A gluten-free sourdough starter works on the same principle as a traditional one: wild yeast and bacteria ferment the flour, producing carbon dioxide and lactic acid. The difference is that GF starters tend to be less vigorous and require more frequent feeding. We use a blend of brown rice flour and teff flour, which provides the nutrients that wild yeast needs to thrive. The process takes about 7 days from scratch, and once established, your starter can produce bread with complex flavor, improved texture, and better digestibility than standard GF bread.
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