Introduction to Working With Gluten-free Sourdough
Not everyone can have wheat, even when it has gone through the fermentation process. If you are sensitive to wheat and gluten then you might think that sourdough is out of your grasp. However, you may still be able to enjoy homemade sourdough breads.
If you are accustomed to baking with wheat you will find some differences in baking with gluten-free flours, such as:
Various nutritious whole grain gluten-free flours can be used in baking gluten-free sourdough bread, including:
You will sometimes see starches added to recipes, These starches, if used minimally, can help with the final sourdough bread product. These may include:
Do not be overwhelmed by the differences between wheat and gluten-free sourdough, though. Many of the major concepts of sourdough baking remain the same when dealing with gluten-free sourdough: the long rise/fermentation time, the use of only whole, real foods in the recipes, and the flexibility to switch flours when desired.
Click here to view a recipe for making Gluten-free Sourdough Bread.
We highly recommend The Art of Gluten-free Sourdough Baking by Sharon Kane, for excellent recipes as well as expert gluten-free sourdough techniques.
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