Re: Cooked grains added to Gluten-free bread

[Guest guest]

It talks about this in Wild Fermentation. I'll look it up for you if no

one else chimes in

Sally

gpath2003 wrote:

> Hi All,

> Has anyone successfully added leftover cooked grains to gluten-free

> sourdough bread? I tried it and it seemed very heavy while being tasty.

> Is there some important adjustment that needs to be made?

>

> Thanks,

> Sharon

> www.sanctuary-healing.com

>

>

>

>

>

[Guest guest]

gram flour (chickpea) makes a good starter too. It doesn't seem to keep

from one batch to the next but it starts so easily that that probably

doesn't matter.

I make it as Sharon does, flour and water, adding small amounts of both

every day, after a few days it bubbles

Sally

Sharon Kane wrote:

> Hi Patti,

> I use brown rice flour and water to create the starter. I also add 2

> tablespoons of water kefir to it as a booster. Whey or milk kefir could

> be used, as well. I started using water kefir because my starter was

> very slow to bubble and looked dead. Sometimes I use Sweet Brown rice

> flour which is a little " glutinous " and makes a fluffier starter. I

> have a grain mill to grind the rice so it is very fresh.

>

> I've saved some of the starter for future batches but find the gluten-

> free starter does not keep well so I start one for each batch. I make

> a " Gradual Starter " over 2-4 days which means I start with a small

> amount of equal amounts of flour and water and add the same amounts to

> it every 8 hours or so for a few days. It works well.

>

> I sent my recipe to this list and will check it to see if it needs to

> be updated.

>

> Good Luck,

> Sharon

> Sharon A. Kane

> Food As Medicine

> www.sanctuary-healing.com

>

>

>>

>>> Has anyone successfully added leftover cooked grains to gluten-

>>>

> free

>

>>> sourdough bread?

>>>

>>>

>> Hi Sharon,

>>

>> What type of flour do you use to feed your starter? My mother can't

>> tolerate gluten, but she used to love to bake bread (and eat it, too!)

>>

>> Patti

>>

>>

>

>

>

>

>

>

[Guest guest]

Sally, thanks for reminding me that this info was in Wild

Fermentation. I looked it up and had some of my questions answered

but the gluten-free flours pose the challenge. I have perfected a

lovely gluten-free bread with Ross's help, now I'm looking for any

suggestions about liquid, cooked grain and GFflour proportions.

thanks,

sharon

www.sanctuary-healing.com

> > Hi All,

> > Has anyone successfully added leftover cooked grains to gluten-

free

> > sourdough bread? I tried it and it seemed very heavy while being

tasty.

> > Is there some important adjustment that needs to be made?

> >

> > Thanks,

> > Sharon

> > www.sanctuary-healing.com

> >

> >

> >

> >

> >

[Guest guest]

>

> Hi All,

> Has anyone successfully added leftover cooked grains to gluten-free

> sourdough bread? I tried it and it seemed very heavy while being tasty.

> Is there some important adjustment that needs to be made?

>

> Thanks,

> Sharon

> www.sanctuary-healing.com

>

What about adding baking powder or soda, as though one was making soda

bread, and not depending on the yeast to make it rise?

Nance

[Guest guest]

>

> Has anyone successfully added leftover cooked grains to gluten-free

> sourdough bread?

>

Hi Sharon,

What type of flour do you use to feed your starter? My mother can't

tolerate gluten, but she used to love to bake bread (and eat it, too!)

Patti

[Guest guest]

Hi Patti,

I use brown rice flour and water to create the starter. I also add 2

tablespoons of water kefir to it as a booster. Whey or milk kefir could

be used, as well. I started using water kefir because my starter was

very slow to bubble and looked dead. Sometimes I use Sweet Brown rice

flour which is a little " glutinous " and makes a fluffier starter. I

have a grain mill to grind the rice so it is very fresh.

I've saved some of the starter for future batches but find the gluten-

free starter does not keep well so I start one for each batch. I make

a " Gradual Starter " over 2-4 days which means I start with a small

amount of equal amounts of flour and water and add the same amounts to

it every 8 hours or so for a few days. It works well.

I sent my recipe to this list and will check it to see if it needs to

be updated.

Good Luck,

Sharon

Sharon A. Kane

Food As Medicine

www.sanctuary-healing.com

> >

> > Has anyone successfully added leftover cooked grains to gluten-

free

> > sourdough bread?

> >

> Hi Sharon,

>

> What type of flour do you use to feed your starter? My mother can't

> tolerate gluten, but she used to love to bake bread (and eat it, too!)

>

> Patti

>

[Guest guest]

Hi Sally,

I have a huge container of chickpea flour that I have not used. I was excited

that I could possibly use it up for my sourdough starter?

You said that after a few days it's ready to be used and you know it is b/c of

the bubbling? Can I then use that starter with brown rice flour or any o ther

gluten free flour?

thanks for your help,

Millie

[Guest guest]

Hi Sharon,

I went back and searched for your recipes, I must have missed them the first

time around. Thank you so much for taking the time to post all that great info.

I will get busy soon with all your ideas, esp your starter.

Just wanted to thank you sooo much for all that. I also went to your website and

looked over your course. Too bad I live so far, it sounds amazing. Do you have a

recipe for your pickles that you wouldn't mind posting. I would love to make

some that are crunchy!

Millie

[Guest guest]

My recipe uses 30g chickpea flour and 40g of water. Mix and keep warm.

Day 2 add the same again. Day 3 add 80 grammes wholemeal flour and 60g

warm water. This should be bubbling nicely a few hours later.

Take 160 grammes of this starter, add 50 g wholemeal, 50g chickpea, 150

grammes strong white whole meal and 120g warm water. Mix and allow to

double in size. Add 100 grammes wholemeal flour, 300g white flour, 7 g

sea salt, 300 g warm water and fennel seeds (optional). Knead, rise,

prove and bake.

Sorry that it's not GF. The chickpea will make a sourdough starter --

it's got its own yeast. Try making Day 3 the same as Day 2 to get a

wholly chickpea starter. I'm taking the recipe from Bread Matters by

Whitley which has a section on GF bread making but I don't do it

myself.

I would say that you could use the gram starter (as described above or

modified as suggested) as the yeast in a GF recipe, yes. I have used

this starter and found it very lively

Sally

Millie Krejci wrote:

> Hi Sally,

>

> I have a huge container of chickpea flour that I have not used. I was excited

that I could possibly use it up for my sourdough starter?

>

> You said that after a few days it's ready to be used and you know it is b/c of

the bubbling? Can I then use that starter with brown rice flour or any o ther

gluten free flour?

>

> thanks for your help,

> Millie

>

>

[Guest guest]

Hi Millie,

You're very welcome. I hope the bread works well for you. It's so

lovely to eat home made vegan gluten free bread...that rises and

tastes good.:-) I looked at the recipe I posted and saw that I said

to let the bread rise overnight. Lately I've started letting it rise

a full 24 hours and it seems a bit lighter and a bit less sour.

Thanks for looking at my website! It's live only a couple of weeks

now. My first winter class starts tomorrow so I'm a little busy but I

will post a recipe for pickles in a few days. I have had good luck

with crunchy pickles.

Thanks again,

sharon

Sharon A. Kane

Food As Medicine

www.Sanctuary-healing.com

>

> Hi Sharon,

>

> I went back and searched for your recipes, I must have missed them

the first time around. Thank you so much for taking the time to post

all that great info. I will get busy soon with all your ideas, esp

your starter.

>

> Just wanted to thank you sooo much for all that. I also went to

your website and looked over your course. Too bad I live so far, it

sounds amazing. Do you have a recipe for your pickles that you

wouldn't mind posting. I would love to make some that are crunchy!

>

> Millie

>

>

[Guest guest]

Sally,

That sounds fantastic, I am ready to try it out. I will play with it to make

gluten free and Sharon has it posted so I think I can make it work for us.

Thanks for giving me all the details, I really appreciate it.

Millie