Comment on Gluten-Free Sourdough Without Psyllium by Chantal.
Hi Keith! I would try work with a single flour (e.g. brown rice, sorghum, oat, millet, light buckwheat) when making a new GF starter. I understand there’s a shortage of ingredients right now in various parts of the world. I did see a few people try making a starter with 1:1 flour blends. It’s not ideal but I think it could work. Keep in mind that some 1:1 include starches and gums. If you do try it, keep in mind that the starter might need more water. If you do decide to try it, let us know how it goes. This specific bread recipe was created for people with many dietary restrictions. I’m not sure if it would work with a 1:1 because I haven’t tried it. Do you have psyllium husk or flaxseed meal? Or did this recipe catch your attention because it doesn’t include either? Let me know and perhaps I can make some suggestions.
Chantal Also Commented
Gluten-Free Sourdough Without Psyllium
Hi Sherry! Sorry for the late reply. Did you end up trying the recipe with your new starter? Ten days is fine if it was showing signs of growth and was bubbly. If you need more help with a recipe for your son let me know.
Gluten-Free Sourdough Without Psyllium
Hi Abigail! Replacing the tiger nut flour with oat flour should work fine. You can probably increase the oat flour to 1-1/4 cups to replace the tiger nut flour, as tiger nut is a bit heavier than oat flour. As for the water, add enough to create a nice thick soft batter. And if you decide to add one egg, that is fine too, and it will replace a bit of the water. Note that I haven’t tried eggs in this recipe.
Gluten-Free Sourdough Without Psyllium
Hi Marilyn! You can pretty much make any of my GF sourdough bread recipes with a sorghum sourdough starter. https://www.freshisreal.com/category/bread/sourdough-bread-2/
Even if the recipe calls for a brown rice starter, using a sorghum version will be just fine. Just note that you might have to tweak the ingredients a little if you need to swap out rice flour or add another flour to replace the sorghum flour in the recipe. Let me know if you need more guidance.
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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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