Keeping a gluten free sourdough starter is a great way to create wonderful, and easy to digest baked goods.
Sourdough breaks down phytic acid in your grains, seeds and starches, making nutrients easier to digest. So not only do they taste wonderful, they are also good on the digestion... It is a win-win.
So simple and so yummy! Keeps on the counter for 3 days.
This is a fantastic wholesome gluten free and grain free bread! The long fermentation makes this low glycemic and very easy to digest.
Buckwheat is in the rhubarb family and is a seed, not grain.
I love(ed) sourdough bread! Needing to go gluten free has pushed me into a whole new way of creating this amazing fermented bread, but I think we are onto something here...
Light and not so grainy like regular brown rice flour. Plus, since it's sprouted, it is much easier to digest.