Comment on Simple Sorghum Sourdough by Maz.
Thank you, Chantal, for an amazing recipe and all your help! I was so excited to try this particular recipe, and my first try turned out beautifully and absolutely delicious!
Because of some IBD issues that I’m having, I had to make some substitutions to make this recipe lectin-free.
I subbed out the 1 cup of buckwheat flour, which contains protease inhibitors that can worsen the damage caused by lectins, with 1/2 cup tiger nut flour and 1/2 cup finger millet (ragi) flour. And I also subbed out the 1/2 cup pumpkin/sunflower seed flours, which are quite high in inflammatory omega-6 oils, with 1/2 cup of sesame flour, which is a by-product of sesame oil manufacturing where all of the omega-6 rich oil is extracted from it and what is left is turned into flour.
The final result turned out a bit denser and smaller than in the original recipe (but it still looked and tasted fantastic), and I believe it’s because the substitutions probably were more absorbent than the original flours, I have a hunch that the sesame flour was the main culprit. Next time I’ll try adding more water to keep it moister so it can rise and expand more freely.
