Did you watch Part 1? ua-cam.com/video/W1ksb1ej5Dk/v-deo.html It's the NEW GFV Buckwheat Sourdough Loaf step-by-step tutorial style video. If you have any questions, let me know!
You are so lovely, and I am so inspired. I started listening to your videos when I got my dutch oven, I get rashes from wheat and trying to cut down on what I buy in plastic bags:-) I totally love how you give us the feel for everything, and not everything is strictly measured in metered! What an angel, thank you all.
Hello, thank you for this recipe! I was a little hesitant to try a new recipe. I have only used one gluten-free sourdough recipe and I had given up on that because I wasn’t too thrilled with it. I just tasted the first loaf that I made from your recipe and I keep saying “mmm, that was good.” So hats off to you! And I made a few substitutions just because I didn’t have everything, so your recipe is delicious and adaptable. This will be my go to bread recipe, absolutely! Thank you
Hi! A warm cozy environment is great! My home is often between 19°C and 21°C (66°F - 69°F) but in the summer months it can get much warmer and starters do very well. Make sure it's not too hot though and not in the direct sunlight.
Hi! It depends. I've tested a variety of baking vessels and Dutch ovens tend to create the best loaves. This 7-in Sourdough is a smaller recipe if you want to try your iron pot. You should still have a sheet or parchment paper to separate the dough from your pot. www.freshisreal.com/7-inch-sourdough-boule-gf-v/
Anxious for the flour guide ... I have used 2 kinds of "all purpose" and got totally different results. Decided yesterday ( just before getting home and finding your video) that I am going to work on my own mix to make a standard loaf. I am going to add a G F bread to my Other Sourdough bread for Farmers Markets this year as I do have a lot of requests for GF. I don't have Facebook so will you have it on the website ? Or add to this video later ?
Hi Carl! Once it's ready I'll create a new post on my blog freshisreal.com. And yes, I will try to create a new video about the flour guide and I will add the link to that video's description and to this one as well! It must be so cool to sell your bread at the Farmers' Market! How many loaves do you prepare per week? Just make sure to include a note somewhere on your display that mentions that your GF loaves of bread are not prepared and baked in a dedicated facility (unless it will be). You don't want people with celiac disease or other serious autoimmune diseases, etc. getting sick from a loaf that could potentially be exposed to gluten/wheat. I would love to make and sell bread one day in my area but the logistics of baking allergen-friendly seems too daunting.
Hi! Yes, it should be ok. Preheat your pan at the same time as your oven. It will help if it's nice and hot as well. Add a few ice cubes under the parchment paper and it will help to create steam. Cover the pan for the first 20-25 minutes of baking. Let me know if you do try it!
Hi! Thanks for all the tips! My brown rice starter does get bubbly and rise after being fed but after about 3 hours, it shrinks. Is there a way to fix that?
Is it really warm in your kitchen? Is your starter a little on the thinner side (too much liquid)? You can make it a little thicker and it might stay lively a little longer.
Hi! I actually don't buy bulk because of possible cross-contamination. I have looked into suppliers for larger quantities but haven't yet tried any as many are not necessarily packaged in allergen-friendly spaces. It's best to find companies that ship to your area that indicate all their allergens on their packaging that way you can make sure they don't contain the ones you avoid.
At room temp. on the counter for 1-2 days wrapped in a clean tea towel. Leftovers can be sliced and stored in the fridge in a bag or sealed container for a few extra days. Or freeze the rest in a bag or container for a few months.
Hello, I have a question. I bought a starter that is NOT gluten-free... Can I use a regular starter and use gluten-free flours to bake a loaf with it? Will a regular flour starter work as well with brown rice flour, etc?
It should work but if you have Celiac Disease I would not do that. Even if you're only gluten sensitive, the little bit of starter in a bread recipe could be enough to make you feel unwell.
Your videos and teaching style are amazing. And the thought that you have put into your recipes and the charts are of excellence! I was wondering if you had suggestions for autoimmune sufferers who can't do dairy NOR any grains. I was looking over your gf flours list and the ratio suggested for breads is 50% light flours (which are all grains). I would imagine leaving that out and adding 50% of something else will change the bread entirely. Do you think adding more starch would help or would this just make the bread gummy? And more protein too dense to rise?? You may not have experimented with this. But I just wanted to check and see if you had. I experiment constantly and have practically given up on bread because I haven't found a combination that works. Again, thank you so much. I enjoy watching your creativity in the kitchen. I very much wish we weren't autoimmune compromised so that I could cook your recipes!! Thanks for any suggestions you might have. Many blessings to you!
Hi Tari! Thank you for your kinds words! Can you consume almond meal/flour? What about tiger nut flour? Have you tried? You can add more starches but it doesn't always work that well depending on the other ingredients and it doesn't create the most nutritious loaf. Do you consume eggs?
Sorry, I meant an InstaPot? I have a very small apartment and I've read that you can but I"m wondering if these recipes will work. I want to use Bobs Red Mill Gluten Free 1 to 1 All Purpose Baking Flour. GF bread is so expensive and I look forward to simple!!!
Hi! Have you tried making a GF loaf of bread yet? So you want to learn how to make gluten-free (egg-free?) bread in your InstaPot? I haven't tried yet but I am intrigued. Let me know if that's what you meant.
Both sourdough loaves in the video are very similar, but the one with the rice starter had a slightly better crust and inside crumb mouthfeel. But that can often be because of the amount of water added, not necessarily because of the kind of starter used. I often bake with a brown rice or sorghum starter, and the loaves of bread are equally amazing!
Dear Chantal, I hope you are doing well! I have been watching your videos on sourdough GF bread, that I find very inspiring and hands-on. I have been baking sourdough (on wheat) for almost 10 years now, but GF for 3 weeks only. I tried 4 GF bakes with different proofing times and different sourdough inoculation, all with the same deceiving results: flying crust both on top and on bottom, leaving a layer of uncooked dough in between :( I did not proof the last one almost at all and had no flying crust but dough heavy and not fermented either, as it was expected. I am using Bob's Red Mill Homemade GF bread mix (for convenience, since I am testing), no eggs, diary, sugar, extra gels, overnight fridge retard in banneton. Any advice is appreciated! I am located in Montreal Quebec. :) thank you !! - Monica
Hi Monica! Have a look at the smaller 7-inch boule, it's a great GF sourdough to try: www.freshisreal.com/7-inch-sourdough-boule-gf-v/ If the bread mix you tried includes xanthan gum, it could be what is giving you issues with a flying crust or extra gumminess. Did you add other ingredients to the bread mix?
Hi Chantal! I used this flour because it is already mixed and I just wanted to test, so not to yet invest in many different ingredients to make my own mix. I am not intolerant to gluten, I am doing this for a friend who is. I had success with the starter (brown rice) but I want to offer it to my friend together with a recipe proof tested. 😊 yes the mix does have xanthan. In one of my tests I added an extra small quantity. It was the worst try 😲 I use only the bread legend ingredients - flour, water, salt, yeast (levain yeast). So, you say that the xanthan could be the trouble? Still, many recipes call for this thickener. Thank you for any advise. Your reply is much appreciated! Best! Monica
I made your starter with the buckwheat flour and the brown rice. And fed it every day for seven days. It smells sour like it should and has that sour taste but it’s not getting all the bubbles like yours is. Why is that
If it's not as bubbly as you would like. I suggest removing half the starter that is in your jar and feeding it fresh flour/water. Or take a little bit of your starter and place it into a new jar with fresh flour/water. You can also consider adding a piece of fresh organic fruit (apple, grapes, pineapple) and the natural sweetness of the fruit will help boost the activity in your starter. If you do try adding fruit, remove it after 12-24 hours. Place your starter somewhere warm but not in the direct sunlight. I hope this helps!
When I take a starter out of the fridge, I often let it come to room temperature. This can take a couple of hours. Then I feed it, mix it and give it a few more hours to get bubbly and active before adding some to a bread recipe. Occasionally, if the starter has been neglected, it might require a few feedings to get it happy again.
If you would like to create a more open crumb you can increase the starches. Many on a GF diet tend to prefer a sourdough bread recipe with a lower amount of starch. This GF vegan sourdough bread recipe includes more starch: www.freshisreal.com/wild-yeast-bread-gf-v/
Did you watch Part 1? ua-cam.com/video/W1ksb1ej5Dk/v-deo.html It's the NEW GFV Buckwheat Sourdough Loaf step-by-step tutorial style video. If you have any questions, let me know!
You are so lovely, and I am so inspired. I started listening to your videos when I got my dutch oven, I get rashes from wheat and trying to cut down on what I buy in plastic bags:-) I totally love how you give us the feel for everything, and not everything is strictly measured in metered! What an angel, thank you all.
Thank you Chantal for the video. I got answers to my questions.
Hello, thank you for this recipe!
I was a little hesitant to try a new recipe. I have only used one gluten-free sourdough recipe and I had given up on that because I wasn’t too thrilled with it.
I just tasted the first loaf that I made from your recipe and I keep saying “mmm, that was good.” So hats off to you! And I made a few substitutions just because I didn’t have everything, so your recipe is delicious and adaptable. This will be my go to bread recipe, absolutely!
Thank you
Love that most of your cooking videos are gluten free. I love that! Thanks for sharing!
Hi! They are all gluten-free! My recipe blog is mostly plant-based and allergen-friendly! Also, all my bread recipes are vegan (no eggs or dairy)!
So glad to know you bake GF! I'm going to have to try some of your breads.
You're amazing!
What is the perfect temperature to prepare a starter? Thanks 💕
Hi! A warm cozy environment is great! My home is often between 19°C and 21°C (66°F - 69°F) but in the summer months it can get much warmer and starters do very well. Make sure it's not too hot though and not in the direct sunlight.
Why is my hooch on the bottom of my jar? And my starter tends to over flow but gets stopped by the coffee filter.
It's fine if the hooch accumulates at the bottom. If you find that your starter often overflows consider using a larger jar or reducing your feedings.
Can I use cast iron pot like the one you have in the background if i don't have a dutch pot?
Hi! It depends. I've tested a variety of baking vessels and Dutch ovens tend to create the best loaves. This 7-in Sourdough is a smaller recipe if you want to try your iron pot. You should still have a sheet or parchment paper to separate the dough from your pot. www.freshisreal.com/7-inch-sourdough-boule-gf-v/
Can I use a stainless steel dutch oven? Thanks!
Anxious for the flour guide ... I have used 2 kinds of "all purpose" and got totally different results. Decided yesterday ( just before getting home and finding your video) that I am going to work on my own mix to make a standard loaf. I am going to add a G F bread to my Other Sourdough bread for Farmers Markets this year as I do have a lot of requests for GF. I don't have Facebook so will you have it on the website ? Or add to this video later ?
Hi Carl! Once it's ready I'll create a new post on my blog freshisreal.com. And yes, I will try to create a new video about the flour guide and I will add the link to that video's description and to this one as well! It must be so cool to sell your bread at the Farmers' Market! How many loaves do you prepare per week? Just make sure to include a note somewhere on your display that mentions that your GF loaves of bread are not prepared and baked in a dedicated facility (unless it will be). You don't want people with celiac disease or other serious autoimmune diseases, etc. getting sick from a loaf that could potentially be exposed to gluten/wheat. I would love to make and sell bread one day in my area but the logistics of baking allergen-friendly seems too daunting.
I don’t have a dutch oven, will a large enamel roasting pan work?
Hi! Yes, it should be ok. Preheat your pan at the same time as your oven. It will help if it's nice and hot as well. Add a few ice cubes under the parchment paper and it will help to create steam. Cover the pan for the first 20-25 minutes of baking. Let me know if you do try it!
Hi! Thanks for all the tips! My brown rice starter does get bubbly and rise after being fed but after about 3 hours, it shrinks. Is there a way to fix that?
Is it really warm in your kitchen? Is your starter a little on the thinner side (too much liquid)? You can make it a little thicker and it might stay lively a little longer.
Where do you buy your bulk flours?
Hi! I actually don't buy bulk because of possible cross-contamination. I have looked into suppliers for larger quantities but haven't yet tried any as many are not necessarily packaged in allergen-friendly spaces. It's best to find companies that ship to your area that indicate all their allergens on their packaging that way you can make sure they don't contain the ones you avoid.
How should you leep the bread once cooked and joe long will it stay fresh
At room temp. on the counter for 1-2 days wrapped in a clean tea towel. Leftovers can be sliced and stored in the fridge in a bag or sealed container for a few extra days. Or freeze the rest in a bag or container for a few months.
Hello, I have a question. I bought a starter that is NOT gluten-free... Can I use a regular starter and use gluten-free flours to bake a loaf with it? Will a regular flour starter work as well with brown rice flour, etc?
It should work but if you have Celiac Disease I would not do that. Even if you're only gluten sensitive, the little bit of starter in a bread recipe could be enough to make you feel unwell.
When you store the starter in the refrigerator, do you put a solid lid on it? Or keep the coffee filter on the top?
I keep the same coffee filter ;)
Your videos and teaching style are amazing. And the thought that you have put into your recipes and the charts are of excellence! I was wondering if you had suggestions for autoimmune sufferers who can't do dairy NOR any grains. I was looking over your gf flours list and the ratio suggested for breads is 50% light flours (which are all grains). I would imagine leaving that out and adding 50% of something else will change the bread entirely. Do you think adding more starch would help or would this just make the bread gummy? And more protein too dense to rise?? You may not have experimented with this. But I just wanted to check and see if you had. I experiment constantly and have practically given up on bread because I haven't found a combination that works. Again, thank you so much. I enjoy watching your creativity in the kitchen. I very much wish we weren't autoimmune compromised so that I could cook your recipes!! Thanks for any suggestions you might have. Many blessings to you!
Hi Tari! Thank you for your kinds words! Can you consume almond meal/flour? What about tiger nut flour? Have you tried? You can add more starches but it doesn't always work that well depending on the other ingredients and it doesn't create the most nutritious loaf. Do you consume eggs?
@@FreshisReal yes, almond and tiger nut are fine. And eggs are also thankfully fine! 😊😊
Sorry, I meant an InstaPot? I have a very small apartment and I've read that you can but I"m wondering if these recipes will work. I want to use Bobs Red Mill Gluten Free 1 to 1 All Purpose Baking Flour. GF bread is so expensive and I look forward to simple!!!
Hi! Have you tried making a GF loaf of bread yet? So you want to learn how to make gluten-free (egg-free?) bread in your InstaPot? I haven't tried yet but I am intrigued. Let me know if that's what you meant.
So you like this one. Which one is this one??? Sorghum or rice starter.
Both sourdough loaves in the video are very similar, but the one with the rice starter had a slightly better crust and inside crumb mouthfeel. But that can often be because of the amount of water added, not necessarily because of the kind of starter used. I often bake with a brown rice or sorghum starter, and the loaves of bread are equally amazing!
Dear Chantal, I hope you are doing well! I have been watching your videos on sourdough GF bread, that I find very inspiring and hands-on. I have been baking sourdough (on wheat) for almost 10 years now, but GF for 3 weeks only. I tried 4 GF bakes with different proofing times and different sourdough inoculation, all with the same deceiving results: flying crust both on top and on bottom, leaving a layer of uncooked dough in between :( I did not proof the last one almost at all and had no flying crust but dough heavy and not fermented either, as it was expected. I am using Bob's Red Mill Homemade GF bread mix (for convenience, since I am testing), no eggs, diary, sugar, extra gels, overnight fridge retard in banneton. Any advice is appreciated! I am located in Montreal Quebec. :) thank you !! - Monica
Hi Monica! Have a look at the smaller 7-inch boule, it's a great GF sourdough to try: www.freshisreal.com/7-inch-sourdough-boule-gf-v/ If the bread mix you tried includes xanthan gum, it could be what is giving you issues with a flying crust or extra gumminess. Did you add other ingredients to the bread mix?
Hi Chantal! I used this flour because it is already mixed and I just wanted to test, so not to yet invest in many different ingredients to make my own mix. I am not intolerant to gluten, I am doing this for a friend who is. I had success with the starter (brown rice) but I want to offer it to my friend together with a recipe proof tested. 😊 yes the mix does have xanthan. In one of my tests I added an extra small quantity. It was the worst try 😲 I use only the bread legend ingredients - flour, water, salt, yeast (levain yeast). So, you say that the xanthan could be the trouble? Still, many recipes call for this thickener. Thank you for any advise. Your reply is much appreciated! Best! Monica
I made your starter with the buckwheat flour and the brown rice. And fed it every day for seven days. It smells sour like it should and has that sour taste but it’s not getting all the bubbles like yours is. Why is that
If it's not as bubbly as you would like. I suggest removing half the starter that is in your jar and feeding it fresh flour/water. Or take a little bit of your starter and place it into a new jar with fresh flour/water. You can also consider adding a piece of fresh organic fruit (apple, grapes, pineapple) and the natural sweetness of the fruit will help boost the activity in your starter. If you do try adding fruit, remove it after 12-24 hours. Place your starter somewhere warm but not in the direct sunlight. I hope this helps!
Why does it take my starter, when I take it out of the fridge, sometimes days on end to reactivate?
When I take a starter out of the fridge, I often let it come to room temperature. This can take a couple of hours. Then I feed it, mix it and give it a few more hours to get bubbly and active before adding some to a bread recipe. Occasionally, if the starter has been neglected, it might require a few feedings to get it happy again.
So unfortunate there's no open crumb what so ever
If you would like to create a more open crumb you can increase the starches. Many on a GF diet tend to prefer a sourdough bread recipe with a lower amount of starch. This GF vegan sourdough bread recipe includes more starch: www.freshisreal.com/wild-yeast-bread-gf-v/