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mark2climb's picture

Gluten-free/dairy-free/low fiber yeasted bread? Is that possible?

December 31, 2012 - 3:36pm -- mark2climb
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I have a friend with several dietary restrictions due to very slow stomach emptying.  I'd like to see if it's possible to build a nutritious bread that includes all her dietary restrictions.  The dough needs to be gluten free, vegan, and low fiber.

Any suggestions or ideas would be greatly appreciated.

sharonk's picture
sharonk


 


Growing starter in the refrigerator is said to minimize the sour taste of sourdough. It also enables us to reduce the feedings from 3 times a day to twice. I find my starters ferment very quickly these days making me wonder if I have enormous invisible colonies of yeast and bacteria in my kitchen. I also ferment water kefir, milk kefir, and kombucha so I assume there is quite a bit of activity going on.


 


A friend of mine, Peggy, likes to tinker in the kitchen. She experiments with many recipes and techniques and documents them in great detail. She tried growing a starter in the refrigerator, something I haven’t had time to see all the way through.


 


Here are her notes:


 


“I decided to go with a simple loaf of bread using quinoa and sorghum flours.


I had a small amount of rice-sorghum-teff starter left over from making multigrain bread and fed it for four days with alternating and equal amounts of quinoa flour and sorghum flour. I chose to use these because they were what I had on hand. I also was going for a lighter colored bread.


 


I gave it a little boost with 1 tablespoon of water kefir to perk it up on the second day.


 


After 24 hours of feedings I put it in the fridge because it was very bubbly and soupy! I didn’t want a strong sourdough flavor this time as I just baked two batches that were strongly fermented.


 


I continued to feed it 3 times a day continuing to keep it in the fridge.


 


36 hours later, I removed it from the fridge because it looked flat and dead But four hours later, when I next looked at it, it was furiously bubbling away!!! I had been deceived by the chilled mixture. I fed it and returned it to the fridge.


8 hours later when I took it out to feed it, it was actively bubbling even though it was so cold. I think it liked the fact that I had taken it out that first time for a few hours.”


 


She said that the finished bread had just enough sour taste to let you know you were eating sourdough. Not overpowering at all!


 

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