow it to bulk ferment at room temperature for 1 hour (this applies for a temperature of around 70°F (20°C).
  7. After fermentation, transfer the dough to a lightly floured surface. Shape the dough by folding it in thirds, make sure the seam is on the bottom, then rotate it with slight tension until the bottom seals. Place the dough, seam side up, in a floured banneton (lined with a towel). Cover and let ferment for another 30 minutes.
  8. Preheat the oven to 450°F (230°C).
  9. Turn the dough out onto a floured surface and divide it into 8 equal pieces. Gently shape each piece into a ball, then create a hole in the center to form a bagel-like shape. Lightly flour each piece and place on a parchment-lined baking sheet. Cover with plastic and let ferment for an additional 30 minutes.
  10. Bake in the preheated oven for 15 minutes. Remove from the oven and let rest for 10 minutes. Reduce the oven temperature to 320°F (160°C). You can use a higher temperature if you want the process to go faster, but be careful so they don’t burn. 
  11. Slice each piece in half using a serrated knife. Arrange the halves on the baking sheet and bake for about 50 minutes, or until they are thoroughly dry. It may take one hour or so, but keep an eye on them so they don’t burn.
  12. Serve immediately or allow to cool completely before storing in a paper bag. The rusks should keep for weeks.

Notes

If you’d rather use this recipe to make baked bagels, allow the whole bagels to bake for an extra five to ten minutes, then take them out on a cooling rack and serve after they cooled completely. You can slice them in half and toast them, or simply take a bite from this bready donut. I like to top them with honey and ground walnuts for extra goodness.