Comment on Simple Sorghum Sourdough by Carol.
Hi Chantal, my granddaughter is allergic to tree nuts, rice, wheat, coconut, eggs, dairy and at the moment a bit sensitive to buckwheat.
I have baked the simple Sorghum sourdough bread and replaced the coconut sugar with brown, and buckwheat flour – once with Quinoa – did not really like it. Once with a combo of teff and almond flours. Still a bit dense but better. The bread always looks amazing but a little bit dry and dense.
Another time I added sultanas and goji berries and reduced salt, to make a sweet breast but it was a bit dry. Suggestions please. Carol
Carol Also Commented
Simple Sorghum Sourdough
Hi Chantal,
Sorry for the late reply. I have been away. Thank you so much for your tip about extra liquid or Half/half almond milk and water. I am going to try that tomorrow as I am baking another loaf. It’s a challenge but I think I am up to it. I have baked her a Millet bread and she likes it but I have read that Millet consumed daily can affect Throid so I will continue trying to perfect the Sorghum Sourdough. Yes, I do use a Dutch oven. I have a steam assist oven along with a normal oven. It had a bread baking option, could I use that instead of Dutch oven.
My previous failures were sliced, baked and turned into fabulous gluten free breadcrumbs. Nothing gets wasted. 😊☺️
