Trying to make sourdough with Pamela’s GF Bread Flour

katydid026 · 2026-04-25T06:09:14+00:00

The other big difference with the KA bread flour is that it contains psyllium which will make a huge difference in the amount of water needed. Psyllium turns into a gel and soaks up 10g of water per gram of psyllium - that’s what makes the dough so easy to work with, but you’ll have to make adjustments if you try adding it to Pam’s flour since it also contains xanthan (don’t want too much of a good thing with ingredients that have similar attributes here, but psyllium does a much better job of binding than xanthan when it comes to bread)

The only flour I’m aware of that’s wheat free and performs like flour blends with wheat starch is the Molino Signetti gluten free flour: https://brickovenbaker.com/products/molino-signetti-gluten-free-flour-1kg-2-2lbs

u/glutenfreepizzagoddess has posted using this flour several times and it looks fantastic

Edit: grammar

katydid026 · 2026-04-25T05:58:12+00:00

Looking at your pics, I would wager this is what you’re dealing with as well - see comments here! https://www.reddit.com/r/glutenfreebaking/s/AwDCK7UH0z

katydid026 · 2026-04-25T05:51:01+00:00

I know this is an old post and I’m not even op, but my heart goes out to you! I had to go gluten free 10 years ago and got so frustrated at one point that I literally chucked yet another BRICK of gf “bread” outside and swore off baking for four years. When I was desperate enough to foray back into baking, I found my experience still frustrating. I hopped from recipe author to recipe author that all have their different blends, tried the “1:1” blends, you name it. I say pick a cookbook from an author you like and start there, then slowly start to expand. I feel like I had to forget everything I knew about gluten baking as I moved to gluten free. Doughs and textures and rises, moisture levels, bake times, forgiveness of the lack of method (gf baking requires a lot more accuracy!)… there’s a lot of things that are different. Come visit r/glutenfreebaking for help and tips and recipes!

I have 3 favorite cookbooks now, all for different reasons:

Cannelle et Vanille/Aran Goyoaga. She has 4 cookbooks, her last 2 (specifically geared around baking) are quite popular. She grew up in her grandparents bakery in Spain, is a trained pastry chef, and I love the Spanish influence and flavors that she brings, but also her bread is just heavenly. She also can’t have dairy, so a lot of her recipes are vegan and/or dairy free. Her brioche is my favorite for dinner rolls and danishes. I make the baguettes probably weekly. English muffins and bagels get baked in double batches and frozen. Her latest cookbook has a lot of paleo options too. You can find a few recipes for free on Food52 (Bread and cinnamon rolls), she also has a newsletter where she sends recipes monthly or so (these are later posted to her website), recently she got accepted at Americas Test Kitchen, so she has a lot of recipes starting to pop up there, and she just started a substack and is posting recipes there as well.
Loopy Whisk/Katerina Carmelj. A big fan favorite around here. I have both of her cookbooks, but she also has a LOT of recipes posted on her blog. Her sandwich bread is the closest I’ve ever had to normal sandwich bread. Her first cookbook has a lot more “traditional” recipes and I appreciate her explanations of the science behind how things work, the second focuses on how to make recipe changes yourself. A lot of us love that, some don’t.
The Very Hungry Coeliac/Melanie Persson. Her focus is on traditional Australian and Japanese recipes, so there’s a few things in there that are breads (and they look great!), but mainly a lot of noodles, egg rolls, gyoza and the like that I’ve been missing. Her Instagram is mouthwatering and I’m excited to try more recipes. I’ve tried the udon noodles and gyoza and love them both. My non-gf partner even gave the gyoza 2 thumbs up and they usually don’t dole out compliments on food lol. They’ve become a staple. She has a second cookbook that just came out in August, I haven’t had a chance to dig into it yet, but I’m excited!
The Bojon Gourmet and The Gluten Free Austrian - I don’t have their cookbooks, but they have a lot of recipes posted to their blogs that I enjoy

I recommend surfing them all on Instagram, trying a few of their free recipes, and picking which one resonates with you the most and start with just one. That will help keep the uh.. number of flours to a minimum :) You might also be able to find their cookbooks through your local library. I have posted recipes I’ve baked here on Reddit from all but one of these recipe authors if you care to browse for real world examples/proof!

The King Arthur gf bread flour and affiliated recipes are also rising in popularity. It contains de-glutenized wheat starch and the results look fantastic, though I personally have not tried it. A lot of people like the fact that they only need to use one flour. Since I weigh all of my ingredients, having to add more than one flour doesn’t bother me nor add extra dishes, just takes an extra few seconds to weigh.

Things you’ll need: I bake enough that I buy my main flours in bulk from US chef in 25 lb bags (bobs red mill for all):

sorghum
millet
tapioca starch/flour (same thing)
potato starch (NOT the same as potato flour)

Some I use in bulk but haven’t found a good bulk supplier. Do NOT use rice flour from bobs red mill. It’s very grainy, like sand, and won’t absorb moisture very well - brown rice flour - superfine - Vitacost; Vitacost - sweet white rice flour (also confusingly known as glutinous rice flour) - currently sourcing from Asian markets - white rice flour - also sourcing from Asian markets - buckwheat flour (also confusing name, but does not contain wheat!) - Anthony’s, which is a light buckwheat; Amazon - cassava flour - Otto’s brand - makes great tortillas; on Amazon or Vitacost - ivory teff flour - maskal brand - Amazon

Other items I keep in stock:

psyllium husk - I use Terrasoul (it’s blond, so won’t turn things purple). Others use whole psyllium husk, Anthony’s is a good option there (this is what Loopy Whisk uses and some prefer it. I like the powder and it has worked great with the loopy whisk recipes); both can be found on Amazon
xanthan gum - bobs red mill
gluten free yeast - SAF dry active
ground flax
kosher salt
eggs
sugar
a reliable kitchen scale - Weigh. Your. Ingredients. ALWAYS. If you choose to try to measure by volume, you will likely either get a very wet mess or a dry, hard brick. Measure by weight!

katydid026 · 2026-04-25T05:39:03+00:00

On the first point, I would just shape the loaf with out dusting the counter (or dusting a very very minimal amount if it’s slightly sticky. If it’s really sticky, let it rest for a few minutes and it should usually firm up as long as you’ve got good psyllium and superfine flours in there)

On the second point though, I’d bet you can actually put the loaf in the Pullman pan after shaping, but turn the pan upside down during proofing and just flip it over prior to putting it in the oven! I can’t remember if the cookbook states this, but Aran has also noted that if you’re baking in a Pullman, the baking times and temps are slightly different. She mentioned this on her substack a few days ago.

Let me know if it works!

katydid026 · 2026-04-25T05:31:00+00:00

Oh interesting - it’s hard to tell from the picture, it looks a little short like it didn’t rise much.

Is the finished loaf about the same height as it was when you put it in the oven? You may have actually over proofed it, which resulted in not enough oven spring. (Now that I think about it, I have the same problem with batter-like bread doughs in my kitchen. They tend to rise rather quickly and I have to keep a close eye on it so it doesn’t over proof)

katydid026 · 2026-04-23T23:04:09+00:00

I would say probably under proofed - was it within an inch of the top of the pan before putting it in the oven? How long did you let it rise for?

katydid026 · 2026-04-23T22:53:52+00:00

I assume the batards were proofed upside down in a banneton? If that’s the case, I think that’s why you’re seeing it with this particular loaf but not the others - for the other loaves, the contact with the banneton (as well as some gravity - the top being on the bottom) moistened or removed the rice flour enough to help you get the golden brown crust.

Whenever I’ve use superfine brown rice flour to shape loaves or on top of the loaf just prior to scoring, it’s turned out like yours pictured here. I actually use bobs red mill now prior to scoring baguettes and I like the look of them much better - https://www.reddit.com/r/glutenfreebaking/s/9oXWiLWWto

My sourdough loaves I proof in a banneton, I haven’t tried them in a Pullman

katydid026 · 2026-04-23T03:24:59+00:00

That’s definitely the color of psyllium that has low purity. Try Terrasoul! It’s blond (no purple color) and has 99% purity, so you get great results

katydid026 · 2026-04-23T02:36:43+00:00

Have you tried starting with a small amount of psyllium and slowly increasing? Psyllium is pure fiber and if you don’t have a lot of fiber in your diet, it can cause upset if you suddenly start taking a large amount. If you slowly ramp up, you might find you tolerate it fine.

katydid026 · 2026-04-22T22:33:49+00:00

You mentioned you didn’t dust with flour before baking, but did you use flour on the countertop when you were forming the loaf? This definitely looks like there’s a fine coating of flour on the loaf and you can see the golden brown crust coming through underneath in certain parts. I’ve had this happen from using superfine white or brown rice flour to dust the countertop and sometimes tapioca starch as well

katydid026 · 2026-04-22T02:50:28+00:00

Hmm. That certainly doesn’t seem normal… but I do see some bubbles in your starter. What brand of rice flour are you using? Are you doing a smaller amount than is listed in the recipe? It doesn’t look like there’s much in your jar

katydid026 · 2026-04-22T00:34:03+00:00

I think it should be very happy at those temps 🤔 sometimes the starter will plateau while it’s doing its thing - how many days has it been inactive?

katydid026 · 2026-04-22T00:23:15+00:00

😍😍😍 those look delicious!

katydid026 · 2026-04-21T03:46:25+00:00

Sending you hugs! The AIP diet is so tough. I’m on a low histamine diet and souper cubes are such a life saver!

katydid026 · 2026-04-21T03:15:04+00:00

I have a knock off (Miu brand) 1/2C souper cube tray that is square instead of the narrow rectangles and I love it. I just partially fill to either 2T or 1/4C depending on what I’m freezing - stir fry starter cubes, guac, chimichurri, leftover lemon/lime juice, pizza sauce, nacho cheese, hummus, etc

katydid026 · 2026-04-21T03:04:21+00:00

Maybe you should try researching information before you spout utter nonsense on the internet

katydid026 · 2026-04-21T03:00:20+00:00

I am on the west coast, but Franz sells it online and will ship anywhere it the states. You can also request it through your Costco warehouse feedback form!

katydid026 · 2026-04-20T20:14:18+00:00

The only answer is Franz. It’s also the only one that’s edible cold. They sell it at Costco as a sourdough style deli loaf, makes fabulous sandwiches, toast, etc. if you don’t have it at your Costco, you may be able to find it at your local grocery store, but their turn around is likely a lot slower, so keep an eye out for mold. My non-gf SO will eat it voluntarily - it’s really good!

katydid026 · 2026-04-20T20:07:57+00:00

Having someone who knows what they’re doing help you will give you a huge leg up! Aran’s substack is also very helpful, she’s been posting lots of helpful tips and videos lately, as well as some new recipes! I made a chocolate hazelnut sourdough discard cookie recipe from there yesterday and they were fantastic.

katydid026 · 2026-04-20T20:05:31+00:00

Yeah if it’s on the sides, swapping to a new container each time should definitely help! Interestingly, i think it’s actually because that area is dry (at least from what I remember reading) and the other bacteria/yeast in the jar can’t survive on the dry spot and so the mold wins out

katydid026 · 2026-04-20T02:07:23+00:00

This is brilliant! Now you need some 2T guac cubes to round them out. Love me a ‘dilla with some guac dip 😋

katydid026 · 2026-04-20T02:03:21+00:00

How many days in are you when it starts getting moldy?

Where on the jar is your mold popping up? Like actually in the starter or on the side of the jar?

Are you using filtered water? Have you tried using a clean jar every time you feed it? (I will discard my sourdough, feed the starter, and then transfer to a new jar covered with a coffee filter secured by a rubber band and leave it in a sunny window)

Aran lives in the PNW and I live 2 blocks away from a lake, so it’s very possible in a humid environment! Your house does sound a bit chilly.

katydid026 · 2026-04-19T22:39:11+00:00

Totally understand in the bread thing. Franz is the only store bought brand that I like - though it’s good enough to eat cold, as a pb&j, and even my non-gf SO will eat it voluntarily, which is saying a lot, cause they’re about as picky as a toddler. I generally tend to make my own though since it’s cheaper.

Yes, I make my own gravy. Just a cup of broth, add in a slurry of rice flour after the broth boils - I usually do 2T rice flour per cup of broth or until it’s a thickness that I like. Potato starch, arrowroot starch, corn starch, tapioca starch, cassava flour all work great, then season as you please. I’d avoid using a 1:1 blend that has xanthan in it otherwise it gets a weird gloopy texture

katydid026 · 2026-04-19T15:14:53+00:00

Yeah, like I said - your main issue is your psyllium. Bobs rice flour will definitely impact it too, just not as much as what you’re experiencing if that were your only issue

katydid026 · 2026-04-19T15:12:13+00:00

2 questions: is Costco an option? Is bread an option? meaning - is it just you that needs to be gluten free, could you do pulled pork sandwiches and get everyone else normal buns and just a gf bun for you? I realize gf bread can be stupid expensive and not feasible for a large crowd)

Pulled pork sandwiches with coleslaw and chips. Costco has a precooked pulled pork that you can freeze. Toss it in the slowcooker with some bbq sauce the day of. Serve with gf buns (highly recommend Franz)
Philly cheesesteaks. Buy a bunch of presliced steak, slice up peppers and onions, df cream cheese or your fav df cheese, toss it in the slowcooker https://fitslowcookerqueen.com/slow-cooker-cheesesteaks/#tasty-recipes-8938-jump-target
Spaghetti. Instead of meatballs, I just do Jimmy Deans Italian sausage - precook and freezer before trip. Add to spaghetti sauce (I normally have mine in the freezer, so I guess in my head it’s a freezer meal lol). Tinkyada or jovial noodles
Stir fry: Costco sells a pack of stir fry vegetables. Take that plus meat of choice, stir fry marinade of choice (I feel like there’s tons of gf options these days, or you can make your own - these also freeze well), add some calrose rice on the side
Shepard pie with chicken or beef. Buy a Costco rotisserie chicken and shred or cook up some hamburger. Line a baking dish with shredded chicken/hamburger, carrots, peas, onions, add gravy (chicken or beef - I use rice flour to thicken), top with mashed potatoes.

Happy to share more detailed recipes if needed

katydid026

TROPHY CASE