Hi Keith! I would try work with a single flour …

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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

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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 Joanne! I don’t see why not. If you like walnuts, go for it! Pecans, hazelnuts, or sliced almonds would be equally tasty if you can consume any type of nuts. Ps. I froze some of the bars the last time I made a batch, and they are SO good to enjoy as a nice treat once in a while when the craving hits me. Especially if you can’t have traditional pecan bars/pie or butter tarts with gluten, sugar, eggs, dairy, etc., these maple bars are such a nice treat! If you do freeze some of the leftover bars, it’s best to thaw a little bit before eating or place the piece on a plate in the microwave for a few seconds.


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Hi! Thank you for trying this recipe! I am not an expert at deep frying but from my experience the oil has to be hot enough or the donuts will absorb too much oil and result in greasy and soggy donuts. Ideally 350-375°F. The temperature will drop a bit once the dough is cooking. Are you cooking on a gas or electric stove? Did you use a candy thermometer to check the temperature of the oil? I mean if yours were getting too dark too fast, lower the temperature even more next time to see if it’s better.


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Hi Mallory! Thank you so much for your comment and rating! I love learning that your family enjoys this recipe!


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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.