I have been dabbling in Gluten Free Sourdough for a few weeks, and the results have been pretty exciting, for a former wheat bread baker who really misses that part of our former lifestyle.
I went searching for a wild starter and loaf recipe that would work with our Trim Healthy Mama Lifestyle, but I found out quickly that some tweaks would have to be made. Many of the flours suggested we do not use due to their lack of nutritional value, or the effect they may have on blood sugar.
Also, I wanted this loaf to fall into an E meal on the THM plan…a unicorn, I know, but I won’t be pregnant or nursing forever and I miss bread!
I found this recipe and in it she describes the “bones” of what she calls a bread flour mix, without giving specific instructions…you get to build your own!
This was promising!
I picked from her suggestions, a mix of gluten free flours that I hoped would provide enough structure to maintain any sort off rise gained from fermentation, but also deliver on taste and texture. They certainly did that!
I’m going to say I was inspired by her suggestions because they were very helpful and valuable to me, and this is not wholly my own creation due to her hard work….
- 1 Cup Brown Rice Flour
- 1 Cup Quinoa Flour
- 1 Cup Oat Flour (certified GF oats ground in a blender)
- 1 Cup Garbonzo/Besan Flour
- 1 1/2 Cups Oat Fiber
- 1 1/2 Cups Baking Blend (I use this recipe with success)
- 1 Cup Masa Harina
If you are using the baking blend recipe I linked above, make sure you have it all ready to go.
Then, Mix all the above ingredients together. In her recipe for the sourdough she states that a single batch is good for three batches of bread and I found this to be accurate.
*I have also started experimenting with this blend in some of the recipes from the Trim Healthy Future Cookbook that call for Einkorn flour.
*Because this blend of flours includes a mixture of low fat/low carb flours, and higher carb flours, it falls within E meal guidelines for the baking I do with it.
*Due to the size of my family I tripled this batch and it stores perfectly in a 1 Gallon sized container.
If you are looking to create a Gluten Free Sourdough Starter, please join the waiting list for my next workshop here!