Whole Grain Gluten-Free Sourdough Boule, before rising and baking.
I first started dabbling in wheat sourdough four or five years ago. I was really in it for the easier-to-digest bread, but we soon fell in love with that sourdough flavor. Soon we were cranking out whole wheat sourdough boules, muffins, and other tangy and tasty treats.
Eventually someone in our family was suspected of having a wheat sensitivity, so I gave up sourdough and we turned to gluten-free grains soaked in cultured dairy. These make delicious pancakes and muffins and quick breads, without any additional binders, but that elusive slice of sourdough toast from a “real” loaf of bread was also something we missed.
With all of the recipes I have been developing and testing lately using the brown rice sourdough starter, the yeast breads are most exciting. If you’ve baked gluten-free then you know it’s a whole different beast. But over the weeks I have discovered that souring these gluten-free goodies has not only improved their digestibility, but also their texture.
Here’s a peek at what’s been coming out of our kitchen.