June The Gluten Free recipe

June The Gluten Free

Santa Fe, United States

Mixture

16%
69%
15%
Liquid Flour Other
June The Gluten Free

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Since 2022

Sourdough is the only type of bread I can eat due to digestive issues and I love it so much I don't want to eat bread that isn't wild fermented anyway. I also wanted to try out a gluten free starter instead of wheat.

Characteristics

This is a new starter, immature but proving to be delicious. Earthy and robust it lends itself well to both sweet and savory creations. She is named after June Campbell who wrote "Travellers in Space".

Taste & flavour

June The Gluten Free top shot
June The Gluten Free jar shot
June The Gluten Free rising shot

Recipe

Starting ingredients

  • 30% Organic buckwheat
  • 30% Organic sorghum
  • 30% Organic tapioca
  • 5% Psyllium
  • 5% Flaxseed meal
  • % Sea salt
  • 1g Organic blueberries
  • 40g Filtered alkaline water
  • 25g Flour mix
  • 25g Previous mix
  • 25g Flour mix
  • 25g Previous mix
  • 25g Flour mix
  • 25g Filtered alkaline water
  • 25g Previous mix
  • 50g Flour mix
  • 30g Filtered alkaline water

Feeding ingredients

  • 50% Sourdough starter
  • 50g Flour mix
  • 50g Filtered alkaline water
1
See prior steps
50% Sourdough starter 50g Flour mix 50g Filtered alkaline water

Working method

1
Combine flours and salt, enough for starter and for additional feeds. Place in a warm place to achieve desired temperature prior to mixing.
30% Organic buckwheat 30% Organic sorghum 30% Organic tapioca 5% Psyllium 5% Flaxseed meal % Sea salt
2
Crush some blueberries into a warm bowl. Add 25g of flour mix and 40g of water. Mix.
1g Organic blueberries 40g Filtered alkaline water 25g Flour mix
3
Allow to ferment for 2 days in a hot area, sitting a bowl or jar covered with a cloth or coffee filter.
4
On day 3 take out 25g and mix with 25g of flour mix. Knead together then let ferment at room temp. Blueberries pancakes make good use of the discard.
25g Previous mix 25g Flour mix
5
Days 4 - 9 take out 25g and mix with 25g of flour mix as well as 25g of water at room temp, knead together. Let it ferment at room temperature. Discards will be less fruity and more versatile.
25g Previous mix 25g Flour mix 25g Filtered alkaline water
6
When the starter is ready, domed and bouncy, take out 25g and add 50g of flour mix as well as 30g of water. Knead together then let ferment for 1 hour at room temperature, then 12 hours in the fridge. Use afterwards or keep in fridge with minimum of once weekly feedings until it is more mature.
25g Previous mix 50g Flour mix 30g Filtered alkaline water
7
This will make a thick to stiff gluten free starter from scratch. The combination of flours as well as the salt are included to teach the mother to eat them for maximum effectiveness, especially for breads.

Result

Pancakes

Big blueberry buckwheat pancakes, so delicious I ate the first one without any toppings.
June The Gluten Free Pancakes first overview

Naan

Buckwheat and almond yoghurt Naan. So good!
June The Gluten Free Naan first overview

Buckwheat Boule

50% Buckwheat 50% Sorghum, Millet, Tapioca and psyllium husk. Made with the respectus panis technique. Needs tweaking.
June The Gluten Free Buckwheat Boule first overview

Buckwheat and Carrot Bagels

Getting the dough mix closer to perfect, needs tweaking but these are the right kind of chewy and taste really good.
June The Gluten Free Buckwheat and Carrot Bagels first overview

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Comments

June finally domed this morning and I can now move her to the fridge. I started her Feb 20th 2020, so it took 24 days to get to this point. I have a cold house which I think is a big factor in her prolonged gestation. I'm using today's discard to make a firmer version of June because initially I had wanted to make a firm starter, but, being gluten free and in a cold house the firm starter was not fermenting at all so I made her into a tacky starter instead. She's been making great pancakes during this initial feeding stage and last night's batch of pancake batter started to bubble up with only 20 mins of resting.