Comment on Gluten-Free Sourdough Starter by Chantal.
Hi Basia! Thank you for your message! When first creating a new GF sourdough starter, it is good to follow the 2-feeding per day as per recommended in the recipe. The bacteria need to feed off of fresh food (water + flour) to transform your ingredients into wild yeast. If it smells off, you will have to decide if it’s just a bit sour-smelling (which is normal) or the odour of a starter gone bad. It’s it smells terrible, you will know, and I would recommend starting over while feeding it twice per day and even three times on day 5 (see the recipe guide: https://bit.ly/2I6uoXo). Good luck! Let us know how it turns out!
Chantal Also Commented
Gluten-Free Sourdough Starter
Hi Nancy! There’s no specific number of hours as in colder months the process could be a little slower. On warmer summer days, the mixture could transform faster. Have you seen this video? https://youtu.be/QuHSndIBMQI?si=Lamhdx8uisWIZZ7e The video could help you see the transformation of GF flour and water into wild yeast. Please don’t stress too much on the number of hours, feed your starter when you can and observe the changes throughout the day and have fun with the process.
Gluten-Free Sourdough Starter
Hi Christina! Thank you for reaching out! I wouldn’t give up just yet if I were you. How does your starter mixture smell? Does it smell very strong and sour like it needs to be fed or does it just smell like wet flour? Do you by any chance have another GF flour to try other than rice? Let me know and I will reply.
Gluten-Free Sourdough Starter
If it smells really strong and sour I would pour it out, probably remove a little bit of the starter and then feed it more flour and water.
Recent Comments by Chantal
Caputo Gluten Free Flour: Review & Recipes
Hi Theresa! That’s great! What kind of milk did you use? I tried the Fioreglut Caputo flour again yesterday and made a loaf. I used the same bread recipe in this post but baked it in a pullman pan in the oven for 1 hour at 400°F and it was perfect! I did use homemade hemp milk. The bread is delicious! I mixed the dough by hand in a large glass bowl with a dough whisk and it worked beautifully. Thank you for your comment!
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.
Yeast-Free Buckwheat Blender Bread
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.
