Simple Sorghum Sourdough - Part 1 (Gluten-Free Vegan Bread)
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- เผยแพร่เมื่อ 6 ต.ค. 2024
- Simple Sorghum Sourdough - Part 1 // Jump to specific parts of this video below. // Have fun baking rustic sourdough bread even on a gluten-free and mostly plant-based lifestyle! This 2-Part sourdough bread recipe is free of all top allergens and is also rice-free! #sourdoughbread #glutenfreesourdough #freshisreal #gfvbaking #glutenfreevegan #sourdoughstarter
Intro: 0:01
GF Sorghum Sourdough Starter: 0:21
Milling Seeds and Grains: 2:54
Measure Dry Ingredients: 4:40
Combining Remaining Dry Ingredients: 6:26
Adding Wet Ingredients (oil + water): 6:50
Mixing Day 1 Ingredients: 8:10
Final Notes: 8:50
What to Expect in Part 1: 10:22
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Chantal | Fresh is Real
Gluten-Free, Plant-Based, Vegan, Allergen-Friendly, Gut-Friendly
Fermentation, Oven-Baked
Prep time: 30 minutes (+ overnight resting + 6-hour rising)
Baking time: 60 minutes
Total time: +/- 19.5 hours (mostly hands-off)
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RECIPE INGREDIENTS
Day 1
1 cup sorghum flour (110g) (+ extra for dusting, optional)
1 cup buckwheat flour (125g)
1/2 cup sunflower or pumpkin seed flour (45g) (or a combo of both)*
1/2 cup arrowroot starch (60g)
1/4 cup potato starch (not flour) (40g)
3 tablespoons whole psyllium husk (20g)
1 tablespoon coconut palm sugar (12g) (or maple syrup)
1-1/2 cups water, filtered or spring (room temp) (approx. 360g)
1/4 cup olive oil (+ extra for topping, optional)
Day 2
1 cup active (fed) sorghum sourdough starter (approx. 265g)
1 tablespoon fermented beet juice, optional**
1/2 - 1 tablespoon sea salt (5-10g)
Optional
Seeds: sunflower, pumpkin, poppy, sesame, hemp
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See FULL RECIPE for instructions:
www.freshisrea...
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AMAZON AFFILIATE PRODUCTS:
Raw Sunflower Seeds: amzn.to/2CqLEms
Raw Pumpkin Seeds: amzn.to/2Y9YoH9
GF Buckwheat Flour: amzn.to/2CrTzA2
GF Sorghum Flour: amzn.to/2Hsu45L
GF Arrowroot Starch: amzn.to/2TXIqRl
GF Potato Starch: amzn.to/2JoPAKo
Psyllium Husk, Whole: amzn.to/2UFsCzL
Dutch Oven: amzn.to/2Y8Wvuz
Baking Stone: amzn.to/2Fcnv3w
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RELATED POSTS
Sorghum Sourdough Starter:
www.freshisrea...
Gluten-Free Sourdough Starter (wild yeast):
www.freshisrea...
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RELATED HOW-TO VIDEOS
Simple Sorghum Sourdough - Part 2
www.freshisrea...
Easy Gluten-Free Sourdough Starter Guide - Part 1
• Easy Gluten-Free Sourd...
Maintaining a Gluten-Free Sourdough Starter - Part 2
• Maintaining a Gluten-F...
(Original) Gluten-Free Sourdough Starter (1:45)
• Gluten-Free Sourdough ...
Buckwheat Sourdough Loaf (GFV)
• Buckwheat Sourdough Lo...
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S T A Y C O N N E C T E D
Website: www.freshisreal...
Instagram: / freshisreal_
Facebook: / freshisreal
Facebook Gluten-Free Vegan Baking Group: bit.ly/2EJIBEQ
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Here it is the Simple Sorghum Sourdough 2-day (mostly hands-off) gluten-free, vegan bread recipe! The overnight soaking step on Day 1 helps to break down the ingredients while preventing the sourdough from getting too sour. On Day 2, you mix in the rest of the ingredients (salt, starter, secret ingredient) and let your dough rise before baking! The baking part is the most satisfying part! Hope you give it a try! Don't forget to watch Part 2: th-cam.com/video/uDeND26GffY/w-d-xo.html and visit the recipe post for additional information and process photos:
Recipe: www.freshisreal.com/simple-sorghum-sourdough
Please give the name of secret ingredient
Please give us the name of secret ingredients 🙏
I recommend getting yourself a danish dough whisk
@@leekflower1 Yes, I've always wanted a good whisk!
This is a delicious loaf! Instead of fermented beet juice, I used a tablespoon of kombucha. It turned out GREAT! Thank you for creating such a wonderful bread and sharing.❤
This recipe has turned out great!.As a side note though, I have a feeling that your tummy might be reacting to the high amount of lectins in the buckwheat and seeds cause I had the same problem, so you might wanna switch that with almond flour like I did!
Your channel is fantastic. It shows that you test your recipes thoroughly and you really know what you're doing. Very high quality content!
Thank you! That is very kind of you!
I made it! It turned out really well pretty similar to yours. I still have not cut it but I’m sure it’s beautiful. Thank you!
I'm so happy you tried the sorghum sourdough! Great job!
Can’t believe this is made with sorghum flour. It looks great!
Sorghum is really good.
Interesting. Its like autolyze I saw somewhere else on youtube. I will give it a try next time. Thanks.
Very nice sharing thanks 😊
I used Almond, Sorghum, Arrowroot flours and 2 tbsp psyllium husk powder. My sourdough starter was Sorghum as well.
That's great Suzanna! I'm so happy you tried this recipe! If you use psyllium powder instead of whole psyllium you can reduce the amount to a little less than 2 tablespoons so your loaf doesn't feel like a big blob.Thank you for letting us know what you used to make your sorghum loaf!
Did you use the almond flour instead of the buckwheat flour? I can’t have lectins so need to swap it out. Also the seeds for sesame seeds
@@clarewalters5189 yes that's what I did. I have the same problem.
@@suzannaferenczi6823 thank you for replying. I know this is an old thread.
I’m thinking of using tiger nut flour instead of the buckewheat, I’ve got more of that than almond Flour. Do you think that could work?
I love your recipe .
Thank you so much!
I used a grain free bread recipe from a different source and applied Chantal's method of resting the combined ingredients in first day, as well as adding my own sourdough starter in place of instant yeast then leaving it rise as she did hers. It worked realy well.
Awesome Suzanna! I'm so happy it worked out! What flour did you use for your grain-free starter?
What flour did you use?? cause I can't do lectins!
I love this recipe! Thank you.
Ok...I'd definitely buy your bread at the store...but probably not make myself...
First time watching your channel,looking for glutine free bread recipes...the first thing I noticed was your kitchen, very nice and neat! You countertop free of object, mine is so clutter😩
Hi! I'm happy that you found my videos! BTW my counters are only tidy for the videos! I'm usually messy in the kitchen! ;)
Nice process. In order to digest your bread even better you might want to replace pumpkin and sunflower seeds with sesame and hazelnut or walnut for example since these do not contain lectins. Lectins wreak havoc in the gut. Gluten is a lectin as well. Buckwheat and chia seeds contain lectins too and you can replace them with millet flour and sorghum. The latter two are the only two grains without any lectins.
I will try the sourDough starter. Sounds good. Nice video.
Hi Bernie! Using other seeds or nuts for some would be a great alternative. Although on my blog, I do try to avoid the top allergens hence not using sesame or nuts. If you or others can consume them safely, then yes, you could definitely try it! And you're right, lectins can be very problematic for some!
So happy to have a recept. We have a patato allergie next to a lot of others. Can i replase patato? And i would love grams !!
Hi! Consider increasing the total amount of arrowroot starch (or tapioca starch) to replace the potato starch. Also, I haven't tried it but in smaller amounts like 1/4 cup maybe corn starch could work too to replace the potato starch. The measurements in grams are included in the recipe post: www.freshisreal.com/simple-sorghum-sourdough/
Fabulous looking bread!!
Thank you Terri! The two loaves in the videos turned out to be a couple of my favourites for sure! It amazes me how beautiful bread can be-even when gluten-free and made without eggs!
Aww love your shirt because it’s matching your channel name 😍🙌🏻
Nice video ! How do you make sorghum or buckwheat or brown rice starter? Pl guide
Hi! Here's the guide to help you make your first sorghum sourdough starter: www.freshisreal.com/sorghum-sourdough-starter/
Hi Chantal, all over TH-cam Ur channel is the best that gives proper information about gluten free wild yeast starter and true gluten free sour dough baking. You act best in clarifying doubts of people who c Ur channel. Thank you for the information and help. I made sorghum starter as per Ur video. I am very new to baking I have white rice flour, sorgum flour, chickpea gram flour, chia seeds, flax seeds, basil seeds ,Flattened rice powder (texture will be coarse, behavior absorbs more water), so can u pls tell me how can i bake with these ingredients.. what is the role of topiacca and potato starch(to get knowledge so that i can replace as per my Indian ingredient) .. and what is the role of psyllium husk.. what usually makes the bread soft & moist in this sourdough bread(for my learning)..
Hi! Sangeetha! Thank you for your comment. Perhaps my flour guide can be useful to you. Here's a link: www.freshisreal.com/flour-guide-for-gluten-free-vegan-baking/
Hi, thank you so much for making this! This is heaven sent for my 2 yr old daughter who has multiple allergies. May I know if it's possible to freeze the bread?
Hi! I freeze my bread all the time! I enjoy some slices fresh and slice and freeze the rest. It should keep for 1-3 months in a sealed bag or container. Once frozen it is best enjoyed toasted.
I am fascinated with your presentation. Thank you so much. A short question. The tablespoon measurement is it an American tablespoon which is 15ml, or is it an Australian tablespoon which is 20ml. For measuring Psyllium it make a difference.
Thank you so much! I would say more on the rounded side of a tablespoon, in this case, 3 tablespoons. If you don't have a digital kitchen scale yet, it's really helpful when baking bread ;)
Thank you for your video! Very excited to try this recipe, wondering if I could sub a little kombucha for the fermented beet juice? Thank you so much in advance if you could answer☺️
Hi! Yes, you could try it for sure as it's such a small amount! You could even use sauerkraut juice especially if you make your own!
Nice, very inventive. I used to run a pizza business and make a gluten free option similar to your recipe. Have you tried using 100% sorghum flour + starter for bread? I'm curious
Hi! Yes, I've tried very simple recipes, but it does create a denser texture. I don't mind it, but many prefer a softer crumb. What have you been baking these days?
@@FreshisReal Yes I thought it would come out dense haha. For pizza dough I make a wet batter and pre-bake for a few minutes beforehand. Using potato starch helps for a crisp taste.
@@nickmeale1957 Make sure to check back later today or tomorrow. I recently tested a GF flour mix and baked a loaf of bread and pizza crust with it to review the product. It was an interesting and expensive experiment! lol
@@FreshisReal will do!
Just found your videos and excited to try…sorry if this is a repeat question but could I use Almond flour as my starter?
I would suggest mixing almond flour with another GF grain flour for best results. Almond flour is expensive and because it's a high protein flour it doesn't work as well to create a GF sourdough starter.
If I understoot correctly from another post, I can replace the psyllium with flax seed? And can I replace the potato starch with something or just not add it?
Looks great! Thanks so much for sharing! I can't wait to try it out. I was wondering if you can make it without the seed flours or if there is a substitute? Thanks again!
Sorry for the late reply. At times I don't see all the questions until I dig through all the comments. You can use nut flour such as almond meal/flour.
Hello i love your receipe and videos.
Could it be possible to make this fabulous receipe with my brown rice starter instead of sorghum?
Thank you and I hope you are safe in this difficult times.
Of course you could! Did you try it?
Yes and its very good
You eat that healthy stuff that’s why you’re beautiful healthy in shape woman
Mmmm
Hi, I don't want to use potato starch. So, can I use 40 g (+ the 60 g) of arrowroot starch?
Hi Chantal! This bread looks amazing, can't wait to try it - could I use chia seeds to replace the psyllium husk? Thank you!
Hi Katia! You can use chia seeds, although I might use a little less and maybe even combine it with some flax seeds if you have some. If you can grind both that would be great! Once ground to a fine meal, a total of 2-3 tablespoons would work well to replace the 3 tbsps of psyllium. The results are a little different but comparable. If you have additional questions, please let me know!
@@FreshisReal Thank you very much for your quick and helpful reply!! :-)
Has anyone tried the chia or chia/flax sub?
I made my first starter with your “easiest starter” video 😊 I was planning on making this as my first loaf but just to clarify- it’s okay if my starter is brown rice and not sorghum? Or should it be sorghum for best results?
Hi! It will work with either. Some people can't consume rice flour, which is why I created a rice-free version ;)
Substitute for sugar? Can we use monk fruit?
For one tablespoon you can simply leave it out ;) I've never used monk fruit powder/sweetener.
Just a kind suggestion to let us know what is the oven temperature. I know you mentioned it was written somewhere in your instructions. Frankly, it seems easier if you include it also in the video. Or include your temp response here. Thank you.
Hi Ronnette! Thank you so much for your feedback! When baking bread my oven temperature is most often set at 450°F unless otherwise noted.
Hi, I’ve just found your channel. I got started on my sorghum starter last night.
I have to avoid lectins so unable to use buckwheat flour, potato starch and the seeds.
Could I swap the buckwheat for more sorghum, millet or almond flour? Which would work best? Or tiger nut?
Tapioca instead of potato starch and sesame seeds for the seeds?
I’ve had many failed attempts making/substituting other breads so keen to get this right.
Thanks in advance 🙏
Hi! I'm pretty sure the subs you listed will be fine. I swap flours all the time for something similar (starch for a starch, light texture flour for another) and it's fine. Replace by weight and adjust the water if necessary as some ingredients are more absorbent. This recipe is also a great one to consider, and yes you can swap in this one too: www.freshisreal.com/7-inch-sourdough-boule-gf-v/
yay. Thanks for sharing. Are you Canadian?
You are welcome! Yes, I am Canadian. I live in Ottawa, ON.
@@FreshisReal OH just saw your note. I used to live in Combermere Ontario... a stones throw from Ottawa.
Thank you for this lovely video. I only have millet and brown rice flour (and I could ground up some oats). Is there hope for me?
Looove your bread recipes! One quick question, any tips on what to do when the bread is a bit heavy and dense after baked? I am replacing the buckwheat flour with millet since I am still not a fan of the buckwheat flavor :) thank you
Thank you! I'm curious when you bake this recipe do you weight or measure your ingredients?
I usually use cup measurements like you doin the video :)
@@missswissdreamer And is your GF sourdough starter prepared with sorghum flour?
I made the sourdough starter with home milled Brown rice flour ....
I could try a sourdough starter with sorghum instead - I presume that is where you are going with this? Haha
During this time of "sheltering-in-home" I decided to learn something new. Thanks so much for your videos and recipes. I began my starter two days ago (this is my third day). I used a combination of sorghum and brown rice (didn't have enough of each and I wanted to get started right away!). It has grown by leaps and bounds. I'm using a large, 1500 ML mason jar, but it looks like I'll be out of room in a day or two. Have I done something incorrectly? Also, I don't tolerate grains well. I see that you use seed flours in one or two of your recipes. How does almond flour work? I'd like to use almond as the main flour, but what others would I need to incorporate ?
Hi Joanna! Sorry I'm just seeing your message now. Thank you for your comment! Did you end up baking with your new GF starter? As for ingredients, you can definitely use almond meal/flour if you're not allergic. Let me know if you still need some help. Chantal
Can you make it from PURE sorghum as only grain ? Anyone allergic to gluten also allergic to below lectin foods.
Also Sorghum is only 1/3 of this recipe so its a bit misleading in my opinion.
1 cup buckwheat flour (125g)
1/2 cup sunflower or pumpkin seed flour (45g) (or a combo of both)*
1/4 cup potato starch (not flour) (40g
Hi! You could try a pure sorghum flour loaf but the bread texture would be very different.
Can I use just sorghum and Psyllium husks? What would be the ratios? Thank you much 🙏
Like a bread recipe with only sorghum starter, sorghum flour, water and psyllium? You could try it but it will be denser and drier for sure.
Help! My first attempt at GF starter. It was doing great on morning of day 3, bubbling beautifully. In the morning it had seized and was hard. I added water and am trying to save it. I did not keep it warm but it was in my house that is about 65-79 degrees. I am still struggling with it. Very light bubbles and on day 6. Is there anything I can do to save it? TuIA
Don't worry, it will be fine. Does it smell strong and sour or like wet flour/water still? How much flour/water is in your jar now? is it half full?
Can you cook this recipe in a pizza oven? If so what temperatures? Also can you cook this straight on a pizza Stone for the whole time and not just at the end? I’ve made this bread twice and it’s worked out great. The second time I used flaxseed meal instead of the other seeds and the bread was lovely. Thanks for the great recipe.
Hi Stephanie! Do you have an indoor or outdoor pizza oven? It can be done. Although if you have an indoor pizza oven, just make sure that it can handle higher temperatures like 450 degrees F. You could place this sourdough recipe on a piece of parchment paper then on the pizza stone. This method should work with this particular loaf recipe because it can hold its shape pretty well. Keep in mind that baking it directly on the pizza stone might make the bottom a little darker and crispier. I would maybe suggest covering your loaf with a piece of tin foil for the first 25-30 minutes, then you can remove it. Have you ever baked with steam? If you're baking this loaf in a regular oven, you can place a baking sheet on the bottom oven rack, and once you're ready to bake, add a few ice cubes or a little water to create steam for the initial baking stage. Let me know if you have additional questions. If you have time, it would be great if you could rate this recipe directly in the recipe post on freshisreal.com: www.freshisreal.com/simple-sorghum-sourdoug. Sharing your feedback with bakers will help more people find this bread recipe! If you can, it would be much appreciated!
Hi thanks for tour reply. I’ve got an outdoor pizza oven. So do you think I should just use the Dutch oven in the pizza oven? Would the temperature be the same as I know it can get very hot. Would you need to cook the bread for the same amount of time?
Secondly, can you make a rectangle sandwich loaf from this recipe. Looking for a sandwich loaf for the kids. Much easier to take sandwich for school. If so what would be the easiest way.
Thanks
Steph
@@stephanieperez5419 Lucky you! I'm so jealous! You will have to play around and experiment a bit. I feel that it would be best to wait until it's not a roaring hot fire. Once it calms a bit and the temperature is more stable, then try to bake a loaf. If you can make two loaves of bread and test one in the Dutch oven and one directly on something-like a pan or pizza stone-so that you can pull it in and out without difficulty. I've similarly baked a loaf, but I put mine in a Dutch oven to help protect it. If it's a hot concentrated heat, the bread might bake a little faster. I would check on it after 25 minutes then again after 50 minutes, then once tapped if it sounds hard and hollow all around, it might be ready. If it still feels a little soft, you could consider baking it for an additional 5 - 10 minutes. For these types of gluten-free sourdough loaves, you need to wait until completely cooled before slicing into them. Letting your loaf sit overnight works well.
Can I substitute the potato starch and arrow root starch with tapioca starch? If so, quantities please
You could. I haven't tried but you would replace by weight. So if you're replacing both the 1/2 cup (60g) arrowroot starch and 1/4 cup (40g) potato starch you would use 100g of tapioca starch. Again, I haven't tried so I can't say that it would yield the exact same results. Also, if cornstarch is an option for you perhaps you could try half cornstarch and half tapioca starch. Let me know if you do try.
What if one doesn’t have a Dutch oven to bake their bread in. Is there another way?
Love your videos!!
Hi! You could always place the dough boule onto a baking sheet and try to cover it with another oven-safe baking dish (like a lid) for half the baking time. Or tent the dough with foil for half the baking time, although it's not entirely necessary. A Dutch oven helps trap the heat at the beginning, but you can bake a successful loaf without one. You need to ensure that your oven is nice and hot before baking. Let me know if you do try it! TIP: when making a GF sourdough bread recipe, don't fret if your dough ever ends up too wet. If it happens, transfer the dough to a parchment-lined bread pan and bake it that way ;)
Hi! I love your blender. It looks like a blender and you use it to make flour.
Could you be so kind to tell me which brand and model it is; so I could buy one for myself ?
Hi Leonardo! Yes, I mill my seeds or grains with my Nutribullet or Coffee/Spice Grinder. The Nutribullet mini blender does better at handling larger quantities. Always sift your flour before adding them to recipes to remove larger unwanted bits. Here's an affiliate link (amzn.to/2DsTgFv) to the closest product I could find on Amazon.com. It's the same thing as mine except mine is all black. Always look for sales though, wherever you decide to buy it as there often on special. Chantal
Thank you for sharing your videos and recipes .
I just wanted to ask if you think I could substitute the sunflower and pumpkin seeds with millet or another seed ?
We have salicylate allergies in our family and can not use these .
Thank you again ... Jenjen
Hi! Thank you so much for your message! To replace the seed flour you could use increase the other two flours (buckwheat & sorghum) to replace the 1/2 cup of seed flour. Although adding some protein would be nice to complement the other ingredients. What other nuts or seeds can you tolerate? You could try adding millet too if you want to experiment. What other flours to you have at home?
@@FreshisReal awesome and thanks for the quick reply 😊
No nuts what so ever unfortunately , while sunflower and pumpkin seeds seem to be the only bad guys of the seed world for us . I have sesame and poppy seeds and rice , buckwheat and lentil as well as sorghum flours 🤔
Hi! What can I substitute for Potato starch? Would Tapioca or arrowroot work? Thank you so much!!
Hi! Did you end up trying a different version of the recipe? To replace potato starch you could increase the arrowroot or use tapioca starch. You could even try GF oat flour if you're not allergic. Replace by weight (grams). Adjust water amount if necessary.
Hi, can I use brown rice starter ?
Do you refrigerate the flours you use and the seed mix?
I go through most GF flours pretty quickly so I don't. I do refrigerate my coconut flour as I don't use that one as often. Oh yeah, I also keep my active yeast and flaxseed meal in the fridge. You can even freeze your opened packages of flours, seeds, nuts, etc. to keep it for longer.
Can I skip the arrowroot or substitute with something else?
Hi Sara! Do you have tapioca or potato starch? Cassava flour might work too. If you want to skip the starch all together consider replacing the starches with GF oat flour.
Sorry forgot to ask , I'm a beginner and have a lot of different flours to make gluten free bread. My question is can I use any gluten free flour that I have on hand if I don't have the flour your using?
Hi! You should be able to use a combination of similar GF flours and starches to achieve a comparable bread recipe. Have you ever seen my GF flour guide? Here's the link to the post: www.freshisreal.com/flour-guide-for-gluten-free-vegan-baking/ You can get a copy of the printable version in the post. It could give you ideas on which GF flours are similar in texture, etc. As for storebought flour mixes, they often include xanthan gum and I prefer to bake without it. I find that it often makes the texture of bread stickier. If you have specific questions about the flours you have on hand let me know and I'll try my best to give you some suggestions. I just shared my most recent and favourite GF sourdough recipe if you would like to check it out: www.freshisreal.com/7-inch-sourdough-boule-gf-v/
Can I use a brown rice flour sourdough starter? Or does it have to be sorghum starter?
Yes, you can use your brown rice flour starter in this recipe as well!
Wow. Just went thru all my flours. Anxious to get that starter going this week!
Found 3 bags of buckwheat. Then I read somewhere not to use, only mill yourself because it has a different flavor store bought buckwheat flour?
Hi Patti! You can, for sure, use your buckwheat flour. If you have 3 bags, I'm sure it's because you've baked with it before. In the video, I suggest milling buckwheat groats to achieve ultimate freshness, but store-bought is as great!
Having both Celiac Disease as well as Diabetes could you breakdown this recipe to include carbs and net carbs and thanks for sharing !
Hi! Have you ever tried an online nutrition calculator? I'll search for one that could help us with your question.
I feel you 😉 mom of 2 t1d, plus 1 and me have celiac. Life is a chore of math 😂
Could I use millet instead of buckwheat?
Yes, millet is comparable! Just make sure you like the flavor of millet flour ;)
Why do you scrape down the sides with a chop stick? Why not a small rubber spatula? I ask because i just used a spatula as i could not tell if it was rising in the night after a feed or not...now worried i have done something wrong...
Hi Claudia! I use a chopstick because it's what I have and I find it works well. If you prefer a spatula, by all means, try it. :)
What temperature should I set the oven on?
Hi! The oven temp is 450°F, and you can also find all the details here in the recipe post: www.freshisreal.com/simple-sorghum-sourdough/
Can you make it in a bread machine? My husband bought me a bread machine and it would great if I could use it to make my bread in it. please advise.
It's a lot of ingredients. Do you need them? I was actually looking for a normal sourdough but using gf instead of wheat. Is it possible or do you have to use different mixes?
Hi! You can also check out this recipe: th-cam.com/video/hnTmkqVnmiY/w-d-xo.htmlsi=_xj1JVqd3VGzrWQv At the very least, you need to combine 1-3 lighter GF flours (brown rice flour, sorghum, millet, GF oat, teff, buckwheat, etc.) and 2 starches (potato and tapioca or arrowroot starch) with the other ingredients to create a pleasant mouthfeel. Recipe link for the 7-inch sourdough boule: www.freshisreal.com/7-inch-sourdough-boule-gf-v/
@@FreshisReal I don't want starch in my bread. it's not healthy.
Why do I need to mix flours? I usually bake my bread only with oats and water. no other crops. very pleasant mouth feel
@@annashealthylifeeverything8583 Or consider this grain-free low-carb sourdough bread recipe: th-cam.com/video/_rtD3buWlo8/w-d-xo.htmlsi=8WfULg4y6ZLyuY66 or this blender buckwheat bread: th-cam.com/video/U-oLADkIWpo/w-d-xo.htmlsi=4X_GRjrXDJxudE8F Both recipes don't contain added starch. Feel free to let me know if you have any questions.
@@FreshisReal thank you
HI! Can i just use a Gluten free one to one flour instead of your flours listed? its what i got..Also,I have a made A great looking starter I made from Bobs one to one..thanks
Can you break this down to grams? I bake by weight
Hi Monica! Yes, I can do that for you! I am in the process of adding the grams to all my bread recipes. I'll let you know once it's ready!
what is the sourdough starter supposed to smell like? I made mine and it smells kind of gross is that normal?
Hi it smells off, it could be the flour. Which GF flour did you try? Was it sorghum? I once tried making a GF starter with millet flour and the smell was awful but kept at it for a few extra days and interestingly enough the bad smell transformed into a much more pleasant one. I think I did add a bit of maple syrup to help fix it.
Could I use brown rice flour instead of buckwheat?
Hi Alana! You could try brown rice flour in place of the buckwheat. Is your starter made with sorghum or brown rice flour? You can also try GF oat flour for similar results. When changing ingredients, keep an eye on the hydration, if your dough is a little dry, you might have to add a little water.
Can I skip the starches in this recipe?
Hi! You could replace the starch if you prefer not to use any, but it will create a denser loaf. In this recipe, you could consider replacing the starch with some freshly milled nut or seed flour to increase the nutrients in the bread. Please skip the nut flour if you have allergies to nuts. If you're not allergic to oat flour, it would also be a wonderful replacement for starch to try and keep the texture lighter. Replacing the ingredients by weight is probably your best bet. And, keep in mind that some flours absorb more liquid, so it's possible that you will have to adjust the amount of water based on your choice of substitutions. If you try it, come back and let us know what you tried and how it worked out!
Hi. My starter is acting up, and I have already prepared my dough and it stayed in the refrigerator for 2 nights now waiting for the starter. Can I move my doughy in the freezer until I figure out the starter issue? Thanks
How's your starter now? Is it not happy? You should be ok with the dough (without the yeast) in the fridge for 1 or 2 more days. I'm not sure if I would freeze it but one could always try. Was this an existing starter that you are refreshing/feeding or a new one you just created?
@@FreshisReal yes, this was an existing starter that I fed every day. I also started a new one 3-4 days ago, and it is not doing well either. Not sure why. I mostly keep it in the oven in a warm temperature
@@Natashkola20 Is it too hot in the oven? How hot or cold is your kitchen at this time of year where you live? How does it smell? Very sour or like wet flour?
@@FreshisReal I sometimes turn on the oven to keep the starter warm to 130F and then off. My kitchen is kinda cold, that’s why I try to keep the starter in the oven. It smells sour and almost no bubbles, some water raises to the top. There’ve been days when the starter starts bubbling nicely, but once I feed it, bubbles disappear and not form the next day.
@@Natashkola20 If it's still struggling, you can remove half of what's in the jar, especially if it smells sour. Then you can feed it some more flour with just enough water to stir. At times, adding a tiny bit of pure maple syrup or a fresh piece of organic fruit (apple, a few grapes, pineapple) can help boost the activity. If you add a piece of fruit, do so after mixing the starter after the next feeding. Leave the fruit for a day or two then remove it. Have you been trying a new brand of flour? Could that also be why?
can I increase the amount of arrowroot and eliminate potato starch?
You can use both tapioca starch and arrowroot starch or more arrowroot if you would like to try it. The results are similar but not as great as with both potato starch and arrowroot starch. Potato starch helps to create a lovely sort texture. But it could still work with just one starch and the other GF flours.
@@FreshisReal Thank you
Hi can I use sort them instead of buckwheat flour
Hi Bhawana! What kind of flour did you want to use to replace buckwheat? Or did you want to use more buckwheat instead of sorghum?
Can I omit the seeds?
In the ingredients or on top? In the recipe sure, you can use a nut flour if you're not allergic. Or sub it for GF oat flour or increase the sorghum and buckwheat to compensate for the 1/2 cup of seed flour you want to omit ;)
What is a sourdough starter?
A sourdough starter is wild yeast that you can make at home. It's like fermented flour and water. Here's a video to show you: th-cam.com/video/QuHSndIBMQI/w-d-xo.html
Can you use no oil?
You can omit the oil if you wish. It might create a slightly dryer crumb.
Can I use flaxseed meal for the seed flour?
Hi! I was wondering if I could use just Buckwheat, tapioca, and oat flour instead of the ones you are using?
Have you made a starter yet? If so which flour did you use? That will help me guide you with the best suggestions.
Fresh is Real yes! I made my starter from 100% buckwheat flour :)
@@breny4932 For sure, you could try! The texture might be different, but you should be able to achieve something decent with just buckwheat, oat and tapioca flour. Here's what I suggest:
1-1/2 cups buckwheat flour (+ 1 cup buckwheat starter on Day 2)
1 cup oat flour
3/4 cup tapioca flour/starch
3 tablespoons whole psyllium husk
1 tablespoon coconut palm sugar (or maple syrup)
1-1/2 cups water, filtered or spring (room temp)
1/4 cup olive oil + extra for topping, optional
Hi, how do I bake without a Dutch oven? Please advise:)
Hi! Without a Dutch oven you can still bake a good GF sourdough loaf. You can place the dough ball onto a parchment lined baking sheet and try to find an oven safe dish to use as a cover. Or tent a piece of aluminum foil over the loaf for the first 25 minutes of baking. Same for the cover/dish, remove it after the first 25 minutes of baking. I hope this helps. I tested the baking sheet method in this video: th-cam.com/video/W1ksb1ej5Dk/w-d-xo.html
@@FreshisReal thank you love your you tube tutorial I made my first wild yeast sourdough bread with great results .
Is this bread lectin free version of sourdough?
I know many have tweaked it to be lectin-free or very close to it so it can be safe for them to consume. Which ingredients do you typically bake with? Have a look at the ingredients (in the description) and let me know which ones you would like to swap out.
@@FreshisReal I don't bake. Learning how now. Just want to make sure it's lectin free before I buy the ingredients. Is your recipe lectin free? If not, how do I make it lectin free? Thanks
Can this bread be made with only sorghum flour ?
Hi Antony! So just the flour and the sourdough starter prepared with sorghum flour? You could try it, but I personally haven't tried a 1-ingredient sourdough yet. Might be more crumbly and dryer in texture.
I don't eat lectins, can I use instead of buckwheat more sorghum or even cassavaflour? Thank you 😊
Hi! You could try replacing the 125g of buckwheat flour with a combination of more sorghum flour, cassava flour and the seed/nut flour. If you don't use cassava flour consider increasing the other two starches in the recipe by a little more.
@@FreshisReal thank you 😘
Just came across this post in my search for ingredients I can use in my sorghum sourdough bread.
wondering if you tried the combo for extra sorghum, cassava and seed flour and how did it turn out?
I’m going to attempt it with either tiger nut or cassava flour to replace the buckwheat and sesame seed and hemp for the seeds. Any advice? 😊
You can use a nutribullet to mill your grains? How long do you blend? Any exceptions on any grains?
Hi Donna! For smaller amounts like 1 cup, milling seeds and buckwheat groats, for example, works really well. Blend it just enough for it to be milled to a coarse finish. Don't blend the seeds too long as they might turn into butter. Remember only 1 cup at a time, then sift the flour to remove larger bits. You can also use a clean spice/coffee grinder. I have one dedicated for this purpose.
Hi can I use sorghum flour n also yeast in this bread as I cannot eat 2 flours together
You could try sorghum flour but it then wouldn't be grain-free. What other ingredients can you use?
Quick question, I am on Day 6 of my starter. I want to make my bread, it I think it will be ready tomorrow, so do I need to do step 1 today or tomorrow? that is unclear in your directions.
Hi Felicia! How did your new GF starter do in this recipe? When you have a new GF starter keep in mind that the more you use it and feed it the better it will do in a bread recipe.
It was great. I have been using it and putting it in the fridge. Very happy
@@feliciaowens-smith2807 That's awesome! Great job!
What can I use instead of potato starch and buckwheat?
Question- where can I find sorghum ? Which kind do you use?
I tried looking on amazon and bob red mills has a sweet one so that confused me. 😹
That's what I use and it's the one typically used in baking.
Really don't understand the measurements. I'd like to have it accurate so I can reproduce with same results not just hit and miss. It looks yummy tho.
Hi Angela! The blog post has been updated with the weight of each dry ingredient in grams. I hope that is helpful to you! Here's the link: www.freshisreal.com/simple-sorghum-sourdough And, if you're interested this is the newest sourdough recipe on the freshisreal.com >> Wild Yeast Bread: www.freshisreal.com/wild-yeast-bread-gf-v/
This loaf makes for the most beautiful crumb and crust, but there’s a flavor in it that is too strong for me, maybe the seeds?? Can you suggest any substitution?
Hi! Was the buckwheat flour that you used darker in colour and flavour? It could be that. There are different kinds of buckwheat, and not everyone likes the darker one. I tend to use light buckwheat flour. You could sub it for oat flour, millet flour, more sorghum with a little less of something else. If you can consume nuts, you can replace the seed flour with almond meal/flour.
Fresh is Real Thanks for the reply! It is a darker buckwheat, I didn’t realize there were different kinds. Because I don’t have the lighter option, I think I’ll prepare another loaf tonight with 1cup millet, 1cup sorghum, 1/2 cup almond meal, keeping the starches the same. If I wanted to keep the recipe nut free, do you think I could try a 1/2 cup gf oat flour in place of the seeds? Thanks again for the fantastic recipe! It’s been almost a decade since I’ve had a slice of sourdough!
Is this keto? Can you bake a keto sourdough bread?
Is that a recipe for one bread? Or you divided the recipe for bread with beats and one do not have beats juice?
The recipe is for one loaf. In the video, I was testing a few things, so I baked two. The fermented beet juice is not necessary but it does give it an additional boost!
@@FreshisReal Thank you. I have to start over since I goofed. This time I followed to the T. Will update you tomorrow 2/15. Did not quite make it on Valentine's Day, but I have something to eat on a 2-day driving trip. I know I will not go hungry. Thanks again.
@@Therradican My pleasure! What do you mean… goofed? Your attempt wasn't salvageable? Let me know how it goes once you do bake it! Ps. Thank you for your patience. I can bake but this whole creating video thing is so much harder than it looks! So yes, sometimes, I go too fast or leave something out, etc. My video skills are a work in progress!
@@FreshisReal My starter I have to trash entirely. It just a combination of all situations within my schedule. I tried to salvage but to no avail, it is just easy to start over. You are doing fine with your video. I really find that most video are not true to what they say. The more you make it for who you are the more I like it. Then not skip any little stinking detail is the best. You seem healthy and you look great for what you do, so you habe caught my attention. The fact you say something similar to my condition, I am giving it a try. I will let you know with a picture tomorrow. Today is my baking time at 5pm EST. Then I will give it a rest ready for breakfast Saturday morning. It is hard to find an authentic video that tells the truth. So far your starter I found it very honest. I am doing the sorghum starter without the beets juice since I was not sure how to make it nor I don't know if I can substitute with Apple Cider Vinegar. Thank you very much for your quick reply. It helps me a lot.
I wish I can show you what I have done. I am excited. It looks similar to what you have in youtube. My husband is following your advice not to cut until tomorrow. Oh my this is looking so yummy. Thanks again.
Do you think I could make this with out sourdough starter and just add yeast?
Hi Sheena! That's a great question! Would you still want to do the overnight process of soaking the ingredients for easier digestion? Let me know. Your answer will help me suggest the best method to bake this loaf with active yeast instead of a (wild yeast) sourdough starter. Chantal
@@FreshisReal I'd be willing to try either...honestly I was so excited that I already started and did part one. And I mixed some yeast with water and sorghum to try and make a starterish substance
@@SheenaD0123 That's great! And your idea should work. So you decided to do the overnight soaking? That's a great start! You basically want to replace 1 cup of starter with about 1/2 cup of flour, 1/2 cup of water and about 1/2 tablespoon of yeast. Then once everything is mixed up on Day 2, let the dough rise for a few hours. I would suggest two hours up to 4. Let me know if you baked your loaf yet! Chantal
That's almost exactly what I ended up doing! I soaked over night and then mixed the rest up in the morning. It rose for 5 hours. It is so tasty! The only thing is that it was stickier then yours looked and when I transferred it to the dutch oven it spread. So it's not as tall as yours looked but is very yummy! Thank you!
@@SheenaD0123 That's awesome! Maybe next time you can reduce the water by a little? How much yeast did you add? Just curious! I'm so happy that you tried it! Chantal
Why do you call this easy I don’t know how you make starter ,thank you
How is this simple? Did anyone count the ingredients she used?
If you want an even easier gluten-free sourdough recipe, check back in a few days. I will be posting a new video! And, yes that one will be even simpler ;)
Here you go, the link to the new GF Sourdough video ;) th-cam.com/video/wNI45xL9LsA/w-d-xo.html If you make this bread with sorghum flour it's only 6 ingredients + water :) Hope you try it!
I was thinking the same thing. I mean it’s totally cool to have this recipe but calling it simple is a bit of a stretch
This was a bit sloppy. If you could edit out the parts that aren’t important and show only the essentials. Thanks
I didn't find it simple so many ingredients and long process.
Hi! I do have other GF sourdough bread recipes on freshisreal.com. Here's the newest GF sourdough: www.freshisreal.com/wild-yeast-bread-gf-v/ and here's the most basic GF sourdough on the blog: www.freshisreal.com/gluten-free-bbq-sourdough/ Keep in mind that with GF and vegan (free of eggs and dairy) bread recipes you do have to add more than one flour and starch to create the best texture.
This isn’t a Sorghum starter. This is a mixed starter. Very misleading
The starter is prepared with sorghum flour-it's a sorghum starter. The bread recipe includes a variety of gluten-free ingredients, yes!
Unnecessarily lengthy and clumsy way of making a gluten free sourdough... Trying hard to stretch the video over 10 minutes so that youtube royalties can be earned.