Gluten Free Sourdough Blogs

Baking with gluten-free flours has one main difference from baking with wheat: the gluten. Gluten is a protein in wheat that binds baked goods to create light and airy breads and well-formed pastas and biscuits.

With some practice and attention to detail, sourdough bread can be made and enjoyed at home for a fraction of the cost of a commercial loaf of gluten-free bread. And it will be much more flavorful!

A sourdough starter is a simple mixture of water and flour. This mixture of flour and water creates the perfect medium for the yeasts, acids, and other microorganisms that ferment and leaven bread into a beautiful loaf of sourdough bread.

There are certified gluten-free oats. The oat grain itself does not contain gluten, but because oats are generally grown near wheat or processed in a facility that processes wheat, oats are only considered gluten-free when they are explicitly labeled as such.

Working with Gluten-free Sourdough can be a bit of a challenge. We are pleased to welcome Sharon Kane, author of the The Art of Gluten-Free Sourdough Baking Bookto share with us her story of developing methods for making bread, muffins, pizza dough, dessert breads, and more.

Many gluten-free recipes call for several flours, generally because each replicates some property in wheat-based baking. Some flours are higher in starch, while others contain more protein. Combining them creates better texture in baked goods.

Pancakes are one of the easiest types of recipes to make gluten-free, and the recipe I’ll be sharing with you today is so simple to make when you’re still sleepy-eyed as it uses what some call “discarded” starter and 3-4 other ingredients.

A common practice in gluten-free sourdough baking is using various boosters to help with the leavening and texture of the final bread.

This recipe gives you the option to use a gluten free sourdough starter, since originally it is not gluten free. The added ingredient of ground chia or flax seeds enables this recipe to be egg free.