Table of Contents:
Why Sourdough Bread Is Better Than Most Breads
Video taken from the channel: Healthline
Gluten Free Sourdough Bread Recipe
Video taken from the channel: foreverfit tv
Easy Gluten-Free Sourdough Starter Guide Part 1
Video taken from the channel: Fresh is Real
How To Make Gluten Free Sourdough Bread | Baking Magique
Video taken from the channel: Baking Magique
How to make Amazing & Simple gluten free sourdough bread
Video taken from the channel: MindBody Confidence
Is Sourdough Bread Suitable for those with Gluten Sensitivity?, Fox 47, Lansing MI
Video taken from the channel: Marie Spano
Is Sourdough Bread Safe on a Gluten Free Diet?
Video taken from the channel: Dr. Vikki Petersen
The following sourdough brands are either certified gluten-free or use only certified gluten-free ingredients: Bread SRSLY Simple Kneads New.The short answer is no, sourdough bread is not gluten free. However, the long answer is maybe.Sourdough bread made from one of the three gluten grains (wheat, barley, or rye) is not gluten-free, and therefore is likely to make you sick if you have celiac disease or non-celiac gluten sensitivity.
Millions of people are suffering from digestive malaise, and if you’re sensitive to foods containing gluten or have irritable bowel syndrome, sourdough bacteria’s ability to break down flour.Sourdough bread made with regular wheat flour or a wheat-based sourdough starter is not gluten free. Some who are sensitive to gluten or gluten.Gluten Free Sourdough Bread | A Basic Loaf Indeed, this is a loaf of authentic gluten free sourdough bread, made without any commercial yeast at all.Sourdough bread, a low-gluten bread, is often hailed as a positive option for those suffering with gluten intolerance or celiac disease, because it contains a reduced amount of gluten thanks to sourdough’s slow fermentation process.
There are so many different ways to make a gluten-free sourdough. The key is that you don’t have to try them all at once. Begin by getting only what you need.The recipe is adapted from the Gluten-Free Crusty Boule from Artisan Bread in 5 Minutes.
The chia seed gel idea came from the GNOWFGLINS sourdough ebook. Some links (including Amazon.com links) in our posts might be affiliate links. This means that, at no additional cost to you, I may earn an affiliate marketing commission if you make a purchase.Sourdough bread containing wheat, barley or rye should be avoided by people with gluten intolerance or celiac disease.
Summary: Sourdough bread contains lower amounts of gluten and its prebioticGluten is degraded More of the gluten in sourdough bread is broken-down in the fermentation process, rendering it virtually harmless. Therefore, many people with a gluten intolerance and some coeliacs can consume sourdough without suffering their.
The nutritional benefits of sourdough are EASY DIGESTIBILITY, HIGH NUTRIENT AVAILABILITY and LONG SHELF LIFE. Click Here for products with NO SOUR TASTE!! All products are assembled in.
Gluten free sourdough bread in Pullman Pan lined with parchment. The bread is done when the internal temperature is at least 205F. The time it takes to bake.I was wondering if you’ve come across Bread SRSLY’s sourdough bread, made in a dedicated gluten free site from gluten free flours.
It does contain a small amount of xanthan gum, but the starter is not wheat, it’s sorghum.Or rather several sourdough breads this week to come up with the best recipe ever for gluten free sourdough bread. This bread is amazing. Seriously.
I could never have thought that this bread wasn’t made out of wheat. It’s not like a sourdough bread containing gluten but it’s like a normal wheat loaf. I wish you could taste this bread.
List of related literature:
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from Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine | |
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from Cuisine and Culture: A History of Food and People | |
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from The Art of Gluten-Free Sourdough Baking | |
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from Minimally Processed Foods: Technologies for Safety, Quality, and Convenience | |
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from The Bone Broth Secret | |
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from No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain | |
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from Food Biochemistry and Food Processing | |
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from Gluten-Free Cereal Products and Beverages | |
| |
from Eat Wheat: A Scientific and Clinically-Proven Approach to Safely Bringing Wheat and Dairy Back Into Your Diet | |
| |
from IBS Cookbook For Dummies |
246 comments
this looks amazing I am going to try it. thank you for sharing!
Hi, I got a spot of mold growing on the side of the glass. I’m assuming I have to junk this starter and begin again? Let me know.
I made this bread today. The dough was too wet:(
Needed add 230g flour to have the same dough like on Your video.
I make own flour in my home stone mill. May it be a reason of this problem?
Good job Luka, another healthy choice bread to make and enjoy, recipe put across really well, your English is excellent, as a help can I suggest when you say gel as for the water and psyllium husk mixture, pronounce the g as you would for j in jump, otherwise 1st class job. Have you any recipes for bread using buckwheat flower?
I am just a little confused in this part,when the best first day I mix rice flour and water should I feed them the next day and how much flour and water?
Thx for sharing this perfect recipe! Have you ever tried gf pasta like this one I mean has no any junk in?
I think this guy owns one small spoon. Send him a couple of large spoons, please.
Hello. Thanks for posting.
I’ve made this three times now, each time improving the flavours with tweaks to my starter.
What I am struggling with is it collapsing during the baking stage. I’ve tried proofing for 4 and up to 5 hours with little effect.
It rises well before the oven, just does not hold while baking and collapsed to a flatter version.
Any tips?
Thankyou.
What size is then proofing basket needed for this recipe? I am making this as I am writting you. I hope mine is the right size.
i was not able to find the sour dough starter recipe. please advise.
People…If you want the recipe go to his website & subscribe. Be thankful. Some people pay a pretty good sum for cookbooks. He’s doing this for free! God bless him!
Thanks for a great video:) I love your bread, my friend started baking it and every time she brings it to some event or dinner I can’t enjoy it enough:) I am a big fan of traditional sourdough bread baking and have to admit I am impressed by the simplicity of this recipe, and the flavour too.
Thank you…One last question please: I haven’t fully understood how to maintain my starter: I took the required amount yesterday for my bread, fed the rest with 1/3 cup of flour and 1/4 cup of water and popped it in the fridge. Is it ok to feed it with those amounts of water and flour once per week?.When I need it again (probably some time next week) I reckon I am supposed to take it out 24 hour prior my baking time…Shall I feed it straight away out of the fridge or do I need to wait till it reaches room temperature before feeding it? Thank you very much….
where did you get the ceramic? baking container with lid? I can’t find anything like it on Amazon, King Arthur, Breadtopia, etc or anywhere else.
When I shop for sourdough bread, it seems like it is almost always white. Is there some reason for this? I want whole grain, sprouted, sourdough bread.
Can I use buckwheat for starter or combination of other flour
Hihi i can’t download your recipe, it say internal server error, why sir? fr nancee
I’m on day 3 of making my starter and realized that my jar was too small. I transferred it into a bigger jar and as soon as i did it all the bubbles that were forming popped:( will this still work or should i start all over?
I have a question can I use gluten-free all-purpose flour instead of the 3 flours?
im forever trying to find a way to prepare grains so i can enjoy them ( seems to be the worst food for ibs and candida)……i tried using the left over grains from rejuvelac…thinking most if not all of the starch would be predigested….its not working…one time i found a recipie here on youtube that was for making sourdough pancakes simply by leaving out a bowl of water and flour for like 16 days where the water was well above the flour still mixed…that seemed to work for me… i wish i could find that link again…i have looked and looked it was a seriously old fashioned way to make sourdough pancakes…ive tried doign it again but there must be some detail i’m missing as its not working either i heard from the carivore channel frank said in the olden times they would make something called sowens which is oat flour left in water for two weeks…i just mention this incase you share my interest in making something uber digestable for even the most comprimised stomaches..mostly fasting is really what works for me so i spend a lot of time here with my hobby sourdough and stuff…which makes me want to bake and eat…but ive gotta get more involved in talking about it for the time being thank u for listening teresa
Hi! Thanks for the video. I just started and I am on day 3 with sorghum flour. But my liquid is on the bottom. Is that ok? Makes it difficult to discard!
Great video, thank you!!! Is there any point in getting a bread maker machine? Would it even work with this recipe?
I tried to do a starter with buckwheat flour but fail… Is rice flour better?
There are too many ingredients that I can’t get overseas. Is there a way you can simplify it please?
I’m unable to open the recipe for both the bread and the sourdough starter. How would I do this please?
Do you think we could use another type of flour like garbanzo instead of buckwheat, it’s not easy to find here in Mèxico and it’s very expensive. Thank you so much for this recipe, will make it soon, I’ve already started my starter. Blessings
Hi there! Where did you find your baking pan? It is beautiful!
Thanks great recipe and solved my research re all things sour dough..
Getting the consistency right for in the rising hours is important isn’t it, as my first loaf with this recipe was probably a bit too wet, and I had halved it into 2 loaf tins, and they both rose right over the top of the tins, (may have had something to do with the humidity that day as well..
they baked well though not as high as yours did….. Will work with it..
I have been baking my wheat sour dough loaves on bake not fan forced, would the delay with bake, be ok with this, or does it need the quicker heat that “fan forced” gives…
Thanks again.. agreed nice and simple..
Can ground up chia seeds be substituted for the psyllium?
I am looking for a sourdough recipe that is wheat, corn and rye (GMO) free not just gluten free. Anyone please help. Also I tried to add a pickle juice that did not work for me.
Hello Thea, just wanted to say thank you for sharing this amazing gf sourdough tutorials recipes. I made it last night. it came out great. I tried it over a year ago and gave up after 2 months because I did not ferment the starter dough properly. So last Xmas the one just past I decided to try it again and voila it is divine. Thank you so much I remember you said at the end note not to give up when trying out for the first time. I am glad I give it another go:). You are very talented and inspiring. I would love to send to you the photos of my bread but I do not know how, please guide. Best wishes, Inn
If I eat Organic Einkorn flour “Made in Italy” I have not a single digestive or bowel problems or any form headaches. To enhance the health of my gut I make and eat “sourdough bread” made from organic Einkorn flour… I feel great for the entire day. Now if I eat any flour which is grown and milled locally here in the US. I will have serious gut and bowel problem and my headache and my vertigo will spike so bad that I wanted to vomit… what’s with the US wheat?
Hi, thank you for your wonderful videos! I’m on a grain-free and nut-free diet and wanted to make a sourdough starter using either cassava flour, tigernut flour, or coconut flour. Is it possible?
Thank you so much, I received your mail. I appreciate your response.
I have registered with you, why you are not answering. I can’t go anywhere with your site. Is your site real?
Which flour did you use to make the dark bread that you have sitting in this video? Is there a recipe available for that?
That was super helpful! Thx! Just to clarify, it’s the white film on the grapes that contain the wild yeast. Is that correct?
For anyone who does not have celiac disease, it is 100% healthy
Hi I am wondering if you have tried using almond or coconut flour? I am in keto, wonder if it works to get a keto version of sourdough
I read a study that said sourdough is better for digestion, not because gluten, but because other proteins are broken down in this process.. gluten was actually never a problem with bread, obviously except for people who are allergic to it
Excited to try this! I have celiac and really miss sourdough. Do you have a link to the grain free sourdough recipe? I’d love to try that as well. Thanks!
A traditional starter requires you discard half the mixture after you’ve fed it. Is that not necessary for this recipe?
Can u use other flours other than millet? Which flour would give a more open crumb?
I make kimchi and other fermented veggies and always have left over juice. Could you use that or some of it in a starter?
I would love it with less starches in it. Anyone a sub? Thx:-)
Sourdough is what we make and do flapjacks once a week. Kids love it.
Can psyllium husk be avoided? Also, can this bread be made with gluten free oat flour?
thanks luca, the psyllium husk was a great tip! i have a couple of questions: 1) on days 1 and 2 the starter made bubbles fine and rose but on day 3 it kind of relaxed and didn’t seem active…. i managed to make a loaf (so it was a little active and I think it is just a little weak, with use will get stronger)…. but…..the loaf was tasty but has a sour-bitter aftertaste…. i have been baking sourdough (wheat) for years but this sour taste was different…. i don’t know if it is the millet?? it reminded me of the scandinavian rye bread (a little moist) you can sometimes find at the supermarket. I will make it again, but is this sour-bitter taste normale or maybe needs more water or???????????” sorry if i am making it complicated! thanks and greetings from Italy!
Hi again Nicola, this morning I found my starter very frothy and it was “singing” as soon as I moved it slightly…It has been made on Monday morning…Do you reckon I can start using it to make the bread mixture tonight or shall i feed it one more day?..I just want to avoid it passes its peak…Thank you…
I was so excited to try this recipe. I started making my starter using brown rice about a week ago. I then followed the recipe ( I halved it to make a smaller batch and replace buckwheat with Ragi as I have run out) and let it rise in the oven overnight for about 12 hours. It barely baked and was completely flat. I am disappointed and do not know what could have gone wrong. Please help! I took a picture
What does it mean to feed the starter?? Sorry the video got choppy…
Thank you for this recipe. It has a wonderful crust, my first attempt is a bit soggy inside so maybe I need to cook it a bit longer next time but the flavour is great.
So much better than anything I have bought!!!
I immediately subscribed after watching the video. Good vibes! Thank you! I will definitely make this.
Hi, thank you for the video. I have a gluten free starter but so far, I haven’t had success with my loaves. Both the texture and taste seem off. (I have used the removed portions in a banana bread recipe that called for dairy and it worked great.) the starter is made from gluten free flour so would adding a rice flour help or should I start over with just rice flour?
Can you send me the entire recipie of bread and starter in pdf or word format? Or juste put a link under video to telecharge it. Excuse me i’m a french person so i make some mistake…. But i try to improve my english.
I am quite desperate to make your bread. Can I use a stainless steel bowl instead of glass? And, how much starter is there after 6 days? Also, what is the weight of the bread after baking? Thank you.
Sir, you may very well have the best bread recipe on the Internet.
Hi guys what is the size of the tin loaf you have used for this recipe please? My 2lb tin is not definitely not enough…
I have a brown rice flour sourdough starter and want to make a bread like this, with brown rice flour, possibly adding others like coconut flour, potato starch flour, tapioca flour as needed. When I’ve made it just with brown rice flour it was rather brick-like! Any ideas? Thanks.
Well were you afraid to cut it? Why not show us a slice? I would have liked to have seen the texture. Sounds like a very good recipe. Loos nice on the outside.
Hello, I pray all is well with you? I love this well explained video, thank you. I hope you’ll share more of your knowledge and talents with us soon. Take care!
Luca, you said a simple recipe… that mill looks expensive and not so easy to find in stores.
My bread came out really good, Thankfully I did think 4 Tablespoons was a bit much. so I put 3 instead.
Once your starter is active can you transfer to a jar with an air tight lid.
Have you tried other flours, curiously? Millet can interfere with thyroid function and lots of people who are sensitive to gluten also have thyroid issues.
Wish I could show you the mess I found this morning. My bread that carefully followed the exact recipe toppled over the sides of the bread pan while rising and then deflated back into the pan. A total mess and a huge waste of time, money and ingredients. I will never trust these internet videos again. Lesson learned.
Namaste Luca! Great to see u on YouTube! Wonderful! Loved your simple recipe.
I have couple of quesitons!
1) Can we use Sorghum or Jowar as we call it in India? I see that you use Proso_millet here.
2) Can we use Extra Virgin Olive Oil instead of Ghee on the baking tin? (Although am from India, I’m allergic to Ghee!)
You should probably let it cool first before you cut into it haha LOL
Thank you very much for this recipe.
I really like it and have made it twice, the flavour is very good but my loaf comes out very heavy.
I follow you very closely. Do you have any idea that could help?
Josie
Thank you for this! But will this feed yeast infections, or Candidiasis?
If not, how does this differ from regular yeast?
amazing gf sourdough bread! What size of proofing basket do you use?
When I am on a glutenfree diet without suffering from zöliac disease (for example because I am doing the virgin diet or I follow some isntructions from Dave Asprey), is it okay to prepare a sourdough bread from buckwheatflour and riceflour and stuff (all glutenfree ingredients)? I mean this video is about sour dough bread which is made from regular wheat? So sourdough bread made from buckwheatflour etc. shouldnt raise sth. in the blood even though I feel good or not?
Sourdough bread has always been my favourite since mother made it from a growth named fred that lived in fridge. Hers was best but trader Joes is pretty good. Just started eating it again. Wonder why i crave it
Can you replace tapioca flour with arrowroot flour? Thank you!
Thank you so much for sharing this recipe. You have made it look so simple, I am gona try it.
Just made a loaf of sourdough bread with my starter so delicious
Hi, I’m on day 4… it’s very watery… not bubbly and thick with air holes like yours. It’s very smelly which sounds like is normal and will change around day 6. Does the watery consistency sound right for day 4? Tia
I am 2 days into getting a started with buckwheed flour and it it has a purple layer is that mold? Looks weird
What about sprouted grain bread? Is that better than sourdough? What we need is a schematic of ranking on breads!
Thank you for your video!
I have a question, I accidentally made a starter I think
2 days ago I put buckwheat with water in my blender to make a mixture to make pancakes and I forgot about it and its been in my blender for two days and it has a lot of bubbles. Could it be already ready? Thanks
What do you do when you don’t have a baking tray with a lid?
Shouldn’t that be teaspoons for the salt? 4 Tblsp of salt is way too much for just 5 cups of flour.
Because we all have a millet mill laying around….yeah………simple.
the recipe on your website says to fan bake…I don’t have a fan bake. how long for conventional bake?
Hi Luka
Great Video. As a trained chef I was interested in how this bread would turn out. The texture looks great, colour great. Slicing texture also good. O my well done…
You have a great accent also into the mix also…
Kindness your way
Lochness Scottish Highlands
is there anything else to substitute psyllium husk? coz in my area cant find
Hello, I’m on day 6 and I don’t think things are turning out well. I’ve poured off the liquid all the days.. I’ve poured out (over 6 days) probably 1.5 cups of starter I’m not even to day 7 and I couldn’t fit anymore into the quart jar. I downloaded your Easy GF Sourdough Starter 3 page handout and followed that… it’s 6 cups of water and 6 cups of flour (1/2 c flour 1/2c water 2x a day) and it’s really not would I would expect of find the consistency and smell. It’s got a “sour” smell, and perhaps it’s different because its rice.. but not what I expected. There are almost no bubbles and the “starter” is the consistency of pancake batter. What am I doing incorrectly? I did notice in THIS video above, you say put a QUARTER (1/4) cup of water and rice flour and not the 1/2 listed in the recipe. Please advise if you think this can be salvaged. I went to “contact” on your webpage to send a note and photo, but there is actually NO contact info… hahaha. Thank you in advance.
Could you please do a video showing how to make your gluten free sourdough starter? That would be so wonderful. Thank you for this video! It is just fab:)
Thank you for sharing! I really enjoyed your videos on gluten free starters.
i have rejuvelac water keifr/.milk kefir and saurkraut ( i just learned about the water kefir and rejuv) do u know how to use these to kick start a neglected starter and or start a fresh one? i really should not be eating carbs as i have candida…i so love to bake i just need another person to want to eat my bread…i get self essteem from watching those bubbles rise and the bread rise…like im an important person i can make things move and grow…since i do not bake once week or even once a month i guess i should be freezing my starter but i find it hard to believe its not getting some element killed and or weak which makes it so much harder to umph up am i right?
Wonderful recipe success first time and am replacing the previous recipe that I’d worked on for over 6 months the psyllium husk makes all the difference. The starter I use is just brown rice flour and water, equal parts fed every 24 hours for at least 3 days, kept in airing cupboard. (In glass bowl covered with tea towel). Thank you for the recipe, best one yet!
It’s so cute with the Kiwi accent, and even though she keeps the flours in glass jars I recognize the cup measures from Sistema storage containers (Sistema is a New Zealand company), I have dozens of them with all of my different types of flour in them.
Thanks for sharing. Do you know what kind of Millets is unpolished millets and where to buy it? Is Millet the same as corn?? can I use quinoa. Thanks
What is a good temperature for the brown rice starter to grow in? Room temperature?
Thanks for sharing this recipe! I have just done the sourdough starter, hope everything will be fine. Thanks!
Great video but where did he get that seed mill I want one?
In one study they only fermented the sourdough for 8 hours! That’s not nearly enough. These scientists are not good bakers!
can i use gluten free all purpose flour 1:1 by red bobs mill for all the flours?
I love your accent and how you’ve narrated this video. Thank you!
I am from Latvia (currently living in Denmark) and my conventional bread isn’t the white bread, but the whole grain rye bread:D So the question is is the sour dough bread better than the rye bread?
Unfortunately, the measurements are not given in U. S. measurements.
Looking good, need to give a go, but is there any way to get those measurements in grams? as I have around 150g of starter only and dont know if will be enough or how much flours I should use.
Hi Thank you for your blog and guide! I have a brown rice sourdough starter was wondering can i use normal breadflour ( non gf) to make the sourdough?
I have no grapes on hadn but I do have a fresh pineapple, can I use that instead?
4 tablespoons of salt is wayyyyyy too much. Our bread was too salty to eat. You should mention that your oven temperature is in Celcius and should include a Fahrenheit equivalent of 350.
I don’t care about gluten free, I just love sourdough buckwheat pancakes, can I make a sourdough starter with wheatflour, then train it to eat buckwheat flour only or would I have to add a small amount of wheatflour mixed in with the buckwheat? Thanks for any advice.
Hi I can’t seem to find the starter recipe. Is it a video? Thanks
thanks for sharing, your starter looks great to try and your sorghum bread delicious to try.
Hi, thanks for sharing some of your insightful findings. I have been playing around with teff and hemp starters for sometime now. Whilst I love the teff, it didn’t work well with my digestion unfortunately. The hemp is working well. I have been a little bit slack with my starter and feeding it around once a day. It has bubbles under the surface. I’m going to give the hemp starter a go with your recipe. I found myself late last night getting step 1 together. I really think what you have achieved is amazing! Thanks for sharing. Sometimes you feel like you are going crazy with all the options. I found my doughs are more like batters. I think my cooking technique has let me down. Too soon out of the over; not hot enough; cut the bread too soon. All of this contributes to a sad outcome. Feel like I am narrowing it down now..
thanks again.
Lynne Tasmania
Namaste thanks for this easy gluten-free recipe. Not sure of the oven temperature so we used 180* is that okay? Was so tasty but a bit solid? Do you think because the oven temperature wasn’t so good…..or Sour dough wasn’t fermented enough?
Can I use regular packaged gluten free flour? I’m on day 4 and nothing is happening. Can I do something with it now or start over? Thanks.
Thank you for sharing the recipe. I made the bread, it’s cooling down now. As per your instructions I baked it at 460F, but I noticed a lot of smoke (not steam) coming out when I opened the stove to check on it. I felt that something was burning, either the flour, husk or the avocado oil that I used for greasing the tin. So, I wanted to ask you if you reduce the temperature after you remove the lid.
Could I have the recipe please and I thought you weren’t supposed to cling wrap your starter
If i dont care for the smell do i have to discart some of the starter anyway or can i just leave it that way?
I’m trying this with oat flour. Would a few raisins work to help ferment. My house temp is below 70 even above my refrigerator and the process is slow. I blame the north east and my hot flashes.lol
Hi I love your videos by the way my question is can I use a pinch of natural yogurt to start my starter if I have no organic fruits
Hello I just started my starter today with sorghumI think in your directions it says on day 4 you discard some and feed. How much do you discard?
Just finished cooking my bread & couldn’t be happier. Excellent recipe. Thank you
What kind/brand funnel strainer is the one you are using to sift your flour?
Should the starter be bottled and closed (sealed) when put to bed in the fridge? Or, should it be put in a bowl and lightly covered or uncovered? How large a saver should be used (as my fridge is quite small)? Can this bread be frozen and toasted directly from freezer or first thawed? Thanks so much.
Hi… Just subbed after watching this video. Looks to me that you are experienced at this. I presently bake sourdough bread for farmers market and get a lot of request for gluten free. Question for you or anyone else that may know… Could I use my present starter and feed with a gluten free flour and after several changes of starter feeding ( I use only 25g of my active starter and feed to maintain… use or throw away the rest daily) this should make a gluten free starter after a few days I figure… Thoughts?.. Now I will watch part 2 and continue watching and learning
Just recently I found out that the sourdough bread is good and healthy
Can get the recipe don’t know how to make the starter will not go to my email
Tfs this video!! You have a lot of different starters going on that table….lol yummy!! New sub!!
Worthy of note, I see you are using the same measuring cup for both liquid and dry ingredients. On the third day, I saw what is termed “hooch” above the surface of the starter. I’ve read to pour that off, so I did. I probably wouldn’t have had the excess had I watched your video a few times before I started my batch. The starter smells like cheese. I look forward to tasting the bread!
Thanks for your video. I’m wondering if white rice flour can be substituted for the brown rice flour?
I always thought that the reason why sourdough bread doesn’t spike blood-sugar levels is because the bacteria digests most of the sugar/simple carbohydrates in flour, during the fermentation process. The sourdough bread that I make remains mostly colorless when I toast it because there’s no sugar to caramelize.
and I like the song coming with the video and photos…. I am not very music savy so I am discovering new things as I go along:)
I love your “organic” style of sharing information…so clear, simple, inviting. I began my sorghum sour dough starter today!!!
I’ve made many GF breads but this is my first GF sourdough. I’ve got my starter ready, so I’m ready to start making the bread. Is there a reason you don’t use xantham or guar gums?
I liked the video and subbed! Could you put grapes in the water For a day before you make the starter?
Have you ever tried the 1:1 flour for your starter? I use the one from Reds.
Just curious if you ever use a thermometer? I’ve made GF bread with recommended 207’ degrees when done but only bakes for 40 minutes. I just started my starter so anxious to try this next week!
Gf starter recipe please and temp at which you bake the bread please.
Followed this recipe to the T and it didn’t turn out well. Up until setting the dough in the loaf pan everything was looking perfect, but my dough didn’t rise much even after keeping it outside for over 7 hours. Still I was hopeful and baked it my bread looks white in color after 55 minutes of baking, just the way it was when I popped it in. A baker friend told me that gluten free bread doesn’t rise and it seems to be true in this case. Disappointing recipe. And yes, I ended up using over 3 load pans and wasting all of those ingredients.
I don’t see the recipe for the Sourdough starter anywhere. I would really like to make this bread.
Hi Shantal,
Thank you for great instructions. I started with one tbs brown rice flour to make the starter. For 4 days I was so excited to see the fermentation progress, on day 5, I added two halves of a single sweet grape following your instructions, then from day 6 the fermentation started to slow down and on day 7 it completely stopped.
Please advise how could I reactivate it?
Man this looks amazing, definitely gonna try this! Thank you so much for the recipe!
I used your recipe to make a sorghum starter. It seems to be going well. It’s day 4 and it’s bubbling and growing. But the “hooch” liquid is sinking to the bottom now so I can’t pour it off. Is that normal?
i like the no mess from kneading on the bench,cant wait to try it,thanks.claire
I can’t thank you enough for this video!!! I love sourdough, but my body rejects it. I can’t wait to try this recipe!!!!!!!
Where did you purchase that lovely looking grain grinder and loaf tin?
Wish in the video it is shown the bread being sliced and a slice folded to show how pliable it is as well as a close up of the texture inside. Even the website does not show a close up of the crumbs. The closest I could see is a filtered version of 2 slices from the sides.
Why do we have to discard some of the starter? It seems contracting; Why add and then remove?…
Thank you for the video and explanation. I’ve been looking for a gf sourdough recipe and you took the intimidation factor away.
My daughter has rice, wheat, dairy, sugar, sensitivities! And her diet is mainly plant based with the exception of occasional fish.
THANK YOU so very much!!!! You’re truly a blessing!❣❣
It seems there is a problem with the website regarding providing the recipes, it does not work.
Is there a reason why you don’t use the metal lids that come with your jar? Do ou need the little bits of air that come thru the coffee filter? I’m very much a beginner and need to learn all I can.. can you use the 1 to 1 Bobs Red Mill gf flours for starter?
Thank you for being my teach. You intelligently thought so much through. I sneaked a peak at your offering, and I am so pleased I liked and subscribed..internal dancing
Thanks! In my quest for sprouted grains & a gluten free sourdough starter, your video came up 1st…so happy to see that you used brown rice flour! I have some already! Yay! Hmmm, I wonder if I can soak it 1st to sprout it then let it dry & then grind it to use?! I shall try it & see! Two thumbs up, subscribed & will share!
Is it normal that buckwheat sourdough starter has a pinkish colour? I heard that pink or yellow means bad bacteria:( is your buckwheat starter also pinkish after few days?
Thanks I appreciate the time that you save me from reading the journal feeds, and the concise way you summarize some of the research.
Hi…I have made my starter on Monday morning following your instructions and I keep it in the kitchen cabinet at a temperature between 23 and 25 degrees Celcius…I think next Monday morning should be the last feeding day and then I will prepare the bread on Monday night, leave it to prove overnight and bake it on Tuesday early morning…One question..How can you tell when the starter is ready?..Have you got a picture of it?..You can send it to elisa21181@ gmail.com...Also on your video you say that you feed it once a day (that’s what I am doing every morning), but your recipe says morning and night…I am a bit confused lool….Anyway thank you in avdance for taking time to read my long comment and answer my questions…Take care…Elisa
you can feed it…….. that is where you lost me. will watch video 2….. good video!
Overall, is sourdough more healthy or less healthy compared to sprouted non sourdough bread?
QUESTION: Can I do away with the oil and salt in this recipe, and what do I replace those ingredients with (if they are necessary for some reason for the recipe)?
Excellent video. THANK YOU. ow can you make a video of you cooking the loaf?
Nice, I’ve just started making sour dough breads and I love it. I had thought that it simply had a ‘health halo’ because it’s usually hand made and more expensive.
Nice to know that there are some health benefits.
I’d like to point out though that not all sour dough uses whole flour and also that sour dough breads can vary greatly in their fermentation times.
Now what about white flour, if we bake bread using sourdough method but with 100% white flour, would it still be better or healthier than if we use commercial instant yeast for bread baking but with 50% whole wheat flour? I personally think the main problem is actually white flour.. I really want to hear from an expert like you
Thank you for your videos!! I’m brand new to the yeast starter technique and you made it less intimidating for sure! I did my starter with bobs red mill sorghum flour a week now and its going good. I never did exactly the same measurement of flour and water feedings and it’s still fermenting really well. It’s actually very forgiving too, because one time I forgot and used a metal spoon to mix it and it still continued to work. I also saw another youtuber post that to check it’s readiness for baking use you place a teaspoon of starter in a cup of water and if it floats it means it’s ready. How true is that?
So the starter can only be made with carb-heavy flour substitutes? If only it would work with flax flour!
Can you use gluten free oat flour as a starter along with a splash of organic cherry juice or blue berries?
Love your video’s! So great to see someone out there actually showing the evidence to back up their information!
This looks wonderful. Can’t wait to try it. Thank you for sharing this recipe. Have a great day! BTW New Subscriber!
I wanted to watch this video but without the music, why add music?
Have you considered adding kefir instead of water or maybe half and half (half water, half kefir) to your starter?
Hi, super excited to try your starter. Can you use a plastic container or do you have to use a jar? I was thinking of using a strong paper towel to cover the top as we don’t have any coffee filters.
I made it this week and loved the recipe. It’s the first time I have any success with gluten free bread. Great texture, smell and flavor. The only thing is my bread turned out completely white, no golden crust what so ever. Not even puting a slice in the toaster, it won’t get a beautiful color. I’m considering adding some brown sugar in the recipe to try and get some golden color but I’m afraid of ruining the recipe. Do you have any idea of what I can do?
Thankyou so much. I have a V-Zug overnight which can do hot air with humidity. So do i have to put water in or just do the normal hot air with water in tray? Are you in Australia? Thanks. Im in Melbourne.
Hi. Just came across this recipe. Have all the ingredients you need. But a serious doubt. When you say 1 cup, is it standard cup which is 1 cup = 250 ml? Isn’t 5 cups of flour too much for 1 loaf of bread? Or can you give me the equal amount in grams? Thanks
Is it possible to make leavening agent like sourdough starter out of just rice flour and water only?? And then use that particular one to make wheat bread??
Your humility is charming.
And do I detect a Minnesota or Canadian accent?
Is 4 tablespoons of salt right? Just that I have never ever used that much in anything.
No thumbs up because you did not slice the bread and I was not able to assess the crust or the crumb.
True gluten free can’t have oats in it. Still reacts like gluten
Can you use other flour for starter instead of brown rice?
How about buckwheat so that we can have it grain free? Thanks
Hi Luca. Looking forward to trying out this recipe for my celiac partner. Have you tried retarding the dough overnight before a room temperature final proof then bake? Interested to see if there are any benefits to the flavour, nutrition and break down of the starch in the flour etc like in baking regular sourdough when the dough is retarded for some time. Thanks for the video
I made your recipe. It seemed to mix up like waffle batter. Did you do the float test on you starter? Seems the starter I been feeding for seven day sunk to the bottom of the bowl. The amount of mix had to be placed in a larger baking tin. We will see when I take it out of the pan when it totally cools off.
Your link is broken:( We need the starter recipe! And, did you use chia seeds or flax for your psyllium? I’m guessing flax from its light color but I’d like to use chia seeds.
I hate to nit pick, but is the 180 degree temp Fahrenheit or Celsius?
the powdery stuff on grapes and other fruit is wild yeast so it will work better if you dont clean them off
How about putting this in English I cant understand this idiot
If I start a starter with a grain free flour do I always need to feed it that same ingredient or can I switch to a different flour? Thanks for sharing with the world!
how to make the starter? Is it similar like normal sourdough methods? What type of flour should i use?
I’m new to this! Have you ever tried to make your starter out of either almond flour or coconut flour, and if so does it work??
Yum this looks delicious! What’s the proportions for keeping my starter alive and replenished ready for the next loaf?
Could you use flax meal, coconut flour or almond flour? Also would it be a bad idea to add the contents of a probiotic capsule to the starter? Is that the wrong bacteria? Best Hally
thank you for making these videos! i just read over your starter guide and am wondering if i can begin my starter with half the amount 1/4 cup of each like your video and feed with 1/4 cups? and if so would i still need to discard?
It’s NOT! Sourdough-bread is just a difference taste. But it’s NOT any better than bread based on regular east! The taste deepens on other tings. I’ve been baking bread weekly for over ten years and use both sour and instant east.! And you don’t know a shit if you ask me and you’d better do something else than give people false device. Thumbs down…
Additional information: Sourdough leavening indeed reduces phytate and FODMAP content of bread, as well as producing branched chain amino acids. However, patients non-celiac wheat intolerance / irritable bowel syndrome reported no alleviation when they were given sourdough bread in a recent clinical study:
Laatikainen, R., Koskenpato, J., Hongisto, S. M., Loponen, J., Poussa, T., Huang, X.,… & Korpela, R. (2017). Pilot study: Comparison of sourdough wheat bread and yeast-fermented wheat bread in individuals with wheat sensitivity and irritable bowel syndrome. Nutrients, 9(11), 1215.
The authors caution that this may be due to a nocebo effect.
Can you tell me more about the bread you point to saying you used a grain free starter? I’d love to know how you made the starter and the bread!!
Thanks for the video recipe all I need to do now is find brown rice flour
I just made this and it’s wonderful! But, I found the amount of water in the recipe made it way more watery than what you show. Even after adding more flour, it still seemed too runny but was close to what you showed. My flour did rise nicely, but I didn’t get a peak, like you did and I think it had to be because it was too runny? But the bread was soft and fluffy inside.
Looks delicious. What is the paper you were able to bake the bread on, and where could it be purchased? Is it necessary to use it? I echo the question about a possible foil alternative. I wish the ingredients were in cups/tsp etc. I don’t have a scale and would love to be able to make this without having to buy a scale. Thanks!:-)
Having both Celiac disease as well as Diabetes, could you possibly post a breakdown of the carb and net carbs using these ingredients and thank you for a well explained video and recipe!
I am making a starter for the first time, do you know if using buckwheat flour instead of brown rice flour would work?
Wawwwwww
Psyllium make bread dark..can I use something different
Looks amazing! I’ve just started up a vegan youtube channel as well:)
Hey! You said the recepie for the starter is “right below this video”, but there’s only one video on your channel. Could you show me how to find what you’re talking about? Thank you
Hi
I’m still making the brown rice and sorghum starter. My sorghum is getting very bubbly. I’m finding that 1/4 flour to 1/4 water is a bit too watery. However the brown rice one is very thick when you add 1-1. So I’ve been adding a little extra water. I’m going to add some maple syrup tomorrow to see if that helps the brow rice starter along as it seem very slow compared to the sorghum. I did originally start with2 tablespoons of my quinoa starter. Today I discarded and fed again. Been feeding twice a day. Do you think this should be ok?
Thanks
Steph
Blood sugar….yes of course but main reason is because of acetic acid. Same stuff as vinegar
I used to love sour dough bread. but unfortunately it still has carbohydrates and so therefore it’s not a good food for the ketogenic diet.
ive made sourdough gluten free bread and i have a starter i just left it for many weeks in the fridge i thought if i just throw a few raisins and some raw honey along with fresh water and four it would kick start it…it seems to work well if i put it in the dehydrator keeping it around the 88 degrees or so….which im confused by i thought room temp or 75 was the ideal temp for a starter?
Is it 4 tablespoons because on the actual directions on the link it says 4 teaspoons?
Hi Luka, thank you for this video and great instructions on your website. I made your bread twice and unfortunately it didn’t come out good. I’m going to make one more time to be sure. I cut the recipe proportions in half to minimize the waste in case it doesn’t work out. For my millet flour was needed very little water of what was recommended. It comes out very dense. The starter came out looking like yours and I think I’m going to add more next time. Any suggestions for me? Thank you.
When making the starter do you feed it once or twice a day? In the video you say once but in the written recipe it’s twice. Keen to give this a go. Thanks very much.
Baking Magique:)))))))))) I am Happy when i watch you and this song is the best for me:)))))))) must memorize! and next time i am drowning Sing……..Who CARES “if” you…………disagree……… Mucho WArmth Baking Magique Angel:)
Hi Summer, Great Video. I don’t consume oils? Any suggestions for a replacement?
Going to make this today! Thank you for making it so simple!
So I need a machine to make flour and sourdough starter; how is this simple? Not happening anytime soon.
Hi I’m making the starter and am on day 4. It’s smelling kind of like rotten eggs rather than yeast. Is that normal? if not what have I done wrong? I’m feeding it morning and night.
Hi! I’m excited to share this Easy Gluten-Free Sourdough Starter Guide with you! Watch Part 2: https://youtu.be/V5tw2PIRRY8 to help you even more and go ahead and ask me your questions below! And, as of June 2020, there’s another video to help you with a smaller portion: https://youtu.be/QuHSndIBMQI Thanks for watching! Subscribe for more videos 😉
Hello can I just skip syllium husk from the ingredients please as I don’t have or put some thing else please
Thank you for making this so easy to follow. Other videos make it seem more like a lab experiment. One video said, “You must measure in milligrams.” Thanks for making it so clear.
So easy to follow…my first gluten free sourdough bread turned out great! Thank you!
can you use the starter again? Like keep feeding it and keep using it? since one bread a week is not enough.
Recipe looks delicious! Thanks for sharing. I would just like to add a side note for anyone that may have the same medical issues as my daughter and here on this video looking for celiac safe foods; millet isn’t recommended for those with thyroid disease, and often those two diagnoses go together. So anyone with both celiac and thyroid talk to your endocrinologist/GI doc before binging on this type of flour. Have a great one ❤️
Can you do it whith quinoa flour? What tempeture you baje the bread?
Thanks.
Where we can get this flour making machine???? Looks great!!
Hi! I loved your recipe! Legit sourdough bread gluten free style, I also tried it with chickpea flour instead of buckwheat and it also turned out awesome! Thank you very much for sharing, much love!
Hi again…can the starter be fed when is still cold and just came out of the fridge or do I have to wait till it reaches room temperature?..Thank you.
Hi! This bread looks amazing and thanks for sharing the recipe and process. I have a question. How do you store the leftover starter mix?
Refrigerate? Pantry? Thank you in advance.
hi Nichola I dont have a fan forced oven what temp will it need to be in an normal gas oven. i have been trying to make your bread but it has not worked properly to date. it had risen and inthe oven went flat and very dense and uncooked. still trying i love GF sour dough bread.
My Greek father always made clarified butter and bread from scratch heavy healthy delicious bread until be died in his 90’s! I just made gluten free bread with his old aluminum pans and the three loaves are stuck which annoys me. Somehow my good pans disappeared from my house! too many cooks in the kitchen! Nice recipe. The mill is about five hundred dollars! It looks like a work of art!
Lawd child you have got some spellbindinglly gorgeous lips. This is actually the only reason I had to watch this video
Dude you make some obscene shape when you pronounce your words. I wasn’t able to attend to the knowledge that you provided but I’m sure that no one enjoyed this video more than i
Very nice, thank you so much. Appreciate your time and healthy sharing.
Hi quality really healthy gluten free bread! Every one needs to try! Thank you!
Can I use just white rice flour? And is there an alternative for buckwheat? Because I can’t eat it as well so I can’t make this it’s the best recipe I found yet I can’t make it. Maybe I can use four cups of rice flour and tapioca only? Would that work please
Hi there. That kind of bread I am looking for my diet, Thanks
I followed your recipe and my bread came out delicious!! Thank you! Someone asked if they could have some of my starter. If I gave them some, how should they feed it to create enough for bread and extra? Thanks!
Great video. I’m curious about your heritage. Here’s my clues: You have the light white skin and a slight reddish cast to your hair so if I saw you on a subway without speaking, I would say you were Irish. But when you speak, I can tell you’re not Irish. Your English is great but I can tell it’s not your native tongue but I don’t recognize the accent. Now you could be from Eastern Europe or Northern Europe, but with the furnishings in your kitchen and the wooden millet, I’m going to guess somewhere in Norway or Sweden?
you say cook at 180 degrees. recipe on website says 190. fuck it, will go w/ 185! good looking bread. will try.
Hi… thank you very much for the video.
I can’t get all the flours that you use… any recommendations on how to substitute them?
Hi luka. Thank you for the recipe can i use flaxseeds instead of psyllium husk?
I found the first time I did this I didn’t have a 3lb loaf pan so I did two pans and they were both under cooked in the middle. Couldn’t find one in the US so Amazon England had one. I temp cooked this one to 192f and it took an extra 20 min. from what you have in the recipe. I’ll update once it cools down.
So glad you posted this. I do not have brown rice flour or buckwheat flour. I have bobs red mill all purpose gluten free flour. Is this ok to use? We are a gluten free family after my sons celiac diagnosis. I am always looking for help making things gluten free. Thank you in advance!
There’s an Amazon Prime video currently available entitled “What’s With Wheat?” that mentions wheat should be fermented to avoid gut problems Sourdough is actually fermented.
I used your instructions and just pulled a fresh baked loaf from the oven an hour ago!! Looking forward to that first slice!
I know the color of the bread top when cooked has everything to do with the fan forced oven. my first loaf I cooked in my air fryer and this was a little loaf it was brown and crispy on top but under cooked in side?? not shore why.
After seven days of feeding my starter I made my bread mixture this evening. First thing I noticed is my bread is a completely different color than in the video. How do you get white looking batter when you used buckwheat flour? It would have been nice to know the bread pan dimension because I ended up having to use two loaf / bread pans as I had way too much batter for my pans. I can imagine this will effect the time need to bake the loaves. I am very apprehensive but we’ll see what tomorrow morning brings. I hope I did not waste a bunch of time and money on this and it turns out a flop.
in my area it is near impossible to buy quality sourdough bread. respectable real bakeries are rare. and what the stores sell is a joke.
Have you previously addressed the grain/inflammation connection such as what was discussed in book Grain Brain?
also raw honey is a way to jump start your neglected starter or a fresh one?
Why is it called “baker’s yeast”, if you are a real baker, you will only use sourdough.
My bread grew in 1 h so much that it was going over the tin so I had to bake it…. The break collapsed in a middle:(
Hmmm, this is more confusing and conflicting information. On Ezekiel bread, I think you stated like we should not consume them too much as they are still wheat products even though they are heathier choice than regular bread. Is Sourdough bread healthier than Ezekiel? Can we consume them as much as we like? Or is a certain limitation/moderation necessary?