Naturally Gluten Free Sourdough Bread

Take Your Gluten Free Bread Making To The Next Level, Using Natural Sourdough Starter

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Sourdough bread is within the reach of every gluten-free baker.  This  course shows that all you need is a naturally gluten free sourdough starter to leaven your dough, and a knowledge of the range of flours and binders.<br> <br> This course is built around three different starters, which you will make from scratch, and use to make 6 different sourdough recipes, including rustic boule, rolls, a sandwich loaf and even sourdough pizza.   Once you have grasped the basics of  sourdough fermentation, you'll be off on one of baking's greatest adventures, inventing sourdough recipes of your own!<br> <br> Recipes are either vegan or suggest vegan substitutions.

What You'll Learn

  • Make beautiful, artisan loaves, rolls and pizza using GF sourdough leaven and natural binders.
  • Understand the principles of sourdough leaven and slow dough fermentation.
  • Make and maintain your own, 100% natural gluten free sourdough cultures.
  • Gain confidence in gluten free sourdough baking.

Who is this course for?

  • Anyone wanting to enjoy the taste and health benefits of naturally gluten free sourdough.
  • Anyone who wants to avoid bakers' yeast, and improve their gut flora with more fermented food.
  • Anyone wishing to include a more genuinely natural bread in their GF diet, without the chemicals and preservatives found in commercial GF breads.
  • Students who completed 'Deliciously Gluten Free Artisan Breads' and have been waiting for the GF Sourdough version!

Requirements

  • Basic kitchen and equipment. Loaf tins with paper liners are very useful for GF baking.
  • A list of naturally gluten free flours, binders and other ingredients is available in the Free Preview.

Section 1: Introduction

Welcome to Naturally Gluten Free Sourdough!
Your Sourdough Ecosystem
A Little Bit of Sourdough Science
(What Was Gluten, Anyway?)
Your Shopping List

Section 2: Starting Your Starters

Starting Your Starters
What Ingredients to Use?
Organic Buckwheat Starter
Organic Sorghum Starter
Starters Day Three
Regular Feeding: Maintaining Your Starters
Important Note on Hydration Factors
Troubleshooting Starters

Section 3: The Four Principles of Gluten Free Bread-making

Blend, Bind, Balance, Rise

Section 4: Blend

Blend: How to Manage So Many Flours!
Practical Magic
House White & House Brown Blend Recipes
A Note on Flour Substitutions

Section 5: Bind

Bind: Natural Blinders for Better Bounce
A Note on Eggs and Egg Substitutes
More on Natural Binders

Section 6: Balance

Balance: Playing with Function and Flavour
A Playfully Sour Note

Section 7: Rise

Rise: Sourdough Leaven
How to Prepare a Leaven
Optional Bakers Yeast
The Sourdough Leaven Race

Section 8: Two Sourdough Batter Breads

Recipe: Soft White Sourdough Sandwich Bread
Maming the Soft White Sourdough
Recipe: Rich Teff & Tigernut Bread
Making the Rich Teff & Tigernut Bread

Section 9: Rustic Chestnut Boule

Recipe: Rustic Chestnut & Buckwheat Boule
Making the Rustic Chestnut & Buckwheat Boule

Section 10: English Rosemary & Pea Flour Sour

Recipe: Rosemary & Pea Flour Sour
Making the Rosemary & Pea Flour Soup
Overnight Pea Flour Super Sour!
Baking with a Cast Iron Sizzler

Section 11: Cider Apple Sourdough

Recipe: Cider Apple Sourdough
Making the Cider Apple Sourdough

Section 12: Little Rolls

Recipe: Little Rolls
Making the Little Rolls

Section 13: Sourdough Pizza

Recipe: Sourdough Pizza
Making Sourdough Pizza
Baking Pizza with a Dutch Oven

Section 14: Sourdough Pancakes

Pancakes for Lunch!
Recipe: Sourdough Pancakes

Section 15: What's Next?

Back to Basics & Recipes to Print Out
And Finally

Enroll on this Course

£24.99

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The Artisan Bakery School
Old Home Cottage
Sparkwell
Devon PL7 5DQ
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