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Join millions of learners from around the world already learning on udemy. The starter, the ferment and the dough itself. Gluten free sourdough bread the aim of sour dough is to capture and grow the natural and wild yeasts present in the air and flour.
Once your starter is active, it can be used to make a gluten free ferment for the second stage of gluten free sourdough bread baking (see the notes below for how to tell when your starter is ready to begin bread baking).
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer fitted with dough hooks, place the all purpose flour, xanthan gum, tapioca starch/flour, granulated sugar, and salt, and mix or whisk to combine well. So, first of all to satisfy your curiosity to know whether sourdough bread is gluten free, well, of course it depends on what type of flour you use! The loaf could be baked in a 1kg/2lb tin if you don’t have a banneton. You can start by reading how to make the starter here.
