New Mum’s Food Adventures

The one on the right was fed and younger and fragile. The one on the left has a blend of 1:1 YesYouCan plain gluten free flour and rice flour with enough water to make it like a cake batter consistency. I made a loaf successfully and it had that sourdough taste. But I slightly underproofed my dough. But that’s ok I’ll do better today.

Making a sourdough and starter gluten free that works was super difficult for me so far. Two pieces of advice I was given that helped prevent mold and guarantee success was to stir multiple times a day while the starter is young and once mature put it in the fridge! I am now proofing my jars in the fridge as it is spring here in Australia and we are having a heatwave already making my starters proof too quickly or need more feeding. The fridge slows the process down which is helpful because I won’t be baking multiple loaves a week. If anything I will make 1-3 loaves a week depending on how much bread the fellas eat. I don’t personally eat a lot of bread. But when I do I bake more bread of course. A loaf of good gluten free bread is almost $7 a loaf now and the $5 ones are pathetically small and last a day and a half. Making gluten free bread has been the biggest challenge but sourdough has been giving me the best results and adding missing flavour.

My toddler who is quickly approaching 2yrs old is loving the fresh gluten free sourdough bread. It’s mainly for him and his father both celiacs. I almost have the right taste, texture and flavour. My starter needs more maturing. It will never have the same texture as actual sourdough but it does have that tang.

I have been experimenting with yeast water. My first loaf had yeast water. My second loaf was a discard loaf where I added packet yeast. It was so soft and moist but it was underproofed. As I figure out the right amounts of liquid and starch, each bread is getting better and better. So far gluten free bread has been very hit or miss and recently more misses than hits. Sometimes the bread texture is great but it lacks flavour. I have learned to use buttermilk in place of water in some recipes. It adds a subtle flavour as well as green yoghurt. As I progress and mature my starter I will start sharing what has worked and what hasn’t.