JUDITH has asked:
GLUTEN FREE SOURDOUGH? I'm interested in starting sourdough. But I need to be gluten free due to Celiac Disease. Is there anyone that has experience with gluten free flours? Or can you just substitute GF flours for wheat flours?
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I am not a fan of sourdough, but am a GF baker and have made other breads with GF flours. It is not a 1:1 substitution when it comes to flours and varies greatly by recipe, rise, yeast, everything! It can be daunting, but don't be worried! Just start practicing with some basic flours: rice flour, brown rice flour, potato starch, and tapioca are good starting points. Sorghum and chickpea are good next steps. Play around with recipes and flours and I promise you'll eventually find one you like!