Hi Kay! For the Sorghum Sourdough, I’m sure you could …

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Comment on Simple Sorghum Sourdough by Chantal.

Hi Kay! For the Sorghum Sourdough, I’m sure you could play with the ingredients. Instead of psyllium, you could try flaxseed meal. The almond flour you have, is it an almond meal/flour or fine almond flour? There’s a difference, but I’m sure either could work. Almond flour might be way more absorbant if used in larger quantities. Almond meal can replace the seed amount called for in the recipe. As for coconut flour, you could use a little like 1/4 cup, but please keep in mind that it’s also very absorbent. It will soak up water like a sponge and create a denser loaf. Would you be replacing the tapioca starch for all the arrowroot and potato starch? It might work, but larger quantities of tapioca can make things a little stickier. Cassava flour is excellent, but to be honest, I haven’t included it in any of my loaf recipes. In smaller quantities, it could replace a starch, yes. It’s more expensive, so I tend to bake other things with it. As for lectin-free, you will be best in knowing which ingredients are best for your body to digest. The overnight soaking method in the recipe does help to break down the seeds, flours and starches to make them easier to digest, but if you’re looking for entirely lectin-free, you will have to experiment with the ingredients that are safe for you. Let me know if you need more help to troubleshoot some ingredient substitute options.

Chantal Also Commented

Simple Sorghum Sourdough
Hi Krystal! I’m sorry you can’t tolerate psyllium husk! How are you with flaxseed meal or ground flax? You can try that as a substitute. You can even double the amount if using flaxseed meal to help stick the ingredients together. That’s basically what psyllium does in GF bread recipes. Please note that the dough might not hold up as well as a free-form if you use flax but it might be ok as the dough gets refrigerated overnight and is a bit stiffer (not batter-like). If for whatever reason your dough is too soft, as a plan b consider baking the dough in a parchment-lined bread pan and it should be just fine. Please let me know if you have additional questions!

Simple Sorghum Sourdough
Hi Chantal! If you replaced the nut flour with flaxseed meal that could be the problem. The thing is flaxseed meal (or ground flax) once combined with a liquid gets very gelatinous. The recipe already has whole psyllium husk which also does the same thing. Your message was from two days ago, what did you decide to do? In the future, instead of adding flax perhaps consider increasing the sorghum and buckwheat flour to replace the 1/2 cup nut/seed (pumpkin or sunflower) flour. Let me know if you have additional questions. Ps. To salvage a situation like yours, I would try to add a bit more flour and bake it in a bread pan 😉

Simple Sorghum Sourdough
My pleasure! I don’t think that gluten-free sourdough starters will pass the float test. I think this is a good trick for wheat-based starters. It seems that your starter is probably ready if you notice a lot of bubbles throughout and it smells pleasant and sweet! It’s pretty incredible once it does transform to wild yeast! Let me know if you used it yet!

Recent Comments by Chantal

How to Make Grain-Free Bread
Hi Monique! Thank you! Have you tried creating a grain-free sourdough starter? Here’s a link to a recipe: https://www.freshisreal.com/grain-free-sourdough-starter-gf-v/ And then, creating a sourdough version of this recipe would be pretty easy. The main difference when using a sourdough starter in a bread recipe as opposed to a bread recipe without yeast is that the dough will need time to rest/rise a little. I’ll take a look at the recipe and give you more instructions once you’re ready to give it a go. I could test it right before too. Let me know once you have a happy grain-free sourdough starter.

Buckwheat Sourdough Loaf Gluten-Free Vegan
Hi Susanna! You can sub the oat flour for another light flour such as millet, sorghum, more light buckwheat, maybe teff flour or even almond meal/flour if you’re not allergic. I hope this helps!

Gluten-Free Sourdough Starter
Hi Katie! You haven’t done anything wrong. Starters can vary in activity day to day. If it was previously bubbly, that’s a great sign. How’s it doing today? If it smells a little stronger and acidic, remove half of what you have in your jar and give it a good feeding of up to 1 cup of fresh flour with just enough water to stir. Then give it a good 12 to 24 hours to transform into wild yeast. Once bubbly and active, consider trying some in a recipe.

Easiest GF Sourdough Starter
Hi! No, no. Don’t worry, it’s ok! You could also increase the flour and water to a little more too if you want. I would keep going, I wouldn’t start over. See how it’s doing in a couple of days.

7-Inch Sourdough Boule (GF/V)
Hi! Thank you so much for your lovely review and rating! If you don’t want to replace the oat flour with chickpea flour (like you tried), you could increase the seed flour to replace the 80g. Or introduce another gluten-free or grain-free flour that you have. Ideally, replacing the oat flour with another light GF flour is best. Replace by weight (80g). Do you have teff flour? What about sorghum or millet flour. Almond flour is excellent if you’re not allergic. As for adding whole seeds and nuts, go for it! Once your dough is well mixed, you could fold in (by hand) some of your favourite seeds/nuts. Half a cup of each or so would work well.

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