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Jul 27, 2010 08:34 PM

Gluten-Free Sourdough Bread

I've spent the past week scouring the depths of the internet for tricks on how to make true sourdough GF bread. It seems that the few stubborn folks that have mastered this art sell their recipes/techniques, and I can't quite get myself to Paypal someone $25 for a totally unknown quantity.

Do any of my CH brethren have tips for me? I have a starter going, based on brown rice flour and a bit of water kefir. I've started feeding it with a bit of millet flour. It's gone from smelling like water kefir to actually smelling sour. It's gone from spongy (full of bubbles) to burbling bubbles through a dense layer on the bottom and then up through the hooch. I've just stirred the hooch back in and fed it.

Oh, Chowhound overlords, how I wish this website had a gluten-free board!

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  1. I felt bad watching this post slip down the list without any replies so I did a bit of research. I'm thinking that your best bet for finding a recipe for gluten free sourdough might be the book The Gluten-Free Gourmet: Living Well without Wheat by Bette Hagman. There is a recipe for sourdough bread there and your local library should be able to help you find a copy.

    P.S. I agree that a gluten-free board would be nice.

    1 Reply
    1. re: justlauralibrarian

      Aww, thanks. That's very kind of you. I knew it was probably a lost cause here, but I feel like this is my home base on the web. I had to try. I'll put a request in for that book at the library.

      Here are a few websites that stood out to me, for posterity -- (buckwheat based
      ) (in french, but google translate is decent

    2. The original comment has been removed
      1. I've been meaning to play with this, but haven't gotten there yet. But I wonder if you should be looking at some naturally fermented GF bread or pancakes - like injera or dosa. The dosa batter we get from the Indian grocer is definitely sour. It is simply done by fermenting at a rather warm room temp. The advantage of the dosa batter technique is that it uses urad dal, which will add protein and some chew to your bread.

        However, it sounds like you are on the right track. Love to hear how it pans out in bread.

        2 Replies
        1. re: jsaimd

          Or idli, a popular Indian steamed bread. It is made with a rice and lentil batter that is allowed to ferment over night.

          1. re: paulj

            Many time you will see commercial "sourdough" bread it is actually sourdough flavored, with Fumeric Acid. This additive gives the bread a sour background taste, but does not duplicate a true sourdough.

          1. re: PamelaD

            I have also been interested in creating a sourdough that's safe and have been doing a bit of research. I've come across a couple of articles that you might find very interesting. and I also found this one "Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread." There are other articles on the government site. This is all I've found so far but I'm determined to find a way.
            P.S.- Let's hear it for a GF board....we're chowhounds too :)

          2. Just to update, in case anyone else turns this up on a search. Dr. Jean Layton made my month with her blog and her classes. Check it out!

            Her bread is good stuff. Really good stuff.