How Do You Make Gluten Free Bread Without Yeast?
According to Paul Pitchford in his book, “Healing with Whole Foods,” baking yeast is linked to digestive disturbances and yeast overgrowth throughout the body. However, sourdough has been used for thousands of years and increases the health benefits of bread. The fermenting process in sourdough proofing breaks down cellulose, releasing valuable nutrients from the flour. The flora in sourdough also contains lactobacillus, one of the beneficial bacteria that improve digestion. Making sourdough starter with gluten-free flour works similarly to wheat sourdough starters. To make gluten-free sourdough bread, prepare the sourdough starter in advance and substitute it into your favorite gluten-free bread recipe. Step 1 Make the sourdough starter several days before the bread is to be made. Mix 1 cup of gluten-free flour with 1 cup of water in a plastic or glass bowl. Stir thoroughly with a plastic spoon. Step 2 Cover the bowl with a cotton cloth. Place the bowl in a warm place to let the ferme
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