Gluten-free Sourdough Starter

Love sourdough! Are you staying neutral on sourdough with gluten bread being okay for celiacs? You mention it, but don't give your opinion. Scares me, frankly.

I am so thankful to have the starter. Now, do you have the recipe to bake the bread?

I am so thankful to have the starter. Now, do you have the recipe to bake the bread?

My question too... where is the recipe for the bread?

Ditto - where is the recipe for the bread?

Thanks for the starter recipe. I've used the one at the Art of Gluten Free Baking website and had great luck with it. I'm not being allowed to post a link to it, but if you google that site and "sourdough bread starter" you'll find the starter recipe and the link to the recipe for the bread itself. I've made it perhaps a dozen times and it's very good. A little trouble getting it 100% done in the middle of the loaf, but i'm thinking a little tinkering will figure it out. perhaps just baking a little longer.

Since sourdough starters are known to break down gluten and predigest it and reduce phytic acid, etc. what is the point of using a gluten-free starter on gluten-free flours? I love the idea but just didn't quite understand, other than the taste. Why would one need to do it? Does the gluten-free starter still reduce phytic acid in grains or what are the benefits of using it? Thanks!

Since sourdough starters are known to break down gluten and predigest it and reduce phytic acid, etc. what is the point of using a gluten-free starter on gluten-free flours? I love the idea but just didn't quite understand, other than the taste. Why would one need to do it? Does the gluten-free starter still reduce phytic acid in grains or what are the benefits of using it? Thanks!

I too am curious about the need for a gluten-free starter. Is there even photic acid in gluten-free rice flour? Could you use a gluten flour to make the starter then make the bread with gluten-free flours?

Thanks for the starter recipe. I've used the one at the Art of Gluten Free Baking website and had great luck with it. I'm not being allowed to post a link to it, but if you google that site and "sourdough bread starter" you'll find the starter recipe and the link to the recipe for the bread itself. I've made it perhaps a dozen times and it's very good. A little trouble getting it 100% done in the middle of the loaf, but i'm thinking a little tinkering will figure it out. perhaps just baking a little longer.

Cover the bread with tinfoil after it bakes for 15 minutes (and rises a bit). Take the tin foil off about ten minutes before the loaf is done baking. Bake at a lower temperature to extend baking time (I often bake at 315 degrees F for over an hour).

Some people are gluten intolerant as well as wheat intolerant. Some people are wheat intolerant but can eat isolated gluten. I don't get that. Some people seem to only be gluten intolerant and can eat small amounts of it (like rye or spelt or barley). I myself am allergic to more than just the gluten, so I think fermenting wheat flour would still be bad for me. I think the author is providing the option to do whatever the individual feels is right for his/her health. Some people are only mildly sensitive to gluten and may choose to save money by fermenting organic wheat flour rather than paying twice as much or more for rice flour and having extra costs like xanthan gum/binder etc.

Good looking recipe! Thanks for sharing.

Hydrolysis is the splitting of molecular chains with water. Here, the strands of organic molecules (carbon based) are split into shorter chains by water to create amino acids. To be a little more specific, as a chemist "Hydrolysis is the breakdown of larger particles into smaller ones" made me cringe.

Since sourdough starters are known to break down gluten and predigest it and reduce phytic acid, etc. what is the point of using a gluten-free starter on gluten-free flours? I love the idea but just didn't quite understand, other than the taste. Why would one need to do it? Does the gluten-free starter still reduce phytic acid in grains or what are the benefits of using it? Thanks!

Part of the reason for using a sourdough starter is that you will also get the benefits of all of the good bacteria in your bread, so tasty, and good gut ecology! If you are sensitive to gluten, even a bit, in the starter can bother you, it does for me. I imagine that celiacs would not be able to eat a gluten starter, but the starter sure does more than break down the phytic acid. It has many benefits, and adds a good bread texture to otherwise lacking gluten-free bread. Some people may tolerate gluten flour in the starter, some may not. The option is left open for you to explore and research.