Last Updated on
I was sent a copy of 125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt to review. I have been wanting to make a gluten-free sourdough starter for some time now, therefore, that is where I headed first in the book. This starter is so easy to make!
The only thing I suggest is having a very large glass bowl. I used a 2-quart bowl and it almost foamed over. If you do not have one larger than 2 quarts then I suggest dividing the recipe into 2 separate bowls. Then once it foams up and you stir it for the first time, you can the transfer it to a single 2 quart bowl. I covered the bowl with a thin dish towel on one bowl and the other with a paper plate jarred open at the end. The one with the dish towel came out much better. My starter was foamy upon stirring right before the 3 day period was up. However, I did not bake my bread until the forth day and did not refrigerate it until after baking.
You’ve been asking us for a sourdough bread with a tangy taste. Begin by making this starter, and you’ll be on your way to enjoying gluten-free sourdough breads.
Because the bread recipe turned out heavy, I have deleted the recipe from this site.
Nutritional values per serving
(1 cup/250 mL per serving)
Fat 4 g
Fat, saturated 0 g
Cholesterol 0 mg
Sodium 9 mg
Carbohydrate 111 g
Fiber 14 g
Protein 19 g
Calcium 46 mg
Iron 7 mg
Excerpted from 125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt
© 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.