December 5, 2013 in Sourdough
Our family has gone through phases of making wheat sourdough and rye sourdough. We have experimented with gluten-free grains in baked goods and in various soaked-grain dishes. So, it seemed fitting that gluten-free sourdough would be the next logical step.
There is a whole world of gluten-free grains out there to choose from. And for those with specific food allergies, working with the Brown Rice Sourdough Starter can help you prepare familiar foods in a form everyone can eat.
While it turns out that working with this Gluten-Free Sourdough Starter is just a bit different than the rye starter I have used in the past, the process is still quite simple. Let’s take a look at the process of getting started.