Hi, I have been baking gluten free yeast bread for …

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Comment on Simple Sorghum Sourdough by Bill F.

Hi, I have been baking gluten free yeast bread for many years but am just starting sourdough breads. My first three loaves (before I found you) were OK in taste and crumb but were quite flat – not boules. This refrigerator method definitely solved that! I was so excited all the way through the rise in the bowl. It was more than 4″ high! But after baking and cooling it was only 3 inches high and was quite dense. Do you have any advice for me as to what might have gone wrong? Thanks for the great videos and website!

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ALLERGEN NOTE

Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.