Where To Get Gluten Free Sourdough Starter
Obviously having a gluten-free starter is the key ingredient, but it isnt always easy to come by. There are some sellers of it online or Etsy that you could order some from. I am trying to figure out the logistics of selling my own down the road.
If you do order it online, it will most likely come dehydrated. It will probably arrive with their directions of how to activate it. But if you need some extra help or want to see how I have rehydrated some of mine I have given friends, you can find it here.
Another way to get some starter is by starting one yourself. Lisa from Farmhouse on Boone has a tutorial of starting one here.
I have had a few friends try to make their own from various recipes, and I will just warn you that it can be tricky. You have to follow the steps carefully and be patient.
This post contains affiliate links, which means I make a small commission at no extra cost to you.
What Flour Has No Gluten
The only flours containing gluten are wheat, barley, and rye , so any other flours not blended with those will be gluten free.
Oats often contain gluten, due to cross contamination from sharing the same equipment as gluten containing grains. So if you are celiac, you will want to make sure you use gluten free oats.
Is It Ready To Bake With
Youll know your sourdough starter is ready to use when its bubbly and has doubled in size.
When youre ready to bake with the sourdough starter, remove the portion you need and use it. The yeast in the sourdough starter will work better if its been fed, so consider feeding the portion you need for your bread and then allowing it to sit at room temperature for a few hours before using it. This is especially important if your starter has been in the fridge. A room temperature, well-fed starter will work faster and better.
When using your sourdough starter in lieu of yeast, the general rule-of-thumb swap goes as follows: 1 cup of sourdough starter is equal to 1 package of yeast.
However, youll want to subtract about 1/2 cup of water and 3/4 cup of flour from your bread recipe to compensate for the extra water and flour in your sourdough starter. Make sense?
Its always easier to work from a gluten-free sourdough bread recipe , or I sometimes use pre-made bread mixes and just use 1 cup of start in lieu of the yeast. Works really well and gives those boxed bread mixes a tangy, sourdough taste.
Also Check: Dairy Queen Ice Cream Cake Gluten Free
Gluten Free Sourdough Bread Recipe
This easy gluten free sourdough bread is only made with four ingredients and there is no kneading involved. Mix it together, allow it to ferment, then bake the next day. Crusty on the outside with lots of bubbles on the inside, its absolutely delicious. My love for sourdough runs deep. This is obvious by the hundred or so recipes here on the blog.
Gluten Free Sourdough Bread Recipe
What Is A Starter
A starter is the building block for creating sourdough bread. The process of creating sourdough is the most ancient form of bread baking and doesn’t require commercially produced yeast to yield a rise. Instead a sourdough recipe requires a starter which is a mixture of flour + water which has been cultivated to produce natural yeast + bacteria.
A starter is fed regularly with flour and water to keep it alive and active for bread baking.
Recommended Reading: Tyson Gluten Free Chicken Nuggets
A Basic Rundown Of A Gluten Free Sourdough Starter
A gluten free sourdough starter is a simple mix of flour and water which is fed daily. Over the course of 6-10 or so days, this mixture grows in size. It forms large bubbles which are capable of raising a loaf of bread. A sourdough starter is essentially a living version of packet yeast. It is, however, way better for you and way better for your digestion.
If youve ever googled sourdough starters, you might have been turned off by the amount of technical feeding schedules and lingo. I know I was. However, I personally have found that the process can be a lot more free flowing than this. Once you get the hang of it and your starter is up and running, it can take a lot more than youd expect.
To begin a gluten free sourdough starter, I use equal parts gluten free flour and water by weight. Sometimes you will see 100% hydration written, and this means that the starter has been made with equal parts flour and water. Personally, I often add water by sight as opposed to weight I want my starter to be thick and paste like but not dry. More on this later.
A growing starter is fed twice a day, once in the morning and once at night. Consider it your new pet that doesnt leave deposits on the carpet or make any noise. I have found it useful to weigh out my flour and water, straight into the starter. You dont have to be extremely precise, but I do think it helps, particularly in the cultivating stages.
DISCARD
DISCARD IDEAS
Gluten free sourdough starter growth
Why Make Pure Wild Yeast Gluten Free Sourdough Bread
This recipe for a standard loaf of gluten free sourdough bread and our simplified recipe for gluten free wild yeast sourdough starter are not designed to be a deep dive into all things sourdough. Our goal here is much simpler.
Indeed, this is a loaf of authentic gluten free sourdough bread, made without any commercial yeast at all. But these recipes are designed to scratch the itch for a fuller-bodied yeasty tasting bread, and to help you enjoy fresh homemade bread if you dont have any commercial yeast.
Think of it more like a workhorse kind of white sandwich bread thats great for lunches. In my bread book, GFOAS Bakes Bread, I have a whole chapter on wild yeast sourdough recipes and we go deep.
Here, we go simple. The rules are a little relaxed, but the process takes less work. And frankly I believe that the deep dive in Bakes Bread really illustrates why I still love traditional cookbooks that can really explore a whole subject.
You May Like: Fodmap And Gluten Free Diet
Tips For A Successful Loaf Of Gluten Free Sourdough Bread
I have had the best results using King Arthurs gluten-free flour mix.
Only use purified water. I am on city water that has chlorine added, so we have a Berkey water filtration system. Before we had that though, I would buy gallons of purified water at the grocery store. Chlorine kills microbes.
Proof your dough in a medium-sized bowl. If it is too small, it will overflow. Too large and it will fall flat. I feel like Im writing the story of Goldilocks, but the medium size is just right for this recipe.
Invest in a kitchen scale. Gf baking works best with a scale and your results will be more consistent if you use one.
Psyllium husk gives this gluten-free sourdough some chew but also helps it be vegan friendly. I get mine here. You want the whole husk, not psyllium husk powder.
Bake for the full amount of time. The internal temperature should be at least 210 degrees Fahrenheit.
Let the bread cool COMPLETELY before slicing it. I know this is going to take some willpower. Ill admit, Im not always successful in temptation. But keeping all the inner heat inside to slowly cool down will give you the best results and a happy crumb.
It will be slightly gummy or squishy because of the nature of GF flours as well as the psyllium husk.
I like it best toasted.
Is Sourdough Gluten Free Or Not
The protein in wheat sourdough has shown that it has fewer gluten particles, but the amount can vary.
So while it might contain less gluten than other types, it could still pose health risks.
If someone has celiac disease or gluten sensitivity, its important to avoid all forms of gluten. And wheat flour, which is used in sourdough, has gluten.
Those with gluten sensitivity or a wheat allergy should also avoid wheat and wheat-containing foods, including bread, pasta, crackers, cookies, cakes, pies, and pizza crust.
Recommended Reading: Are Taco Bell Nacho Fries Gluten Free
All About Psyllium Husk
Psyllium husk is our gluten for this bread: it provides the binding properties and elasticity that helps the dough become workable. It gives the structure and support for the bread to rise, as well.
Psyllium is a form of fiber that is derived from the husks of plantain seeds 1. It has a lot of health and digestive benefits, but its the gelling, fiber-filled aspects of the plant that were after here!
From my experiments: you need psyllium husk for good gluten-free sourdough bread. For my bread recipes, I wouldnt try to replace it. Psyllium helps make the dough workable, so it doesnt squish and stick all over the place. Its also what makes your bread chewy and stretchy.
NOTE:psyllium husk and psyllium huskpowder are different. You want the full husk. You can generally find it more easily anyways, but make sure you dont use the powder. Its much more absorbent and I have not tried it in my tests. I usually find it in the supplement area of most grocery stores.
How To Make Gluten Free Sourdough Taste Sour
There are three main distinguishing features of sourdough: taste smell and texture. You might expect that the most difficult feature to achieve in gluten free sourdough would be texture, but as you can see from the photos, the artisan texture, open cell structure and crunchy crust are present in each of my loaves made with my gfJules Flour or my gfJules Bread Mix.
The smell is something that is quite noticeable from the starter. It should be tangy and rather sour smelling to know its really active. If your starter isnt smelling very sour, it needs to age longer and/or be fed more.
But the sour taste was the thing that seemed to be most elusive for me in my bread experiments. Thats fine for me, as I dont prefer a sourdough taste in my bread, but I know many of you do.
My breads came out tasting yeasty and mild, just perfect for sandwiches or dipping in olive oil and balsamic .
No, the sour taste didnt come easily. I did achieve it when I allowed the bread to rise overnight, so if you are searching for that sour, I recommend budgeting time for an overnight rise.
I allowed my bread to rise as I described above, then placed it in the refrigerator overnight , then removed it the next day to sit on the counter to come to room temperature before baking. THEN the sour started to show through!
If you do any experimenting of your own and find other ways to make this bread taste sour-er, please share in the comments below!
Also Check: How To Go Gluten Free
How Can I Tell If My Starter Is Active
Active starters generally have a strong smell and have plenty of bubbles. You should be able to hear bubbles popping as you stir the starter, and it should pour out of the jar as bubbly sludge. As mentioned earlier, be sure to give your sourdough starter some time before panicking, particularly in winter or cold climates.
How To Tell Loaf Is Ready To Bake
Learning to tell when loaf is proofed enough can be a bit tricky. This is mainly because every sourdough starter differs in strength and every kitchen differs in temperature. Be sure your starter is nice and active before using. The warmer a kitchen is, the faster the dough will proof. The cooler it is, the slower it will proof.
I have found that 3-4 hours is good in my kitchen. The dough will look noticeably bigger but will NOT double in size. It will be soft and airy. When you touch the loaf with your finger, it should spring back just a tiny bit but leave a little indent. The more you bake this bread, the better youll get at telling when your dough is proofed enough.
In cooler weather, I leave my loaf in the oven with the light no to produce just a bit of heat. Ive read that the ideal temperature for proofing is 75-78F.
Read Also: New York Times Gluten Free Chocolate Chip Cookies
Step : Let The Dough Rest In Bulk Ferment
Here is the easy part. Just let it sit! Unlike classic wheat sourdough, gluten-free sourdough doesnt require routine stretching and folding, slapping, or other fussing during the bulk fermentation phase. In fact, the less you touch it, the better. Just sit back and let her go through a long slow rise. This stage can be anywhere from 3 to 5 hours.
Tips for Bulk Ferment:
- Place the formed dough ball in the bottom of the bowl.
- Cover the bowl with a damp lint-free towel, like a tea towel or flour sack towel. Dampening the towel helps prevent the dough from drying out without the need for plastic wrap!
- Tuck the bowl somewhere warm and cozy, but not hot.
- Take a peek at the dough every so often. Is it puffing up a bit? We usually let our gluten-free sourdough sit in bulk ferment for about 4 hours, and then transfer it to the banneton for the final proof.
- If it is really warm in your home , your loaf will ferment more quickly. Because gluten-free sourdough is more prone to over-proofing than gluten sourdough, reduce the bulk ferment time to 2-3 hours.
Gluten In Sourdough Bread
Gluten is the name for a group of proteins found in wheat, rye, and barley. It causes damage to the intestinal lining in those with celiac disease, so its essential to avoid all sources of gluten if you have this condition (
Those with a gluten sensitivity or wheat allergy should also avoid gluten and wheat-containing foods.
The main ingredient in sourdough bread is usually wheat flour which contains gluten.
While one lab analysis of the gluten in wheat sourdough bread has shown that it has less gluten than other types of wheat bread, the amount can vary .
This means there may still be unsafe levels of gluten in regular wheat sourdough bread.
However, gluten-free sourdough varieties, which are made from gluten-free flours like rice, sorghum, or teff, are available .
The Food and Drug Administration requires all products that are labeled gluten-free to have a gluten content below 20 parts per million .
Summary
If your sourdough bread contains wheat, rye, or barley, it also contains gluten. If you have to follow a strict gluten-free diet, only purchase sourdough bread made from gluten-free grains.
Recommended Reading: Where To Buy Gluten Free Soft Pretzels
Tips To Baking With An Active Fed Wild Yeast Gluten Free Sourdough Starter
Before we begin discussing how to make bread with your active, fed wild yeast sourdough starter, lets first make sure you have one ! If you dont, no worries at all youve come to the right place.
Keep in mind that a wild yeast sourdough starter takes at least 5 days to become active. And it will perform best after about 10 days.
You can speed things up by adding a bit of commercial yeast to your starter. If you have commercial yeast on hand and you need a loaf of bread today, I recommend our simplest gluten free white sandwich bread recipe.
But if youve been confused by sourdough starters in the past, try to stick with us. Weve simplified the process significantly, so click through above.
It includes an instructional video to bring it to life, and frequently asked questions to help soothe your worried sourdough soul.
Forgetting To Feed Your Starter
It happens! You can forget a feed or life gets in the way and it stays in the fridge for longer than usual. Don’t worry, your starter is more resilient than you know and it can usually be refreshed.
If it normally resides at room temperature then some good strong feeds will usually refresh it.
If you store it in the fridge then a dry crusty layer might have formed. Remove this and mix your starter together. Feed it in the usual way but it may take 2 -3 feeds before you begin to see activity again. Starters get more sluggish the longer they are kept in the fridge.
Also Check: Gluten Free Ice Cream Cake
How To Get Gluten
There are many brands of ready-made, pre-packaged gluten-free sourdough bread on the market.
These products typically include some form of fermented wheat flour, such as sprouted grain flour, arrowroot powder, agave nectar, honey, molasses, and/or sugar.
Some companies use a combination of ingredients, while others stick to one particular ingredient.
Some manufacturers claim their product tastes better because it uses a different type of yeast than traditional gluten-containing bread dough.
Others say that the fermentation process improves the taste and texture of the final loaf.
Still, others contend that the high levels of natural enzymes found in sourdough bread make it easier to digest.
While there are no scientific studies proving that sourdough bread is healthier than other types of gluten-free bread, most nutritionists agree that it does contain fewer carbohydrates and sugars than conventional gluten-based bread.
Sourdough bread tends to have a lower glycemic index than standard gluten-free bread.
This means that it takes longer to raise blood glucose levels, making it less likely to cause a spike in insulin.
Sourdough Starter For Gluten
When it comes to sourdough, everyone likes to focus on the wild yeasts, but a sourdough starter isnt all yeast its a mix of yeasts, lactic acid-producing bacteria, and acetic acid-producing bacteria. In wild sourdough starters, yeasts first ferment wheat carbohydrates into alcohol and carbon dioxide. Then, bacteria in the sourdough starter metabolize the alcohols produced by the yeasts into acetaldehyde and then into acetic acid, making it sour.
Have you ever experienced your starter smelling like acetone ? That means that the bacteria in your starter need more oxygen to finish converting alcohol into acetic acid. If there isnt enough oxygen, the bacteria get stuck in the middle of the conversion process, with a build-up of acetaldehyde. Once you expose them to more oxygen by stirring or feeding, they can finish converting acetaldehyde into acetic acid.
Recommended Reading: Is Life Cereal Gluten Free
