You want to make gluten-free sourdough bread. You have received a bag of gluten free flour but … what about the engine?
Here is ours Gluten Free Sourdough Starter the recipe comes in: It's a simple, straightforward process, similar to any other sourdough starter.
Of course, the main difference between regular starter and gluten-free starter is the flour you choose – you'll need to make this starter with gluten-free flour.
Photography by Patrick Marinello; food styling by Kaitlin Wayne
Choose the right gluten-free flour for starting sourdough
our Gluten-free bread flour it is ideal for making a gluten-free starter. This flour is unique; most of all, it contains gluten-free wheat starch, which replicates the familiar aroma and taste of ordinary wheat flour-based starters. According to Jonathan Brasil, a member of our R&D team, “the resulting flavors (of a gluten-free starter made with our gluten-free bread flour) are more similar to conventional wheat sourdoughs than rice- or teff-based yogurts initial.”
In addition, the enzymes and minerals in gluten-free bread flour promote fermentation, so the sourdough starter usually works within a week. This overcomes a common pitfall in gluten-free starters – they are often plagued by mold, because fermentation in the gluten-free motor happens so slowly that the mold settles before the motor can create a suitable acidic environment.
Another benefit? A starter made with gluten-free bread flour can be even more bulletproof than regular sourdough starters. Thanks to the grains and fiber in gluten-free bread flour, gluten-free starters bind the flour and liquid better, so they don't really create black liquid — known as “hooch” — like a standard starter does. (although of course, hooch is not inherently bad!)
Photography by Rick Holbrook; food styling by Kaitlin Wayne
How does the process of making a gluten-free sourdough starter differ from a regular starter?
The process of making gluten-free starter is actually quite similar to regular starter: You mix gluten-free bread flour and water, then let the mixture ferment for several days and up to a week, feeding it regularly with flour. fresh and water as fuel. fermentation-enhancing microorganisms. Unlike traditional wheat-based sourdough starters, which need to be fed twice a day for optimal health and energy, you only need to feed a gluten-free starter once a day.
According to Jonathan, who developed our new Gluten Free Sourdough Starter Recipe“The visuals and aromas in this gluten-free starter will mimic the usual sourdough starter, so if that's something you're used to, it will be familiar here.”
One major difference is that gluten-free flour is thirstier than all-purpose flour, so it requires more water to reach the right consistency and level of fermentation. Unlike the usual starter, which usually (though not always) includes food in a 1:1 ratio—equal parts, by weight, flour and water—this gluten-free sourdough starter recipe has a roughly 2:1 ratio. (by weight) of water. to the flour.
How to make gluten free sourdough starter
As described in our recipestart by combining 1 cup (120 g)King Arthur Gluten Free Bread Flour with 1 cup (227 g) water. Cover the container and let the mixture rest overnight at room temperature.
The next day, uncover the starter and stir a few times, then cover again and let the starter rest overnight at room temperature. This step helps start the fermentation.
Now, you will start regular daily meals; this is similar to the traditional sourdough starter, although you only need to feed the gluten-free starter once a day (as opposed to twice a day for typical starters). Discard half of the starter (about 1 cup or 173 g) and feed the remainder with 1/2 cup plus 1 tablespoon (128 g) cold water and 1/2 cup (60 g) gluten-free bread flour. At this point, the starter can be transferred to a bulky or large jar; a container with clear, straight edges will make it easy to measure your daily engine growth.
Continue to repeat the feeding process once a day – around the same time of day – until the starter puffs up nicely and doubles in size within a few hours of feeding, which will take about three to five days of regular feeding. . At this point, it will be ready to use in the bread; we recommend our Gluten-free sourdough breada bread with a fresh crust and excellent crumb that will make you rethink the possibilities of gluten-free bread.
Photography by Rick Holbrook; food styling by Kaitlin Wayne
Storage and maintenance of gluten-free sourdough starter
If you are not baking regularly with your starter, you will need to continue to feed it regularly, in the same way as a traditional starter, to keep it active.
Like regular sourdough starter, gluten-free sourdough starter can be refrigerated between meals. Make sure to feed it at least once a week for long term storage to keep it healthy. If you keep the starter at room temperature, feed it once a day to maintain activity. (If you store your starter in the fridge, you'll want to take it out a few days before baking with it and give it a few servings a day at room temperature until it's nicely bubbly and doubled in size.)
Ready to bake gluten-free bread? Start with ours Gluten Free Sourdough Starter Recipethen bake a lofty loaf gluten free bread.
Cover photo by Rick Holbrook; food styling by Kaitlin Wayne.
