The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Gluten-free Gourmand's picture

Gluten-free Sourdough Progress

March 17, 2013 - 7:32pm -- Gluten-free Gourmand

I just joined TFL this year and I've already learned so much.  I've been tagging along looking at responses to basic questions to figure out some of the technical things I need to know.  My goal is to develop some gluten-free sourdough recipes for my blog Gluten-free Gourmand.  I've been making progress and wanted to share some of the ideas I had as well as pose a few questions.  Here's a photo of one of my better loaves.

scottfsmith's picture

Philosophy of bread with no gluten

April 28, 2012 - 4:46pm -- scottfsmith

I have been recently been baking breads with no gluten.  I have not been super impressed with most of the recipes which call for lots of starch and xantham or guar gum which can lead to odd consistency and flavor (the oddnesss is caused by the gums, the starches seem OK).  I did find some good recipes eventually and can make pretty good bread now, but I am trying to understand on a deeper level the philosophy of bread without gluten, which is quite different than bread with gluten.  Here are some of my current rough opinions.

LeslieC's picture

June 18-20 at Omega Institute in NY, I will teach a gluten-free cooking and baking weekend workshop; My new cookbook, Gluten-Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook by Leslie Cerier due July 1st, 2010 is full of delicious and easy to follow recipes for gluten-free whole grains and flours.

Gluten-free cooking and baking is fun and easy and delicious. For more information; please join me at


I look forward to hearing from you.


Join organic gourmet chef, teacher, and author, Leslie Cerier, for an informative and fun approach to preparing a full spectrum of gluten-free foods.

This hands-on, gluten-free cooking and baking workshop is perfect for people with gluten sensitivities; people who cook for those with gluten sensitivities; and nutritionists, dieticians, and other health professionals. Beginner and experienced cooks are invited. You learn:


  • Menu planning for ease of preparation and great taste
  • Ways to substitute ingredients according to seasons, schedules, moods, and what’s in your kitchen
  • Cooking and baking with various sweeteners, oils, and seasonings
  • The magic of global flavors, using local produce, herbs, and spices
  • Delectable protein-based side dishes highlighting beans, soy foods, pasture-fed dairy, nuts, and seeds


Learn to cook like an artist as you master dishes ranging from appetizers to desserts and breakfasts to one-pot dinners, including pancakes, porridges, soups, salads, pasta dishes, pilafs, bread, sushi, and pastries.

Recommended reading: Cerier, Gluten-Free Recipes for the Conscious Cook and Going Wild in the Kitchen

To register: or


jrcharter's picture

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.

Edthebread's picture

Dan Lepard gluten-free bread recipe

September 10, 2009 - 5:31am -- Edthebread

Hi everyone

The topic of gluten-free bread comes up regularly on this forum, and I happened to stumble upon this recipe from Dan Lepard on the Guardian UK website:


Seems like he uses a combination of soya flour, potato starch, cornflour, psyllium husk powder and xanthan gum in place of wheat flour.

Though it may be useful for those with wheat allergies out there.


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