July 17, 2019 - 2:43pm
converting gluten starter to non-gluten starter
My daughter-in-law has been diagnosed with Crohn's. I would like to be able to bake her some gluten free bread. I have a 100% hydration white bread flour starter that I have been using for a number of years. It is left on the counter and fed twice a day. Can I use part of my starter to convert to a second starter that is gluten free? What would members recommend? Buckwheat or Quinoa or something else? How many feedings before it is converted to gluten free? Love this site!!!!
Thanks!
Candy
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From what I have read, it seems the bigger concern for a person suffering from Chron's disease is bran and other fiber-rich foods, not gluten. In other words, white bread is recommended over whole grain bread.
For a person with celiac disease, gluten is to be avoided entirely.
Paul
Crohn's is not related to gluten.
You will never be able to convert a gluten based starter to a non-gluten starter. There will always be gluten in it no matter how you try to dilute it.