My mission

I am in the process of developing a reliable gluten-free sourdough bread recipe.  My standards are high.  I do not want a dense, gummy or heavy loaf.  I want my product to be on par with it's gluten containing counterparts.  My expectation is that to achieve this loaf will take time, many failed attempts and a willingness to learn along the way.  This process of discovery is, to me, a large part of the fun.  With this in mind, at least for a while, I am going to post what I try without outlining step by step instructions.  This is because I am by no means recommending anyone else follow me as a guide.  These are not recipes -- they are experiments  -- and good scientists write down everything they do and observe.  I will learn from both my successes and failures.  I promise, when I find something that REALLY WORKS and exceeds my expectations I will share the recipe, step by step with you.  In the meantime feel free to experiment along side me.  Let me know what has worked for you.  Or, if you really just want a good loaf of bread and you don't want to wait for it check out Luce's Gluten-Free Artisan Bread Mix.  I am not sponsored by them (yet :) I just love how reliable, delicious and beautiful these loaves turn out every single time.

Let's compare.

Example A: Luce's Gluten Free Sourdough

Example B: My first attempt at sourdough from scratch

Example C: These from scratch rolls were a serious improvement but still too dense and gummy to recommend