Name: Wild Yeast Bread (GF/V)
Prep time: 30 min
Cook time: 1 h
Total time: PT-453451H27M34S
Cuisine: Gluten-Free
Ingredients: 1/4 cup (30g) brown rice flour (with 30g water, just enough to stir); 1/2 cup refreshed GF brown rice sourdough starter (150g); 1 cup brown rice flour (125g); 3/4 to 1 cup water (177g to 240g)**; 1/3 cup whole psyllium husk (20g) (or 20g psyllium husk powder); 1/3 cup golden flaxseed meal (30g) (or 30g ground flax); 1-1/2 cups warm water (355g); 1-1/4 cup sorghum flour (138g); 1/2 cup light buckwheat flour (70g) (or 70g GF oat flour); 1/2 cup white rice flour (70g)** (or 70g GF oat flour); 1/2 cup arrowroot starch (60g) (or 60g tapioca flour/starch); 1/2 cup potato starch (70g); 1 tablespoon coconut palm sugar (12g), optional; 1 tablespoon fine grey sea salt (10g); 1/4 to 1/2 cup water (60 to 118g)**

Hi Fernando! Thank you for your message! I did get …

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Comment on Wild Yeast Bread (GF/V) by Chantal.

Hi Fernando! Thank you for your message! I did get and see the other one as well! I gave you a few tips in my first reply 😉 I’m glad my videos are helpful! I’ll be sharing a few more recipes and videos very soon! Let me know if you ever have any more questions!

Chantal Also Commented

Wild Yeast Bread (GF/V)
Thank you, Miranda, for trying my recipes! I’m happy you were able to tweak the ingredients to work with what you had on hand! Great job!

Wild Yeast Bread (GF/V)
Hi Ruth! Thank you for your message! I bet you that your loaf turned out just perfect! Also, to answer your question about drying some starter for future use, it’s definitely possible. Some smudge a very thin layer on a sheet of parchment paper or even dehydrate it in a low-temperature oven. To store the dry starter pieces, you could probably keep them in the freezer or fridge in a sealed bag or container. Then once you want to get a new starter going simply combine a few pieces of your dry starter with some fresh flour and water, stir and give it some time to get active. It should work!

Wild Yeast Bread (GF/V)
Hi Christine! Very exciting and thank you for your support! Let me know if you ever have any questions about my recipes!

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Hi Renee! That sounds delicious! Thank you for sharing what you tried!

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Hi Marie! I’m so happy you tried the yeast-free bread recipe! I like it too! Did you use hemp milk or a different plant milk? Thank you so much for your comment and rating! I appreciate it!

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Hi Penny! You could try to replace the arrowroot with corn starch but please note that I haven’t tried. For half a cup it should be ok. You can also use tapioca starch/flour as a substitute. Using the same measurement should work and you can replace by the same weight if you’re using a scale. You can replace the brown rice flour with GF oat flour or buckwheat flour. I like using light buckwheat flour as it’s similar in texture to brown rice flour and oat flour.

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Hi Lisa! You could totally use this dough to make a savoury pie. If you try it, you can leave out the coconut sugar. Let me know if you try it!

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The Simple Sorghum Sourdough is one of my favourites too! I haven’t baked all summer so I can’t wait for the house to smell like a bakery again! There’s nothing that compares to that incredible aroma! Thank you for your comment and rating 😉