Chantal, I forgot to mention that the almond flour I …

Simple Sorghum Sourdough
Hi Chantel,
I sent you a message on YouTube, but no worries to answer since after reading some of the comments I got some of the answers. But still want to get your opinion on the swaps that I need to do since I am trying to stay lectins free. To substitute buckwheat flour which will be better? I see almond flour can be used but it will make the bread more dense? I am trying to avoid the density to have more of the real bread taste. I have green plantain flour but maybe will be to chewy, I can’t use oat,quinoa for the lectins content. I don’t have tigernut at the moment , maybe white rice flour could be a good option not too much Bcs I didn’t want to use that either, appreciate your suggestions. Is it ok to use tapioca starch and arrowroot but not the potato starch? Last for the seed flour it will be ok sesame flour? As per the starter after the 7 days can I keep it on the counter and keep feeding for a few more days until ready to bake since I am waiting for some of the flours I ordered to arrive, mine starter looks ok but not bubbling like yours in the video and even when I feed it never raise that much like in your video not sure what is wrong, I see has activity but never to that extent. Maybe Bcs is sorghum flour? Thanks in advance for all your help, I appreciate all your time and effort to answer all questions and help us in our GF journey. Many Blessings 🙂