This new GFV sourdough bread recipe can be mixed and baked in less than 4 hours! You will need a gluten-free sourdough starter before you begin! If you have any questions after you watch the whole video, please let me know!
This is the best gluten-free bread I've ever eaten. I spent a week following your directions and carefully tending to my jar of yeast. They went to work! The loaf rose and it had the most delightful sour taste. I used the sorghum/tiger nut option. Thank you so much. They say with artists that genius lies not so much in the perfection of their finest painting as in the existence of all the imperfect ones that led to it. I really appreciate your dedication and skill.
Jennifer, thank you so much for your comment! I'm so happy this recipe worked out well for you! If you have a minute, it would be awesome if you could rate the recipe directly in the recipe post at the bottom. You can also share your feedback there as well. If you do, thank you so much, I appreciate it!
Hi! I made this amazing recipe with a little bit of changes: almond flour instead of tigernut, and 1cup of sorghum + 1/2 cup of GF oat flour instead of just sorghum. I let it rise for 1+3ish hours and i don't have a Dutch oven, but a thick glass pan with lid (same kind of thing i guess). So the whole bread turned out to be absolutely beautiful and tasty eith perfect texture! Thank you!
Hi Emese! I'm thrilled that you tried this recipe and that you liked it! I'm also pleased that you were able to tweak it to make it your own! If you have a free moment, could you please rate the recipe directly in the recipe post (www.freshisreal.com/gluten-free-sourdough-without-psyllium/) and share your modifications! It will help others find this gluten-free sourdough recipe and guide them with subs that might also work for them! Thank you so much for your feedback!
@@FreshisReal can we replace the starch with arrowroot and say oat flour instead of brown rice ? And do we use fed starter ? And sorghum as the base “ my starter is sorghum
After years of struggling with my allergies, I feel like I've come home to your cooking style with its well-tested recipes. Thank you, thank you, thank you!
In addition to gluten, my wife has problems with potato starch. We found sweet potato starch at an oriental food store and tried it. She now uses a flour blend of sweet sorghum, gluten free oat flower, arrowroot, and the sweet potato starch. This mixture does not crumble. We just found your channel but definitely plan to get a sourdough starter going. Thanks.
That's great that you've been experimenting with GF ingredients. It's the best thing to do because not everything works well for all! Let me know if you ever have any questions about my recipes!
I just made this and it is just SO simple and the closest thing to the home made bread.( I used to bake every week in the pre gluten sensitivity days. )I tried psyllium as I embarked on gluten free baking but it made my bread tacky . My GI tract said no way! I substituted Tiger nut flour with Almond meal and did Tapioca/ Cassava flour( half cup each). I chose the Sorghum option. I baked in my cast iron "Loafnest" bread pan after raising it in a benetton basket lined in moistened parchment paper. A profound thank you for sharing this recipe!!! I just love the way you give everyone the go ahead to swap out ingredients. So, I did!!!
Thank you for your comment. As I said to Shantal, all info is welome. I, too have a problem with psyllium and I'm totally new to SD, in fact I haven't made much bread at all. Those that I tried didn't always work out. In fact I recently tried a loaf and ended up grinding all of it into breadcrumbs, so as not to waste it
Kudos for you making a great tasting Sourdough GF Bread. I'm just really overwhelmed by all the different flours needed just to make bread. Your recipe uses tigernut flour -never heard of it. Where do you get it? can you use a substitution? I've bought so many different flours to make GF bread and now here is another flour, Tigernut, that I need to buy. I wish making GF sourdough bread was easier.
Hi! Which Gf flours and starches do you currently have? I can help you with some suggestions. And do you prefer not to use a binder such as psyllium, flax or chia?
@@FreshisReal Thank you! I have Brown rice Flour, Sweet rice flour, tapioca starch, Sorghum flour, millet flour, psyllium whole, casava flour and flaxsed. Can I substitue any of these for the Tigernut flour or do I just have to oder it? I'm not opposed to using a binder of any kind. Please help!!
@@debrahemerson7238 If you're ok with using a binder such as psyllium husk (whole), perhaps you should try the 7-In Sourdough bread recipe? Here's the video to help you: ruclips.net/video/hnTmkqVnmiY/видео.html. Recipe post: www.freshisreal.com/7-inch-sourdough-boule-gf-v/
Thanks for sharing. I’ve made this loaf a couple of times. It’s not rising as well as in the video and the bread is very dense. What do I need to do. Any thoughts
I am so glad I was lead to you ...... I can’t wait to try your sourdough breads! I appreciate and applaud your courage for the “on the air” experiment 🙌
Wow Chantal, I’m so glad I found your channel, I miss bread! Celiac disorder, gluten has almost killed me several times. I’m going to give this a try! Thank you, I’m starting with making starter, I’ll send pictures.
Hi Norma! I'm so happy you found my recipes too! Let me know if you need help with anything. Also, just curious do you consume GF certified oats? I'm asking because I recently developed another recipe similar to this one without psyllium, but it does have ground chia seeds and GF oat flour, plus a few more ingredients. Do you also avoid psyllium husk?
@@FreshisReal I do use certified gluten free oats, psyllium husk in small amounts, I think it’s scratchiness is a good thing, and many types of seeds as long as certified gf. It’s scary this CD, one minute life is awesome, next minute dying from being glutened. I now know it must say certified GF. Why does sugar and wheat flour have to be in everything? Thank you so much for the in person contact, I appreciate you.
@@normawingo5116 Thank you for your reply! I will do my best to share that new sourdough bread recipe soon! Do you still occasionally use active dry yeast?
Hi! You could try almond meal/flour if you are not allergic in place of tiger nut flour. And yes, tapioca flour/starch is the same. Ps. I'm going to post a new recipe very soon with only 4 ingredients and no psyllium husk!
Chantal thank you so much for your wonderful videos. Very well done. Can you please let me know the oven temp. That you bake your bread. Thank you so much. Hello from Ottawa as well.
Hi Sofia! Yay Ottawa! The oven temperature that I bake pretty much all my bread recipes at is 450° F unless otherwise noted in the recipe post. www.freshisreal.com/gluten-free-sourdough-without-psyllium/
@Fresh is Real for the tiger nut flour could we substitute it with any other nut free flour And instead of using a Dutch oven could we just put it in the big oven with a tray with water giving the bread steam
Yes, and yes! Almond meal/flour is a great sub for tiger nut flour. And you don't have to use a Dutch oven. The dough in a bread pan with a steam tray below it should work well. If you're looking for a recipe without psyllium, let me know. I've been using another one of my sourdough recipes (The 7-Inch Sourdough Boule) without the psyllium, and it's been working surprisingly well. But without psyllium, the dough has a batter-like consistency. I need to test it at least one more time before I suggest trying it. I've tested it with flax as well.
Beautiful recipe!! My sourdough is buckwheat's but it is not as fluffy and bubbly 😞Is that the reason for which my bread is a bit dense with small bubbles in? And a second question please, can I sub the tigernut flower for another? It's difficult to find it. THANKS in advance!!
Hi! Yes, it's possible that your buckwheat starter is not as bubbly. You can actually add a little bit of another GF flour that you can consume (i.e. brown rice, sorghum, oat, millet) to your buckwheat starter and you'll see the activity/bubbles and growth increase. You can sub the tiger nut with a nut flour if not allergic (almond flour is perfect) or any other seed flour (pumpkin, sunflower, sesame (if not allergic)).
I would like a gf sourdough recipe with chia seeds instead of psyllium husk. Also do have any other recipes without psyllium husks? Also I would love a cinnamon raisin bread without psyllium husk
I better substitute would be almond meal/flour if you can consume nut flour. Would that work for you? Cassava flour is great but in larger quantities, it could create a gummier texture.
=@@aishar8576What other ingredients are okay for him to consume. Are you specifically searching for a recipe without psyllium husk? And it's a sourdough bread recipe you want to make for him?
Hey Chantal! (Btw, My name is Chantal, too 😊) I'm really inspired and encouraged by your videos and recipes since I found your channel.. haven't tried any just yet, but I am excited to try soon. Actually started a GF sourdough starter few days ago. Curious if you're tried or had any thoughts on using club soda (carbonated water) in any of your recipes? Thank you so much!
Hi! Most of my bread recipes bake at 450° F. The ingredients are in the video's description. Do you mean in the video you prefer seeing the ingredients?
Also I have some questions in regards to the sorghum loaf in place of the tiger nut could I put oat flour and place of tapioca can I use arrow root and in place of coconut sugar could I do maple syrup I’m really struggling with how to do this my starter is ready and I supposed to feed the starter before I bake with it?
These recipes are so awesome! Can you make a specifically budget-friendly VGF sourdough recipe? I’d love something using primarily rice flour or oat flour because I can get them at the grocery store and mill them myself.
Tq for the recipe I tried this it turned out very good . Can u please suggest me how to bake without Dutch oven . I had otg so please suggest according
Hi! Thank you for trying it! I think that you could try baking it without. You could bake it covered with tin foil for the first part. I also have a bread pan that has a cover. I tried it with that pan yesterday. Perhaps I can share that short video on YT too. Would you like to see it? It was for a different GF sourdough recipe but the concept is the same.
What is the function of tiger nut/almond flour. I don’t have them. What are the alternatives? I do have: sorghum, coconut, rice, mocaf (fermented cassava), corn and bit flour, tapioca and corn starch.
Hi! Which flour is your GF sourdough starter made with? I would say that out of the ingredients you listed, sorghum flour would be your best bet. But please know that I haven't tried this recipe with sorghum flour as a replacement for the tiger nut/almond flour.
Hi! On my blog you will find a few recipes to help you make your first gluten-free sourdough starter, here's the link to the easiest recipe: www.freshisreal.com/easiest-gf-sourdough-starter/
Really enjoyed your video, did step by step everything you did, except I greased pan with coconut oil and it stuck😩, but it rose well like yours but the center I found dipped in the middle, what might cause that? I will definitely try again! Thank you!😋
The dip could be the oven temperature or did you by any chance let the dough rise too long? This recipe is pretty wet but it shouldn't dip once baked. Were the air bubbles compacted or spaced out nicely?
Thanks for this. I have many gf flours and don't want to buy any new ones, besides I can't find it locally (in the UK) Is oat flour light enough, or wd you suggest something else. I have millet, buckwheat, white or brown rice. Also, I'm good with flax and chia, so do you think this recipe wd benefit from adding either one, or best left out. My starter is looking good and I hope to bake TMO. BTW, in the video you said you put in coconut flour, but it's not in the description 😊
Hi! Yes, the mention of coconut flour was incorrect. I included a note on the video that read *coconut sugar. To replace the 1-1/2 cups of sorghum flour, consider a combo of oat flour, millet, and light (fine) buckwheat flour or pick your 2 favourites. That's with the assumption that you will keep the rest of the ingredients the same. If you don't have tiger nut flour, you can use almond meal/flour. As for flax and chia seeds. If you can mill them into a fine meal that will help for sure. You can add 1-2 tablespoons (ground) of each if you want. Mix it in with the water so it can gel a little first. It's possible that you might have to add a touch more water so pay attention to the consistency. Your dough texture will thicken up a bit with seeds and that's ok. As long as your dough mixture is not dry, it should be a great addition.
@@FreshisReal Ooops! Sorry! I realized after that it was for the sugar. Thank you so much for the reply and for the useful information. It can be quite a minefield, so all info is good, for example I only just found out that the 'float test' for the starter doesn't work with GF. I've baked a lot with GF flours, but have only recently ventured into bread-making, which can be both intimidating and disappointing. I am hoping my first SD venture turns out well. I had to delay starting, but hopefully tomorrow.
Hi! In this recipe, I list tapioca flour, which is also known as tapioca starch. If you buy Bob's Red Mill products, for example, their package will say Tapioca Flour. I hope this helps! You can also use arrowroot starch ;)
Hi i just found your channel, which is great. I live on the small island of Grenada (caribbean) and i can't find most of these gf flours etc. I have been making my own oats and cassava flours and thats about it. The only starch i've seen is corn starch. Can i make the bread with just those 2 flours?
Hi Kelly! Thank you for asking! Most of my bread recipes bake at 450 degrees F unless otherwise noted in the recipe instructions. Here's the link to this bread recipe: www.freshisreal.com/gluten-free-sourdough-without-psyllium which will include the full instructions ;)
Thank you for the lovely video. I would like to try option #2. I have tapioca flour, brown rice flour, millet (and I could grind up some oatmeal). But I don't have white rice flour. Is there hope for me?
Hi! In the fridge, yes, but you would have to test the difference between a day and two. It could overproof and flop when baking if left to proof for too long. I did not test this recipe with an overnight refrigeration but have for other GF sourdoughs. I've never tested two days tough.
Hi Chantal, thank you for the recipe. Do you think I can replace the tiger nut flour with either millet or teff? You mentioned that arrowroot starch could be used instead of tapioca. If so, is the ratio 1:1? Would cassava flour be a good replacement for tapioca? Thanks in advance for your help.
Can you create a bread using only your sour dough stater, Monk Fruit, dairy free, using wet freshly made Sprouted Gain right after they are soaked over night. Sprouted grains are the healthiest most nutritionally known way to make bread. However, I don’t agree with using store bought yeast. I have yet seen anyone online make it without using store bought yeast. Thank you so kindly and I hope you take on the challenge. You would surely be a blessing to many who really need a successful recipe.
Can you always interchange tapioca and arrowroot starches or any starches for that matter. I’m trying to learn all the properties of the dry ingredients. I’m newly gluten I tolerant. Not sure how that happened. Unless I always was but now in my 50s my body is weaker and I can really feel it. Or perhaps our the wheat nowadays is overly processed. New subscriber I’m exited to relearn how to bake. Especially after I bought 5 slices of bread for over $5 USD.
Hi Tracy! I'm so happy you've found my recipes! And yes you can pretty much always swap tapioca flour/starch with arrowroot starch or vis versa. I believe tapioca starch is a little more processed. And consider trying potato starch too, it's great in bread recipes! Let me know if you have any other baking questions! Ps. I hear you on the fact that our bodies are so much more reactive to ingredients and food as we age!
Hi! I've tried many simple variations for bread recipes, but the simpler you make a loaf (without gluten, of course), it will be denser, dryer and the texture crumblier. This is the simplest bread recipe on my blog. It only has 4 ingredients and no added starch: www.freshisreal.com/gluten-free-bbq-sourdough/ You can bake the dough in the oven too, and the blog post includes variations at the bottom of the recipe card.
I would like to make my 1st gluten free sourdough bread. I did buy Buckwheat, sorghum flour, whole psyllium husks, and potato starch. My starter is made from brown rice flour. Do you have basic recipe for me to start with?
Hi! I suggest the smaller 7-inch recipe to start. www.freshisreal.com/7-inch-sourdough-boule-gf-v/ There's a video you can watch to help you: ruclips.net/video/hnTmkqVnmiY/видео.htmlsi=zSgy88yrimWEjmNC You can bake the dough as a free-form loaf, in a bread pan or as buns. If you don't have a banneton basket for the dough, use a larger soup bowl ;) Let me know if you have questions.
The recipe is in the video's description. I used a brown rice starter. All the details are also in the recipe card on my blog: www.freshisreal.com/gluten-free-sourdough-without-psyllium/
Hope you see this Chantal, i am assuming tapioca flour is the tapioca starch since you explain starches help instead of psyllium, i have both, flour and starch, if I use almond meal instead of tiger nut, and maybe quinoa as main would you recommend a starter?
Hi! I hope I'm not too late. I'm just seeing your message. Let me take a look at the recipe... Yes tapioca flour/starch is the same. You could use arrowroot starch as well. You can use almond meal/flour instead of tiger nut flour. Did you want to use quinoa to replace sorghum/rice flour? Quinoa might create a denser loaf but if you like it and have it, you could try it. What GF sourdough starter do you have?
@@min1549 You have quinoa flour? Do you have a GF starter or need to make one? I've never made a starter with quinoa flour. You might have better success with brown rice flour to make your GF sourdough starter.
Hi, Gary! I haven't yet. I often add potato starch to some of my recipes but never sweet potato. I will add it to my list of flours to try! Did you try it with this recipe?
Hi! Thank you! I've bought some here in Ottawa at local health food stores. You can find some on amazon.ca, here's the direct affiliate link: amzn.to/2WvE3fe Do you consume nut flours? If you're not allergic, you could try almond meal/flour, as well.
Tiger nut flour and potato/corn starch is not the same and won't be a good sub in an already very simplified GF vegan sourdough bread recipe. If you can consume almond meal/flour, that would be a better alternative.
@@mafatihstudents638 Replacing either with starches won't work. What other GF flours do you have? Oat, sorghum, millet, light buckwheat could maybe work. What GF flour did you make your starter with?
Can this be used with other flowers like sorghum with oat flour also I can’t have psyllium husk or xanthan gum due to a stomach issue and my starter is ready so I really want to bake with it could you tell me some pointers or link some thing
Sorghum flour does give a really nice texture and chew to things. Have you tried Teff flour as well ? It's one of my favorites for bread. Is there a reason you don't use psyllium ?
Hi! In this recipe I haven't tested or added teff flour. I do add some in my latest bagel recipe (ruclips.net/video/yqoeqdGsQQ0/видео.html) and it's really good! As for psyllium, I didn't use it in this recipe because I received many requests for a simple sourdough bread recipe without psyllium.
What are your thoughts on xanthan gum ? I see it in some gluten free sourdough breads and I don’t know much about it , I just started my gluten free starter with sorghum this is my first time ever trying to do this ! Any tips
I would suggest trying to use mixes that don't contain xanthan gum. In my opinion, it creates better results. I've experimented a lot in the past few years with different GF flour blends and custom blends and my vote is for making your own GF flour/starch mixes without xanthan gum.. If you want to watch a little experiment you can view this video: ruclips.net/video/Wy_NH1Lz-PQ/видео.html
@@lisagardner4814 Lucky for you as I never add xanthan gum in my recipes. This recipe does not include psyllium husk. If you want to add ground chia or flaxseed meal to this recipe you could easily add one tablespoon of each and it would help to thicken up the mixture nicely. I hope this helps!
Hi Rafael? In this recipe or another one? Ultimately to create the right mix of GF flours, it's about discovering the ingredients you like the taste and texture of. And ones that are safe for you to consume. Then combining them with some starches (if you can) and a few other ingredients to help you create good GF baked goods that you will enjoy.
Not all rice flours are sandy, search for rice flour specifically for GF baking, often called fine milled, it’s also easy to find in asian speciality stores
I think so but I can't remember if I tried it for that sourdough recipe. I'll have to reread my notes in the recipe post. The Dutch oven simply helps to trap some of the steam to help with the rise. If you do try it, let us know how it turns out.
Hi Michelle! You're right in GF baked goods they are very similar. Although they are not the same ingredient. Here's a great resource from Bob's Red Mill's website: www.bobsredmill.com/blog/featured-articles/all-about-starches/ Here's some info from that link: Tapioca Starch, also called Tapioca Flour, is made from the starchy tuberous root of the cassava plant. To make tapioca flour from cassava, the tubers are first peeled to remove the stem, excess soil, and skin. The peeled cassava is then thoroughly washed, chopped, and finely grated into a pulp. Water and the cassava pulp are then put into a hydrocyclone where they are spun to extract the starch and separate the fibrous pulp. The resulting starch liquid is then dried into our tapioca flour. Arrowroot Starch, also called Arrowroot Flour, is derived from the rhizomes of an herbaceous perennial found in tropical climates. The starch is extracted from the rhizomes that are washed, pulped, pressed and dried, then ground into a fine, white, powdery starch. It can be used as the starch component in gluten-free flour blends and works very well as a thickener.
@@FreshisReal I could.I have never made bread before and just pancakes.But I want to make bread so much.I have made gluten based sourdough but never GF.
@@college271 This recipe is nice and simple, too: ruclips.net/video/U-oLADkIWpo/видео.html As for the other recipe without psyllium husk, let me know if you need help with the ingredient substitutions.
Glad to find your video. I'm in the beginning stages of making a gluten free sourdough starter and want to collect as many bread recipes as possible for using it. Luckily my daughter doesn't have any sensitivities to the ingredients you left out but it will still be nice to make a bread with mostly pantry ingredients. I've never heard of the Tiger Nut flour so either I'll have to order online or try a substitution. Thank you for sharing your experiment, I'm glad it turned out so well for you.
Hi Molly! Thanks for saying hi! Once you go through my recipes, let me know if you have any questions. Tiger nut flour is really nice! It's great for gluten-free and grain-free recipes!
Which other GF flours do you have in your pantry? If your buckwheat flour is light in colour and texture it might work. If you have buckwheat groats you can mill them into a fine flour. But please note that I can't remember if I tried that variation for this recipe. If you do try it, please let us know if it turns out.
@@FreshisReal unfortunately I can't 😢 I'm looking for a nut free sourdough bread recipe with the most common gf floria that uses your starter method. 😁
Not much really :) They both perform very well in gluten-free sourdough loaves of bread. They have their unique characteristics but are both light mild-tasting flours to work with. In the psyllium free sourdough, I do have to say that my favourite in the sorghum version. The reason I create recipes with both is that many people can't consume rice flour, and some can't eat sorghum. I hope this was helpful!
@@FreshisRealNot familiar with sorghum. Is sorghum starter follow the same feeding instructions, except you will continue to use sorghum until the end of 7 days? Sorry for being anal. This is new to me and no bread I can eat out there in any store, so I have to learn to do it on my own. Until I found you. You have been very helpful. Thank you for your quick response.
Hi Michal! I'm not sure. I've never used this product before. You've actually just introduced me to it. I'm not sure that it can be included in a bread quantity in a large amount. I would have to look into it or test it myself at some point to compare. Do you have some at home? Have you tried it in baked goods before?
Hi i never used for baking but for thickening liquids such as fruits juice all veg.juices etc. ultra tex 3 its made from tapioca starch can be used in cold and hot liquids so i was wondering if can be substituted
@@michach.1757 From what I quickly read, the way you used it is most likely the best use for it. In a large quantity, I would be afraid to turn GF bread into a gummy mess. But I can't say for sure because I've never tried it.
Hi! I think so. The Dutch oven helps to trap in the initial heat/steam. It should work well without it but keep on eye on your loaf towards the 50 to 60-minute mark as it could get really dark and crispy.
Hi, Hope you are doing good, my kid is asking hamburger buns , can you share me recipe without psyllium, chia, or flax please and one more At present my dietitian suggest my kid to use only white rice flour, tapioca flour, potato starch,corn starch,corn flour,almond flour, and all dal flours like moong, toor,chana can you please modify ingredients accordingly and suggest, mainly she is not suggesting to use flax, chia, xantum, and she is mentioned to use egg instead.
Hi! Can your child consume buckwheat groats/flour to make buckwheat bread? You can use almond flour and egg to make simpler types of bread for buns for sure. Get back to me about the buckwheat then I can make some suggestions.
Hi! If you can't use any starch are you ok with psyllium husk or flaxseed meal? You might need another ingredient to help you bind and hold your bread dough together. You can most definitely make a sourdough loaf with just sorghum and buckwheat flour but please know that it might be a very dense loaf. You're not going to get a nice squishy loaf but what you will get is a beautiful loaf of bread that is safe for you to consume ;) Let me know if you need some more guidance.
Hi Lily! I wouldn't recommend it. Too much tapioca flour/starch will make a loaf collapse. Plus, tapioca flour doesn't really have any nutritional value, so making a loaf with more of it probably wouldn't be best. On the other hand, if you have cassava flour, it could be used in a single flour recipe like flatbread (along with water, flax, salt, seasoning, herbs, etc. of course).
You mentioned switching ingredients. I wonder if using a buckwheat sourdough starter would work with this recipe. Have you (or anyone) tried this? I’m very interested.
Is your buckwheat flour light or darker in colour? The lighter buckwheat flour (and starter) would work well. Have you baked any bread with your buckwheat starter yet? It should be for both options of this recipe listed in the blog post: www.freshisreal.com/gluten-free-sourdough-without-psyllium/. I don't recall trying a variation with buckwheat flour/starter when developing the recipe.
I just purchased the lighter buckwheat (kasha) and will be starting a new sponge. I'm very new to this and just made my first loaf yesterday with the brown rice starter and buckwheat. Yummy!
Hi Jessica! I don't think that I have. I did test it with my yeast-free loaf but I don't like the sticky texture that it creates. Mind you if you were to use the 1:1 in this recipe, it might work better because there's no flax or psyllium to make it even stickier. Is your GF starter made with 1:1 as well? You'll never know unless you try so it could be a fun experiment. If you do try it, let me know how it turns out.
@@jessicabull334 A great test would be to divide the batter-like dough in two. In one half add a very small amount of baking soda (1/4 teaspoon) with maybe 1 teaspoon of lemon juice. In the other half, leave it out. Baking soda can sometimes help the texture but adding too much can change the texture (it can make it crumbly) and taste of the bread. Don't forget the 1:1 includes xanthan gum which will make the texture different.
I haven't tried this recipe in my bread machine yet. Once I get my machine out, I could give it a try but if you try it before me, let me know how it worked. Ps. I would only use your machine to bake the bread. Mix it by hand first, let it rise in the bread machine pan if you want then use your bread machine to bake.
@@FreshisReal I tried it. I only used the bake setting like you just mentioned. It turned out great. It does have to bake for 2 hours, but that is totally fine with me. This has truly been a blessing to my family. Our son has several severe food allergies and this is the first bread he has ever been able to eat. He is now 7 years old. I pray he grows out of some of these food allergies. Is there a recipe cook book I can purchase from you? I believe God really lead my to your channel. Thanks again, looking forward to trying more of your recipes.
@@ZoeyLifeLove I'm so happy it worked out for you! Thank you for your reply! One day, I'll have my own cookbook! Have you seen the latest bread recipe? It might work with your son's diet if he can consume apples and buckwheat: www.freshisreal.com/yeast-free-buckwheat-blender-bread/
Hi Sabina! Cassava and sorghum flour are very different. Cassava is more starchy and the recipe already includes 1 cup of tapioca flour/starch. Is there another flour that you might have on hand that is light in texture like millet or buckwheat?
Hi Jenn! When I'm trying to get a GF starter active and bubbly I pretty much always feed it in the evening before going to bed. If I feed it again in the morning, it's because my kitchen is warmer and the starter was hungry for more food. You can usually tell if it's still hungry because it will deflate as opposed to being lively and almost doubled in size in the jar. This is based on a starter that's already established, not necessarily a brand new starter that you are creating from scratch. I hope that makes sense.
Hi Veronica! Will you be using a brown rice or sorghum starter? And will you be making the sorghum or rice version of this recipe? Do you consume nut flours?
@@FreshisReal Hi! sorry for intruding, but I also cannot use tigernut flour. If I'm using the sorghum starter and can consume nut flours, what would be my options, please?
@@hanna.hulbert Hi Hanna! You could try almond flour if you want. I personally haven't tried it but I'm sure it could work equally well. Let us know if you do try it!
One suggestion: moving the subtitles or shooting the video in a different position cause the subtitles are covering the whole process the entire time. We can't see anything, especially the dough texture. Your recipes are amazing though! :)
Hi there, there's a rumor swirling around that you now sell your delicious looking bread to the masses and even south of the border into the Grand ole USA? True or not true
Most bread recipes are higher in carbs, but as a treat, it's well worth it! That's if your health or lifestyle permits of course! When baking without gluten or eggs it's a challenge to get the carb count down but it's possible. You can search RUclips or Pinterest for low carb bread recipes ;)
This new GFV sourdough bread recipe can be mixed and baked in less than 4 hours! You will need a gluten-free sourdough starter before you begin! If you have any questions after you watch the whole video, please let me know!
This is the best gluten-free bread I've ever eaten. I spent a week following your directions and carefully tending to my jar of yeast. They went to work! The loaf rose and it had the most delightful sour taste. I used the sorghum/tiger nut option. Thank you so much. They say with artists that genius lies not so much in the perfection of their finest painting as in the existence of all the imperfect ones that led to it. I really appreciate your dedication and skill.
Jennifer, thank you so much for your comment! I'm so happy this recipe worked out well for you! If you have a minute, it would be awesome if you could rate the recipe directly in the recipe post at the bottom. You can also share your feedback there as well. If you do, thank you so much, I appreciate it!
Hi! I made this amazing recipe with a little bit of changes: almond flour instead of tigernut, and 1cup of sorghum + 1/2 cup of GF oat flour instead of just sorghum. I let it rise for 1+3ish hours and i don't have a Dutch oven, but a thick glass pan with lid (same kind of thing i guess). So the whole bread turned out to be absolutely beautiful and tasty eith perfect texture! Thank you!
Hi Emese! I'm thrilled that you tried this recipe and that you liked it! I'm also pleased that you were able to tweak it to make it your own! If you have a free moment, could you please rate the recipe directly in the recipe post (www.freshisreal.com/gluten-free-sourdough-without-psyllium/) and share your modifications! It will help others find this gluten-free sourdough recipe and guide them with subs that might also work for them! Thank you so much for your feedback!
@@FreshisReal can we replace the starch with arrowroot and say oat flour instead of brown rice ? And do we use fed starter ? And sorghum as the base “ my starter is sorghum
After years of struggling with my allergies, I feel like I've come home to your cooking style with its well-tested recipes. Thank you, thank you, thank you!
Jim! That's awesome! Thank you for your message!
As a GFV person I’m happy to find your channel.
In addition to gluten, my wife has problems with potato starch. We found sweet potato starch at an oriental food store and tried it. She now uses a flour blend of sweet sorghum, gluten free oat flower, arrowroot, and the sweet potato starch. This mixture does not crumble. We just found your channel but definitely plan to get a sourdough starter going. Thanks.
That's great that you've been experimenting with GF ingredients. It's the best thing to do because not everything works well for all! Let me know if you ever have any questions about my recipes!
I am so grateful for this recipe!
My husband got celiac disease so it’s a perfect to follow you ❤
Thank you! I'm happy that you've found my recipes!
I just made this and it is just SO simple and the closest thing to the home made bread.( I used to bake every week in the pre gluten sensitivity days. )I tried psyllium as I embarked on gluten free baking but it made my bread tacky . My GI tract said no way! I substituted Tiger nut flour with Almond meal and did Tapioca/ Cassava flour( half cup each). I chose the Sorghum option. I baked in my cast iron "Loafnest" bread pan after raising it in a benetton basket lined in moistened parchment paper.
A profound thank you for sharing this recipe!!! I just love the way you give everyone the go ahead to swap out ingredients. So, I did!!!
Deborah! Thank you so much for your kind words! I'm happy this bread recipe worked for you even with some swaps! That's awesome!
Thank you for your comment. As I said to Shantal, all info is welome. I, too have a problem with psyllium and I'm totally new to SD, in fact I haven't made much bread at all. Those that I tried didn't always work out. In fact I recently tried a loaf and ended up grinding all of it into breadcrumbs, so as not to waste it
Kudos for you making a great tasting Sourdough GF Bread. I'm just really overwhelmed by all the different flours needed just to make bread. Your recipe uses tigernut flour -never heard of it. Where do you get it? can you use a substitution? I've bought so many different flours to make GF bread and now here is another flour, Tigernut, that I need to buy. I wish making GF sourdough bread was easier.
Hi! Which Gf flours and starches do you currently have? I can help you with some suggestions. And do you prefer not to use a binder such as psyllium, flax or chia?
@@FreshisReal Thank you! I have Brown rice Flour, Sweet rice flour, tapioca starch, Sorghum flour, millet flour, psyllium whole, casava flour and flaxsed. Can I substitue any of these for the Tigernut flour or do I just have to oder it? I'm not opposed to using a binder of any kind. Please help!!
@@debrahemerson7238 If you're ok with using a binder such as psyllium husk (whole), perhaps you should try the 7-In Sourdough bread recipe? Here's the video to help you: ruclips.net/video/hnTmkqVnmiY/видео.html. Recipe post: www.freshisreal.com/7-inch-sourdough-boule-gf-v/
Thanks for sharing. I’ve made this loaf a couple of times. It’s not rising as well as in the video and the bread is very dense. What do I need to do. Any thoughts
Hi! Which ingredients did you include? Did you make any other substitutions? Is it psyllium husk that you avoid?
It looks like a wonderful loaf of bread. Many thanks! 🙏🏻💗
I am so glad I was lead to you ...... I can’t wait to try your sourdough breads! I appreciate and applaud your courage for the “on the air” experiment 🙌
Hi Pam! Thank you! I'm so happy you found my recipes! Once you give it a go, let me know if you have any questions!
You are genius gluten free bake! I can’t wait to make !
Thank you, Sabra! Let me know once you do ;)
Wow Chantal, I’m so glad I found your channel, I miss bread! Celiac disorder, gluten has almost killed me several times. I’m going to give this a try! Thank you, I’m starting with making starter, I’ll send pictures.
Hi Norma! I'm so happy you found my recipes too! Let me know if you need help with anything. Also, just curious do you consume GF certified oats? I'm asking because I recently developed another recipe similar to this one without psyllium, but it does have ground chia seeds and GF oat flour, plus a few more ingredients. Do you also avoid psyllium husk?
@@FreshisReal I do use certified gluten free oats, psyllium husk in small amounts, I think it’s scratchiness is a good thing, and many types of seeds as long as certified gf. It’s scary this CD, one minute life is awesome, next minute dying from being glutened. I now know it must say certified GF. Why does sugar and wheat flour have to be in everything? Thank you so much for the in person contact, I appreciate you.
@@normawingo5116 Thank you for your reply! I will do my best to share that new sourdough bread recipe soon! Do you still occasionally use active dry yeast?
@@FreshisReal yes, I do sometimes.
Hi i cant found tiger nut flour can i use other flour ? and the tapioca flour for starch ?
Hi! You could try almond meal/flour if you are not allergic in place of tiger nut flour. And yes, tapioca flour/starch is the same. Ps. I'm going to post a new recipe very soon with only 4 ingredients and no psyllium husk!
Thanks for the amazing recipe!
Chantal thank you so much for your wonderful videos. Very well done. Can you please let me know the oven temp. That you bake your bread. Thank you so much. Hello from Ottawa as well.
Hi Sofia! Yay Ottawa! The oven temperature that I bake pretty much all my bread recipes at is 450° F unless otherwise noted in the recipe post. www.freshisreal.com/gluten-free-sourdough-without-psyllium/
Looks great! Gonna try this one🙂
Awesome! Let me know if you have any questions once you do!
@Fresh is Real for the tiger nut flour could we substitute it with any other nut free flour
And instead of using a Dutch oven could we just put it in the big oven with a tray with water giving the bread steam
Yes, and yes! Almond meal/flour is a great sub for tiger nut flour. And you don't have to use a Dutch oven. The dough in a bread pan with a steam tray below it should work well. If you're looking for a recipe without psyllium, let me know. I've been using another one of my sourdough recipes (The 7-Inch Sourdough Boule) without the psyllium, and it's been working surprisingly well. But without psyllium, the dough has a batter-like consistency. I need to test it at least one more time before I suggest trying it. I've tested it with flax as well.
Is there a nut free flour I can use instead of almond flour to substitute the tiger nut flour
Such as buckwheat or quinoa
Really enjoyed your video :)
Thank you, Elly! I appreciate your comment!
Beautiful recipe!! My sourdough is buckwheat's but it is not as fluffy and bubbly 😞Is that the reason for which my bread is a bit dense with small bubbles in? And a second question please, can I sub the tigernut flower for another? It's difficult to find it. THANKS in advance!!
Hi! Yes, it's possible that your buckwheat starter is not as bubbly. You can actually add a little bit of another GF flour that you can consume (i.e. brown rice, sorghum, oat, millet) to your buckwheat starter and you'll see the activity/bubbles and growth increase. You can sub the tiger nut with a nut flour if not allergic (almond flour is perfect) or any other seed flour (pumpkin, sunflower, sesame (if not allergic)).
@@FreshisReal THANK YOU!!! for your quick answer as well. I’ll try it!! Best day 💖🌸
I would like a gf sourdough recipe with chia seeds instead of psyllium husk. Also do have any other recipes without psyllium husks? Also I would love a cinnamon raisin bread without psyllium husk
I appreciate your hard work and your great understanding of ingredients and how to creatively change and or interchange them🎈🐼🎈
Thank you so much Tal!
@@FreshisReal Your more than wecome because truth os truth..have a great day😎😀😊☺😎
I'm sure i'm gonna be trying this recipe! lots of love!!
I hope you do! Let me know if you have any questions about the ingredients before you start! ;)
Bonjour
J'ai enfin réussi à faire mon pain au levain sans gluten dommage que je ne peux pas te montrer il est très bon. Merci 😘😘😘
Salut Lise! Je suis tellement contente pour toi! Est-ce que tu en as faites un autre depuis?
@@FreshisReal oui mes y arrive pu 😪
Il est très beau ce pain
La recette est un peu différente mais parfaite pour les gens qui ne peuvent pas consommer du psyllium, flax ou graine de chia.
Arabica gum is a good fiber, it dissolves really well in drinks, might be a good binder in these breads.
Thanks for sharing! Let us know if you ever try it!
Can I use cassava flour instead of Tiger nut flour in this recipe
I better substitute would be almond meal/flour if you can consume nut flour. Would that work for you? Cassava flour is great but in larger quantities, it could create a gummier texture.
Thank you.
How about coconut flour combined with cassava. Almond is hard for my husband to consume
=@@aishar8576What other ingredients are okay for him to consume. Are you specifically searching for a recipe without psyllium husk? And it's a sourdough bread recipe you want to make for him?
Hey Chantal! (Btw, My name is Chantal, too 😊)
I'm really inspired and encouraged by your videos and recipes since I found your channel.. haven't tried any just yet, but I am excited to try soon. Actually started a GF sourdough starter few days ago.
Curious if you're tried or had any thoughts on using club soda (carbonated water) in any of your recipes?
Thank you so much!
I loved your bread recipes, your channel is one of the bests with gluten free recipes
Hi Babi! Thank you so much for letting me know! My plan is to keep sharing more recipes here so thanks again for your feedback! I appreciate it!
Fresh is Real U think that I can not use sugar in this recipe? The bread will keep the consistency?
@@Babialm It's a such a small amount, I only add a little to help with the wild yeast, but it should be fine without. Let me know if you do try it!
Nice video! What is temperature for baking bread in oven? Pl give ingredients in description also.
Hi! Most of my bread recipes bake at 450° F. The ingredients are in the video's description. Do you mean in the video you prefer seeing the ingredients?
Also I have some questions in regards to the sorghum loaf in place of the tiger nut could I put oat flour and place of tapioca can I use arrow root and in place of coconut sugar could I do maple syrup I’m really struggling with how to do this my starter is ready and I supposed to feed the starter before I bake with it?
These recipes are so awesome! Can you make a specifically budget-friendly VGF sourdough recipe? I’d love something using primarily rice flour or oat flour because I can get them at the grocery store and mill them myself.
The simplest sourdough recipe I have on my blog is this one: ruclips.net/video/Yv9UzgtDeas/видео.html
Tq for the recipe I tried this it turned out very good . Can u please suggest me how to bake without Dutch oven . I had otg so please suggest according
Hi! Thank you for trying it! I think that you could try baking it without. You could bake it covered with tin foil for the first part. I also have a bread pan that has a cover. I tried it with that pan yesterday. Perhaps I can share that short video on YT too. Would you like to see it? It was for a different GF sourdough recipe but the concept is the same.
Actually, I'll share a picture in my YT community so you can see it!
@@FreshisReal please share that short video please , u r always awesome , thanks for replying each and every question thankyou
@@nirmala15 I just shared a few pictures in the community ;) I'll try and share another YT short soon! Have a great day! It's FRIDAY!
What is the function of tiger nut/almond flour. I don’t have them. What are the alternatives? I do have: sorghum, coconut, rice, mocaf (fermented cassava), corn and bit flour, tapioca and corn starch.
Hi! Which flour is your GF sourdough starter made with? I would say that out of the ingredients you listed, sorghum flour would be your best bet. But please know that I haven't tried this recipe with sorghum flour as a replacement for the tiger nut/almond flour.
How to prepare brown rice starter or sorghum starter?
Hi! On my blog you will find a few recipes to help you make your first gluten-free sourdough starter, here's the link to the easiest recipe: www.freshisreal.com/easiest-gf-sourdough-starter/
Really enjoyed your video, did step by step everything you did, except I greased pan with coconut oil and it stuck😩, but it rose well like yours but the center I found dipped in the middle, what might cause that? I will definitely try again! Thank you!😋
The dip could be the oven temperature or did you by any chance let the dough rise too long? This recipe is pretty wet but it shouldn't dip once baked. Were the air bubbles compacted or spaced out nicely?
What is a substitute for tigernut? I read it's a root not a nut. Cassava maybe?
Thanks for this. I have many gf flours and don't want to buy any new ones, besides I can't find it locally (in the UK) Is oat flour light enough, or wd you suggest something else. I have millet, buckwheat, white or brown rice. Also, I'm good with flax and chia, so do you think this recipe wd benefit from adding either one, or best left out. My starter is looking good and I hope to bake TMO.
BTW, in the video you said you put in coconut flour, but it's not in the description 😊
Hi! Yes, the mention of coconut flour was incorrect. I included a note on the video that read *coconut sugar. To replace the 1-1/2 cups of sorghum flour, consider a combo of oat flour, millet, and light (fine) buckwheat flour or pick your 2 favourites. That's with the assumption that you will keep the rest of the ingredients the same. If you don't have tiger nut flour, you can use almond meal/flour. As for flax and chia seeds. If you can mill them into a fine meal that will help for sure. You can add 1-2 tablespoons (ground) of each if you want. Mix it in with the water so it can gel a little first. It's possible that you might have to add a touch more water so pay attention to the consistency. Your dough texture will thicken up a bit with seeds and that's ok. As long as your dough mixture is not dry, it should be a great addition.
@@FreshisReal Ooops! Sorry! I realized after that it was for the sugar. Thank you so much for the reply and for the useful information. It can be quite a minefield, so all info is good, for example I only just found out that the 'float test' for the starter doesn't work with GF. I've baked a lot with GF flours, but have only recently ventured into bread-making, which can be both intimidating and disappointing. I am hoping my first SD venture turns out well. I had to delay starting, but hopefully tomorrow.
Very clever! Thank you
Hi, I love Your gf recipes,
I have a question, in this one are you using tapioca flour or tapioca starch? Tks for your time
Hi! In this recipe, I list tapioca flour, which is also known as tapioca starch. If you buy Bob's Red Mill products, for example, their package will say Tapioca Flour. I hope this helps! You can also use arrowroot starch ;)
Hi i just found your channel, which is great. I live on the small island of Grenada (caribbean) and i can't find most of these gf flours etc. I have been making my own oats and cassava flours and thats about it. The only starch i've seen is corn starch. Can i make the bread with just those 2 flours?
Hi! Before I make some suggestions can you tell me which flour your GF starter is made with?
Thank you for your recipe, may i know if this could be baked without a dutch oven and if so, could share how? Thanks.
Fresh is Real Sorry I may have missed it but what temp is your oven on? Great video. Very informative and helpful.
Hi Kelly! Thank you for asking! Most of my bread recipes bake at 450 degrees F unless otherwise noted in the recipe instructions. Here's the link to this bread recipe: www.freshisreal.com/gluten-free-sourdough-without-psyllium which will include the full instructions ;)
Thank you for the lovely video. I would like to try option #2. I have tapioca flour, brown rice flour, millet (and I could grind up some oatmeal). But I don't have white rice flour. Is there hope for me?
can you leave uncooked gf dough in the fridge for a few days before baking? It will also develop flavor like the wheat dough?
Hi! In the fridge, yes, but you would have to test the difference between a day and two. It could overproof and flop when baking if left to proof for too long. I did not test this recipe with an overnight refrigeration but have for other GF sourdoughs. I've never tested two days tough.
Hi Chantal, thank you for the recipe. Do you think I can replace the tiger nut flour with either millet or teff? You mentioned that arrowroot starch could be used instead of tapioca. If so, is the ratio 1:1? Would cassava flour be a good replacement for tapioca?
Thanks in advance for your help.
Pre-heat oven to WHAT TEMPERATURE? Pretty please.
Can you create a bread using only your sour dough stater, Monk Fruit, dairy free, using wet freshly made Sprouted Gain right after they are soaked over night. Sprouted grains are the healthiest most nutritionally known way to make bread. However, I don’t agree with using store bought yeast. I have yet seen anyone online make it without using store bought yeast. Thank you so kindly and I hope you take on the challenge. You would surely be a blessing to many who really need a successful recipe.
Il est beau
What could I use in place of the coconut and still have a nice bread in the end? Thank you for any direction you can give me.
If you can't consume coconut palm sugar, leave it out or use organic cane sugar or brown sugar.
Can you always interchange tapioca and arrowroot starches or any starches for that matter. I’m trying to learn all the properties of the dry ingredients. I’m newly gluten I tolerant. Not sure how that happened. Unless I always was but now in my 50s my body is weaker and I can really feel it. Or perhaps our the wheat nowadays is overly processed. New subscriber I’m exited to relearn how to bake. Especially after I bought 5 slices of bread for over $5 USD.
Hi Tracy! I'm so happy you've found my recipes! And yes you can pretty much always swap tapioca flour/starch with arrowroot starch or vis versa. I believe tapioca starch is a little more processed. And consider trying potato starch too, it's great in bread recipes! Let me know if you have any other baking questions! Ps. I hear you on the fact that our bodies are so much more reactive to ingredients and food as we age!
Would u please make an Aip first stage bread? (no grains,no seeds)
Hi! I could look into it for sure!
What's the alternative for tiger nut flour ?
Almond meal/flour would be the best sub if you can consume nuts.
@@FreshisReal thanks
Have you ever tried a loaf with sorghum as the only grain?
Hi! I've tried many simple variations for bread recipes, but the simpler you make a loaf (without gluten, of course), it will be denser, dryer and the texture crumblier. This is the simplest bread recipe on my blog. It only has 4 ingredients and no added starch: www.freshisreal.com/gluten-free-bbq-sourdough/ You can bake the dough in the oven too, and the blog post includes variations at the bottom of the recipe card.
I would like to make my 1st gluten free sourdough bread. I did buy Buckwheat, sorghum flour, whole psyllium husks, and potato starch. My starter is made from brown rice flour. Do you have basic recipe for me to start with?
Hi! I suggest the smaller 7-inch recipe to start. www.freshisreal.com/7-inch-sourdough-boule-gf-v/ There's a video you can watch to help you: ruclips.net/video/hnTmkqVnmiY/видео.htmlsi=zSgy88yrimWEjmNC You can bake the dough as a free-form loaf, in a bread pan or as buns. If you don't have a banneton basket for the dough, use a larger soup bowl ;) Let me know if you have questions.
Which starter did you use?
The recipe is in the video's description. I used a brown rice starter. All the details are also in the recipe card on my blog: www.freshisreal.com/gluten-free-sourdough-without-psyllium/
Tiger est ce que c'est poudre amande ?
C'est comparable à une poudre d'amande par conte les tiger nuts ne sont pas des noix. Voici un example: amzn.to/3wnuws0
Voici un peu plus d'information (en français): fr.wikipedia.org/wiki/Souchet_comestible
@@FreshisReal Merci c'est très gentil 👍👍
@@liseforgues5575 Bonne fin de semaine!
Hope you see this Chantal, i am assuming tapioca flour is the tapioca starch since you explain starches help instead of psyllium, i have both, flour and starch, if I use almond meal instead of tiger nut, and maybe quinoa as main would you recommend a starter?
Hi! I hope I'm not too late. I'm just seeing your message. Let me take a look at the recipe... Yes tapioca flour/starch is the same. You could use arrowroot starch as well. You can use almond meal/flour instead of tiger nut flour. Did you want to use quinoa to replace sorghum/rice flour? Quinoa might create a denser loaf but if you like it and have it, you could try it. What GF sourdough starter do you have?
@@FreshisReal hi yess I have quinoa atm and was wondering if I use it as main what started could I use?
@@min1549 You have quinoa flour? Do you have a GF starter or need to make one? I've never made a starter with quinoa flour. You might have better success with brown rice flour to make your GF sourdough starter.
Have you ever tried sweet potato starch. We have found it to be a great substitute for other starches.
Hi, Gary! I haven't yet. I often add potato starch to some of my recipes but never sweet potato. I will add it to my list of flours to try! Did you try it with this recipe?
Hi! This looks lovely! I haven't been able to find Tigernut flour here in Vancouver, do you purchase yours online or at a specific shop?
Hi! Thank you! I've bought some here in Ottawa at local health food stores. You can find some on amazon.ca, here's the direct affiliate link: amzn.to/2WvE3fe Do you consume nut flours? If you're not allergic, you could try almond meal/flour, as well.
How can I bake this bread without a Dutch oven?
Can I replace tiger nut flour with potato/corn starch or better with arrowroot? Which one better? Thank you
Tiger nut flour and potato/corn starch is not the same and won't be a good sub in an already very simplified GF vegan sourdough bread recipe. If you can consume almond meal/flour, that would be a better alternative.
I don’t have tiger nut flour nor almond flour. What’re the alternatives?
@@mafatihstudents638 Replacing either with starches won't work. What other GF flours do you have? Oat, sorghum, millet, light buckwheat could maybe work. What GF flour did you make your starter with?
Can this be used with other flowers like sorghum with oat flour also I can’t have psyllium husk or xanthan gum due to a stomach issue and my starter is ready so I really want to bake with it could you tell me some pointers or link some thing
Great recipe! May I know the international measure? How much is 1 cup?
Are you making the version with sorghum flour? One cup of GF starter is about 265g. One cup of sorghum flour is about 120-130g.
@@FreshisReal Yes.. Thank you
Can you I use teff or quinoa as starter ?
I've never made a quinoa starter, but teff starters are wonderful. It might change the texture of the loaf, but I would try and see if you like it.
@@FreshisReal
Thank you ever so much for your prompt response. Have a blessed day
Sorghum flour does give a really nice texture and chew to things. Have you tried Teff flour as well ? It's one of my favorites for bread.
Is there a reason you don't use psyllium ?
Hi! In this recipe I haven't tested or added teff flour. I do add some in my latest bagel recipe (ruclips.net/video/yqoeqdGsQQ0/видео.html) and it's really good! As for psyllium, I didn't use it in this recipe because I received many requests for a simple sourdough bread recipe without psyllium.
Bonjour j'ai réussi le demareure et je veux essayer cette recette est ce que c'est sucre de coco ou farine ? Merci
Sucre de coco.
What are your thoughts on xanthan gum ? I see it in some gluten free sourdough breads and I don’t know much about it , I just started my gluten free starter with sorghum this is my first time ever trying to do this ! Any tips
I would suggest trying to use mixes that don't contain xanthan gum. In my opinion, it creates better results. I've experimented a lot in the past few years with different GF flour blends and custom blends and my vote is for making your own GF flour/starch mixes without xanthan gum.. If you want to watch a little experiment you can view this video: ruclips.net/video/Wy_NH1Lz-PQ/видео.html
@@FreshisReal If I was to use Chia and flax which I tolerate fine how do I use that and in place of the psyllium husk or xanthan gum
@@lisagardner4814 Lucky for you as I never add xanthan gum in my recipes. This recipe does not include psyllium husk. If you want to add ground chia or flaxseed meal to this recipe you could easily add one tablespoon of each and it would help to thicken up the mixture nicely. I hope this helps!
@@FreshisReal that’ sounds great ! Where do I find the recipe to print and follow ?
as the rice flour texture is a bit sandy, what would be the simplest n easiest way to replace in GF flour options?
Hi Rafael? In this recipe or another one? Ultimately to create the right mix of GF flours, it's about discovering the ingredients you like the taste and texture of. And ones that are safe for you to consume. Then combining them with some starches (if you can) and a few other ingredients to help you create good GF baked goods that you will enjoy.
Not all rice flours are sandy, search for rice flour specifically for GF baking, often called fine milled, it’s also easy to find in asian speciality stores
@@freyjasvansdottir9904 perfect! Thank you!!!!
Hi, can I bake it without the Dutch oven? If yes, could you tell me how?
I think so but I can't remember if I tried it for that sourdough recipe. I'll have to reread my notes in the recipe post. The Dutch oven simply helps to trap some of the steam to help with the rise. If you do try it, let us know how it turns out.
@@FreshisReal thank you so much for responding. Definitely gonna update my result!😊
@@saramishella8587 My pleasure! Have you tried baking a GF sourdough bread recipe yet? You can't have psyllium or flax?
All grains contain different forms of glutens. Is there a way to make a grain free starter?
Hi! Yes, there is! www.freshisreal.com/grain-free-sourdough-starter-gf-v/
Arrowroot and Tapioca are the same thing I believe !
Hi Michelle! You're right in GF baked goods they are very similar. Although they are not the same ingredient. Here's a great resource from Bob's Red Mill's website: www.bobsredmill.com/blog/featured-articles/all-about-starches/
Here's some info from that link:
Tapioca Starch, also called Tapioca Flour, is made from the starchy tuberous root of the cassava plant. To make tapioca flour from cassava, the tubers are first peeled to remove the stem, excess soil, and skin. The peeled cassava is then thoroughly washed, chopped, and finely grated into a pulp. Water and the cassava pulp are then put into a hydrocyclone where they are spun to extract the starch and separate the fibrous pulp. The resulting starch liquid is then dried into our tapioca flour.
Arrowroot Starch, also called Arrowroot Flour, is derived from the rhizomes of an herbaceous perennial found in tropical climates. The starch is extracted from the rhizomes that are washed, pulped, pressed and dried, then ground into a fine, white, powdery starch. It can be used as the starch component in gluten-free flour blends and works very well as a thickener.
My GF sourdough starter is a mix of buckwheat,white rice flour and arrowroot.Is this ok?
Sure! If those ingredients work for you, they are great! Are those the same ingredients you want to use for the bread too?
@@FreshisReal I could.I have never made bread before and just pancakes.But I want to make bread so much.I have made gluten based sourdough but never GF.
@@college271 This recipe is nice and simple, too: ruclips.net/video/U-oLADkIWpo/видео.html As for the other recipe without psyllium husk, let me know if you need help with the ingredient substitutions.
Glad to find your video. I'm in the beginning stages of making a gluten free sourdough starter and want to collect as many bread recipes as possible for using it. Luckily my daughter doesn't have any sensitivities to the ingredients you left out but it will still be nice to make a bread with mostly pantry ingredients. I've never heard of the Tiger Nut flour so either I'll have to order online or try a substitution. Thank you for sharing your experiment, I'm glad it turned out so well for you.
Hi Molly! Thanks for saying hi! Once you go through my recipes, let me know if you have any questions. Tiger nut flour is really nice! It's great for gluten-free and grain-free recipes!
Could you just move in and bake for me?🤣
Sure, Suzanne! I would really love a baking buddy! I also enjoy baking for others that appreciate gluten-free, vegan baked goods!
How much arrow root would we use instead of tapioca flour ?
The same in weight. Although I can't remember if I tried arrowroot for this particular recipe but it should be ok.
could i replace the sorghum with buckwheat in this recipe?
Which other GF flours do you have in your pantry? If your buckwheat flour is light in colour and texture it might work. If you have buckwheat groats you can mill them into a fine flour. But please note that I can't remember if I tried that variation for this recipe. If you do try it, please let us know if it turns out.
What would you sub if we don't have tiger nut?
Hi! If you can consume almond meal/flour, you could give that a try!
@@FreshisReal unfortunately I can't 😢 I'm looking for a nut free sourdough bread recipe with the most common gf floria that uses your starter method. 😁
I found some other recipes on your channel that I will try first!
What is the difference between sorghum starter and the brown rice starter?
Not much really :) They both perform very well in gluten-free sourdough loaves of bread. They have their unique characteristics but are both light mild-tasting flours to work with. In the psyllium free sourdough, I do have to say that my favourite in the sorghum version. The reason I create recipes with both is that many people can't consume rice flour, and some can't eat sorghum. I hope this was helpful!
@@FreshisReal Thank you as always. I really love the feeding instructions. You are the best so far I have watched.
@@FreshisRealNot familiar with sorghum. Is sorghum starter follow the same feeding instructions, except you will continue to use sorghum until the end of 7 days? Sorry for being anal. This is new to me and no bread I can eat out there in any store, so I have to learn to do it on my own. Until I found you. You have been very helpful. Thank you for your quick response.
can i use ultra tex 3 to thicken the dough ?
Hi Michal! I'm not sure. I've never used this product before. You've actually just introduced me to it. I'm not sure that it can be included in a bread quantity in a large amount. I would have to look into it or test it myself at some point to compare. Do you have some at home? Have you tried it in baked goods before?
Hi i never used for baking but for thickening liquids such as fruits juice all veg.juices etc. ultra tex 3 its made from tapioca starch can be used in cold and hot liquids so i was wondering if can be substituted
@@michach.1757 From what I quickly read, the way you used it is most likely the best use for it. In a large quantity, I would be afraid to turn GF bread into a gummy mess. But I can't say for sure because I've never tried it.
@@FreshisReal i will give it try one day let u know
Can I bake this bread without the skillet? And if so what is the temperature and time.
Hi! I think so. The Dutch oven helps to trap in the initial heat/steam. It should work well without it but keep on eye on your loaf towards the 50 to 60-minute mark as it could get really dark and crispy.
Hi,
Hope you are doing good, my kid is asking hamburger buns , can you share me recipe without psyllium, chia, or flax please and one more
At present my dietitian suggest my kid to use only white rice flour, tapioca flour, potato starch,corn starch,corn flour,almond flour, and all dal flours like moong, toor,chana can you please modify ingredients accordingly and suggest, mainly she is not suggesting to use flax, chia, xantum, and she is mentioned to use egg instead.
Hi! Can your child consume buckwheat groats/flour to make buckwheat bread? You can use almond flour and egg to make simpler types of bread for buns for sure. Get back to me about the buckwheat then I can make some suggestions.
How can I replace the starchy flours as I am intolerant to gluten, starch and gums. Can I use only sorghum or buckwheat flour?
Hi! If you can't use any starch are you ok with psyllium husk or flaxseed meal? You might need another ingredient to help you bind and hold your bread dough together. You can most definitely make a sourdough loaf with just sorghum and buckwheat flour but please know that it might be a very dense loaf. You're not going to get a nice squishy loaf but what you will get is a beautiful loaf of bread that is safe for you to consume ;) Let me know if you need some more guidance.
So can i use 2cup of tapioca flour instead 1cup of tigernut flour and 1 cup of tapioca flour??
Hi Lily! I wouldn't recommend it. Too much tapioca flour/starch will make a loaf collapse. Plus, tapioca flour doesn't really have any nutritional value, so making a loaf with more of it probably wouldn't be best. On the other hand, if you have cassava flour, it could be used in a single flour recipe like flatbread (along with water, flax, salt, seasoning, herbs, etc. of course).
@@FreshisReal alright!! Thank you so muchh
You mentioned switching ingredients. I wonder if using a buckwheat sourdough starter would work with this recipe. Have you (or anyone) tried this? I’m very interested.
Is your buckwheat flour light or darker in colour? The lighter buckwheat flour (and starter) would work well. Have you baked any bread with your buckwheat starter yet? It should be for both options of this recipe listed in the blog post: www.freshisreal.com/gluten-free-sourdough-without-psyllium/. I don't recall trying a variation with buckwheat flour/starter when developing the recipe.
Also wondering about subbing cassava/almond or something for the tiger nut, as I don't have that flour yet. Recommendations please?
I just purchased the lighter buckwheat (kasha) and will be starting a new sponge. I'm very new to this and just made my first loaf yesterday with the brown rice starter and buckwheat. Yummy!
Have you ever used a cup for cup gluten free flour blend for sourdough bread?
Hi Jessica! I don't think that I have. I did test it with my yeast-free loaf but I don't like the sticky texture that it creates. Mind you if you were to use the 1:1 in this recipe, it might work better because there's no flax or psyllium to make it even stickier. Is your GF starter made with 1:1 as well? You'll never know unless you try so it could be a fun experiment. If you do try it, let me know how it turns out.
@@FreshisReal Yes it is made with 1:1. Would adding baking soda, lemon juice or baking powder help the loaf not turn out too dense?
@@jessicabull334 A great test would be to divide the batter-like dough in two. In one half add a very small amount of baking soda (1/4 teaspoon) with maybe 1 teaspoon of lemon juice. In the other half, leave it out. Baking soda can sometimes help the texture but adding too much can change the texture (it can make it crumbly) and taste of the bread. Don't forget the 1:1 includes xanthan gum which will make the texture different.
Do you think I could bake this in my bread machine? Or if anyone else could answer this for me. I don't have a Dutch oven, so that is why I asked.
I haven't tried this recipe in my bread machine yet. Once I get my machine out, I could give it a try but if you try it before me, let me know how it worked. Ps. I would only use your machine to bake the bread. Mix it by hand first, let it rise in the bread machine pan if you want then use your bread machine to bake.
@@FreshisReal I tried it. I only used the bake setting like you just mentioned. It turned out great. It does have to bake for 2 hours, but that is totally fine with me. This has truly been a blessing to my family. Our son has several severe food allergies and this is the first bread he has ever been able to eat. He is now 7 years old. I pray he grows out of some of these food allergies. Is there a recipe cook book I can purchase from you? I believe God really lead my to your channel. Thanks again, looking forward to trying more of your recipes.
@@ZoeyLifeLove I'm so happy it worked out for you! Thank you for your reply! One day, I'll have my own cookbook! Have you seen the latest bread recipe? It might work with your son's diet if he can consume apples and buckwheat: www.freshisreal.com/yeast-free-buckwheat-blender-bread/
Can I replace sorghum with cassava?
Hi Sabina! Cassava and sorghum flour are very different. Cassava is more starchy and the recipe already includes 1 cup of tapioca flour/starch. Is there another flour that you might have on hand that is light in texture like millet or buckwheat?
Oh, I didn't know cassava is starch as well. I try stay away from grains. But will give a try. I don't like rice flour too. Too dense. Thanks🙏
Please, could you write how to make starter? I am not sure if you have it in your video
@@sabinahamidova5664 I haven't tried it but maybe something like sweet potato flour or almond meal/flour could be other grain-free flours to consider.
@@sabinahamidova5664 Easy Gluten-Free Sourdough Starter Guide - Part 1
ruclips.net/video/yOo7I6wxSN4/видео.html
Maintaining a Gluten-Free Sourdough Starter - Part 2
ruclips.net/video/V5tw2PIRRY8/видео.html
Step-by-Step GF Sourdough Starter Guide: bit.ly/3cGdX0C
GF Sourdough Starter recipe post: www.freshisreal.com/gluten-free-sourdough-starter/
Why did you feed your starter last night and then again in the morning?
Hi Jenn! When I'm trying to get a GF starter active and bubbly I pretty much always feed it in the evening before going to bed. If I feed it again in the morning, it's because my kitchen is warmer and the starter was hungry for more food. You can usually tell if it's still hungry because it will deflate as opposed to being lively and almost doubled in size in the jar. This is based on a starter that's already established, not necessarily a brand new starter that you are creating from scratch. I hope that makes sense.
Give me a substitute for tiger nut flour.
Hi Veronica! Will you be using a brown rice or sorghum starter? And will you be making the sorghum or rice version of this recipe? Do you consume nut flours?
@@FreshisReal Hi! sorry for intruding, but I also cannot use tigernut flour. If I'm using the sorghum starter and can consume nut flours, what would be my options, please?
@@hanna.hulbert Hi Hanna! You could try almond flour if you want. I personally haven't tried it but I'm sure it could work equally well. Let us know if you do try it!
One suggestion: moving the subtitles or shooting the video in a different position cause the subtitles are covering the whole process the entire time. We can't see anything, especially the dough texture. Your recipes are amazing though! :)
👍👍👍
I think that's two cups of starter ;) That container is a 2 cup container.
Yes, but I only use 1 cup of the lively bubbly starter. I transfer 1 cup at 4:35 ;)
Unfortunately I am unable to tolerate any rice so the starter wouldn’t work for me. Otherwise would love to have tried the recipe.
Hi there, there's a rumor swirling around that you now sell your delicious looking bread to the masses and even south of the border into the Grand ole USA?
True or not true
I wish it was true! For now, you still have to make it for yourself!
Lol this made me laugh~ 😂 who spread those wishful rumors!? 😂
@@RanDom-bk8tt Bummer!!
Extremely high carb ingredients
Most bread recipes are higher in carbs, but as a treat, it's well worth it! That's if your health or lifestyle permits of course! When baking without gluten or eggs it's a challenge to get the carb count down but it's possible. You can search RUclips or Pinterest for low carb bread recipes ;)
Am I the only one who got annoyed seeing her “clean” the counter by throwing the flour to the floor? 😳😅😅