Comment on Simple Sorghum Sourdough by Cindy Fry.
Hi! Thank you for the sorghum sourdough bread recipe. I have a question about flour substitution. My diet is more restrictive than gluten free. I strive to be lectin free and buckwheat is sadly not lectin free. I am therefore wondering about substituting cassava flour for the buckwheat. Do you think that will work?
Cindy Fry Also Commented
Simple Sorghum Sourdough
Hi Chantal,
I made my first loaf yesterday and it was beautiful and tasty with a nice ‘chew’. It received 2 thumbs up from my husband. Thank you so much for the videos and recipe! We strive to be lectin free, so I made some modifications, which I will share. I replaced the 1 cup buckwheat flour with 1/2 cup cassava flour and 1/2 cup millet flour; used almond flour in place of the sunflower/pumpkin seed flour; used tapioca starch instead of potato starch. Oh – and I used sour kraut juice instead of fermented beet juice, just because that is what I had. I can’t tell you how excited I was when I lifted the lid of the Dutch oven and was greated by that beautiful loaf…..which looked just like real bread – AND it tastes just like real bread too! Happy, happy!
