Hi Sukma! Did you watch the video for this recipe? …

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

Hi Sukma! Did you watch the video for this recipe? It might be helpful: https://youtu.be/8EzbPsTZePw This is the link to the recipe post: https://www.freshisreal.com/wild-yeast-bread-(gf-v)/ If you read the recipe it calls for a refresh the night before which consists of feeding your starter 1/4 cup of brown rice flour with just enough water to stir. This is to wake it up for the next big feeding, typically the next morning. The second feeding consists of 150g (1/2 cup of refreshed/fed starter) with 1 cup of flour and about 1-1/2 cups of water. The end goal is to create at least 515g of starter which about 2 cups of lively active starter. I hope this helps!

Chantal Also Commented

Wild Yeast Bread (GF/V)
Thank you, Robyn! I love hearing stories like yours! I’m guessing that Kefir would be similar to using creamy buttermilk in a bread recipe? Thank you for sharing!

Wild Yeast Bread (GF/V)
Hi Jessica! I don’t have experience with a gas oven, unfortunately. The Wild Yeast Bread recipe makes a larger loaf, and I feel that 35 minutes would not be enough. If you think that 450°F is too hot for your gas oven, consider baking at 425°F for more time. My newest GF sourdough bread recipe (https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/) bakes for 80 minutes at 425 regardless if it’s in a Dutch oven or a bread pan. You could go as low as 400, but you would need to bake for a minimum of 1 hour up to 70-80 minutes.

Wild Yeast Bread (GF/V)
Hi Rachel! Thank you so much for trying the Wild Yeast Bread recipe! I’ll be sharing a new GF sourdough bread recipe soon!

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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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.