Comment on Gluten-Free Sourdough Without Psyllium by Chantal.
Hi! Quinoa might create a denser texture than tiger nut flour. And is your white rice flour sweet or regular white rice flour? Sweet white rice flour is made from glutinous flour and would probably an ok sub for tapioca flour. Please keep in mind that I haven’t tried this combo and wouldn’t really know the outcome unless I tried it. This recipe is very simplified, to begin with, so if you change the few ingredients it might create a different loaf altogether. Could be great or could be super heavy and dense. I hope this information is helpful!
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.
Recent Comments by Chantal
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.
7-Inch Sourdough Boule (GF/V)
Hi Lisa! With the cassava flour sourdough starter did you change any other ingredients in the bread recipe? It’s possible that using a grain-free starter such as cassava starter could have contribute to a dough texture with more moisture. Did you try again after this attempt? I realize you posted your comment a few months ago but I’m just seeing it now.
How To Make Maple Cream
An option would be to boil the pure maple syrup to a little less that 234°F (maybe 233°F) next time and it should be thinner after it’s been hand stirred. If your maple cream is thick but still mixable in the jar you could add a touch of maple syrup and mix it in to make it thinner. Just note that I’ve never tried doing so.
