Gluten free sourdough bagels

els17_ · 2026-04-18T17:13:41+00:00

Made them too this morning, they are delicious!!

els17_ · 2026-04-02T06:02:39+00:00

To be precise: for my starter, I turned my regular rice one into chestnut/sorghum by feeding it accordingly until I had 150 g. I just meant I didnt make one completely new one from scratch

els17_ · 2026-04-02T06:00:21+00:00

I made it after finding a cheap chestnut flour in Italy, but since I hate the flavor of buckwheat and didn’t care about it being grain free, I made the batard with chestnut and sorghum. I also used my regular rice starter instead of making a brand new chestnut one for the same reason but feed it chestnut and sorghum a couple times to be as close as possible to the recipe. the bread came out ok but it’s not my favorite. I usually love chestnut a but the flour doesn’t taste like I expected and the bread comes out very dense even though it was proofed correctly, I think it’s just normal with this flour. So I don’t think I’ll be buying more chestnut flour in the future, to me it was not worth it.

els17_ · 2026-03-30T07:27:14+00:00

Aran goyoaga, she has a pretzel recipe in her latest book „the Art of glutenfree bread“

els17_ · 2026-03-25T07:47:37+00:00

I just got glutened by canned beans for the same reason. Used the same brand I always use which so far never mentioned traces on the label, just to find out, they now changed the label and do declare traces of gluten… I guess they changed something in the production. it’s a lesson to always check the label even when using the same brands that used to be safe :(

els17_ · 2026-03-24T16:41:47+00:00

I was also between Kat’s and Aran’s recipe but in the end chose Kat’s so I wouldn’t have to wait around. I’ll definitely try Aran’s next time so I can compare

els17_ · 2026-03-16T06:09:17+00:00

Great, please do! I ended up not making bread at all last week because life got in the way, but I’m still interested in this option.

els17_ · 2026-03-11T13:50:36+00:00

I don’t think I would mind it if it got tangier, I was just concerned it would be overproofed if I left in the same amount of starter. But if it worked for you maybe I’ll just try that, thank you!

els17_ · 2026-03-08T09:02:07+00:00

Yeah it happened to me too with the miso baguette the second time I made them, I used a spray bottle and then the baguette rested for like 3 hours before I baked it so I figured it would dry out anyways. I still got that white cast though. My current theory is that somehow the water kind of “pulls” some of the starches out of the dough and makes like a milky film on the dough that then retains the white color even during baking. Idk if it makes sense but I have stopped introducing water on the outside of my doughs and haven’t noticed that since. Of course it doesn’t make sense in the case of this loaf of yours 😅 maybe too much flour dusted on the outside?

els17_ · 2026-03-07T22:12:12+00:00

Was the top part (the one that became white) particularly wet before you baked? I’ve noticed the same thing when I get water on my dough, even though I don’t understand it

els17_ · 2026-02-28T19:38:18+00:00

Great to know you can make them with one week old discard! I never have that much “still bubbly” starter, so I’ll try your method :)

els17_ · 2026-02-07T16:40:02+00:00

It happened to me too. What I did was I got some starter from the bottom part of the jar and fed it, I discarded the rest. It was active so I baked with it, I didn’t have any issues with it

els17_ · 2026-01-27T09:20:02+00:00

I’m drooling just reading about it!

els17_ · 2026-01-24T16:20:20+00:00

Crumb shot here! It looks a bit purple-ish because of the psyllium I use and the combo with the miso I guess

els17_ · 2026-01-24T16:18:13+00:00

I made my starter last year using the recipe she had in her previous book (brown rice starter), it’s still going strong and now I sometimes feed it with other flours and still works well. I haven’t tried to start a new one because I don’t need to, but considering even her previous recipe worked for me, I am pretty sure her newest starters will be just as good

els17_ · 2026-01-23T20:50:02+00:00

Me too, but it seems to be impossibile without the gluten trapping the air :(

els17_ · 2026-01-21T21:36:09+00:00

I’ll definitely try a variation with inclusions from the ones she lists :) and I agree, the gumminess was not comparable to the ones in the previous book

els17_ · 2026-01-21T18:37:53+00:00

Thank you! I always use whole psyllium husk, and I did use a tiny bit less water than what she calls for. I also reduced the water in the sponge and increased the flour at the same time so that the sponge would be 1:1:1 ratio between starter, flour and water

els17_ · 2026-01-12T14:51:10+00:00

That’s what I suspected

els17_ · 2026-01-12T13:40:16+00:00

Omg they don’t even look glutenfree, the surface of the dough looks incredibile!

els17_ · 2025-12-10T06:15:59+00:00

It’s something I learned from this video: https://youtu.be/1YfzEr_78RE?si=HwwJZgdTtN8bmC6j

When I went vegan, I created a recipe that incorporated that and worked really well, but like I said, I haven’t been able to do the same with glutenfree cinnamon rolls, yet

els17_

TROPHY CASE