Need extra support and inspiration with your whole grain sourdough baking or home milling? Come and join the Elly’s Everyday member community! 🌾 (it’s lots of fun) www.buymeacoffee.com/ellyseveryday/membership Mockmill information and discounts for Elly’s Everyday viewers are available here: www.ellyseveryday.com/home-milling-mockmill Thanks for watching, please see the video description for more information and links.
I made your GF Sourdough bread twice more. It was perfect! The crumb looked just like yours. The great thing about this bread is that it's very very tasty, healthy, slices beautifully, and it is easy to make. The second loaf had to proof longer to get the rise (our house is cold....winter is coming) but I was patient and it rose 1" and I was up baking it at 5:00am! It was all worth it.
Hello Ellie. I just tried this bread I didn’t use potato starch I used arrowroot instead. But I wanted to find out why my bread turned out so gummy. I could send you a picture, but I don’t think you can send them in UA-cam. Maybe you could send me a link to send pictures of my bread.
i have just started to bake gluten free bread, came across your tutorials and must say how pleasing it is to see and hear a fellow auzzie , thank you for your time,
Hi Elly, your recipe is fabulous. I add 1/4 cup of each of chia, sesame, poppy, sunflower and pumpkin seeds to each loaf and it is delicious. (A meal in a slice :-)) I always use 200gm starter. My husband is a convert and prefers my bread now. Thank you for a great recipe and method.
Fantastic! Recipe Psyllium Husk 20g, Ground Linseed and Chia mixed 10g (Linseeds only is ok), 550g water, Mix into a Gel Brown Rice Flour 100g, Millet Flour 150g, Buckwheat Flour 100g, Potato Starch 75g (upto 100g is ok), Tapioca Starch 75g (upto 100g is ok), Salt 9g Mix above Flours and add 100-200g sourdough starter (190g used as was a cold day and all that was left in jar) Mix gel into the flours and sourdough starter, knead and add to greased bread pan (1 quart/1 litre size) . Prove dough in bread pan by putting in plastic container with lid to keep moist. Let prove/rise half to 1 inch rise (3-5 hours in summer up to 8 hours winter) Do not let rise more as loaf can collapse in oven Cook in preheated oven to 220c inside a container (used cast aluminium roaster with lid) to stop drying out and spray loaf with water before baking for 40 minutes covered whole time. When cooked it should make hollow sound if tapped and leave to cool overnight before cutting.
I like that you have a really hot oven. Sourdough non gf bakers crank up domestic ovens as high as possible . I wondered why so many recipes for gf loaves were baked at 180C.. Will try the high heat option.
Elly you make everything seem so simple which helps me not fear trying. Have a close family friend with Celiac disease and would love to be able to make hood bread for her! Thank you!! 🥰
That's great Gale, mission accomplished! I hope you give this a try, it's really quite fun to make. Just got to watch that final proof and bake sooner rather than later. Also be really careful of wheat contamination if you're baking for your friend. I know people with Celiac who can't even use the same toaster as one that toasts wheat bread! Have fun with it :)
Hi Elly! I have a microbakery mostly all sourdough but now costumers are asking for a gluten-free option so im very excited to try your recipe and see how it comes out, I think we are so behind on this topic here in Mexico, thank you for sharing your recipe, I really enjoyed your video and your voice made me relaxed haha, thanks again!😊
Oh thank you! That's wonderful to hear from a pro! I hope you like it, I've had 100% success feedback from this recipe. Once you learn to judge the proof (very minimal volume increase) it's easy peasy. Have fun!
Elly i used your gluten free Sourdough starter today to make a gluten free bread. I did use King Arthur 1.1 gluten free flour and the psyllium husk. I am so thankful for you and your recipes ❤️ thanks so much for sharing. 😊
Elly, thank you so much for this! I don’t have celiac, but I have “gluten-sensitivity” so for me, it’s ok if there are only trace amounts, as long as it doesn’t have any wheat, barley, or rye ingredients per se. I stay away from gluten altogether, So that is the reason having gluten-free recipes are so important to me and such a treasure to have at my fingertips!
I don’t know how I missed this! I just found it today and I’ve been waiting… oh well! I can’t wait to give this a try. Sadly my gluten-free starter died during a heatwave here in Southern California and I’ll need to begin again. Thankfully I see a link to your gluten-free starter that I will try out. Thank you so very much!
Well done, Elly! That is a lovely loaf of beautiful whole grain gluten free sourdough bread. And, I love that you grind your own grains. I run a micro bakery in Canada where I specialize in gluten free sourdough breads. As a celiac, I love seeing more folks experimenting with non-wheat/gluten grains. You can make a many wonderful loaves of whole grain bread without wheat, barley or rye. Keep up the great work.
Oh my goodness Elly, thankyou so much for you lovely video and sharing your recipe. I made my very first gluten free sourdough to following you recipe although I substituted Gf plain flour for Millet as I didn’t have any Millet, . Thankyou once again 😊 and my gosh how fantastic it turned out. I am in South Australia and was hot again today so I had a fairly short rising time in three hours. It was very very hard to wait for the loaf to cool but so worth it.
Hey Elly, thank you so much for this wonderful recipe , please suggest baking idea without a dutch oven , I want to bake this loaf in my UNOX which has steam function. Thanks again
My try with the bread got delayed, but I finally got to bake it yesterday. I had to leave for 2 hours and when I came back home it was so risen (it was about 1,5-2 cm over the tin) that I thought it’s over proofed. I said to myself I have nothing to do now then to back it. To my surprise it came out so good! No flying crust, no collapse. It’s delicious and hardly noticeable it’s gluten free. It’s almost like a wheat bread. Thank you so much for sharing this recipe! ❤
This is so good and easy to understand. I'm getting ready to start making my starter but I was wondering, can you do a video explaining why you cook in that closed baking pan thing vs just in an open oven? I'm brand new to making sourdough so I don't know anything and you made this video and the starter one so easy to understand. thanks heaps :)
Hi Emma, great question! The point of that is to keep the loaf steamed, which helps it rise and gives you a nice crust. This old video on my soap making channel might be of interest to you. I'm planning an update soon which will explain it all! ua-cam.com/video/3oyiuGYrdNQ/v-deo.html
Hello Elly Fantastic video and so informative, thank you. I tried making this gluten free sourdough using the same flour types in your recipe but, shop bought versions as I do not have a mill. For the tapioca starch part of recipe, I used tapioca flour as internet search said it is the same as tapioca starch ? Is that correct? The bread looked lovely and did rise well on proving. After baking in my Dutch oven I checked and it tapped as ‘hollow’ and looked a good colour so left it to cool for 3 hours. It did seem a bit heavy though. When I sliced into the loaf, texture was quite moist & gummy 😢. Could this be it was undercooked? I Baked at 220c for around 52 minutes. I would like to try making it again but would love if you could advise on how to tweak the process for a less gummy loaf. I am in the UK . Thank you ❤
Hi, yes the tapioca flour is the same as starch as I understand it. Perhaps your flours needed less water? They can vary, and freshly milled grains always seem to absorb water better.
Hello! Your bread looks delicious. How do your store your bread/ Will it last on the counter or will it have to be frozen? My first loaf of bread got hard and crumbled after the first day, but Im not giving up yet! Thanks!
Hi, this bread does get firm pretty quickly, I like to toast it after the first day or two, but if you want that fresh bread texture you can slice it and store in the freezer, taking out what you need as you go. This older video of mine about bread storage might also help ua-cam.com/video/ByLh5TaOCKs/v-deo.html
Hi Elly. I’m looking forward to trying your GF recipe. I’ve been trying and failing for quite some time now. I’m a US transplant to Queensland so I am excited to find your channel and all your references to local suppliers.
Wow, you get a much better rise with yours than I do! I only use 20g each starch and just the 20g whole psyllium though so I’m sure that’s why. Oh and the water too. Wonder if more water would help. My water is 400g total.
Well, depends on your flour amount, but if you're using 500g flour you'd want at least 500g water I think! Try adding more water and baking sooner, that's the most common issue.
Dear Elly, thank you ever so much for all your instructions and inspirations. I too live in Brisbane and love your no waste, simply methods. I am new at sourdough and have several family members are gluten free so I gone ahead and followed your instructions in this video clip. Was excited to slice it this morning, yesterday was quite warm here so it rose in about 3-1/2hours. The bread taste delicious however it is a little dense around the edges, heavy and a little sticky, is this usual? Or do you have any suggestions to improve it. Sorry I used store bought flours. Thank you.
No need to apologise Karen, there is nothing wrong with store bought flours if that's what you're working with. Generally speaking, in my experience they aren't as absorbent as fresh flours are, so you might need less water in your mix. That should fix the dense/sticky problem. You could also try baking a little sooner. Good luck, thanks for commenting. Always nice to hear from fellow Brisbanites :)
I Made a few loaves of just gluten free bread for my daughter, but they were very dry. I’m wondering if this is dry as well. It doesn’t look like it is. Thanks for the great explanations as you prepare the recipe. 👍
I've gone to dropping a couple of ice cubes in the Dutch oven, and do it again when I'm doing my "close to final" check, still makes a nice crust, but not to thick.
I made the bread but had to substitute sorghum flour for the buckwheat flour. The moment of truth shows a very dense loaf....a little gummy. Is that an indication of under baked? Or what are your thoughts? Your recipe was so easy to follow with excellent instructions.
Could be underbaked, but most likely your flours needed less water or it was a proofing/fermenting issue. These loaves can take a bit of trial and error!
I have a question....if someone doesn't like the taste of buckwheat is there a gluten free substitute that you would suggest? I'm really enjoying your videos!
'Thanks' Elly, I swear you're an angel! I love your recipes and everything. Having celiacs and searching high and low for a recipe such as this, I am over the moon at finding your video and drooling to see how well this loaf turned out; the best I've seen yet! :-D Please say if it's possible to use the fermented oats sourdough (which I love!) and get just as good results as the brown rice sourdough starter in this recipe?
Hi, thank you, that's so nice! I haven't tested this with fermented oats as the starter, but I can't see why it wouldn't work. You'd have to get gluten free oats though, which I'm sure you'd already know about.
I love your gluten free recipes! Thank you very much for your expertise. I have a question: What about oats? I don't mean the rolled ones, but the whole grains. Have you ever experimented with it?
Oh yes, they are lovely! Very hard to make a loaf of bread out of all oats though. You end up with a block of porridge. This is a gorgeous recipe though, my most popular! ua-cam.com/video/BzuAsZ24c3o/v-deo.html
Thanks so much Elly. I haven't tried this yet, I'm waiting for my brown rice flour starter to activate - it's taking longer than I thought - could this be just because it;s winter or do you think I need to start again? It's been nearly three days...
Interesting, I often hear from people using store bought brown rice flour and it does seem reluctant to activate (not very fresh and alive perhaps?) Maybe give it some time but you might need to try another flour?
Hey Ely, I’ve seen some people take the cover off after the spring rise. 15-20 mins in. Can you explain why you prefer keeping yours covered the whole time?
Mostly for convenience. Sometimes I leave the cover on for the whole bake! One less job to do and the bread turns out wonderful either way. Just a slightly thicker crust if you take the lid off sooner.
Really like this gluten free recipe, many thanks - need it for one family member who has Celiac's. Question for all the experts; my sour dough starter smells like beer? (it's a regular rye/wheat flour starter that I'm thinking of using for the non-gluten free loaf for the rest of the family). Should it smell like that? (it's been kept in the refrigerator and very neglected for months). It had lots of "hooch" on top (which I've read is a good sign) but should it smell like beer, or ??
Hi, beer is an ok smell for a starter to have, especially if it hasn't been fed for months! Beer smell is a result of yeast and alcohol it's created. Just nurture it back to freshness and it will be great!
@@ellyswholegrainsourdough Whew!! Thank you. Wondered if I'd poison someone (me!) if I still tried to use it. I'll tend it more carefully, and thank you.
wowwee elly, i love your spatula, and i think your dad is awesome. i agree 100 % about getting my hands all gooey, and its a real nuisance getting the dough out of my nails. so now to go make gf bread. ;))
My starter is only about 8 days old but has doubled and looking good.. if I used it now to bake a loaf (you said its best after a month) will it still yield a reasonable loaf ? thanks Elly, loving this video too.
@@ellyswholegrainsourdough Well I made my first loaf according to recipe with flours (Brown Rice, Sorghum and Millet) and although it tastes ok, it is not very airy/holy. How do I manage this please?
Is it possible to make your grain mill strictly for gluten free breads? I was just diagnosed with celiac and I have a grain milk that was used with wheat
Hi Christine, it would be hard to remove every single microscopic particle of gluten from a mill that's been used with wheat, but you could clean it out as best you can (you can't wash the stones though) and run a whole lot of rice through it to clear it out as much as possible. I guess it depends on how strict you need to be, I'd say some people with celiac would have to buy a brand new mill and only use gluten free grain with it. I guess it depends on the mill type too, and how you can go about cleaning it.
Just to let you know that I contacted Wondermill and they suggested either 1. Running rice through the gluten mill or 2. sending it to them and they would clean it thoroughly for a cost. I chose option #1 and ran about 5 pounds of gluten free rice through it and discarded the flour. It seemed to work really well as my celiac family has been fine with the results.
So excited to see a whole grain gluten free bread recipe! Thank you. :) I can’t use millet - do you think sorghum might work in its place? And you mention that starters take a month to reach full potential. Mine is brand new - should I cheat and add a bit of yeast? TY!
Hi, thanks! Yes sorghum would be lovely in place of the millet in this recipe. If your starter seems really active then I think it would be ok to use, but you could also add a tiny pinch of yeast if you like! Have fun.
Do you have a link for USA for the roaster pan and loaf pan. I have several autoimmune diseases and was suggested to go gluten-free and I have family that’s celiac as well… Also curious about elevation and how to adjust for that… we are on a tight budget and buying these breads premade is expensive… I live the time you take to explain the steps and why.. thank you 🙏
Thank you Dina, unfortunately these roasters aren't available in the USA, not to my knowledge anyway. They are from an Australian company called Baccarat. Great question about elevation, I'm not sure though to be honest. I think a quick internet search would tell you though. Thanks for your kind feedback, glad this is helpful for you.
Hi Elly. How long do you heat the roasting pan for? Some vids indicate one hour at 230-260 degrees C (seems like a huge waste of energy unless you can bake something in there at teh same time.
I agree! I only heat my pan as long as it takes for the oven to preheat! Usually about 15 minutes with my oven. Once I hear the thermostat click off and the light goes off, the bread goes in.
Gorgeous loaf....and healthy too. My fingers are itching to bake one myself.... Wanted to know if I can use only either tapoica flour or potato flour as starches or is it necessary to use both?
Is the "Thanks" icon underneath your title on UA-cam the same as "Buy me a Coffee"? Well done Elly! This recipe enables many who would love to make their own gluten-free sourdough bread! I make alot of biscuits and, like you, find ways not to touch the wet sticky dough. Dad made you a beautiful "heart" dough whisk. I put a bead of hot glue in the center where the handle and wire part meets, to prevent dough from getting up inside. Hope it works. If you have a better solution please let me know.
Thank you Kathy! The Thanks button is a UA-cam thing, it's separate to Buy Me a Coffee. I prefer BMAC as it's independent and a smaller company (some money goes to them with each donation to me) but UA-cam offers the 'thanks' button so I let that be an option too. I don't have any gap in my whisk at that part, my Dad filled that up nicely with some kind of material so that it can't get any dough up there. I think your glue trick would be ok :)
Just curious if there’s a big advantage to using the proofing container vs just covering with a towel? And my oven has a proofing setting… is that okay to use? Thanks!!
It depends on your climate, in some areas the dough would dry out if you just used a towel. You can guarantee it won't dry out if you use a container or plastic bag. Oven proofing might be ok, but you don't want it to be too warm or too dry.
All the details for baking are in the recipe, linked in the description box. I don't take temps for my bread, but this one needs to be very well baked! Baked until it's very dark golden brown (the darker the better) and it will be well cooked.
Hi Elly, I’m celiac and new to GFSD I tried to make a buckwheat SD starter which now that I have found your channel I think was fine but I threw it out yesterday because it went purple 😂. Now I know better. Do you have a rice free, bread maker recipe? I am very aware of the arsenic content in rice so I limit it where ever I can.
Hi, yes I've made many rice free loaves similar to this. Just increase the other flours (I made one the other day with sorghum and buckwheat. Millet and sorghum are also lovely). This is my all millet recipe ua-cam.com/video/5DmLE0IM7dw/v-deo.html You can bake these loaves in a bread maker, this is the basic method I use for wholegrain sourdough ua-cam.com/video/wp2c9LDEG3Y/v-deo.html (it's a wheat loaf, but the principles are the same). Have fun!
Yes, I think you can (as long as it is truly corn based, not like the wheat based 'cornstarch' we can buy in Australian supermarkets). Arrowroot starch is another substitute you can use.
hi elly, ive made this a few times now and i love it, so too do my friends! its so easy to make, and i especially love the one time proof, so effortless. any chance you may be posting a new gf recipe on this channel?
Hi Deborah, yes absolutely! I was thinking of making my next video one for gluten free dinner rolls, just for fun and to try it out. I am a bit slow with videos having two channels, thanks for your patience.
I've been hoping and waiting for a video like this to come up. Now I just need to make wild yeast, now I'm thinking of using some yeast instead 🤔 (I've taken a break from sourdough baking 😂)
Hi Elly! Planning on following your Brown Rice starter recipe and this one soon! 😊 Is there a substitute for the potato starch? (I'm sensitive to potato). Can I just use more tapioca starch?
Thanks for your suggestion! You might like this video to start with - an Emmer loaf ua-cam.com/video/gP_YoRn5cjk/v-deo.html Also check out my numerous spelt sourdough recipes :) (they are all ancient grains).
@@ellyswholegrainsourdough I am sure a lot people will be very very grateful for those lovely GF recipes, including me 😁 I stopped to eat the GF breads from the shops few months ago... I just don't like the thickener, stabilizer, coloring...... etc. in it =) And no healthy bacteria of course... 😄 It is almost unpossible to find a nice quality GF bread in the shop so I am searching for alternatives 😉 Thank you very much for your creativity. 🥰 I am looking forward to try another GF recipes. 🤩😍😇
In Ireland with our weather it would probably take a whole day to rise the bread . You sound like my sister in law who's from Townsville. I remember when my brother and sister in law lived in London I couldn't help asking her is that a question?
I'm not sure if that's a compliment or not, but thank you anyway! I love Ireland, my great grandmother was from Summerhill in Co.Meath. Yes, you'd need a warmer spot in the kitchen for your dough.
Thanks for your reply. Sher half of my friends are from Northern Ireland and I think they have a funny accent too. But likewise with them with me. When I say 30 they think it sounds like dirty.
I am enjoying your simple straightforward explanations. I have to also say how much your voice….accent, tone,cadence, sounds so similar to a younger Nicole Kidman. Her voice is a little higher (or was). It’s uncanny. Thanks for sharing your bread baking wisdom with us!
Thanks so much, I take that as a great compliment! You're not the first one to have pointed it out either. When I was younger people said that to me a lot. I always had long curly hair too :)
Ooh yes, I will be adding some other, general cooking videos to this channel this year. My next video is about how I make my tofu! Thanks for suggesting, it helps me to decide what to post.
@@ellyswholegrainsourdough i started my sourdough starter on Saturday. I have been removing 30 gm on starter and adding 30g water and 30g flour (however the water seems less so add a little more than 30g) The second had a lot of fermentation, but after I started discarding the activity reduced. It creates slight bubbles though but not as much as it did on day 2. Today is the 6th day, the starter has risen but few bubbles. Not how I see in your videos. I won’t say there is no activity. However, I was wondering if the starter has to be ready bubbling with activity by Saturday which is the 8th day then there is not as much activity. My question is will the activity pick up speed on day 7 or 8?? The starter doesn’t stink, I have been changing the jars.
Hi, it sounds to me like you may need to leave it longer to activate/get bubbly between feedings. The timings are a guide and are very dependent on your location/temperature. Just leave it till really bubbly each time, then discard and feed.
Hi ,beside your sweet calm voice I have truly enjoy this video the whole thing .I have learn a lot .I love sourdough but I tend to be lazy for the long process, but for health that has inspired me to learn home baking I need to settle with gluten free sourdough bread and you just appeased all my worries .I must rewatch and take notes ,it is more things but less timing .Thank you.
@@ellyswholegrainsourdough hi I wanted to ask you would you please make Einkorn sourdough gluten free bread ,in both this style and simply EINKORN 100%without any other flour,other than water salt ,oil.Thank you.I live in NY ,yesterday I made a soft fluffy sourdough chocolate sweet bread.I did add ,chili seed,spyllium,milk cinnamon, and do overnight in the fridge but what you said about beware of ovenproof gluten free flour .Mine was continuously rising I was so afraid when I was heating the oven for .So I put it in the freezer but it ended up so great .I mix EINKORN 150g , bread flour 250and wheat 100g ,then 25 psyllium 25 chia..After I watch this video I gave me many good point thank you.
Thanks for the great suggestion, but nobody grows Einkorn here in Australia so I can't make a video with it unfortunately. You might like to try it with my spelt sourdough recipe though (I have a few versions of that on this channel) and I've got an all Emmer recipe coming up soon that would be similar to Einkorn I think.
@@ellyswholegrainsourdough hi I will look forward to that .I truly appreciate the gluten free bread and making also gluten free starter with the oatmeal. Sadly I already have the steel cut type one for porridge which I did shortly before I saw your video but I have rice flour, I will use that instead. I wish you had Einkorn in Aussie, but some grow it in USA but mostly it is by AMAZON sale.Thank you for work .Thank you.
A couple of questions for you: 1. Did you preheat the roast pan? 2. What did you grease the pan with? I'm baking a loaf now and I didn't preheat the roast pan. It's taking approx. 65 minutes to bake the loaf. Yikes!
Yes, I preheated the loaf pan :) I just used cooking spray to grease the pan in this video. But this stuff works great too www.ellyseveryday.com/ellys-everyday-blog/ellys-pan-release-diy-nonstick-pan-coating
Hi Russ, I don't think sprouting any grain will remove any gluten, but it sounds like a nice way to make bread anyway! No, I've never baked with any sprouted grains/flours. Khorasan is not easy to come by here, and sprouted flours aren't really popular either. Thanks for your comment though!
What fresh grains did you use bc I mill my own but the title is deceiving. I’ll try the recipe but use real gf sourdough. Respectfully and no hate as I don’t believe in that word. Much love from Utah~Nana🌺
@@ellyswholegrainsourdough awww thank you for posting this. I really really appreciate that you did this. You DO make a difference and I appreciate YOU🥰🥰🥰
Perhaps you didn't mess it up, it is a very sticky dough! I'm just very used to handling them. Try wetting your hands a bit more and using a very light touch.
@@ellyswholegrainsourdough I could've given someone a concussion i hit them with it. 🤣 I'll try again. It's a great recipe. I didn't have one flour and had to substitute.
I've made many, but only have this one video so far. It's a method though, more than a recipe, so you can use the same idea and change the ingredients. I hope to do more this year!
@Elly's Everyday Wholegrain Sourdough thank you so much. I was finally able to track down millet. I just need to process/grind it. It wasn't easy to get for some reason. I wish I remember what I substituted. It was not a wise choice. I also rewatched your video again and realized I missed a couple things. Life of an insanely busy mom. I'm looking forward to trying again tomorrow. I'm so horrible at this, lol. I keep trying though! Thanks so much for all the invaluable info! 🤗
Need extra support and inspiration with your whole grain sourdough baking or home milling? Come and join the Elly’s Everyday member community! 🌾 (it’s lots of fun) www.buymeacoffee.com/ellyseveryday/membership
Mockmill information and discounts for Elly’s Everyday viewers are available here: www.ellyseveryday.com/home-milling-mockmill
Thanks for watching, please see the video description for more information and links.
I made your GF Sourdough bread twice more. It was perfect! The crumb looked just like yours. The great thing about this bread is that it's very very tasty, healthy, slices beautifully, and it is easy to make. The second loaf had to proof longer to get the rise (our house is cold....winter is coming) but I was patient and it rose 1" and I was up baking it at 5:00am! It was all worth it.
Love your videos! So easy to follow along and a real no fuss approach! Can you use this recipe in a dutch oven? To create a classic sourdough loaf??
Hello Ellie.
I just tried this bread I didn’t use potato starch I used arrowroot instead. But I wanted to find out why my bread turned out so gummy. I could send you a picture, but I don’t think you can send them in UA-cam. Maybe you could send me a link to send pictures of my bread.
Love your whisk! Absolutely gorgeous! Going to give your recipe a go, have the starter in the fridge. Really appreciate your videos xxx
i have just started to bake gluten free bread, came across your tutorials and must say how pleasing it is to see and hear a fellow auzzie , thank you for your time,
Thank you :)
How does watching a cooking/baking video comfort you so much? It does, this does. Thanks always Elly's
Thanks so much.
Hi Elly, your recipe is fabulous. I add 1/4 cup of each of chia, sesame, poppy, sunflower and pumpkin seeds to each loaf and it is delicious. (A meal in a slice :-)) I always use 200gm starter. My husband is a convert and prefers my bread now. Thank you for a great recipe and method.
Oh lovely! That's so wonderful. Thanks for sharing your feedback :)
Fantastic!
Recipe
Psyllium Husk 20g, Ground Linseed and Chia mixed 10g (Linseeds only is ok), 550g water, Mix into a Gel
Brown Rice Flour 100g, Millet Flour 150g, Buckwheat Flour 100g, Potato Starch 75g (upto 100g is ok), Tapioca Starch 75g (upto 100g is ok), Salt 9g
Mix above Flours and add 100-200g sourdough starter (190g used as was a cold day and all that was left in jar)
Mix gel into the flours and sourdough starter, knead and add to greased bread pan (1 quart/1 litre size) .
Prove dough in bread pan by putting in plastic container with lid to keep moist. Let prove/rise half to 1 inch rise (3-5 hours in summer up to 8 hours winter) Do not let rise more as loaf can collapse in oven
Cook in preheated oven to 220c inside a container (used cast aluminium roaster with lid) to stop drying out and spray loaf with water before baking for 40 minutes covered whole time.
When cooked it should make hollow sound if tapped and leave to cool overnight before cutting.
Thank you. There is a link to the full written recipe on my website in the video description box :)
I like that you have a really hot oven. Sourdough non gf bakers crank up domestic ovens as high as possible . I wondered why so many recipes for gf loaves were baked at 180C.. Will try the high heat option.
Elly you make everything seem so simple which helps me not fear trying. Have a close family friend with Celiac disease and would love to be able to make hood bread for her! Thank you!! 🥰
That's great Gale, mission accomplished! I hope you give this a try, it's really quite fun to make. Just got to watch that final proof and bake sooner rather than later. Also be really careful of wheat contamination if you're baking for your friend. I know people with Celiac who can't even use the same toaster as one that toasts wheat bread! Have fun with it :)
Best video I've seen for gluten free bread ty!
Wow, thank you!
Thanks!
You're very welcome, thanks for your support!
Thank you so much for the GF bread and sour dough starter. So many recipes waste so much. I’m starting mine today.
I love that feedback. Thank you Susan!
That is a lovely loaf of bread. I am encouraged to start making my own gluten free bread.
Good! Have fun, it's not hard.
Hi Elly! I have a microbakery mostly all sourdough but now costumers are asking for a gluten-free option so im very excited to try your recipe and see how it comes out, I think we are so behind on this topic here in Mexico, thank you for sharing your recipe, I really enjoyed your video and your voice made me relaxed haha, thanks again!😊
Oh thank you! That's wonderful to hear from a pro! I hope you like it, I've had 100% success feedback from this recipe. Once you learn to judge the proof (very minimal volume increase) it's easy peasy. Have fun!
Elly i used your gluten free Sourdough starter today to make a gluten free bread. I did use King Arthur 1.1 gluten free flour and the psyllium husk. I am so thankful for you and your recipes ❤️ thanks so much for sharing. 😊
So great to hear, thank you.
@@ellyswholegrainsourdough I have the bread on the cooling rack. Can't wait to sample it.
Elly, thank you so much for this! I don’t have celiac, but I have “gluten-sensitivity” so for me, it’s ok if there are only trace amounts, as long as it doesn’t have any wheat, barley, or rye ingredients per se. I stay away from gluten altogether, So that is the reason having gluten-free recipes are so important to me and such a treasure to have at my fingertips!
You are so welcome!
I don’t know how I missed this! I just found it today and I’ve been waiting… oh well! I can’t wait to give this a try. Sadly my gluten-free starter died during a heatwave here in Southern California and I’ll need to begin again. Thankfully I see a link to your gluten-free starter that I will try out. Thank you so very much!
Oh gosh! Must have missed it due to the social media algorithms - they can be a pain! Glad you found it now :)
Super. Thank you. Happy to see you have success w/o the addition of baking powder.
Thank you so much 😊
Well done, Elly! That is a lovely loaf of beautiful whole grain gluten free sourdough bread. And, I love that you grind your own grains. I run a micro bakery in Canada where I specialize in gluten free sourdough breads. As a celiac, I love seeing more folks experimenting with non-wheat/gluten grains. You can make a many wonderful loaves of whole grain bread without wheat, barley or rye. Keep up the great work.
Thanks Marcy! That's great feedback for me. I'd love to make more gluten free recipes - and plan to do so!
Marcy where is your bakery?
@@darbree520 I am located an hour north of Toronto, Ontario in Canada. My farmers market/bakery is closed until April but then back at it :)
Oh my goodness Elly, thankyou so much for you lovely video and sharing your recipe. I made my very first gluten free sourdough to following you recipe although I substituted Gf plain flour for Millet as I didn’t have any Millet, . Thankyou once again 😊 and my gosh how fantastic it turned out. I am in South Australia and was hot again today so I had a fairly short rising time in three hours. It was very very hard to wait for the loaf to cool but so worth it.
That's fantastic news, well done! It's so exciting to make your own :)
I’m very happy with my first GF loaf. The recipe was easy to follow.
Excellent! Thank you so much.
Hey Elly, thank you so much for this wonderful recipe , please suggest baking idea without a dutch oven , I want to bake this loaf in my UNOX which has steam function. Thanks again
In that case, you can just bake it in a pan without the DO, it will probably bake a bit faster that way, and I'd definitely use your steam function.
My bread is proofing right now! The dough already looks beautiful!! ☺️☺️ thank u Elly!!
That's great! You're most welcome :)
Thanks!
Thank you! I appreciate your support very much. Enjoy your baking!
Thank you for such a good explanation. I’m planning to try it this week.
That's good to know, Diana! Have fun :)
@@ellyswholegrainsourdough Thank you Elly! Will let you know how it comes out 😊
My try with the bread got delayed, but I finally got to bake it yesterday. I had to leave for 2 hours and when I came back home it was so risen (it was about 1,5-2 cm over the tin) that I thought it’s over proofed. I said to myself I have nothing to do now then to back it.
To my surprise it came out so good! No flying crust, no collapse. It’s delicious and hardly noticeable it’s gluten free. It’s almost like a wheat bread. Thank you so much for sharing this recipe! ❤
I am so grateful to you and how you spread your knowledge ❤
Thank you so much
This is so good and easy to understand. I'm getting ready to start making my starter but I was wondering, can you do a video explaining why you cook in that closed baking pan thing vs just in an open oven? I'm brand new to making sourdough so I don't know anything and you made this video and the starter one so easy to understand. thanks heaps :)
Hi Emma, great question! The point of that is to keep the loaf steamed, which helps it rise and gives you a nice crust. This old video on my soap making channel might be of interest to you. I'm planning an update soon which will explain it all! ua-cam.com/video/3oyiuGYrdNQ/v-deo.html
Thanks
Thank you! I appreciate your support so much.
Hello Elly
Fantastic video and so informative, thank you.
I tried making this gluten free sourdough using the same flour types in your recipe but, shop bought versions as I do not have a mill. For the tapioca starch part of recipe, I used tapioca flour as internet search said it is the same as tapioca starch ? Is that correct? The bread looked lovely and did rise well on proving. After baking in my Dutch oven I checked and it tapped as ‘hollow’ and looked a good colour so left it to cool for 3 hours. It did seem a bit heavy though. When I sliced into the loaf, texture was quite moist & gummy 😢. Could this be it was undercooked? I Baked at 220c for around 52 minutes. I would like to try making it again but would love if you could advise on how to tweak the process for a less gummy loaf. I am in the UK . Thank you ❤
Hi, yes the tapioca flour is the same as starch as I understand it. Perhaps your flours needed less water? They can vary, and freshly milled grains always seem to absorb water better.
Hello! Your bread looks delicious. How do your store your bread/ Will it last on the counter or will it have to be frozen?
My first loaf of bread got hard and crumbled after the first day, but Im not giving up yet! Thanks!
Hi, this bread does get firm pretty quickly, I like to toast it after the first day or two, but if you want that fresh bread texture you can slice it and store in the freezer, taking out what you need as you go. This older video of mine about bread storage might also help ua-cam.com/video/ByLh5TaOCKs/v-deo.html
Due to multiple allergies wondering if there is non corn non oat substitute for potato starch. Also can I substitute sorghum for rice flour?
Hi, yes you can try this with other flour/starch combinations. The texture might differ a bit, but it should still work fairly well.
THANK YOU! Love your voice and presentation!
You're welcome! Thanks so much Rachel :)
Hi Elly. I’m looking forward to trying your GF recipe. I’ve been trying and failing for quite some time now. I’m a US transplant to Queensland so I am excited to find your channel and all your references to local suppliers.
Oh that’s wonderful Gale, I wish you every success!
Wow, you get a much better rise with yours than I do! I only use 20g each starch and just the 20g whole psyllium though so I’m sure that’s why. Oh and the water too. Wonder if more water would help. My water is 400g total.
Well, depends on your flour amount, but if you're using 500g flour you'd want at least 500g water I think! Try adding more water and baking sooner, that's the most common issue.
Just wonderful. Many thanks!
You're welcome :)
Dear Elly, thank you ever so much for all your instructions and inspirations. I too live in Brisbane and love your no waste, simply methods. I am new at sourdough and have several family members are gluten free so I gone ahead and followed your instructions in this video clip. Was excited to slice it this morning, yesterday was quite warm here so it rose in about 3-1/2hours. The bread taste delicious however it is a little dense around the edges, heavy and a little sticky, is this usual? Or do you have any suggestions to improve it. Sorry I used store bought flours. Thank you.
No need to apologise Karen, there is nothing wrong with store bought flours if that's what you're working with. Generally speaking, in my experience they aren't as absorbent as fresh flours are, so you might need less water in your mix. That should fix the dense/sticky problem. You could also try baking a little sooner. Good luck, thanks for commenting. Always nice to hear from fellow Brisbanites :)
Hobby my gosh Elly your bread looks sooo yummmmy, thank you!!!
Thanks! It's a nice recipe :)
So exciting to watch this. I must make this for my sister! I appreciate you very much. Linda, Quebec city Canada
Thank you Linda! Glad you found it helpful :)
Love it i am going to try soon!! Thank's!!!
You're welcome!
I Made a few loaves of just gluten free bread for my daughter, but they were very dry. I’m wondering if this is dry as well. It doesn’t look like it is. Thanks for the great explanations as you prepare the recipe. 👍
Thanks Peggy, you're welcome. No, this is definitely not dry bread. The psyllium husk and all the water keep it nice and moist.
Love the video!
Ready to are a rice starter and try!
What is the brand of the aluminum roaster?
I really like the flat top🙌🙌
It's a Baccarat brand roaster.
I've gone to dropping a couple of ice cubes in the Dutch oven, and do it again when I'm doing my "close to final" check, still makes a nice crust, but not to thick.
Great tip, I love that. Yes I love that thin, crispy crust too. Thanks for sharing!
I can only find Hulled Millet...would that be ok ?
Thank you.
Yep that's perfect.
I made the bread but had to substitute sorghum flour for the buckwheat flour. The moment of truth shows a very dense loaf....a little gummy. Is that an indication of under baked? Or what are your thoughts?
Your recipe was so easy to follow with excellent instructions.
Could be underbaked, but most likely your flours needed less water or it was a proofing/fermenting issue. These loaves can take a bit of trial and error!
Brilliant, thank you.
You're very welcome!
Thank you so much Elly 💓 can’t wait to try this recipe x
You're welcome Chris!
I have a question....if someone doesn't like the taste of buckwheat is there a gluten free substitute that you would suggest? I'm really enjoying your videos!
Thank you! Yes, I'd just use more brown rice and millet to replace the buckwheat.
I'll try that.....thanks!@@ellyswholegrainsourdough
'Thanks' Elly, I swear you're an angel! I love your recipes and everything.
Having celiacs and searching high and low for a recipe such as this, I am over the moon at finding your video and drooling to see how well this loaf turned out; the best I've seen yet! :-D
Please say if it's possible to use the fermented oats sourdough (which I love!) and get just as good results as the brown rice sourdough starter in this recipe?
Hi, thank you, that's so nice! I haven't tested this with fermented oats as the starter, but I can't see why it wouldn't work. You'd have to get gluten free oats though, which I'm sure you'd already know about.
I love your gluten free recipes! Thank you very much for your expertise. I have a question: What about oats? I don't mean the rolled ones, but the whole grains. Have you ever experimented with it?
Oh yes, they are lovely! Very hard to make a loaf of bread out of all oats though. You end up with a block of porridge. This is a gorgeous recipe though, my most popular! ua-cam.com/video/BzuAsZ24c3o/v-deo.html
Thanks so much Elly. I haven't tried this yet, I'm waiting for my brown rice flour starter to activate - it's taking longer than I thought - could this be just because it;s winter or do you think I need to start again? It's been nearly three days...
Interesting, I often hear from people using store bought brown rice flour and it does seem reluctant to activate (not very fresh and alive perhaps?) Maybe give it some time but you might need to try another flour?
Hey Ely, I’ve seen some people take the cover off after the spring rise. 15-20 mins in. Can you explain why you prefer keeping yours covered the whole time?
Mostly for convenience. Sometimes I leave the cover on for the whole bake! One less job to do and the bread turns out wonderful either way. Just a slightly thicker crust if you take the lid off sooner.
Really like this gluten free recipe, many thanks - need it for one family member who has Celiac's. Question for all the experts; my sour dough starter smells like beer? (it's a regular rye/wheat flour starter that I'm thinking of using for the non-gluten free loaf for the rest of the family). Should it smell like that? (it's been kept in the refrigerator and very neglected for months). It had lots of "hooch" on top (which I've read is a good sign) but should it smell like beer, or ??
Hi, beer is an ok smell for a starter to have, especially if it hasn't been fed for months! Beer smell is a result of yeast and alcohol it's created. Just nurture it back to freshness and it will be great!
@@ellyswholegrainsourdough Whew!! Thank you. Wondered if I'd poison someone (me!) if I still tried to use it. I'll tend it more carefully, and thank you.
wowwee elly, i love your spatula, and i think your dad is awesome. i agree 100 % about getting my hands all gooey, and its a real nuisance getting the dough out of my nails. so now to go make gf bread. ;))
woopsee, i meant your WHISKER ;))
Thanks Deborah, yeah my Dad is so clever! Glad I'm not the only one who hates gooey hands.
My starter is only about 8 days old but has doubled and looking good.. if I used it now to bake a loaf (you said its best after a month) will it still yield a reasonable loaf ? thanks Elly, loving this video too.
Yes it will. They just improve even more with age :)
@@ellyswholegrainsourdough Well I made my first loaf according to recipe with flours (Brown Rice, Sorghum and Millet) and although it tastes ok, it is not very airy/holy. How do I manage this please?
Is it possible to make your grain mill strictly for gluten free breads? I was just diagnosed with celiac and I have a grain milk that was used with wheat
Hi Christine, it would be hard to remove every single microscopic particle of gluten from a mill that's been used with wheat, but you could clean it out as best you can (you can't wash the stones though) and run a whole lot of rice through it to clear it out as much as possible. I guess it depends on how strict you need to be, I'd say some people with celiac would have to buy a brand new mill and only use gluten free grain with it. I guess it depends on the mill type too, and how you can go about cleaning it.
Just to let you know that I contacted Wondermill and they suggested either 1. Running rice through the gluten mill or 2. sending it to them and they would clean it thoroughly for a cost. I chose option #1 and ran about 5 pounds of gluten free rice through it and discarded the flour. It seemed to work really well as my celiac family has been fine with the results.
So excited to see a whole grain gluten free bread recipe! Thank you. :) I can’t use millet - do you think sorghum might work in its place? And you mention that starters take a month to reach full potential. Mine is brand new - should I cheat and add a bit of yeast? TY!
Hi, thanks! Yes sorghum would be lovely in place of the millet in this recipe. If your starter seems really active then I think it would be ok to use, but you could also add a tiny pinch of yeast if you like! Have fun.
@@ellyswholegrainsourdough thanks!
Do you have a link for USA for the roaster pan and loaf pan.
I have several autoimmune diseases and was suggested to go gluten-free and I have family that’s celiac as well…
Also curious about elevation and how to adjust for that… we are on a tight budget and buying these breads premade is expensive… I live the time you take to explain the steps and why..
thank you 🙏
Thank you Dina, unfortunately these roasters aren't available in the USA, not to my knowledge anyway. They are from an Australian company called Baccarat. Great question about elevation, I'm not sure though to be honest. I think a quick internet search would tell you though. Thanks for your kind feedback, glad this is helpful for you.
Hi Elly. How long do you heat the roasting pan for? Some vids indicate one hour at 230-260 degrees C (seems like a huge waste of energy unless you can bake something in there at teh same time.
I agree! I only heat my pan as long as it takes for the oven to preheat! Usually about 15 minutes with my oven. Once I hear the thermostat click off and the light goes off, the bread goes in.
Gorgeous loaf....and healthy too.
My fingers are itching to bake one myself....
Wanted to know if I can use only either tapoica flour or potato flour as starches or is it necessary to use both?
You can use any starches you have on hand, but a blend seems to work well. I've not tried it with only one, but it's worth a go!
Is the "Thanks" icon underneath your title on UA-cam the same as "Buy me a Coffee"? Well done Elly! This recipe enables many who would love to make their own gluten-free sourdough bread! I make alot of biscuits and, like you, find ways not to touch the wet sticky dough. Dad made you a beautiful "heart" dough whisk. I put a bead of hot glue in the center where the handle and wire part meets, to prevent dough from getting up inside. Hope it works. If you have a better solution please let me know.
Thank you Kathy! The Thanks button is a UA-cam thing, it's separate to Buy Me a Coffee. I prefer BMAC as it's independent and a smaller company (some money goes to them with each donation to me) but UA-cam offers the 'thanks' button so I let that be an option too. I don't have any gap in my whisk at that part, my Dad filled that up nicely with some kind of material so that it can't get any dough up there. I think your glue trick would be ok :)
thank you sooooo much. you are amazing
You're welcome Kaye, thank you! Hope you give it a try.
Just curious if there’s a big advantage to using the proofing container vs just covering with a towel? And my oven has a proofing setting… is that okay to use? Thanks!!
It depends on your climate, in some areas the dough would dry out if you just used a towel. You can guarantee it won't dry out if you use a container or plastic bag. Oven proofing might be ok, but you don't want it to be too warm or too dry.
Watching from Canada.
Welcome!
I'm wondering if there's an alternative to the tapioca starch in this recipe, since tapioca starch has a high glycemic index.
Thanks again 🙏
You can substitute it with cornstarch, or arrowroot, or more potato starch. You can also reduce the starches and use more whole grains if you like :)
I’m excited to start!
What temp is your oven set to? And is there a certain internal temp for the bread?
All the details for baking are in the recipe, linked in the description box. I don't take temps for my bread, but this one needs to be very well baked! Baked until it's very dark golden brown (the darker the better) and it will be well cooked.
Cab I take sorghum or buckwheat flour doe sourdough n also to add these flours instead of rice
Yes you can, the texture will be different though :)
Could you use sorghum in place of millet?
Also, THANK YOU for showing milled grains!
Yes, definitely! Sorghum is lovely in this bread. You're welcome, glad to hear this is reaching some home millers!
Hi Elly, I’m celiac and new to GFSD I tried to make a buckwheat SD starter which now that I have found your channel I think was fine but I threw it out yesterday because it went purple 😂. Now I know better.
Do you have a rice free, bread maker recipe? I am very aware of the arsenic content in rice so I limit it where ever I can.
Hi, yes I've made many rice free loaves similar to this. Just increase the other flours (I made one the other day with sorghum and buckwheat. Millet and sorghum are also lovely). This is my all millet recipe ua-cam.com/video/5DmLE0IM7dw/v-deo.html
You can bake these loaves in a bread maker, this is the basic method I use for wholegrain sourdough ua-cam.com/video/wp2c9LDEG3Y/v-deo.html (it's a wheat loaf, but the principles are the same). Have fun!
Hi Elly! Can you link that plastic proofing box you use? Thanks for all the wonderful recipes ❤
Hi, thanks, it's a Decor brand fridge container. I bought it secondhand :)
Can you use a different flour for the rice flour?
Yes, absolutely, be prepared to experiment though, and see different results. I'd increase the amounts of the other flours.
Hello, can I replace potato starch with cornstarch?🙏
Yes, I think you can (as long as it is truly corn based, not like the wheat based 'cornstarch' we can buy in Australian supermarkets). Arrowroot starch is another substitute you can use.
Can I use regular dry yeast instead of starter?
Yes you can, I'd use about 1/4 tsp to mimic the sourdough process.
What a beauty!
Hi! Does this taste like regular bread?
It tastes better!!! Yes, pretty close :)
hi elly, ive made this a few times now and i love it, so too do my friends! its so easy to make, and i especially love the one time proof, so effortless. any chance you may be posting a new gf recipe on this channel?
Hi Deborah, yes absolutely! I was thinking of making my next video one for gluten free dinner rolls, just for fun and to try it out. I am a bit slow with videos having two channels, thanks for your patience.
I just found out I have to go gluten free. Thanks for the video. Can I sub anything for the flax?
You can leave it out, or use ground chia seeds too.
I've been hoping and waiting for a video like this to come up. Now I just need to make wild yeast, now I'm thinking of using some yeast instead 🤔 (I've taken a break from sourdough baking 😂)
It will be great with a pinch of yeast instead of the sourdough starter!
Thank you Elly, looking forward to learning more from your sourdough adventures 🙂
I sliced it up just now and it turned out great, thanks Elly!
Hi Elly! Planning on following your Brown Rice starter recipe and this one soon! 😊 Is there a substitute for the potato starch? (I'm sensitive to potato). Can I just use more tapioca starch?
Yes you can!
Hello
How to make fermented brown rice ？
Thanks
ua-cam.com/video/d36SVZj7TuI/v-deo.html
Can you please make a video about Ancient Grains?
Thanks for your suggestion! You might like this video to start with - an Emmer loaf ua-cam.com/video/gP_YoRn5cjk/v-deo.html Also check out my numerous spelt sourdough recipes :) (they are all ancient grains).
Amazing video, thank you very very much =) I have subscribed your channel =))) I wish to have more GF recipes from you
Thanks Kristy, I'm just getting started with my gluten free recipes. Thank you for your suggestions! I'd love to make those items.
@@ellyswholegrainsourdough I am sure a lot people will be very very grateful for those lovely GF recipes, including me 😁 I stopped to eat the GF breads from the shops few months ago... I just don't like the thickener, stabilizer, coloring...... etc. in it =) And no healthy bacteria of course... 😄 It is almost unpossible to find a nice quality GF bread in the shop so I am searching for alternatives 😉 Thank you very much for your creativity. 🥰 I am looking forward to try another GF recipes. 🤩😍😇
Can I use only brown rice flour not use starch?
You can, but your bread will be much more dense. The starch helps to lighten it in the absence of gluten.
In Ireland with our weather it would probably take a whole day to rise the bread . You sound like my sister in law who's from Townsville. I remember when my brother and sister in law lived in London I couldn't help asking her is that a question?
I'm not sure if that's a compliment or not, but thank you anyway! I love Ireland, my great grandmother was from Summerhill in Co.Meath. Yes, you'd need a warmer spot in the kitchen for your dough.
Thanks for your reply. Sher half of my friends are from Northern Ireland and I think they have a funny accent too. But likewise with them with me. When I say 30 they think it sounds like dirty.
I am enjoying your simple straightforward explanations. I have to also say how much your voice….accent, tone,cadence, sounds so similar to a younger Nicole Kidman. Her voice is a little higher (or was). It’s uncanny. Thanks for sharing your bread baking wisdom with us!
Thanks so much, I take that as a great compliment! You're not the first one to have pointed it out either. When I was younger people said that to me a lot. I always had long curly hair too :)
Can I start a gluten-free starter with an Einkorn starter?
You could, but it wont' strictly be gluten free if it has any einkorn flour in it.
Wow ce pain à l'aire tellement bon ,
The longer the ferment, the more nutritious the bread. Lots of lovely B vitamins - including B12……..
Oh yes! So important.
Hey Elly, Loving all your videos. Do you think you might be interested in making Dahl recipe videos for beginners?
Ooh yes, I will be adding some other, general cooking videos to this channel this year. My next video is about how I make my tofu! Thanks for suggesting, it helps me to decide what to post.
I never knew you had a bread /sourdough making channel. I only followed your soaps channel.
Ah yes! This is my greatest passion! If you look back at my soap channel, you'll find that it all started with sourdough bread recipes :)
@@ellyswholegrainsourdough i started my sourdough starter on Saturday. I have been removing 30 gm on starter and adding 30g water and 30g flour (however the water seems less so add a little more than 30g)
The second had a lot of fermentation, but after I started discarding the activity reduced. It creates slight bubbles though but not as much as it did on day 2. Today is the 6th day, the starter has risen but few bubbles. Not how I see in your videos. I won’t say there is no activity.
However, I was wondering if the starter has to be ready bubbling with activity by Saturday which is the 8th day then there is not as much activity.
My question is will the activity pick up speed on day 7 or 8??
The starter doesn’t stink, I have been changing the jars.
Hi, it sounds to me like you may need to leave it longer to activate/get bubbly between feedings. The timings are a guide and are very dependent on your location/temperature. Just leave it till really bubbly each time, then discard and feed.
Wow
Hi ,beside your sweet calm voice I have truly enjoy this video the whole thing .I have learn a lot .I love sourdough but I tend to be lazy for the long process, but for health that has inspired me to learn home baking I need to settle with gluten free sourdough bread and you just appeased all my worries .I must rewatch and take notes ,it is more things but less timing .Thank you.
Thank you, that's so nice to hear. Best of luck with your baking!
@@ellyswholegrainsourdough hi I wanted to ask you would you please make Einkorn sourdough gluten free bread ,in both this style and simply EINKORN 100%without any other flour,other than water salt ,oil.Thank you.I live in NY ,yesterday I made a soft fluffy sourdough chocolate sweet bread.I did add ,chili seed,spyllium,milk cinnamon, and do overnight in the fridge but what you said about beware of ovenproof gluten free flour .Mine was continuously rising I was so afraid when I was heating the oven for .So I put it in the freezer but it ended up so great .I mix EINKORN 150g , bread flour 250and wheat 100g ,then 25 psyllium 25 chia..After I watch this video I gave me many good point thank you.
Thanks for the great suggestion, but nobody grows Einkorn here in Australia so I can't make a video with it unfortunately. You might like to try it with my spelt sourdough recipe though (I have a few versions of that on this channel) and I've got an all Emmer recipe coming up soon that would be similar to Einkorn I think.
@@ellyswholegrainsourdough hi I will look forward to that .I truly appreciate the gluten free bread and making also gluten free starter with the oatmeal. Sadly I already have the steel cut type one for porridge which I did shortly before I saw your video but I have rice flour, I will use that instead. I wish you had Einkorn in Aussie, but some grow it in USA but mostly it is by AMAZON sale.Thank you for work .Thank you.
@@bybbahthank you for asking about Einkorn. I’ve learned something new today. I think I will try this type of flour and see how my body reacts to it.
A couple of questions for you: 1. Did you preheat the roast pan? 2. What did you grease the pan with?
I'm baking a loaf now and I didn't preheat the roast pan. It's taking approx. 65 minutes to bake the loaf. Yikes!
Yes, I preheated the loaf pan :) I just used cooking spray to grease the pan in this video. But this stuff works great too www.ellyseveryday.com/ellys-everyday-blog/ellys-pan-release-diy-nonstick-pan-coating
Sprouted Kamut removes most gluten and makes more vitamins. Have you tried this?
Hi Russ, I don't think sprouting any grain will remove any gluten, but it sounds like a nice way to make bread anyway! No, I've never baked with any sprouted grains/flours. Khorasan is not easy to come by here, and sprouted flours aren't really popular either. Thanks for your comment though!
❤❤❤
😊🎉
😍😋
What fresh grains did you use bc I mill my own but the title is deceiving. I’ll try the recipe but use real gf sourdough. Respectfully and no hate as I don’t believe in that word. Much love from Utah~Nana🌺
I freshly milled the brown rice, buckwheat and millet for this recipe :) The full written recipe is linked in the description.
@@ellyswholegrainsourdough do you have ratios of each selection please? If not I understand 🥰
It's in the recipe here: www.ellyseveryday.com/ellys-everyday-blog/wholegrain-gluten-free-sourdough-bread-for-beginners
@@ellyswholegrainsourdough awww thank you for posting this. I really really appreciate that you did this. You DO make a difference and I appreciate YOU🥰🥰🥰
Mine is too sticky to knead by hand. Idk what i did
It's a sticky dough, perhaps with your flours though you needed a bit less water? They all differ a bit.
@@ellyswholegrainsourdough I don't know how I messed it up but it wasn't pretty. It tasted great though!
Perhaps you didn't mess it up, it is a very sticky dough! I'm just very used to handling them. Try wetting your hands a bit more and using a very light touch.
@@ellyswholegrainsourdough I could've given someone a concussion i hit them with it. 🤣 I'll try again. It's a great recipe. I didn't have one flour and had to substitute.
I don't know why, but I thought you had multiple gf sourdough recipes.
I've made many, but only have this one video so far. It's a method though, more than a recipe, so you can use the same idea and change the ingredients. I hope to do more this year!
@Elly's Everyday Wholegrain Sourdough thank you so much. I was finally able to track down millet. I just need to process/grind it. It wasn't easy to get for some reason. I wish I remember what I substituted. It was not a wise choice. I also rewatched your video again and realized I missed a couple things. Life of an insanely busy mom. I'm looking forward to trying again tomorrow. I'm so horrible at this, lol. I keep trying though! Thanks so much for all the invaluable info! 🤗
You'll get there! Have fun, mistakes are good ways to learn :)
Potato starch is not a whole food.
I know, but it really does help this bread to have a decent texture. It's a brick without it.
How do I add seeds and nuts to a bread recipe?
You can mix them in from the start, or fold them in before shaping if they are large chunks.
Thanks
Thank you Kevin! I appreciate your support very much.