Comment on Grain-Free Sourdough Starter (GF/V) by Chantal.
Hi Darlene! I understand your concern and not wanting to waste expensive ingredients. You want to add enough water, so the mixture is not dry and crumbly. It will be like a thick pancake batter. It will be easier to mix and will look smooth (see photos in the post) as opposed to grainy. And if for whatever reason, you add too much water, it’s easily fixable. You can add more flour at the next feeding or right away. Depending on the brand of cassava flour you get, the amount of water it absorbs will vary. Brown rice flour, for example, it’s often a similar amount of water in grams. Although cassava flour is more absorbent. I hope this helps.
Chantal Also Commented
Grain-Free Sourdough Starter (GF/V)
Hi! If it smells right and looks active and bubbly, it’s perfect. It won’t necessarily double in size 😉
Grain-Free Sourdough Starter (GF/V)
It won’t necessarily double. As long as it smells good, you can see bubbles throughout, it grew after a feeding and you can hear lively activity, that is perfect!
Grain-Free Sourdough Starter (GF/V)
Tapioca itself won’t work well to create a grain-free sourdough starter. Maybe if combined with another grain-free flour it might.
Recent Comments by Chantal
Maple Cream Bars
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.
Canadian Sourdough Beavertails (GF/V)
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! I haven’t made these in a while. I do have organic coconut milk (can) and could try a version without brown rice flour. Which GF flour is in your gluten-free starter? Tell me, when you bake grain-free, which ingredients can you consume? Do you eat buckwheat (pseudograin)? What about cassava flour, coconut flour, tiger nut flour, etc.? What about starches? Are you okay with potato starch and tapioca starch? Let me know so we can create a new version for you. What about sugar? Are you okay with coconut sugar or maple syrup?
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Hi! Can I ask which brand of GF baking powder you tried? Is your batter too wet or not wet enough? And the apple? What kind did you use? Let me know so I can help you 😉
Canadian Sourdough Beavertails (GF/V)
Hi Mallory! Thank you so much for your comment and rating! I love learning that your family enjoys this recipe!
