![]() ![]() The batter should have the consistency of a thick pancake batter, I found the best results to be achieved when it looks like a thick oatmeal porridge. But I prefer a more nutritional gluten free bread made with whole grain flours. If you want your loaf to stand up on it’s own, you can add high starch flours. In general gluten free sourdough bread needs “walls” to hold it up because, it spreads more than rise upwards.Once you get the right balance of flours and you have an active gluten free sourdough starter, it’s pretty easy: mix everything together, pour in a baking tin and let it rise and ferment until it’s ready to bake. Make sure to read below about the best flour to use in gluten free bread baking. ![]() Like buckwheat, amaranth, quinoa, oat, flax seed, sorghum etc. You can customize the recipe by trying a variety of flours with higher nutritional quality in terms of fibre, vitamins and minerals. Make sure to watch that too, if you want to be successful on your first try. I also have a post with how to start a gluten free sourdough starter, how to maintain, store and troubleshooting tips with pictures and video. This is the easiest and convenient way if you don’t have milk/water kefir on hand. Or you can aslo find it here on Amazon – which is maintained with brown rice flour. As a leavening agent I’m using a gluten free sourdough starter from Cultures For Health. Instead of using yeast, I let the natural fermentation do it’s job. ![]()
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