Adventures in gluten-free sourdough bread-making

This photo is of my non-gluten-intolerant husband torturing me erm.. enjoying a bread bowl of clam chowder. At the Disney California Adventure Park you can tour a small bread-making operation run by the Boudin Sourdough Company. Needless to say, everything in this place was off-limits to me but man, it smelled SO GOOD.

And then to top it off, there went the hubby and got himself a fresh bread bowl with soup. Now how fair is that, I ask you?!

As I sat and gazed mournfully as he ate bite after bite of the soft and tangy bread, I decided that I could do one of two things. I could cry and yearn for something I could never have again… OR I could get home and attempt to create a gluten-free substitute that would satisfy the cravings.

I decided on the latter.

And so tonight, I began my starter. Typically this includes just 2 ingredients: water and flour. Rather than trying to be different right from the beginning, I’m trying this basic recipe to see what happens.

1 cup warm water
1 cup gluten-free flour

I mixed this together in a glass jar and set it aside in my kitchen to ferment. I’ll check it again tomorrow night and see what is happening. And I’ll post updates as things progress.

Once the starter is ready, I’ll be off to the races with many failures, I’m sure! lol. But what is experimentation without some failure? At the end, I fully expect to enjoy a tangy and delicious slice of gluten-free sourdough. Yum.