6. 11. Characteristics of gluten-free flour

The name says it all, there is no gluten, meaning there’s no extensibility nor elasticity in the dough. It usually soaks up more water but is not necessary. Choose a high quality organic flour for your first starter and not store bought flour mixtures with different add-ins. Make sure it’s really finely milled. If possible, consider purchasing your own stone mill. That way, your flour will always be as alive as possible and super finely milled. Make sure the stones in your mill were tested at the factory with gluten-free grains if you’re celiac. 

*No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.

@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2024. All rights reserved.

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