The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Gluten free starter

breadmaking's picture
breadmaking

Gluten free starter

Hi

i am new to this site i would appreciate if anyone has tried making a starter gluten free

I have tried a no. of times no luck can one add potato water, raisin water for their starter to help in the process

As i have had not much success  can i used the dry yeast packet as my starter only once and then continue with this starter without the store bought yeast.

Will adding the store bought yeast cause problems with our health???

I have baked many breads and rolls but with yeast and wheat

Flour

I have been told to eat german bread or pumpernickel bread 

And those breads -i have no problem with them (store bought)

Appreciate any suggestions??thank you

 

 

DanAyo's picture
DanAyo

I know nothing about gluten free, but it seems “yeast water” starters would qualify. And they are easy to start and very powerful.

Copy and paste the text below into your web browser. You will find plenty information.

site:thefreshloaf.com yeast water

Good Luck,
Dan

breadmaking's picture
breadmaking

Thank you Dan i will read through the link 

Justanoldguy's picture
Justanoldguy

If you can eat rye based breads why not build a starter with rye? I've got one that's so effective that I phased out my wheat based starters. 

DanAyo's picture
DanAyo

OldGuy, doesn’t rye have gluten?

Justanoldguy's picture
Justanoldguy

Yes, it does have gluten but much less and much weaker levels than wheat. I was basing my recommendation on the fact that the poster, breadmaking, said that they could consume German breads and pumpernickel without a problem. If the poster can consume commercial rye based breads it would make sense to use a rye starter and produce those breads at home.

DanAyo's picture
DanAyo

Makes sense, OldGuy.

idaveindy's picture
idaveindy

For $1, an envelope, a stamp, and a self-addressed-stamped-envelope, you can get some dried starter culture, guaranteed to make a starter.  at:  www.carlsfriends.net

The culture is a teaspoon of dried starter, using Wheat flour.  But you can use rye flour to activate it, and make a rye starter as Justandoldguy said.

That would not be appropriate for celiacs, but if you are gluten sensitive and not actually celiac, and can eat 100% rye bread, that tiny bit of wheat in an overall rye starter will become negligent after a couple feedings.

breadmaking's picture
breadmaking

Thankyou will contact them