Years ago when I was dealing with huge food intolerances was a challenge to find a decent gluten-free substitute for bread. I looked closely to commercially available gluten-free breads and flours, but they all contained something that I could not or would not want to eat: soy proteins, artificial vitamins, xanthan gum, guar gums, eggs from unknown sources, large amounts of high-starch flours, sugars and other artificial sweeteners, commercial yeast, artificial fruit juices etc.
I knew and felt that none of these ingredients really nourish the body and mind on the long run.
After experimenting period I came out with amazing gluten-free bread and it turned out that sourdough fermentation worked best and gave the best results. The end results were bread, a process and a recipe that you can make at home without complicated ingredients.
So, today I'm sharing a recipe and a process for this amazing and simple gluten-free sourdough bread and gluten-free sourdough starter with you!
It's gluten- free sourdough bread with simple ingredients, cruncy crust, soft, moist, open and flexible crumb and it cuts without crumbling and falling apart. You can bend it a good amount without breaking and it holds together well. It has delicious flavour with all health benefits that sourdough fermentation provides and is friendly for your wallet.
Honestly, I didn't come across a decent and simple gluten-free bread anywhere on the internet - the breads are either expensive to make or end results are not palatable. These process and a recipe is really a breakthrough. For the first time, gluten sensitive or people with allergies can have great bread back into their diets without suffering the consequences of gluten or other allergens in their system.
Why you will love this gluten-free sourdough bread?
• rich in fiber (because of psyllium husk)
• fermentation lowers the glycemic index and prevents blood sugar spikes
• simple ingredients with no hard-to-get flours and starches
• easy to prepare
• easy to fit the sourodugh baking into your daily life
• perfect for sandwiches, tastes delicious and goes well with other foods
• easy to digest and keeps you light
• eggs-free, diary-free, soy-free, xanthan gum -free, guar gum-free, sugar-free
Leave me a comment below how it's working for you and share it with anybody who you know would benefit from this breakthrough recipe.
Q: I have some brown rice starter, would that work for the recipe?
A: Yes, sure, brown rice starter will work as well. In fact, recipe will work with any gluten free sourdough starter you want (buckwheat, oatmeal, rice, corn, qinua..) as long it's active. Also gluten sourdough starters (rye, wheat etc...) will work fine, but than the bread will obviously contain gluten.
Q: I would like to make sourdoguh starter from other flout than millet. How can I do this?
A: Just follow the instructions for the millet sourdough starter you downloaded from above and replace the millet flour for the flour of your choice. Make sure that is clean & fresh as possible. You might adjust the amount of water since flours absorbs water differently.
Q: How to convert grams to other metrics?
A: You can use online converters:
Q: Would this recipe work as a base for other bread variations i.e. adding some other ingredients (natural sweteners, seeds, healthy fats...)
A: Yes, absolutely! You add whatever you like! You can mix it this bread with flax seeds/flour and/or use different gluten free flours (corn, rise, buckwheat,...). You can also add some herbs and honey or other sweetener of your choice.
Q: What aboout the goitroges in millet?
A: Note that articles and research on millet (nutrient absorption, goitrogens) is not done on sourdough/fermented millet. During fermentation process phytic acid content, amylase inhibitors and tannins are greatly reduced. Bio-availability of vitamins and minerals is increased. Enzymatic and microbial conversion of flour components during fermentation as well as metabolism of sourdough microbiota and the activity of enzymes are interdependent. Another factor to consider is also baking process which can affect (reduce) goitrogens content. Research papers are inconclusive. My advice is just listen how your body is responding, experience your food in that moment fully and follow the wisdom of your body.
Q: Is the lid mandatory for use?
A: If you don’t have a lid no worries. Without the lid the bread turns out also well.