Tapioca itself won’t work well to create a grain-free sourdough …

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Comment on Grain-Free Sourdough Starter (GF/V) by Chantal.

Tapioca itself won’t work well to create a grain-free sourdough starter. Maybe if combined with another grain-free flour it might.

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)
Hi Keith! You don’t have to keep a GF sourdough starter in the fridge if you bake with it daily or often. If you only bake with some once per week, storing the starter in the refrigerator in between bakes will be easier. When refreshing the starter, you can take it out of the fridge and feed it right away or wait a couple of hours when it’s not so cold and hard. After a feed, wait until it’s gets happy and active and use some or return the jar to the fridge. To create an even bubblier starter, you can feed it twice before using some in a bread recipe.

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.

Gluten-Free Sourdough Cinnamon Rolls
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?

Yeast-Free Buckwheat Blender Bread
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!

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