Comment on 7-Inch Sourdough Boule (GF/V) by Chantal.
Hi! I’m happy that you’ve found this GF sourdough bread recipe. Did you try it? How long did you let it ferment the dough mixture? If it’s really warm, 3 hours might be enough. In the colder winter months, 5+ hours could be fine. If you would like to ferment it for longer, you could place the dough in the fridge overnight to prevent over-proofing. I use that method in the Simple Sorghum Sourdough recipe (https://www.freshisreal.com/simple-sorghum-sourdough/). Your dough might be over-proofed if it did rise but starts to deflate before you get to bake it. If you gently press down on the surface of the dough and it slowly springs back, it’s often a great sign that your loaf is ready to bake. You can watch this video to help you troubleshoot the steps: https://youtu.be/hnTmkqVnmiY (You can start watching at 3:52).
Chantal Also Commented
7-Inch Sourdough Boule (GF/V)
Hi Miranda! I do have a few recipes for you to consider. This GF sourdough is very simplistic and does not include tuber starches: https://www.freshisreal.com/gluten-free-bbq-sourdough/ With this naan recipe, you could sub the starches with GF oat flour. I haven’t tried it, but I’m pretty sure it would work well. https://www.freshisreal.com/quick-sourdough-naan-bread-gf-v/
Also, if you still want to try the 7-Inch boule, you could replace the starches with more GF oat flour and maybe a little more light buckwheat flour (replace the starches by weight). It won’t be the same, the bread will be denser, but it should still create a lovely loaf of homemade sourdough bread. Just make sure that your GF starter is light, bubbly and active as it will help the texture too. Another tip you could try to lighten the texture a bit is to add just a little GF baking powder although if you avoid starches, that probably won’t work well as many brands include cornstarch or tapioca starch.
Let me know if you have questions.
7-Inch Sourdough Boule (GF/V)
Kayla! I’m so happy you, too, like this gluten-free sourdough bread recipe! Thank you for taking the time to comment and rate the recipe!
7-Inch Sourdough Boule (GF/V)
Hi Jin! Four tablespoons of whole psyllium husk is 20g. Or did you use psyllium husk powder? You are right, you would need less in tablespoons, but it would still be the same in grams. I hope you try again!
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Traci! Thank you for sharing your modifications! I’m happy you tried this quick recipe! I’ve added the quinoa flour to the notes for other bakers to see. Again, thank you!
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Lily! Thank you so much for sharing your swaps! I’m so happy you tried this new recipe! I love that it’s so quick and easy to make too!
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Gina! Wow! What a lovely comment to receive! I’m thrilled that you tried the bread recipe and like it! I love it very much too! Ps. this bread bakes nicely in the oven too!
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Hi Janelle! Did your starter show signs of bubbliness or growth during those 7 days? How does it smell? Did you decide to bake with some? Ideally, you want your starter to be nice and active before using some in a bread recipe. If you still feel like your starter is not behaving like it should, consider removing half of what is in your jar. Then feed it a generous portion of flour with just enough water to stir. If you have organic apples, pineapple or grapes, place a piece of fruit or a few grapes into the starter for 12-24 hours and watch it transform into happy yeast. Remove the fruit after that time. You might have to feed it again to create more starter before you use some in a recipe.
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Hi! A GF flour blend will work, but using one without xanthan gum or other gums to make a GF sourdough starter is probably best. Try a smaller portion starter with the flour you have. That way, you don’t waste any 😉 Recipe: https://www.freshisreal.com/easiest-gf-sourdough-starter/
