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Sourdough a-rising

I’ve got my first batch of gluten-free sourdough bread rising in the kitchen. The starter is brown rice flour, and the bread recipe is from HBin5, made as a rosemary, olive, and feta sourdough inspired by Gluten Free Girl (modified by omitting part of the flour and water that is replaced by the starter)… hopefully it will come out ok (I won’t be baking it until tomorrow, since Shauna states in the recipe that the flavor is improved by sitting in the fridge overnight).

I don’t even like olives, and I can’t wait to taste this. Big Grin


  1. […] (this time).  No, that’s mold alright.  Luckily I still have another boule of dough from the batch I made on Thursday, but that means going through the whole process again of making a starter again. Oh well, at least […]

  2. […] sourdough came out awesome. Well, I don’t really like olives, but I have it on good authority that […]