Mission: Make some TF GF sourdough bread UPDATE #6, IT WORKED! - Mothering Forums

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#1 of 17 Old 12-22-2009, 08:31 AM - Thread Starter
 
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I have the brown rice starter going and it is almot ready to try it in bread. Anyone have anything to share about this before I attemp it?

I am going to add lentil flour, so I have pre soaked and dried to lentils.

I got arrowroot and tapioca flour at the store yesterday. Which is better for bread?
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#2 of 17 Old 12-22-2009, 09:37 AM
 
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I personally can't stand the taste of tapioca flour and I usually use sorghum flour instead.

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#3 of 17 Old 12-22-2009, 10:06 AM - Thread Starter
 
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Originally Posted by Peacemamalove View Post
I personally can't stand the taste of tapioca flower and I usually use sorghum flour instead.
I had no idea that I could sub sorgum in place of tapioca. I have that stuff too. Learning something new everday!
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#4 of 17 Old 12-23-2009, 02:17 PM
 
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You might want to mosey over to everythingfreeeating.blogspot.com and take a look at her directions for making the bread. Use the starter you have you have and use her rising method. It couldn't be easier!

KerryAnn @ CookingTF dot com - Nutrient dense foods your kids will LOVE!  Real Food Cooking School and Lactofermentation Classes now live! Use coupon code "CTF" for 20% off.

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#5 of 17 Old 12-24-2009, 09:04 AM - Thread Starter
 
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Originally Posted by krankedyann View Post
You might want to mosey over to everythingfreeeating.blogspot.com and take a look at her directions for making the bread. Use the starter you have you have and use her rising method. It couldn't be easier!
I love her blog, but we are egg free and her recipe requires the fluffiness of eggs.
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#6 of 17 Old 12-25-2009, 08:54 AM - Thread Starter
 
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Sucess!!
I made sourdough bread, TF, and gluten free!! I am so happy to have some bread covered with ghee. Perhaps topped with fresh nettle gomasio.

It was egg free, dairy free, sugar free too.

Now I am going to experiment with different flours, and try quinoa next in place of rice, and perhaps a teff loaf.

I have been feeding my starter with teff and/or brown rice and have been using the excess to make injera/flat breads(more fluffy) to have with meals. Way easier than the whole sourdough bread process for some daily carbs.
I love my brown rice starter!
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#7 of 17 Old 12-26-2009, 07:58 PM
 
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Can you make a starter with something other than rice? My DS and I are also intolerant to rice and I've not bothered to try this.

<>< Alison
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#8 of 17 Old 12-26-2009, 08:24 PM - Thread Starter
 
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Teff would be an excellent substitute and would actually work even better as I am finding.
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#9 of 17 Old 12-27-2009, 03:53 AM
 
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Is there a thread about your rice starter? I would love a detailed account of your method/recipe as we definitely need better bread around here!

Thanks!

Mama to two girls 12/05 and 8/09

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#10 of 17 Old 12-27-2009, 08:46 AM - Thread Starter
 
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Originally Posted by MaClaire View Post
Is there a thread about your rice starter? I would love a detailed account of your method/recipe as we definitely need better bread around here!

Thanks!
Actually everywhere I read say to add a little juice kefir and the it may not work out without it nand Idon't have any juice kefir so I just used water and flour.

Day 1
1/2 c water
1/2 c flour
Mix together in jar, cover. Place in warm spot. Winter home are too cold for a new starter, so I put mine in the oven with either the light on or boil a kettle of water and place it in the oven with door shut. If usinf the kettlem, you may have to remarn the kettle throughout the day.

Day 2
Remove half the mixture and add more flour and water to make it 1 cup of starter, flour andwater (so this means add a little less than 1/2 cup water and flour to your mixture.) Using a canning jar realy helps to have the measurement lines. The goal is to never feed it more than it already has when starting out. This is a young starter and yo don't want to overwhelm it yet with too much flour and water.

Day 3
Repeat day 2.
You may see bubbles this day which is a good thing.

Repeat day 2 for a few more days, and then when your starter is really bubbly and rising, you may then use it for bread. I then increase my starter by not removing any more starter to feed, but hn feeding it with a cup od flour and water and letting sit in warm spot, and then I have 2 cups of starter


If you try it, and need more directions, let me know.
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#11 of 17 Old 01-15-2010, 10:22 PM
 
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Thank you bluebirdmama1! I just got my sourdough starter and this is very helpful.
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#12 of 17 Old 01-16-2010, 04:23 PM
 
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so after this, what is your recipe? and how did you bake yours? I haven't made bread for awhile...also, what flours did you combine?

Due with number 5 in August. We do all that crunchy stuff.
.
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#13 of 17 Old 02-13-2010, 03:16 PM - Thread Starter
 
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Just posted this on a different thread, but wanted to update here:


Here are several ones I have tried:

This one has starches, and I know that is what people use when making sourdough GF, or any other kind of baked goods, but I try to use ingredients from their whole form. I try not to buy anything powdered.
But this one tastes the best without using eggs:
http://glutenfreesourdough.blogspot.com/

This one I have not tried but many people I have talked to love. It uses eggs but we are allergic to eggs so I can only dream of trying it:
http://everythingfreeeating.blogspot...atharians.html

Here is the one I just tried:
3 c quinoa flour ( I am trying buckwheat flour today since the quinoa was very strong tasting)
1 c teff or millet flour
1 Tablespoon ground flax
2 tsp salt
1 c water (or more if needed to make sure the batter is wet)
2 Tablespoons oil
1 cup GF starter
-Mix dry and them wet all together. DO NOT over mix as a GF bread should be treated lightly. No kneading either. The mixture will be wet and very sticky. Just plop it in a pan and let rise in a warm are for 8+ hours depending on if it is big enough. Bake till done.
-I am not that happy with the flavor so I added maple syrup to my latest batch rising. Still it is good top have a healthy loaf of homemade yeast free bread.
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#14 of 17 Old 02-13-2010, 11:42 PM
 
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thanks for sharing!

Tina - mama to DD1 10yrs, DD2 5.5 yrs and DD3 22 mo and wifey to DH.
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#15 of 17 Old 02-14-2010, 01:24 AM - Thread Starter
 
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The buckwheat loaf came out pf the oven but I am too tired to eat it, so I will have to wait until the morning to see how it is. Why can't I make the best tasting natural TF GF sourdough loaf. Nothing comes close to wheat bread. If I did not love bread so much I would not keep trying. Flavor wise, the GF sourdough loaf with all the added starches was the best, but I am not convinced that those starches are the healthiest to have on a daily basis. How are they so white a processed looking?
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#16 of 17 Old 02-19-2010, 09:02 PM
 
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What about arrowroot ... it is a TF, non-processed starch?

We usually use a combo of arrowroot and whole grain sorghum, this blend works great for us b/c the taste is so mild.
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#17 of 17 Old 02-20-2010, 08:28 AM - Thread Starter
 
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Quote:
Originally Posted by JaneS View Post
What about arrowroot ... it is a TF, non-processed starch?

We usually use a combo of arrowroot and whole grain sorghum, this blend works great for us b/c the taste is so mild.
Do you have a recipe to share, pretty please?


I would like to think that arrowroot is natural, but is it white from out of the ground? Just worried that it could be bleached. I guess this calls me to do some heavy research on it. I am fine with using it if it is "processed" for a treat but for everyday use, I am not for that. So hopefully it is all natural. If you find out more report back. Until then I will be checking into it.
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