Gluten-free sourdough: how to do it

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Robert Maurer

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You did not even imagine that mother yeast could be made gluten free, real? Not only is it possible, but by following a few rules and procuring ad hoc ingredients, you can make excellent doughs and amaze your friends. What changes? Basically the flour that is used as a base, which obviously must be gluten-free, like the rice flour, quinoa flour, buckwheat, amaranth, millet or corn. Furthermore, to make the dough more elastic, it is advisable to add a little oil.

Below we will see the preparation of the gluten-free mother yeast using rice flour, which is one of the most versatile, and the delicate quinoa flour, less easily available but excellent: all to create both sweet and savory dough recipes.


Gluten-free sourdough recipe

> 50 grams of rice flour,
> 50 grams of quinoa flour,
> 80 ml of water,
> 1 grain of honey or brown sugar,
> half a teaspoon of extra virgin olive oil

Preparation: In a non-metal bowl, pour the above ingredients and knead. Mix well and let rise covered with a tea towel for three days. 

After this period, the sourdough is refreshed, taking 100 grams of sourdough and adding another 100 grams of the two flours (half rice and half quinoa) and 80 of water, taking care to remove the surface layer that has dried on contact with air.


Preservation of gluten-free yeast

Refreshments every three days must be repeated until the sourdough reaches "maturity", that is when you realize that as soon as you refresh it, after a few hours, it starts to grow again and the yeast literally eats the flour. Normally this happens about 15 days after you made it.

To slow down the vital process of the yeast, just keep it in the refrigerator, covered with film or, even better, in an airtight jar. The operation must be repeated every 4 or 5 days, taking the sourdough out of the fridge an hour before refreshing it or in any case using it for your recipes.


Read also:

> Here is the mother yeast recipe and its benefits

> The 5 mistakes not to make when refreshing the mother yeast


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