Hi Nada! Thank you for letting me know! It will …

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Comment on 7-Inch Sourdough Boule (GF/V) by Chantal.

Hi Nada! Thank you for letting me know! It will also help others as well! In the past, have you baked with potato starch? I’m curious to compare the differences.

Chantal Also Commented

7-Inch Sourdough Boule (GF/V)
Hi Ziv! Have you played around with testing making bread with the ingredients that are safe for you? Let me know what you’ve tried and I will do my best to help you. I just found your message today. Sorry for the late reply.

7-Inch Sourdough Boule (GF/V)
Hi Kaitlyn! Can he consume yeast, sorghum or millet flour and starches (tapioca and potato starch)?

7-Inch Sourdough Boule (GF/V)
Hi Tiffany!

Did you use dark buckwheat flour? It’s definitely stronger tasting. Or did you try a light buckwheat flour? A substitute for buckwheat flour for this recipe would be: almond meal/flour, sorghum flour, millet flour or more brown rice and oat flour to replace the 1/2 cup (80 g) of buckwheat flour.

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Hi Helen! I’m just seeing your questions now. Not sure what you decided to do but yes, in a pinch you could feed your starter a different gluten-free flour such as white rice flour or sorghum. I would probably choose sorghum first as it too works very well to create a GF sourdough starter.

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Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.