Can’t wait to hear how it turns out for you! I remember that anxious anticipation of waiting for a developed starter. Be sure to keep in mind that even when the starter is “ready” to bake with, it might take a couple months for it to be developed and active.

@@simplycherishedlife WOWZER!!! I can't get over how amazing the bread turned out on my first try. It came out perfect. Tastes amazing!!! I cut it and put in the freezer!!! I wish I could show in a photo!!! Thanks so much!!!!

So happy to hear! Be sure to follow along I have many more gf sourdough recipes coming. Cinnamon rolls, buns, etc.

@@simplycherishedlife I have to tell you this morning I put a couple of slices in the toaster. I'm still blow away at how delicious it tastes.So good! You weren't kidding when you said tried and true!!! Thank you!!!

The second loaf came out amazing, too!!! 🙏

So excited to hear how it turns out for you! Let me know if you have questions 😊

@@simplycherishedlife thank you!

Excited to hear how your bread turns out!!😊

Thank you for such a sweet comment! Its comments like this that have been encouraging me to continue developing recipes to share.🥰

So happy to hear!

I’m praying gluten free helps you! I prefer to use recipes without xantham gum which is why I like the King Arthur flour since it doesn’t contain any.😊

You are so welcome! I hope your bread turned out wonderfully!

So exciting! I can’t wait to hear how your bread turns out. Be sure when you’re feeding to thoroughly mix all that liquid in from the top first. If you’re on day 8 you might not get the best bread results yet but if you’re smelling the slightly sour smell you could go ahead and make some kind of discard recipe with some of it and then give it a nice big feeding after.😊

So excited for you to try it out! Be sure to store on something like a cake platter to keep it soft longer.😊

@@simplycherishedlife thank you, will do

No preferment necessary here! Overall, the recipe is much different than a typical sourdough since there is no gluten to be developed. If you’re looking for a more intense flavor that could traditionally come from preferment, I would suggest following the recipe as shown but after proofing for the 6 hours, put the entire banneton in the fridge for 12 hrs. That will intensify the flavor significantly. Nice and simple! Happy baking!😊

So happy you found my recipe. You can find my simple starter instructions on my page.😊

So happy to hear that you love the recipe! I do regularly make an oval shape that does actually fit in my cast iron. I if you’re interested in making something even longer, I would suggest baking it on a sheet pan with foil “tented” over it. The bake time might just vary. This is how I do buns and rolls in a recipe I’ll share soon!

So happy you’ve found my recipe! I have not tried a roasting pan, but you could give it a go! I have used a bread pan with tin foil and on a sheet pan with tin foil and both resulted in a different consistency and crust. The Dutch oven yielded the best results.

When developing the recipe I played with MANY different options. When just misting the top with a spray bottle it didn’t give much extra rise. An ice cube would help on some occasions however you have to use parchment paper. I prefer using a silicone sling so I’m not wasting a lot of parchment paper with how much a bake. Otherwise the ice cube melts against the bread. It can be baked without any water in the oven however it produced less rise. The water keeps the oven moist once the lid is removed for the second half of the bake.😊

I can’t wait to hear how your bread turns out! Gf bread can definitely be tricky. I’m right there with you having tried many recipes previously however this recipe has never failed me. This bread is obviously going to be less “fluffy” than a regular sourdough bread due to the lack of gluten. However, I have found that it has a nice softness to it and is significantly less gummy than any other recipe I’ve tried. It has a wonderful texture and will stay soft for a week if stored properly. Psyllium husk is often consumed as an added source of fiber in someone’s diet that also can provide other health benefits. It has been easily digestible for everyone in my household. We prefer psyllium husk and homemade bread over store bought bread loaded with preservatives any day! I have tried playing around without using it but just doesn’t yield nice results. 😊

I’m glad to hear! You’re going to want to have it mixing for a good 3-5 minutes on med/high speed. Be sure to stop mid mixing to scrape the bowl too. That will help incorporate any flour at the bottom of the bowl. You will not want to keep feeding the starter after you use it if you won’t be baking very frequently. I’m assuming for the two of you that you’ll probably be making about a loaf per week. After using it for your bread, I would put it directly in the fridge without feeding and then pull out the next week 12-24 hrs before you want to use it and feed it then. Since you already fed it, you might need to use some as discard before feeding again or your container could run out of room. I have a whole video(very recent) about how to feed and maintain your starter.😊

@@simplycherishedlife thanks so much for getting back to me! Looking forward to baking my next loaf!

Definitely necessary but how your score looks isn’t overly important.😊

Glad you found it! If you save it to your “watch later” that should help you find it again.😊

You will want 265 grams for the bread. I wish I could change it but I spoke 265 and when it uploaded it cut off the 2. I have a not about it in the description.😊 If I’m baking and then feeding to bake another loaf the next day I’ll often feed it 2 cups of flour and 2 cups of water to have some left over. I’ll have a video coming out soon on starter maintenance but you should be fine feeding any amount(that is the same or greater than the amount you currently have) in a 1:1 flour:water ratio.

I only preheat as long as it takes for my over to get hot so about 10-15 mins.

Yes, I do lightly flour my banneton 😊

I like using rice flour in the banneton - again GF - provides a nice non-stick surface!

I often don’t roll it over itself out of laziness 😆 but rolling it out will produce a nicer looking loaf. As for the banneton, flouring will just help keep it from sticking. That last 90g is a good place to adjust. Some environments are more humid and don’t require as much water either. I would start with the 50 and see how it looks. So happy yours turned out so well. Less watery should also help with the rise during that 6 hrs. When doing add ins, I will add them right at the end for things like garlic chunks. If you want something like garlic powder I would mix that in with the flour and dry ingredients. Depending on the add in I also sometimes adjust the water added to account for extra moisture.

@@simplycherishedlife Thanks so much for the response. I love your videos because you show exactly what and how you do it. I am adding baked garlic, some rosemary and parm cheese. I did this is with other bread recipes and the taste was great just the whole thing was gummy. I am sticking to your recipe because now I know it works. Just going to add some things. I will let you know how it turns out.

Sounds wonderful! So happy you found my recipe.

I have only ever made starters with all purpose flours so I can’t speak from personal experience. However, I have heard of others using all kinds of flour. So with that being said, any flour should work. Keep in mind different flours lead to different consistency and different taste.

I use my starter at peak when making bread. I pull the starter from the fridge at night and feed it. Then by morning it’s nice and bubbly so I will make the loaf, rest 6 hrs and bake in the afternoon.😊

@@simplycherishedlife thank you

Unfortunately it will not come out as nicely without psyllium husk. I have tried many variations without it. Without it at all, it will be a lot more dry and less soft/flexible. If you happen to have ground flax seed, you can try that as an alternative(in place of the psyllium-still leave time for it to gel up.) It yields a better result than using nothing. If you live near a Walmart they usually have psyllium husk in stock.😊

@@simplycherishedlife thank you!! i may have to just get some in the AM! :) My starter is 7 days old today and rising nicely so I'm hopeful to try a recipe tomorrow. is there a certain brand that is better?

So exciting! I have used a few brands and they all seem to act similarly. I currently use Konsyl brand. Keep in mind while a starter can be ready and bubbly in just a week, it could take a couple months for it to reach its full potential. The more you use it and feed it the happier it will be.

@@simplycherishedlife yes i'm nervous about trying too soon - but i will keep trying if this isn't ideal!! thank you so much!!

@keysonfire88 go for it! If it doesn’t have much rise, try making some discard recipes and keep feeding your starter for another week or so to get it nice and active. Can’t wait to hear how it turns out!

You could try but it won’t have the same results as a blend. Gf bread turns out best with a combination of flours. You would make your own blend, however buying a 1-to-1 flour makes that much easier.

You used the all purpose KA gf flour or their bread flour? They’re two different blends.

I’m using 100% powdered psyllium husk.

Thanks for your reply!!!

You do not need a basket. I completely understand making bread on a budget. It can definitely be a small investment at first.I have found some comfort at least in knowing that when I make bread now, it costs me less than the $7-10 gf bread at my local store and tastes much better. 😮 You should be fine with that size Dutch oven. Instead of a banneton, you can use a bowl(ceramic, stainless steel, glass) lined with a tea towel dusted in flour. This will prevent sticking.

@@simplycherishedlifeoh my goodness I am so overjoyed for your answering me! No offense but I really didn’t expect it. I am so beyond thankful to have found you and your channel. If I see you I’d give you the biggest NANA HUG you ever ever had! I started the “SD starter” today praying you’d answer soon not expecting it today! My journey has begun… 🌺 THANK YOU 🥰

@@simplycherishedlife when I get to that point I shall do so. I’m on day 3 and so far my starter is EXCELLENT! This is my 4th time (1st making it your way) and even though I’m on day 3 it’s started with little bubbles and I have never had that with the other 3 (regular sourdough starter NOT KA GF 1:1 flour) I’m NOT giving up and very pleased so far. I remember you said it may take a few months to have it REALLY good so I’ll keep at it!!!🥰 Thank you for helping me & others. You DO make a DIFFERENCE 🌺

So happy to hear it’s going well!😊

What is your consistency like before baking? When taking it out of the banneton can you work with it without it sticking to your fingers or is it sticky at that point? If it is. Then you’ll still need to cut back the amount of water you’re using. If you’re using a flour different than KA like I did, different flours will absorb the water better than others.

Also, it will be gummy if you’re cutting it before letting it cool completely.

Thanks so much for the feedback! The consistency before baking: it forms a cohesive ball but it is a little sticky. I have been using bobs red mill 1 to 1 gluten free flour, so maybe that is contributing. If my starter is with bobs red mill do you think I could use King Arthur for the bread? I do let it cool for at least 4 hours before cutting it.

@hopebroomham9083 you should be able to mix flours without a problem. Because they are blends they have different ingredients and BRM might not be absorbing as much water. You could try with even less water, baking longer, or switching to KA flour.

@@simplycherishedlife Great! Thank you so much for your help!

The water will take some time to create a nice steamy environment in the oven, hence why I put it in right at the beginning. Steam offers great benefits like a good rise, crusty loaf, and more even baking. Yes, the DO is closed for part of the bake, but it is open and in the steam for the second half. 😊This allows it to have the benefits of steaming while not being over steamed(too much moisture) which could leave a rubbery crust. Hope this helps!

Hi! There’s a few things that might have caused that. First, I’ve only ever mixed with a stand mixer(or at least an electric mixer.) it can be really difficult to be sure everything is fully incorporated by hand. Secondly, it might have been left in the fridge too long after proofing. After the 6 hrs on the counter, I would not recommend storing in the fridge for over 24 hrs. I personally store up to 12 hrs if I cant bake right away or if I want to intensify the flavor. Lastly, the most common culprit for gummy on the inside is under baked. You could check that your oven is properly reaching temp and if it is and it’s still gummy, start by adding 5 extra minutes covered and 5 extra minutes uncovered. Hope this helps!!

@@simplycherishedlife got it, thanks for the reply. Other than the gumminess, the flavors are there!

Correct. More than what’s in the original. I’ve found adding more from the beginning makes it so the PH won’t gel up as much.

It is indeed 265 grams. Sorry for the typo! Still learning how to edit videos.😊

@@simplycherishedlife No worries! Thanks for such a quick reply. I'm hoping to bake this weekend! I'll let you know how it works out. Very excited!

On another note, I was planning on adding some seeds (sunflower and maybe pumpkin) to the dough, have you tried this before? Also, in your "starter" instructions, you say that on day 7, you can either bake or feed. If I were to feed, what is the flour/water measurement that I should be using going forward. I think we ended on 5 tablespoons on day 6. In my "traditional" sour dough bread, I remove some starter and then add more flour and water. Is it the same for GF? Thanks for helping me out there!

@nataliecalia3781 I have done add ins before. As long as what you’re adding in isn’t something with a lot of moisture, it will be just fine. As for the starter, by day 7 if you’re not doing to bake or move it to a larger container to feed then yes, you will need to discard or it will overflow. Once you have more space then feed as you do regular a starter. Just be sure to add enough flour/water to feed the amount you left. I keep mine in a large container so I often feed it anywhere from 1-3 cups of flour with equal parts water.

It increases the rise, flavor, and crustiness. 😊

I use extra virgin olive oil and sea salt in a grinder. I have a video coming out in the next few days all about feedings and how to maintain an established starter.😊

@@simplycherishedlife oh I’ll be looking for it for sure~perfect timing too! You are so kind🥰 have you thought of putting orange zest/essence of orange in your cinnamon rolls??? That’s my plan. I’m a “semi-professional” baker/cook and I’ll share my “designs” with you! Do you have an email? Facebook? That I may share with you?

So excited for you to try out my recipe! You’re right, so many recipes can be overwhelming with flour blends. I believe King Arthur’s does already contain some xantham gum so no extra is needed. I have found storing the loaf on a cake platter with lid keeps it for up to a week!

Such a great video will definitely try this, could you please post the recipe for your sourdough starter? I am currently trialling all purpose flour and water but seen some people use buckwheat or rice flour. Not sure what would be best x

@@sarahkathryn1402 I did a simple no discard starter with gluten free 1 to 1 flour. I’ll work on creating a video about it soon! ☺️

KING ARTHUR GLUTEN-FREE MEASURE-FOR-MEASURE FLOUR -3Ibs INGREDIENTS: Rice Flour, Whole Grain Brown Rice Flour, Sorghum Flour, Tapioca Starch, Potato Starch, Cellulose, Vitamin and Mineral Blend [calcium carbonate, niacinamide (vitamin B3), reduced iron, thiamin hydrochloride (vitamin B1), riboflavin (vitamin B2)], Xanthan Gum, Cellulose Gum.

King Arthur’s measure for measure gluten free flour.

@@simplycherishedlife These are brands. Is it rice ?

Yes, this is a 1-to-1 flour blend meant to replace a gluten flour. This blend is easily accessible so you won’t have to purchase a variety of different flours. It is primarily comprised of rice flour and sorghum flour. Hope this helps!

Yes, extra water when putting everything together. I found that if the water was added to the initial mixture with the psyllium husk, it was too watery for the psyllium husk to gel up.

I see! I’m on Day 5 tomorrow of another GF starter (your recipe)….as my son and his family loved your GF sourdough bread recipe!! I was out of town and the colonies of bacteria in that region are crazy active (my regular SD starter is sooo nice there) - so I’m anxious to continue making your bread for them….they really enjoy it toasted! Thanks a bunch - as I had just about given up making anything palatable

@@cherylvath4243 so happy to hear they enjoy the bread. I also love it toasted! A happy starter is so exciting.😊

Awe that makes me so happy! I don’t have an ig, just KZfaq. So you can direct them here 😉

@@simplycherishedlife Can do!!

The colder it is in your home the longer it will take to rise so instead of 6 hrs in a 75 degree place it might be a few hours longer. It shouldn’t be a huge deal. I burn my oven light out months ago and have let to replace it so recently I just rise my bread in a warm pantry closet for 6 hours.😊