Gold Goats 'n Guns Homestyle Gluten 'Free' Kefir Sourdough Bread

My wife goes through in detail how to make sourdough using goat milk Kefir, salt and ordinary bread flour.
The process creates a bread which destroys most of the protein most people who are gluten intolerant are sensitive too.

[@camillabarnes6678]

I followed your directions including the spray! The best sour dough bread. Crunchy top and a good texture and real sour dough taste. I cooked it for 45 minutes after 3 spraying. Thanks!

[@oodlez_uv_doodlez]

Definitely trying this.

[@tillman40]

If I could eat bread I would try it! !

[@yan676]

hhhh....just had the same thought :(

[@aileen.w3810]

Thank u so much...now my son can eat bread gluten free .

[@Tammy-td5ok]

With your kefir, did you drain off some of the whey or just shook it up?

[@abook9900]

Hello! I would like to use this technique using freshly milled einkorn wheat flour, homemade kefir using 2% store bought milk, and a bread machine on manual so I’m not kneading it in the bowl by hand like your wife did. Any thoughts on making adjustments for this? Thank you! Einkorn is way stickier than regular whole wheat, so I’m looking for liquid to flour ratio or approximate measurements starting with 2 cups of kefir like you did. Thanks!

[@jivanescalante-garcia8841]

How can that be gluten free if you add more flower?

[@ThomasLuongo]

Because the lactobacilus in the Kefir destroys the gluten.

[@jivanescalante-garcia8841]

@@ThomasLuongo I misspelled flour. The gluten is destroys the gluten during the fermentation period, adding fresh flour is adding fresh gluten

[@ThomasLuongo]

@@jivanescalante-garcia8841 Remember that this is a very slow rising bread, it takes anywhere from 10-12 hours for it to rise, which is all the time it takes for any new flour to have its gluten consumed by the lactobacilus. It may not be completely gluten-free but it knocks it down to the point where my celiac friends can eat it without discomfort. Obviously, YMMV, so we always recommend you to be careful if you are highly sensitive.
I'm not, but I tend to shy away from heavy carbs anyway and only eat this bread on occasion as a treat.

[@jivanescalante-garcia8841]

@@ThomasLuongo Thanks, I would be worried anyway

[@Indusxstan]

Tom Luongo yes that is true. The kefir fermentation definitely reduces the gluten content and brings it to manageable levels for many of us.

[@OneStepToday]

Why did u say its gluten free??? When its wheat flour being used.

[@ThomasLuongo]

because the lactobacilus kefir bacteria destroy the gluten in the bread.

[@luvBrownie22]

Sorry Tom, but even though the fermentation process does reduce the gluten, it does not eliminate it entirely. It may be fine for those with gluten intolerences, but it is NOT at all safe for those with celiac or gluten allergies & it is not truly gluten free. I am glad it works for you though.