You might regulate the ammount of h2o – I feel oat flour absorbs additional water than millet. To ensure that the bread to rise, your starter needs to be Energetic and alive. What kind of starter do you've got at the moment? Nataša
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I’m joyful that will help and share my practical experience along with you, you could fall me an e-mail whenever. However, I don’t have experience with xanthan gum and tapioca flour. Nataša
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Are You furthermore may using psyllium? We also tried using with flax seeds and it seems delicous. You can even Verify a submit I wrote some time ago about gluten-totally free sourdough baking on the whole:
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Sandy claims: March 30, 2018 at seven:02 pm Hi Natasa, I am new to the complete bread building method. I are actually Ill for years and was at last diagnosed with celiac ailment And that i’m gluten intolerant with IBS also. I'm looking to go lectin absolutely free which leaves me with making use of non grain flours except for millet and sorghum.
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