A couple of years ago, I started my own cottage food bakery here in Minnesota. As a mom who is ingredient conscious, and who has had to deal with food restrictions, my focus within the confines of the bakery is to provide the highest quality of baked goods and pastries while accommodating for food sensitivities. Although it took some experimentation, I believe that I have found some of the best ways to create a variety of baked goods that are tasty and accommodating to those with sensitivities.
This gluten free, sourdough bread has become one of my family’s favorite versions of gluten free sourdough bread. This particular loaf uses oat and millet flours, but as you will see with upcoming recipes, the types of flours are variable. If you are dairy free, melted shortening (I prefer Nutiva brand) or coconut oil may be used in place of butter.
You may notice the use of yeast after the grains have properly soaked. I have found that for sandwich or loaf breads, that this addition helps ensure a consistent rise of the bread. That being said, you can definitely try it without yeast and see if your starter is strong enough to support a second rise. When I am making a shaped, rustic loaf, I do not use yeast and am able to use the starter for the bulk of the rise. I encourage you to experiment around to see what works for you!
As far as texture of the batter, a lot of things will come into play; viscosity of the starter and temperature in your home are two variables. The consistency of the batter when you pour it into the loaf pan should be slightly thicker than cake batter; pour-able but not too thin.