We’ve got a whole lot of people in our family who are trying to avoid gluten, and now my younger daughter has to avoid yeast for awhile, too. But sourdough, created with “natural yeast” that floats around in the air, is fine. So it was back to King Arthur Flour that I went.
The only special ingredient required for this starter is Florapan French Sourdough Starter, which you can order online. The recipe calls for you to start it with Ancient Grains Flour Blend, but since this is just a blend of 30% each amaranth, millet, and sorghum flours, plus 10% quinoa flour, I think you can safely start it with any whole grain, gluten-free flour blend. One tip – it takes 4 days of mixing, removing 1/2 of the mixture and feeding it again with flour and water before it’s ready to use.
Here it is, just started.
When it’s ready to go, I think we’ll make gluten-free sourdough english muffins and gluten-free flatbread. I haven’t found a gluten-free sourdough french bread or sandwich bread on King Arthur’s site, so I’m wondering if any of you have seen a good recipe for one of those, or know how to substitute the gluten-free sourdough for yeast in one of those recipes?
For more information, check out this interesting blog post (although good luck translating the measurements from grams into cups!). Gluten-free Sourdough Bread (seitanismymotor.com)