5 thoughts on “Gluten Free Sourdough Bread”

  1. Hi this recipe looks great and the loaf looks wonderful. I have a question though with the soaking. My sister read in a gluten free magazine that sorghum seeds or flours should not be soaked or sprouted because the result is a toxin. Have you heard of this before?

    1. I haven’t heard of that, however I have soaked the flour and I’ve never been made ill by it. Although, it might be worth some research.

  2. Hi Amanda… Your sourdough bread looks amazing! I’ll admit, that’s one I haven’t tried to make at home yet. Looks like this weekend I’ll be taking your recipe and trying out a GF sourdough! Thanks for sharing the recipe. Can’t wait to try it.

    Cheers, Pete

    1. Awesome! I do have to say though, after refrigeration it becomes very hard and really has to be toasted. I’m wondering how long I can leave it in one of my special bread bags on the counter before it goes moldy. It’s kind of the problem with living in a tropical climate and having no a/c.

      I am going to attempt to make a sourdough without the alcohol fermentation that happens in this sourdough bread. I want to attempt to attract the natural yeasts in the air as the author of Nourishing Traditions does.

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