Hi Chantal, I love you recipes and have made and loved …

Comments are Disabled This post may include affiliate links. Read full Privacy Policy. All recipes are GF, vegan & free of top allergens.

Comment on Gluten-Free Sourdough Starter by Rachel Course.

Hi Chantal,

I love you recipes and have made and loved the wild yeast bread and sourdough without psyllium bread. I seem to be having a few problems at the moment and wondered if you could help me. After an initial great rise with my sourdough, it seems to have very few bubbles now. Ive been using organic brown rice flour and bottled water. It definitely doesn’t look like the thick active sourdough from your pictures. Is there something I’m doing wrong. My other question is that my loaves are very heavy (unlike the gluten free conventional yeast bread I made in the past). Is this something to do with my sourdough? Many thanks. I look forward to hearing from you.

Comments are closed.


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.