Comment on Grain-Free Sourdough Pizza Crust by Chantal.
Hi Darlene! Can you tell me which other grain-free ingredients you like to bake with? This is the recipe for the grain-free sourdough pizza crust recipe: https://www.freshisreal.com/grain-free-sourdough-pizza-crust/. You can look at the ingredients in that one and see if it’s a recipe you would like to try. You don’t necessarily have to make a pizza crust with the dough. You could make garlic bread or flatbread. Also, I do have a grain-free bread recipe that could be tweaked to use some grain-free sourdough starter. I’m sure I have notes somewhere for that version. I will look. This is the version without yeast (How to Make Grain-Free Bread): https://www.freshisreal.com/how-to-make-grain-free-bread/. Let me know which ingredients you would like to bake with, and then it will be easier for me to guide you in the right direction.
Chantal Also Commented
Grain-Free Sourdough Pizza Crust
Hi! Are you in the GFV Baking by Fresh is Real Facebook group? Please join! It’s a great place to ask questions with like-minded bakers 😉 (https://www.facebook.com/groups/191987888217239) In the group search bar, search Sourdough Pizza Crust, and the GF sourdough version should pop up at the top! It’s a nice and easy one!
Grain-Free Sourdough Pizza Crust
Hi Jennifer! How are you? Yes, if you do try it, please let us know! 😉
Recent Comments by Chantal
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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.
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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.
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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?
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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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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.
