Health Fitness Food

"Natural fermentation doesn't belong only to wheat. It can flourish in many different grains too." Most of my homemade yeast experiments began with whole wheat flour because that is what I use regularly in my own kitchen. But over time, I received many messages from people who could not eat wheat or simply wanted to explore gluten-free baking. They all asked a similar question. "Can I make a natural starter without wheat?" That question led me to another series of experiments. The answer was yes. Over the years, I have successfully made gluten-free sourdough starters using rice flour and jowar (sorghum) flour . I have also made gluten-free khamir using ragi (finger millet) flour. Each flour behaves a little differently. Some ferment more quickly. Some take a little longer. Some develop a stronger aroma during the early days. But the principles of natural fermentation remain remarkably similar. Once you understand those principles, changing the flour becomes muc...

  How to make gluten free sourdough starter with rice flour? Let's start by mixing 2 tbsp of rice atta with 2 tbsp of water. It will look gooey. Mix until no dry flour is visible. Keep covered at room temperature with a loose lid. After 24 hours, you can see a few bubbles. That's the right start for our gluten free sourdough starter recipes. Now you will need a new glass container and stir in 2 tbsp of rice flour along with 2 tbsp of water. You will need 1 tsp of the starter from day 1. Now you might ask what to do with the rest of the discard. Well, since it is fermented rice, I choose to apply it on my hair as well as face as a mask. But mind you, dilute it with water else it might stick badly with your skin and hair. Mix the starter again until everything is blended well and rest it at room temperature again for 24 hours. The 3rd day, the starter should smell sour. It's a welcome sign. Again, each time you feed your starter, don't forget to stir it fairly well and t...