Hello all. Two years ago I was diagnosed with having a gluten allergy, or what is more commonly known as a wheat allergy, or Celiac's disease. NO MORE Sourdough bread? Time to go jump in the ocean. So, I found some "sourdough" bread mixes, done gluten free. Expensive and really dry. Lots of Tapioca flour used, which in reality is a starch. What to do? Well, either keep buying bad bread for about $8 bucks a loaf or become a bread baker/chemist.
My breads have been tasty, have bend, but are peasant breads, heavy with little rise. I use a sourdough starter and feed it Lecithan, ascorbic acid and ginger mix, and it has been okay, but does not cause the bread to rise much.
Since my goal is a gluten-free, taste-filled, fluffy loaf with a crisp sourdough crust, I have a ways to go, but will keep on trying. If anyone has any information to make my chemisty experiment a sucess, let me know.
Keep on baking! Rene.