I made decent Gluten free Sourdough Bread with a recipe from the Gluten Free Recipe Box.

I’d been thinking about starting a starter (heh) but had been intimidated. I’d been heavy into baking my own bread when I (ironically?) had to get off of gluten. Now I can make a decent starter using ancient grains flours (quinoa, amaranth) and some not so ancient (sorghum, teff, buckwheat, millet).


The best (of the weird) advice I’d gotten was to take the rinds of organic fruit that have that funky white powder (blueberries, apples) and use that for yeast procurement.

Worked perfectly!

More related recipes:

Sourdough Bread Boule, Gluten-Free.

Happy in Dole Valley: Cinnamon Sourdough Muffins {Muffin Monday}.


Related Posts Plugin for WordPress, Blogger...