Sourdough gluten-free Bread

[Kay DH]

I went gluten-free after getting the flu a year ago. I'm pretty sensitive to cc, so our house is gluten-free except for hubby's beer and (highly segregated) flour tortillas. My one concession to his previous gluten-full life is occasionally baking sourdough wheat bread (I cook a lot). It is a 3-day process using my (gluten-free flour, yogurt, yeast) starter, and I don't get sick from eating this bread. I have gotten sick from labeled gluten-free breads in the stores, so I mostly make my own gluten-free bread, including gluten-free sourdough. I don't use wheat in the gluten-free sourdough, just various gluten-free flours and water. It takes a day or two to brew, and the last stage is to add xanthan gum and other ingredients for final kneading and rising. I think the gluten-free sourdough starter helps to neutralize gluten that can be in the gluten-free flours, since gluten-free doesn't necessarily mean gluten-free, and gives the gluten-free bread a bit more flavor. I haven't found recipes for gluten-free sourdough, but my gluten-free bread recipes are easy to adjust.

[lisa25]

You might be interested in checking out Open Original Shared Link

[Kay DH]

Interesting site. Thanks for the information.

[dilettantesteph]

I independently came up with the same idea for treating gluten contamination in gluten free grains. I came up with this post when I did a search. Before I have used the sort and wash technique, but I don't think that is working well enough. I'm adding the sourdough treatment now to see if that makes the difference. I had my first batch today. Is this working for you still?