Hi Moriah! After the 7 days, if you feel that …

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Comment on Easiest GF Sourdough Starter by Chantal.

Hi Moriah! After the 7 days, if you feel that you’ve achieved a good level of activity and your starter seems ready, you can store it in the fridge. Ideally, baking with some would be great but if you can’t just yet, remember to take it out of the fridge to refresh it with some flour and water at least once per week to keep it thriving. If your starter is very new, I feel it would be best to remove some starter from the jar first and then feed it. When refreshing a starter, you can leave it out at room temperature for a few hours and once you see the bubbles forming again and you know you can’t use some in a bread recipe just yet, return it to the fridge. I hope this helps.

Chantal Also Commented

Easiest GF Sourdough Starter
Hi Denise! I think I have both GF sourdough pancakes and waffle recipes in my Facebook group. Are you in the group already? If not search, Gluten-Free Vegan Baking by Fresh is Real on Facebook and request to join. Once in the group, in the search bar type in waffles or pancakes and it should bring up any older posts with recipes. You mentioned that you don’t use oats, what do you typically use to replace eggs in a gluten-free recipe? Or do you consume eggs?


Easiest GF Sourdough Starter
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.


Easiest GF Sourdough Starter
Hi Sarah! Of course, you can! Other GF flours that work well for GF sourdough starters are sorghum flour, light buckwheat flour (or freshly milled buckwheat groats), millet, GF oat, and grain-free cassava flour. I’ve tried with many other GF flours, such as teff (great for Injera), dark buckwheat, green banana flour, etc., but those flours tend to require more attention to maintain.


Recent Comments by Chantal

How to Make Grain-Free Bread
Hi Rose! The reason for the overnight rest is to help the ingredients breakdown to make the bread easier to digest. You can make the recipe without this step. You can bake the dough in a regular bread pan, if that’s all that you have. I miss this bread, I’ll try and bake one tomorrow without the overnight rest and I’ll bake it in a bread pan and report back. It should be fine if you try it before me. If you have a bread pan with lid, you could cover the dough for half the baking time.


Banana Sourdough Seed Loaf
Hi Ann! I think using sorghum flour instead of oat flour for 1/2 cup should be fine. Alternatively, almond flour would work too if you’re not allergic to nuts.


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Hi June! I think I might of answered your question on a different platform but I’ll answer here again in case it can help someone else. You can definitely mix in the roughly mashed banana with some add-ins like nuts after the blending step. It creates a more textured bread instead of a smoother texture but it is equally delicious.


Nutritious Gluten-Free Vegan Zucchini Quick Bread (Oil-Free)
Hi Ann! Did you use a preheated Dutch oven to bake the bread? With this recipe, ensuring your oven is preheated as well as a large Dutch oven really helps with the moisture.The smaller grated zucchini is fine. Did you use whole psyllium husk? Was your yogurt very thin?


Yeast-Free Buckwheat Blender Bread
Hi Megan! This is a reply that I shared with another baker with the same question.

I did test the recipe with buckwheat flour, but the results weren’t as great but comparable. I’ve been looking for my notes as I tested this variation before the holidays. The idea would be to use 175g of light buckwheat flour to replace the 175g of buckwheat groats with enough water to moisten the mixture. You’ll need at least one cup of water, possibly a bit more. I would still use a blender to help blend/purée all the ingredients into a smooth batter-like dough. If you try it before I find my notes or try it again, please share your results with us.


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ALLERGEN NOTE

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.