Discover the delicious and healthy world of Homemade Gluten Free Sourdough Bread. Perfect for those with gluten sensitivities or allergies.
Delicious and Healthy Gluten-Free Sourdough Bread
Is it possible to make gluten-free sourdough bread? In a recent cooking experiment, local sourdough bread maker Lars and a volunteer at the St Pete Youth Farm tried to make three different gluten-free sourdough loaves. The results were not as expected, but the process was filled with fun and learning. Cooking in the kitchen is all about experimenting with recipes and enjoying the journey, regardless of the final outcome.
Despite the unexpected results, the experience of making gluten-free sourdough bread was an enjoyable one. The process of baking and experimenting with different ingredients can be just as rewarding as the end result. This video showcases the joy of cooking and the satisfaction that comes from trying new recipes and techniques in the kitchen.
Crafting the Perfect Loaf: A Gluten-Free Sourdough Adventure
Hey what are you eating there hey um this is a sourdough bread that I made um that looks amazing can you teach me how to make sourdough bread sure let’s do it have you ever made gluten-free bread before no I haven’t so I don’t usually eat gluten but I do love bread could we try to make it gluten-free we could try to I have some buckweat flower we could.
Use oh great welcome to Katie in the kitchen a series in which I interview people and cook with them with the hopes to reinspect with their food my name is Lars and I am I am the founder and owner of wild crumb micro Bakery and I sell sourdough bread in Golfport Florida tell me about how you got that name I was on a road trip I was.
In Montana there was a baker there that was called wild crumb I couldn’t get that name out of my head this is hanzi hzi is what I named the sourdough starter once you feed it about 4 hours later it turns into this where it’s ripe and be it can be used for making bread so I’ve heard that making sourdough the starter is like having a pet because it.
Takes so much love and care and you need to feed it literally like a pet it’s been okay for me it hasn’t been too much of a challenge as long as you keep it in the fridge you can let it go for a week maybe two weeks but by that point it really needs to be refed or it’s going to starve is it because of the bacteria in there yes it’s a living being so it’s.
It’s using energy it’s using the food that you gave it so once it runs out of food eventually it will die talked about how food is energy Exchange in a previous episode with Hilda and this one it seems like this is now live bread that we’re consuming so we’re consuming more Life Energy eating this type of bread versus a different one I feel like.
Every person who consumes your bread is now experiencing love and care of the sourdough definitely it makes a huge difference there was a study about water they had two different jars of water one of them they said loving things too the other one they said hateful things too the water completely changed structure based off of that this is has water in.
It so I feel like Yeah the more Good Good Vibes that we’re giv the sourdough starter the better the bread so what does wild crumb mean to you going back to ancient ways of growing grains and then also making bread with that and buckwheat is an ancient grain and it just so happens to also be glutenfree this the buckwheat flour yes we’re going.
To make a buckwheat sourdough bread and the second one we’re going to make it’s going to have more seeds in it almond butter sesame seeds Chia cuz it doesn’t have the gluten which usually helps with making it stick together the gluten I didn’t think that buckwheat was gluten-free until I learned more about it cuz it has the.
Word wheat in it and you think wheat usually has gluten how long have you been making bread for um I’ve been making bread for about a year and a half and I remember you were at Venoy park for the Tuesday Gatherings always bringing your bread and everybody loved it so much it was something that I felt like we all were waiting for like is.
Lars here today is he going to bring his bread and then you’d bring it and we’d be so excited and we’ try it and you had this beautiful spread sometimes you’d bring other food too and I just thought it was so sweet and it was such a beautiful offering that you provided to the community how many loaves do you make a week right now I only do one.
Market a week and I make around 32 loaves per week it’s a little bit low so we’re going to add a little bit of rice flour and you got this brand new yeah it’s not a typical home oven it’s specifically made for bread so a bread making oven so you could increase your output of loaves to serve the Community this will fit 12 to 15 loaves these are.
Baskets to help you with the proofing of the sourdough so every loaf gets a basket it’ll be cold fermented overnight are you selling out like what’s what’s the feedback from the community yeah it’s amazing how much demand there has been from making these loaves every time I make more I sell out quicker the public wants more bread mix it all.
Together and you know you got the best of both worlds you always wet your hand to make sure that it won’t stick to you you’re going to turn it every 30 minutes it helps to ferment the dough and one turn is three of what I’m doing right here as soon as you mix your flour and your water and your starter you want to let it sit for.
At least 30 minutes that 30 minutes is crucial to giving it a good flavor then you can add a little bit of water and salt do you make different types of bread or is it just plain so this loaf is a little bit different it does have gluten in it I’m also using Ancient Grains in this however there is iron corn flour and wheat flour in this one.
Keeping it wild yeah I make a plain sourdough I make a seated sourdough with all different kind of seeds I make a jalapeno cheddar sourdough and even a tumeric leak poppy seed sourdough making me hungry so out of all the bread loaves that you’ve made is there one that just hits home for you or.
Are there stories behind each recipe that you make or you just play around with different ingredients is it seasonal uh I think the plane just is always one I go back to and that’s the most one in demand although the jalapeno cheddar has been really good so how do you pick your recipes I basically stick with the same basic recipe and then I.
Just add the different ingredients to it and that recipe is actually from a bakery in San Francisco called tartin and they’re like world famous bread so I have their exact same recipe wow this is a great way to practice getting rid of perfectionism and just go with it we’re going buck sweet wild where did you get the sourdough.
Starter that you use so that starter I have is it’s a combination so part of it is from King Arthur U they have a starter that they created about 10 years ago and then they they send that out to their customers so part of it’s that part of it is another starter that came from Italy from about 100 years ago so they flew it all the way from Italy at.
Some point in time yeah do you know what part of Italy I’m not sure why sourdough versus other types of bread sour dough just has a unique flavor that was the original way of making bread so that’s the most ancient way yeah it’s more interesting to experience from a consumer standpoint it seems like it seems like it’s also in alignment with.
Your mission of talking about the wild crumb being making bread that’s from the beginning of time from the Ancient Grains and if sourdough is the ancient way of making bread then I feel like that works very nicely so I don’t know if most people know about what sourdough actually is rather than it just tasting a little bit more sour I guess or a.
Little bit bitter feel like Vanna White a little bit Messier in terms of gut health standpoint and the health benefits of sourdough versus regular white bread the sourdough that starter is full of microbes it’s full of bacteria and those bacteria ferment yeast and other things in the flour to ferment and release gas that’s what.
Turns into the complex flavor that you get of the yeast what’s also great is eating sourdough bread can actually be supportive for your gut for the bacteria and people who have gluten sensitivities tend to be able to digest sourdough bread a little bit easier than other conventional white breads because part of that bacteria actually starts to.
Break down that gluten protein it is the healthiest form of bread that there is is out there yeah although if you do have a very severe gluten sensitivity that it would still be potentially bad yeah definitely I mean if you’re Celiac you shouldn’t touch bread whether it’s sourdough or not but if somebody has more of a mild sensitivity they might be.
Able to tolerate it better what other um types of things do you bake do you bake just bread so I’ve made Bagels before okay also of sourdough so sourdough everything bagel or plain bagel Simmon raisin I’ve done croissants once and I do want to go back to that I’m making souro croissants and and maybe add that to the market.
Timber and the final loaf this is his traditional sourdough bread gluten and all of people using flour so it doesn’t stick but you use water the problem with flour is it can affect the outcome of the bread if you’re adding more flour to it so the water really doesn’t matter too much cuz it’s going to evaporate so yeah that’s a good tip yep.
Wow since we’re making bread we want steam so we’re going to close the vent in this we’re going to pre- steam this for 2 seconds which is what a conventional oven cannot do however a lot of people what they do is they use cast iron uh dutch ovens to create that moisture and steam environment whereas this will actually inject the steam in.
For us so other than bread what do you do like what do you like to do for fun your so much more than your bread and this is something I think that we’ve all talked about like people kind of know you for the bread that you make but you’re you’re a real person who is cars I make sure I do yoga at least twice a week maybe usually three times I love to.
Get out in the water I love to find places in nature to go hiking or exploring play violin in the Kiron band locally and I teach financial literacy at a farm and give it a nice crust normally what I would do is would then once i’ shape it like this I would put it in the fridge for overnight and then bake the next day but today we’re.
Just going to put it right in the oven the farm that you volunteer at the St Pete youth youth Farm tell me a little bit about how you got into that how you found them and what you’ve been doing with with people there so that goes back to my corporate days at Raymond James where I was working in finance at some point in my career I didn’t feel like I.
Was making a difference in the community I just felt like was maybe in the hamster wheel and and kind of helping people that really didn’t need the financial help so I started to seek out a local charity organization that is trying to make the community better and improve lives and things like that and and then I came across the St P Youth.
Farm and that was like really life-changing for me because that helped me align my purpose in life where I could take this knowledge that I had with finance and then actually apply in a way that would help people that needed it I teach high school kids financial literacy how do you take that highle knowledge and put it into a way that.
These kids can learn it and understand it so I try to make the classes very engaging and interesting so that after a long day in school that they don’t come to the farm and just don’t want to hear another lecture right so they want to be entertained I do fun games or we do like uh scavenger hunts or stuff like that to like get them active and like also.
Learning concept that sounds great I’m going to move some of these out of the way here so yeah this is a game where students can learn some financial literacy lessons basically it’s lot like Monopoly you start with $20 and you have to get around the board and Each corner you have to pay $5 mhm but if you land on it it’s an extra dollar or an extra.
$3 or an extra dollar you have to make sure that you have enough money to get back to here to get $20 again so that’s like your paycheck these Corners are your fix expenses and if you land on the corner you have a surprise extra expense so those are like your variable expenses well the goal is to First not run out of money or not not get to a place where.
You’re broke um the second goal is to acquire well if you take a lot of risks you could buy the lottery tickets and you have a very low chance of getting Returns on that and it’s very high probability you’re going to lose your money versus like saving you you know you’re going to always have your savings but then you’re going to get interest on.
It as you go around you get interest every time um you can borrow money but that costs you every time you hit that spot you kind of roll the dice so if you buy stocks it’s you could lose money you could gain money so it’s all like you don’t know what’s going to happen that’s awesome yeah so where can people find your bread you can find my sourdough.
Bread at the Golfport Market um it’s every Tuesday in the morning from 9 to 3: I always say morning because we sell out within 2 hours so yeah if you want to try some of lars’s bread you know where to go do you ever do any personal orders or people requests I try to focus just on that one big bake per week yeah that’s a lot of work how long does that.
Take you my process takes about 36 hours from start to finish wow some dedicated bread making that looks pretty good kind oh yeah wow all right thanks LS for being on Katie in the kitchen I’ve enjoyed making all this bread with you I think we have enough to last a long time we got three.
Different loaves that we’re going to try we’ve got all the different buckwheats we’re going to rank them how do you typically rank your own bread or like decide if it’s a good loaf well this is so different cuz I look at the crumb and how big of the holes are and everything and this is much different we don’t have that so I think this is going to be all.
About Flavor It’s ability to stay together friends who bake together stay together let’s do the plane and this is some butter this is just homemade butter yeah try without first okay mhm very earthy mhm good though it’s interesting it’s you know you can get a little bit of the sourdough taste it’s.
Almost like a pumper nickle all kind of but but more gritty I never tried a buckwheat flour before so this is the butter helps to the butter actually makes it so much better first was a little dry I give it probably a six mhm okay number two chocolate so this next one is the same thing but we didn’t ferment it as long and we used.
Some rice flour and chocolate yeah m not as good I was expecting it to be more flavorful but it’s not it’s actually less flavorful it’s like more like plain let’s see if a little butter will will do it’s very dry oh you can hear my jaw crack I’m eating it Crush my fous I like to live on the Wild Side mhm.
The wild Crum side feel like we’re doing a little archaeological dig right now what are we trying to find we are looking for chocolate bread it’s kind of hard to find cuz it’s all brown there’s one yay found the treasure how would you great this one maybe a three maybe a two three three and a half.
Maybe three and a half the chocolate got to give some credit the other one was better yeah so that was maybe four or 5 hours difference wow I mean this is like hard as a rock so this one has the one with all the seeds in it we used chia seeds and made that like goop yeah much more moist so H mhm it’s definitely more moist for sure it’s got more flavored.
Textures like it’s more of an interesting experience in the mouth a lot more flavor you can taste the seeds in it try a little butter you know what this with butter is going to be mhm that’s very good cuz this like complexity kind of sourdough is Flavor that with a little bit of that mhm add the sourdough to the yeah this is the.
Type of bread that you need to do something with it like on its own it’s kind of boring yeah but like add some butter mhm add some avocado add some Jam you know add something else mhm that one’s definitely the best what would you rate that one say maybe a seven mhm I think it’s about a seven they could maybe use.
Some more salt you have mosquito on you where right there all the bugs love me today there’s a bee in here somewhere one two three yep Prett good for our first try mhm especially using this kind of flour it’s so different how often do you get buckwheat bread you know the this is really growing on me this one’s growing.
On me for sure okay now we’re playing gluten-free bread roulette we have no idea which one is which choose at your own risk before we close out what is one message that you want to share with the world how do you want to live your life and align it with your purpose not just to go about the emotions of every day but like really like look into what your.
Purpose is do you feel like bread making is your purpose it’s part of the path that’s getting me there I’m not sure if it’s exactly there it’s in the right direction it’s on my journey to that today think about something that you can do that’s in alignment with your passion and your purpose in this world ask yourself if what you’re already doing is.
In alignment with your purpose thank you for the message have a buck wild night this is the savior how’s your day honey so much better with you
