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should I not start a starter with wheat flour? Will it mostly get "digested" or whatever by the yeasties? Both dd and ds are wheat intolerant.

Or should I stick with some other flour for the kids' sake?

I have Oat flour available, only, besides wheat, at present. Could get rye but it would take some 'doing'. Geez hate Beijing sometimes...

THANKS! from a newbie
 

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Hmmm...don't know for sure but I would stay away from the wheat. Spelt is supposed to be good for sourdough starters if you can get it, rye might work, too. I don't think oat flour has enough gluten for good bread, although maybe it would work for a starter, I don't know. Sorry, that's probably not much help!
 
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