Gluten-Free Sourdough: What to Expect, and What Not to

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The world of gluten-free baking is different for everyone, and much seems to depend on our perspective. When we come from a strictly wheat-based background, we can be disappointed when things just aren’t the same. If we are coming from a gluten-free background, then we might have to learn quickly that sourdough takes a bit more time – and is worth every minute of it.

So, I thought I’d share a few things that may, or may not, surprise you when you begin working with your Gluten-Free Sourdough Starter.

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Shannon

Shannon is a mama to three small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Gluten-Free Sourdough: Experiments in Yeast Breads and Long-Fermentation

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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.

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Shannon

Shannon is a mama to three small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Gluten-Free Sourdough: Switching to a Different Flour and Easiest GF Sourdough Pancakes

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Part 1: Getting Started

Part 2: Achieving an Active Starter

I have been working with this gluten-free sourdough starter a lot lately. Every day we’ve been eating a variation of GF sourdough pancakes – made with all types of different gluten-free grains – and now, muffins, and breads. 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.

First, though, I thought I’d share with you my experiences with switching the brown rice starter to a different flour. I have heard from a lot of people recently who are avoiding rice, brown rice in particular. When my husband seemed to react to it as well, I decided it was time to try out some of the other gluten-free flour options.

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Shannon

Shannon is a mama to three small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Gluten-Free Sourdough: Achieving an Active Starter

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So, last time we had just begun to rehydrate the dried brown rice sourdough starter. That initial mixing of dried starter, flour, and water, is simply to bring the starter back to life. The activation process takes a bit more time and diligence in frequently feeding the starter.

But once I got into the swing of things, the starter became active and bubbly and we began enjoying sourdough pancakes, breads, and muffins – all gluten-free!

Let’s take a look at how we got there.

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Shannon

Shannon is a mama to three small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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