(English) Gluten-free Sourdough Bread

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15 Comments

  • 4 Jahren ago

    This bread looks pretty great! I like the blend of flours you used. I have also used a similar combination of psyllium husk and chia seeds. It gives the bread great flexibility.

    Have you tried feeding your starter with just one flour? I use sorghum for my starter and it gives me a really great sour flavor. Here’s my method:

    http://glutenfreegourmand.blogspot.com/2014/03/sourdough-starter-in-3-days.html

    Thanks for the recipe!

    • Mihl
      4 Jahren ago

      Hi Gina, no I haven’t tried that but it looks so much easier! Thanks for the tip. Sorghum flour is super hard to find in Germany. But I could try teff.

  • megs
    4 Jahren ago

    I am a bit on the cheap side, and worried about investing in so many different items for one bread. Is the buckwheat safe for wheat allergies, as gluten allergies often go hand in hand with wheat allergies also? Are all of the ingredients necessary for the starter?

    • Mihl
      4 Jahren ago

      Hi Megs,buckwheat is a grass. It is not related to wheat, so it should be safe for people with wheat allergy. You can read a bit more about buckwheat here:
      http://whfoods.org/genpage.php?tname=dailytip&dbid=67
      My starter has so many different ingredients because I made my own flour. Theoretically it should work with any gluten-free flour mix or your own favourite flour, but I haven’t tried it.
      If you want to make a bread suitable for people with a wheat allergy, you could also make a 100% rye sourdough bread. That way you don’t have to buy too many different ingredients.
      http://seitanismymotor.com/2010/02/100-percent-rye-bread/

      Hope that helps!

  • […] interesting blog post (although good luck translating the measurements from grams into cups!).  Gluten-free Sourdough Bread […]

  • 4 Jahren ago

    Wow, dude, you blow my mind with your bread baking skills!

  • 4 Jahren ago

    Da ich schon längere Zeit kein Brot mehr gebacken habe, muss dieses Rezept einfach schnell nachgebacken werden, denn es klingt und sieht einfach zu köstlich aus.

    • Mihl
      4 Jahren ago

      Das ist toll!

  • 4 Jahren ago

    That is a gorgeous gf bread Mihl. So hearty and still looks soft and moist.

  • 4 Jahren ago

    This looks like great gluten free bread! I am not gluten intolerant nor am I someone that avoids gluten but I have friends and family who are, so I try to incorporate gluten-free stuff when I can. I just need to get over my fear of working with dough :-P

  • 4 Jahren ago

    I agree with Celine. :) This looks and sounds perfect. Thanks!

  • 4 Jahren ago

    You are a wealth of bread baking knowledge. I didn’t think it was possible to make gluten free sourdough, but you proved me wrong. I really need to experiment more with gluten free baking, it’s about time I get over my fear of it.

  • 4 Jahren ago

    You really need to write a yeast bread book, missie.

    • Mihl
      4 Jahren ago

      Only if that book is gonna write itself, ha.

      • Amey
        4 Jahren ago

        That’s how I feel about the bread. I want it to bake itself! :)

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