Gluten-free sourdough

Gluten-free sourdough

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Gluten-free sourdough: the recipe for preparing gluten-free natural yeast starting from a list of equally gluten free flours.

In the articlehow to make sourdoughI have given you the instructions to make natural yeast at home, the recipe we will see today is very similar but involves replacing wheat flour with any gluten-free flour.

The flour thatNOTthey can be used to prepare bread, pizza or gluten-free yeast are those that, in the amalgamation phase with water, form gluten, namely: spelled, oats, rye flour, barley, spelled, wheat, kamut flour, triticale, bulgur and cous-cous. These cereals cannot be taken by celiacs.

List of gluten-free flours

Cereals that are gluten-free are rice, corn, buckwheat, millet, amaranth, quinoa ... This list of flours can be used for the preparation of gluten-free bread and pizzas. Buckwheat flour is very tasty and is perfect for making gluten-free bread and pizza. There are others gluten-free flours that you can use to prepare desserts gluten free, examples are coconut flour, carob flour, chestnut flour, almond flour.

Rice flour is very versatile, it is well suited for preparing desserts and rustic dishes. Other gluten-free flours worthy of mention are soy, potato and tapioca flour. With the domestic production of flour it is possible to create the freshest and most genuine blends, in this way it is possible to self-produce wholemeal flours without gluten and the most suitable floury mixtures for making bread at home or for desserts.

All information is available in the articles:

  • How to make flour at home
  • Gluten-free flours list

How to make gluten-free natural yeast, the recipe

The ingredients for making gluten-free sourdough are:

  • 50 grams of corn flour
  • 50 grams of rice flour
  • 80 ml of water
  • 1 teaspoon of honey
  • 1 teaspoon of extra virgin olive oil

We indicated corn flour and rice flour, however you could choose other flours contained in the list of gluten-free ones. For the procedure:

  1. Dissolve the honey in warm water and add the sifted flour and oil.
  2. Mix well until you obtain a dough with a soft consistency to be left to rise in the dark and free from humidity. You can store the gluten-free sourdough in a small glass container covered with a cloth or with the classic cling film.
  3. Let rise for three days.

How to refresh gluten-free sourdough

Theregluten-free sourdoughit must be refreshed every 2-3 days until it reaches a "maturity". A sourdough is said to be "matured" when it is stable enough to be stored in the fridge, in this case the refreshments must be performed every 4-5 days.

Refreshments should be made by taking a certain amount ofmother yeastand mixed with the same amount of flour, plus water. Thenatural yeastit can be used only if after the first refreshment the yeast doubles its volume within 4-5 hours, otherwise it will be necessary to wait for the next refreshment.

What happens if you don't refresh thenatural yeast?
The yeasts developed in the dough will die, the sourdough will no longer be able to rise and cannot be used.

For refresh gluten-free sourdough:

  • 50 grams of corn flour
  • 50 grams of rice flour
  • 100 g of gluten-free natural yeast (produced two days before)
  • 90 ml of water

Before combining all the ingredients, dalnatural yeastalready prepared, remove the most superficial layer (the driest one that has come into contact with the air). Take 100 grams of the natural yeast, add the two flours, water and mix. Refreshments are done!

To use the refreshed sourdough, let it rest for 3 - 4 hours at room temperature, in a container covered with a cloth.

If you need to freshen upgluten-free natural yeastthat you had stored in the fridge, you will have to anticipate the work by about an hour: remove the sourdough from the fridge and let it rest at room temperature for about an hour. Then remove the driest layer and follow the instructions given above.

Gluten-free recipes

If you are on the hunt for gluten-free recipes, I recommend purchasing the book "Gluten free: bread, cakes and biscuits", offered at a price of € 11.05 on Amazon with free shipping for those who buy at least two books. The indicated recipe book offers gluten-free biscuits, cakes, bread and cottages. If you do not intend to buy a cookbook you can follow our recipes for making gluten-free bread and pizza with the gluten free yeast freshly prepared.

How to make gluten-free bread

To prepare gluten-free bread you can follow the recipeFather with mother yeast taking care to use the gluten-free natural yeast prepared from gluten-free flours as seen on this page.

How to make gluten-free pizza

Similarly to what was said for gluten-free bread, just follow the recipePizza With Mother Yeastand replace the classic wheat sourdough with gluten-free natural yeast prepared with the instructions seen on this page.

If you liked my article on how to do thegluten-free natural yeast, you can follow me on Twitter, add me on Facebook, between circles of G + or see my shots on Instagram, le vie dei social they are infinite! :)

Video: Eng Rus Sub. Buckwheat bread. gluten free. yeast free (July 2022).


  1. Javier

    You are wrong. I propose to discuss it. Write to me in PM, speak.

  2. Yvet

    It above my understanding!

  3. Neb-Er-Tcher

    This is the excellent variant

  4. Albrecht

    I am final, I am sorry, but you could not give more information.

  5. Deen

    I apologise, but, in my opinion, you are mistaken. I can defend the position.

Write a message