Comment on Gluten-Free Sourdough Starter by Chantal.
Hi Chris! I’ve personally never baked other than in my Eastern Ontario Canada kitchen. From your experience do you tend to bake at a higher or lower oven temperature and for longer or less time typically? Have you ever created a GF sourdough starter before?
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
7-Inch Sourdough Boule (GF/V)
What did you decide to try? Yes, in a pinch place the dough overnight in the fridge, no problem. When you take it out, you can leave it at room temperature for an hour or two or bake it if your oven is already hot.
7-Inch Sourdough Boule (GF/V)
Hi! Was that the first time you used your GF sourdough starter? If you got about an inch of rise, that’s pretty good. Did you sub or change any of the ingredients? GF sourdough won’t rise as much as regular bread when baking. Did you use a Dutch oven to help trap the initial steam or did you bake the dough in a bread pan?
7-Inch Sourdough Boule (GF/V)
Hi Debbie! You can for sure sub the tapioca with arrowroot starch or even more potato starch if that is better for you. Replace it by weight.
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.
