1 c white flour
1 c rice flour
1 c garbanzo flour
1 t salt
1/4 t yeast
1 t kefir whey
The bread enjoyed a nice rise and a little bit of sourness. The goal is to ferment the bread until enters the sourdough realm in order make the gluten easily digestible.
2 comments:
How is it gluten safe with wheat flour??
I learned from The Art of Fermentation that gluten can be made safe when fermented to sourdough levels (partially digested by yeast/bacteria).
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