How to Make Gluten-Free Sourdough Bread

This RECIPE has been FULLY REVISED and can be found at the link below. 😊
sourdoughandsu...
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[@hazel901009]

What a great detailed video! Thank you so much for share this great skill! My son has been gluten free for 2 years now. I really want to start making gf sourdough bread for him. I have no clue about baking bread so every detail you share is so important! Thank you very much I’m excited to learn!

[@SourdoughandSuch]

Thank you! I’m so glad it was helpful! 😊

[@Anousha88]

I really like your video, the explanations are detailed and clear. I would love to see how you make the gluten free sourdough starter 🙏

[@SourdoughandSuch]

Thank you! I am currently working on a video for a gluten free starter. Coming soon! 😊

[@Anousha88]

I look forward to seeing your next video 🙏

[@lonapaterson8683]

Thank you for this video it’s truly a blessing!

[@SourdoughandSuch]

You are so welcome! I’m glad it was helpful 😊.

[@mandj_getaway]

Hi! Your instructions are great, thank you for making the video. Question: the video says to put the dough in a bag for one hour, but the recipe indicates 3 hours that the dough stays in the bag on the counter. I hope to try the recipe soon!

[@SourdoughandSuch]

Thank you for your kind words! It should only stay on the counter for 1 hour before going in the fridge. Sorry for the confusion! I will check that and update the recipe in the description.

[@cwolfeutube]

Do have a picture of the inside of the loaf? Wondering how the crumb and air looks compared to regular SD.

[@SourdoughandSuch]

Sorry, I wasn’t able to get a crumb shot because I made that loaf for a friend. I’m working on a new faster recipe for gluten free sourdough and I will be sure to add a crumb shot for that one!

[@tanyas3109]

Thank you for the recipe! And what size is your banneton basket?

[@SourdoughandSuch]

You are so welcome! It’s a 7 inch banneton. 😊

[@EmranChary]

Hi This is interesting but long process 1.Cannot we use White rice flour ? 2.And Cannot we make bulk Levain for next day so that can make sourdough for next 3 or 4 days ? Suggest ways please !

[@SourdoughandSuch]

Hi! Yes it is a long process. I am actually working on simplifying this recipe now. One thing I have learned is that you don’t need the levain at all. You can just use 300g of active gluten free starter instead. 1. I haven’t tried white rice flour but I’m sure you could use it. I don’t use it much because it lacks in nutritional value. 2. The levain won’t last that many days. It starts to lose its strength after that 18 hours. You could triple the dough recipe and divide it to make 3 loaves. You can keep the extra dough in the fridge for a few days or you can bake and freeze the loaves. I’m hoping to have an updated recipe on my blog soon! When I do I will link it in the video description. Hope this was helpful!

[@EmranChary]

Thanks for getting back to me so quickly, thank you very much. I will let you know on here for sure how it come or if I need you on something ! Cheers

[@EmranChary]

Just taking some suggestion out from you My wife she is Hashimoto patient so have to be on low carb, so before making rice flour, I want to boil rice in coconut oil and then leave it under fridge for 12 hrs - (The idea is to change structure of rice and remove starch and cut down the calories out to half). Then sun dry same and make powder to use it for gluten free recipes, So do you think in process of making sourdough bread, more calories will reduce during process of fermentation, so ultimately will be low carb gluten free sourdough bread ?

[@SourdoughandSuch]

Wow! That is quite a process. The fermentation process does eat up some of the starches and carbs, but not completely. I think the longer you can let it ferment the better. I have had success with leaving this dough in the refrigerator for 48 hours. You could experiment with going a day further than that and see how she does with it. But I am definitely not a medical professional!

[@EmranChary]

@@SourdoughandSuch yes, So if she does not then I am thinking to get into (1) Flour preparation in bulk, like I am imagining I can make of 5kg of white rice (2) Levain preparation (3) Dough and proofing process (4) Ultimately Baking I know its a tiring process but at least flour preparation will be 2 days process in a month but just getting health right. Pitching it should be right I believe.

[@gayatrijohnston]

Thanks a bunch my son’s girlfriend is gluten intolerant

[@SourdoughandSuch]

You’re so welcome! I hope this video helped inspire you to make some bread for her!

[@lmhealth4240]

Did you edit this video? I meant, did you cut that kneading part? I wanna know how long do we need to knead the dough, for gf bread. Thanks! I love your video anyway!

[@SourdoughandSuch]

I think I sped it up. I honesty can’t remember if I cut some. I didn’t want people to get bored! But maybe I should have left it. I’m still new to this! There really isn’t a set amount of time though because you aren’t trying to develop gluten, so you just keep going until it is cohesive and there’s no dry flour left.

[@SourdoughandSuch]

Also, if you want it to go faster, you can use a stand mixer to do the work.

[@lmhealth4240]

@@SourdoughandSuch Got it. Thanks!

[@lmhealth4240]

@@SourdoughandSuch I see. This' helpful. Thank you!

[@TheresaStratton-di3yo]

Can you replace avocado oil with olive oil? Member in the house allergic to avocado. Also can you use only 1 flour or 2 or does it have to be all of these? Buying all those different flours can be $$$? Thank you

[@SourdoughandSuch]

You can definitely replace the avocado oil with olive oil! You do need a combination of whole grain flour and starch to make gluten free bread. You could experiment with just using one type of starch (potato starch or tapioca) and one whole grain flour (oat or brown rice). I think brown rice flour would probably work best. I haven’t tried it so let me know how it turns out if you do!

[@theresastratton8455]

Thank you so much! I really appreciate the reply. I do have potato and brown rice but not the others. I’ll let you know how it works out ! Thank you again!

[@Sbannmarie]

You don’t use Einkorn flour?

[@SourdoughandSuch]

Hi! Einkorn isn’t gluten free, so it wouldn’t work for a gluten free bread.

[@lmhealth4240]

What do you think the best substitution for oat flour?

[@SourdoughandSuch]

You could try sorghum flour.

[@lmhealth4240]

@@SourdoughandSuch thanks! 🥰Anyway, I love this video. Lovely to watch, seems to be easy to follow. Makes me wanna try.

[@Dieaboutitt__]

what could I replace the oat with? I cant eat oat, thanks

[@SourdoughandSuch]

You can use sorghum flour, quinoa flour, or you could try buckwheat.

[@Dieaboutitt__]

@@SourdoughandSuch thank you so much🙏🏽

[@gg-sn5uz]

please note oats are not really gluten free. they are notorious for being cross contaminated as they grown next to wheat rye & barley fields which are harvested & processed in the same facilities. It would nice if gave a substitute

[@SourdoughandSuch]

Thanks for your comment. I only use oat flour that is labeled “gluten-free” which to use that label there are strict standards involved. But, if you can’t tolerate oats or just want to use something else, Sorghum flour is a good substitute. 😊

[@jennywren1596]

In Australia oats are classified as not gluten free by the Coeliac Society.

[@SourdoughandSuch]

@@jennywren1596I didn’t realize that. I am in the United States where certain brands are labeled gluten-free. I am not celiac, so it wouldn’t be an issue. Sorghum flour is a good substitute in this recipe!

[@jennywren1596]

@@SourdoughandSuch I’m coeliac and I see a dietitian and she said oats are definitely a no-no. I really miss my oats for breakfast😞