Doctors say that Gluten Free Sourdough baking is good for people who have food allergies. These allergies can be one of various types. Some people may have an allergy to Gluten. Some people say that they are allergic to dairy products. There are other people who have an allergy to eggs. Some people have no allergy to all of them, but are allergic to soy.
Some people feel disturbed if they consume salt excessively. Some are prone to commercial yeast. There are people, who can’t digest sweeteners. And there are some of those fruits are not good enough.
The Gluten-Free Sourdough Baking is a method I developed for myself when I learned that I had multiple food allergies: gluten, dairy, eggs, and soy. I was also sensitive to commercial yeast, large amounts of salt, almost all sweeteners, and fruit.
I am also the person who is suffering from Gluten allergy. Therefore, I have been eating Sourdough Rye bread through the week. The recipe of my free Gluten Sourdough is quite simple I. I just use water, salt and rye make it.
In order to eat that bread, I made a search to look for a bread, that is least processed with organic elements. My focus was that I should eat a bread which is not chemically processed and that should not be made in any of the laboratories.
When I couldn’t find gluten free, sourdough, then at last I thought to make one of my own. I started to do various experiments in light of traditional methods of making Gluten Free Sourdough bread. Somehow, I became available to make a Sourdough bread which was rich in nutrients, healthy and good to mouth. The people who tasted my Gluten Free Sourdough Bread, they said that it tasted like bread that people eat and make in Europe.
Following is the recipe to make a conventional Gluten Free Sourdough Bread.
Amount of Flour You need
In the traditional method, for making Wheat Sourdough, you will need a higher quantity.
As per my method you will need a small quantity of the flour which will be incorporated into a big size of starter.
Different Frequencies of Feedings
In the traditional method, you will need to feed Sourdough whet once a day while you are getting ready for baking.
According to my method, you will need to feed twice or thrice a day while you will be getting ready for baking.
How long you can store?
If you will bake by traditional method, you can keep it in the refrigerator for as long period as you want. The frequency of feeding will be only one time in a week.
Wherein in my method, you won’t need to feed anymore. However, some types of Sourdough can be kept in the refrigerator for the period of 4 to 5 days. During this period, Sourdough won’t be getting deteriorated. My method is also very convenient to start again. Therefore, there is not any need to look for keeping it in the refrigerator.
Requirements of Kneading
In the traditional method, you will need kneading. On the contrary, in my recipes you won’t need it because of the use of a gentle hand mixing for the purpose of whisking, dough mixer or with wooden spoon.
You will need the following ingredients for making a gluten free Sourdough bread.
- Brown Rice
- Chick Pea
- Corn – Especially sprouted corn flour
- Whole Grain Flours:
Note: I don’t recommend the usage of millet as it brings problems for thyroid functions. So, if you have gluten related allergy then don’t use millet at all.