Excellent Gluten-Free Sourdough Bread Is Possible—in Just 5 Easy Steps

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Just as appetites are growing for ancient wheat flours like spelt, Kamut, and einkorn, so too is consumer demand for naturally gluten-free flours like buckwheat, sorghum, and teff—albeit a bit more slowly. Little by little, whether they have gluten intolerances or not, bakers are beginning to appreciate the unique flavors presented by gluten-free alternatives. The result? Tastier loaves of gluten-free bread.

1. Stock Up on “Short” & “Long” Flours

“Gluten-free isn’t a fad diet, and it isn’t a diet that lacks,” said Naomi Devlin, the U.K.-based author of River Cottage Gluten Free. “It potentially could be a diet that has a lot more flavor and diversity in it.” Despite being seemingly everywhere, gluten is found only in three cereals: barley, wheat, and rye (plus hybrids like triticale). On the other hand, gluten-free grains and cereals are far more numerous: buckwheat, teff, millet, corn, sorghum, rice, lentil, chickpea, almond, quinoa, amaranth—the list goes on.


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