Gluten Free Sourdough Basics (Getting started, feeding the starter, recipe ideas)

Oh boy, here we go! This is a whole new world for me and I’m excited that you’re along for the ride. I feel like a mad scientist when I get in the kitchen sometimes and never have I felt more that way than with this sourdough experiment. In this video, I talk you through some basics of sourdough, dealing with gluten free flours, feeding your starter and some recipe successes and fails. This video doesn’t show you any recipes – those are coming next. This is just the basics of getting started. For those of you who still need to stay grain free, I’m working on a paleo starter so look for a follow-up video to come.

Links:
As always, Thrive Market is a favorite for all my gluten free baking. You can sign up for a free trial and free gift (currently you get 30% off your first order!!!) by using my link:

Flours used in my recipes so far:
Teff
Sorghum
Buckwheat
King Arthur All Purpose Gluten Free Blend
Arrowroot
Tapioca Starch
Potato Starch
White Rice Flour

You can buy all of these except teff (last time I checked) at Thrive, but I’m linking trusted Amazon products because most everyone can shop there and I know not all of you want to try Thrive (but I really, really recommend it!). 🙂

If you want to read a few more details on sourdough, visit this blog post: /

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