Gluten-free Sourdough Starter

Doesn't the baking of the bread kill the good bacteria? I don't understand how it is still good for your gut. Please explain.

Doesn't the baking of the bread kill the good bacteria? I don't understand how it is still good for your gut. Please explain.

The heat in the baking does indeed kill the bacteria as well as the yeast. The good news is that all those good probiotic bacteria have produced health-promoting metabolic by-products that are not destroyed by heat. I was curious about this too until I read a book called "The Probiotics Revolution" written by an immunologist who is on the faculty of the University of Michigan medical school.

We get several benefits from sourdough bread: improved flavor, better digestibility and the metabolic byproducts the yeast and bacteria produce during the fermentation period.

What really concerned me is that celiac people are not aware that gums and xanthan gums more than not are created with wheat. I'm learning how we can use golden flax or hemp or chia for the binders and I am pleased to say golden flax with small mixture of the others seems to work very well and some have used small amount of psyllium

What really concerned me is that celiac people are not aware that gums and xanthan gums more than not are created with wheat. I'm learning how we can use golden flax or hemp or chia for the binders and I am pleased to say golden flax with small mixture of the others seems to work very well and some have used small amount of psyllium

Xanthan gum is made using corn sugar, and is gluten and corn-free.

The heat in the baking does indeed kill the bacteria as well as the yeast. The good news is that all those good probiotic bacteria have produced health-promoting metabolic by-products that are not destroyed by heat. I was curious about this too until I read a book called "The Probiotics Revolution" written by an immunologist who is on the faculty of the University of Michigan medical school.

 

We get several benefits from sourdough bread: improved flavor, better digestibility and the metabolic byproducts the yeast and bacteria produce during the fermentation period.

Actually this bacteria strain is resistant to heat and does not die quickly some say it can live up to 180 degrees ... the center of bread does not often reach that in artisan loafs (metal pan would not). THE big but here is the lactic acid and pre-digestion of the gluten so that its longer strain structure making it hard to bread down is reduced ... do not forget the benefits of fermentation on the wheat as well ....

The sad thing about rice flour is it gets so sour and has to be done with "fake" yeast be nice to be able to grow and make a starter that lives from natural yeast which is far better for you ...

What really concerned me is that celiac people are not aware that gums and xanthan gums more than not are created with wheat. I'm learning how we can use golden flax or hemp or chia for the binders and I am pleased to say golden flax with small mixture of the others seems to work very well and some have used small amount of psyllium

Xanthan gum is produced by bacterial syntheses from the bacteria xanthamonas campestris. The bacteria may be fed corn syrup for energy ton"fuel" its production of the gum commonly used in gluten -free baking, but wheat is not used, and the end product is highly purified and usually certified gluten-free. Typically below 20 ppm.

Xanthum Gum is gluten-free. It doesn't have wheat at all. This looks like an awesome recipe. I will try it for sure.

Great article! Since becoming more aware of the issues with xanthan gum - the GMOs, the digestive issues many people face, I stopped using it. To get the same "hold" and chew that xanthan gum provides, I use psyllium husk powder - a little goes a long way and really creates a "bready" texture, like Barbara says. Check out my new book called Better Breads containing recipes for grain and gluten free breads that are low carb and safe for diabetics too.

Actually this bacteria strain is resistant to heat and does not die quickly some say it can live up to 180 degrees ... the center of bread does not often reach that in artisan loafs (metal pan would not). THE big but here is the lactic acid and pre-digestion of the gluten so that its longer strain structure making it hard to bread down is reduced ... do not forget the benefits of fermentation on the wheat as well ....

The sad thing about rice flour is it gets so sour and has to be done with "fake" yeast be nice to be able to grow and make a starter that lives from natural yeast which is far better for you ...

I have been making starter with Sorghum flour as well as gluten-free oat bran flour and it works great. Try that.

My son can no have rice flour...is there another option?

Not sure if you saw the comment above yours:

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I have been making starter with Sorghum flour as well as gluten-free oat bran flour and it works great. Try that.