Sorghum Sourdough Starter Recipe - GF Vegan Bread | Fresh is Real (2024)

FAQs

What is a gluten-free substitute for sorghum flour? ›

If you cannot find sorghum flour, certified gluten-free oat flour is the closest option. The heavier grains (including psuedo-grains like quinoa) tend to contain more protein. Think of flours like buckwheat, quinoa, millet, cornmeal, nut meal, and bean/legume flours as akin to baking with whole wheat flour.

One of the grains people with celiac disease can eat is flour processed from food sorghum varieties. Whole grain sorghum flour is a wholesome, hearty grain that provides important fiber and has a mild flavor that won't compete with the delicate flavors of other food ingredients.

*Whole grain gluten free flour options include brown rice flour, millet flour, sorghum flour, buckwheat flour, and teff flour to name a few. **See the sourdough starter recipe post for more details about how to work with the starter and get it going. Ripe starter is starter that's been fed within the past 12 hours.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

Yes, sorghum is gluten-free. Sorghum is gluten-free and is a great alternative to gluten-containing grains. It is a nutritionally dense whole grain that gives a higher amount of protein, iron, and numerous other vitamins and minerals than the much-touted quinoa.

Sorghum is known to be rich in phenolic compounds, many of which act as antioxidants. It has also been shown to be good at reducing some forms of inflammation due to its antioxidant properties. Several of the phenolic compounds in sorghum have been linked to anti-cancer effects.

The glucose level was significantly lower in sorghum treatments at 45 – 120 min intervals while insulin response was significantly lower at 15 – 90 min intervals. Incremental area under the curve (iAUC) was 35% lower for glucose response and 55% lower for insulin response with sorghum treatments.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

Sorghum, also known as jowar/Juvar, is an ancient grain native to Africa and a popular staple in India. This cereal grain grows tall like corn and is available in many different varieties and colors.

No, regular sourdough bread is not gluten-free.

Beyond Celiac does not recommend that those with celiac disease eat sourdough bread unless it is clearly labeled gluten-free or has been made safely at-home with gluten-free starters/ingredients.

How can gluten-free people eat sourdough? ›

Sourdough is not gluten free, but we know that many people with IBS, gluten intolerance, or gluten sensitivity can tolerate sourdough bread. This is because the methods used to make sourdough break down some of the gluten in the flour so it is easier to digest. Think of sourdough as low-gluten rather than gluten-free.

Wheat sourdough bread may contain less gluten than regular yeast bread, but it's not gluten-free. If you're on a gluten-free diet for celiac disease, regular sourdough bread isn't safe. Instead, buy sourdough bread made with gluten-free grains or invest a few days and activate your own gluten-free sourdough starter.

*If making sourdough is new for you, do not be discouraged if you starter takes longer to get active than mine – stick with it, it will happen! *Tap water is usually fine, if you are not sure, use boiled and cooled water, you can use it at room temperature or cool; do not use distilled water.

Adding whole grain flour: Whole grain flour, particularly whole rye flour (pumpernickel), tends to promote more sour flavor in bread for two reasons. First, the type of sugars available in whole rye (or whole wheat) flour encourage a shift toward acetic acid production.

The choice of Organic Flour for Sourdough can make a noticeable difference in the fermentation process. Organic flours often have a diverse microbial profile, which can enhance the depth of flavors in the sourdough. You might also like: Fioreglut Caputo: A Gluten-Free Alternative for Your Favorite Recipes.

Substituting Almond Flour:

Keep in mind that almond flour can make the texture more delicate or prone to moisture, so adjust accordingly. Experimentation and recipe modifications may be necessary to achieve the desired results when swapping sorghum flour or almond flour.

For flours that are made from grains (amaranth, buckwheat, corn, millet, quinoa, rice flours, sorghum, and teff), always buy them labeled gluten-free, since many are grown, harvested and processed in facilities that also manufacture wheat, barley, or rye and cross-contact can occur.