I'm specialised in glutenfree food: bread making and patisserie. Because I couldn't find a good recipe for delicious and healthy glutenfree bread, I created my own recipes. I did a lot of research and experimenting and invented my own methode for baking glutenfree sourdough bread. In my glutenfree bread recipes I went back to the basics: glutenfree flour, water, salt, sourdough and psyllium.

Caractéristiques

My sourdough is 100% glutenfree, based on teff flour. Glutenfree bread should always be made with sourdough in my opinion, because it gives a perfect structure to the crumb&crust that you miss when baking glutenfree yeast bread.

Viscocity

Goût et saveur

Recette

Ingrédients de base

50% Teff flour
50% Water

Ingrédients pour nourrir le levain

Méthode de travail

I use equal amounts of flour and water. This is quite a stiff sourdough, pretty sour, alcoholic smelling. This sourdough is really fast activated, after feeding.

50% Teff flour 50% Water