Gluten Free Sprouted Sourdough Bread Recipe. This process of making sourdough bread, doesn’t use sprouted flour, but bread made this way has the same benefits as bread made with sprouted flour. When not, it is potentially one of the most highly allergenic foods we eat.
We are sure you will love it as much as we do! The longer you let it ferment, the more sour your bread will be. Organic sprouted wheat flour, organic sourdough culture, organic apple cider vinegar, water, sea salt
Sprinkle the sugar, xanthan gum, and salt over the top of the starter mixture.
Sprouted flours work very well in sourdough. Discard half the starter, and feed the remainder with 1/2 cup + 1 tablespoon (128g) cool water and 1. The bacteria and yeasts in the starter transform the wheat in the flour in the same way that sprouting does—releasing nutrients and creating a more digestible product. Cool in the pan for 10 minutes.
