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Gluten-Free Bread
Made with natural starter and three gluten-free flours, bean, rice, and almond. Much tastier than store-bought gluten-free bread
Getting Started with Gluten-free Natural Starter
There are two ways to go about this.
1. Buy a gluten-free sourdough starter packet and feed it gluten-free flour and water daily for 2 weeks. I use the Bobs Red Mill Flour For Baking Gluten Free All Purpose for my gluten-free starter.
2. Skip the packet and feed gluten-free flour and water daily for 2 weeks. It takes two weeks packet or no.
Get it? I think the packet is a gimmick. It’s probably filled with a pinch of gluten-free flour. All you really need is a clean 1-quart mason jar. I used method #2 and it produced a delicious loaf of gluten-free sourdough after just two weeks of fermentation, starting with nothing but gluten-free flour and lukewarm distilled water. Keep your jar in the warmest spot in your kitchen, cover it with cheesecloth or just a paper towel. Air is needed, so don’t put the lid on for the first two weeks.
- Day one — combine a ½ cup of gluten-free flour and a ½ cup of lukewarm distilled water, stir. Distilled water because most city water has some additives that might affect the fermentation process.
- Day two — repeat day one, simply…