This robust gluten-free starter combines white rice flour for its mild flavor and bouncy texture, which adapts well to many gluten-free bread recipes, and teff flour, which brings an earthy, almost wheat-like flavor to doughs, and a high protein content that helps build structure in bread. It needs a full week of feeding to become active before it will properly leaven bread.
I bake two loaves of gluten free sourdough biweekly and this recipe caught my eye as I've always wanted to make the gluten free bread we ate in Norway and Denmark.This is it. I converted the measurements to grams because I like to weigh my ingredients. Next time I wont add the black strap molasses as its flavor is overpowering, other than that, easy and delicious. Thank You
Ava Celik and Food and Wine.
Thank you for the recipe! In other recipes for gluten free starter I've seen it says that it's ready when it doubles in size after a feeding (day 7-10). Is this not the case with your recipe? I would be surprised if gluten free flour could double like that.
