Gluten Free Sourdough Loaf Angela S Wild Kitchen After the release of her first book, wild vegan (aka wild morsels), she studied kinesiology. a large part of that study involved gaining an even deeper knowledge of nutrition and wholistic health. with this knowledge and a passion for children’s health she embarked on the creation of a new book, fairytale food safari, a wholefood family cookbook. Day 1. combine 1 cup millet or quinoa flour and 1 cup filtered water in your jar. whisk well with a fork and then cover with your cloth and secure with an elastic band.
Angela S Wild Kitchen Inspiring Positive Change Through Food And Form into balls and flour a bread board with brown rice or sorghum flour. specifics on wraps, naans, flatbreads and pizzas. for naans, wraps and flatbreads, roll dough out to 1 2mm thick. it will puff up a little when cooking. for pizza bases, roll out as above for a thin base and 3 4mm for a thicker base. Bulk fermentation: gently form the dough into a ball and place in a lightly oiled and floured medium glass bowl. loosely cover and leave in a draft free place for 6 10 hours. 6 hours if your house is on the warm side and up to 10 hours if your house is cooler. i generally let mine rise for about 8 hours. This paste ferments for 24 hours, becoming the base of the starter. to create the starter, take 10 grams of this mixture, add it to a clean jar, and mix with 30 35 grams of water and 35 grams of the flour blend (to get a well hydrated paste consistency), repeating this feeding process every 12 hours. Add 1 2 cup (70 grams) gum free gluten free flour and 1 2 cup (4 fluid ounces) spring water or distilled water. mix with a nonreactive spoon. cover the starter and allow it to sit, covered, at room temperature for about 2 hours or until it is bubbling and active. it is now ready to use in baking.
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