I Started to explore gluten Free Sourdough recipes since last year. Here in Malaysia, people not really aware about gluten free sourdough yet.
So, i take this opportunity to make awareness about this and want Malaysian know about this technique too.
My GFSD Gluten Free Sourdough Journey
So, since last year i do lots of research about gluten free sourdough including learn about nutrition too.
I wanna know what is it about and how they connected each other?
And of course i got my answer since last year after i attended Professional Certificate Nutritional Medicine by Doc Norman Norawi.
Both of it linked each other cause gluten free sourdough have lots of benefits to our body especially when we talked about nutrition.
Gluten free sourdough is one of ancient technique in bakery.
This year, after one year of awareness campaign at my FB Group Resepi Gluten Free ASMRDHIA and Gluten Free Sourdough GFSD ASMRDHIA, i decided to explore about another ancient technique in bakery world, that is sprouted technique.
This topic in Malaysia still new. But outside, it's already used by other bloggers and bakers.
So, again. I take this opportunity to expose and make another awareness about sprouted technique in breadmaking and any bakery product.
Both of these technique have their own specialty that can give us lots of health benefit.
To explain more, i think will take about 1 year to explain to Malaysian. Haha!
My notes about health, gluten free, gluten free sourdough and sprouted bread already 5000+ notes in my telegram Change Your Cooking Game.
Pheww..
So, take your time to read it. I wish there is an editor to help me publish all my notes, research and journey of gluten free world, inside one special Book.
I want to story more. But, i cannot speak or write fluently in English. So, i just wrote simplest word in my blog.
Can We Make Rice Flour Starter?
In gluten free sourdough world, most of people will only use grains to make starter.
Less people focuse on rice flour because lack of brans and germs.
But actually, in Malaysia, we can make starter using rice flour starter. But..
Only certain flour's brand in Malaysia u can use.
Why?
Because of how they processed their flour matters. Other than brands that i'll mention below, please don't use it cause it don't have brans left anymore.
The only brand that are okay to make as a starter:
1. CAP TUAH
2. JATI
3. CAP KAMPUNG
Only 3 brands. Other than that, either they mix with cornstarch or they processed it to much (ultra processed/superfine rice flour)
So, in conclusion i've successfully make an awesome rice flour starter. My bread turns out super soft and airy. But u need to hack using apple (I'll show this in another post)
How To Make It?
Super easy and simple. Just use ratio 1:1:1 (flour: starter : mineral water)
What u need are:
- Mineral water
- Clean Bottle with lid
- Rice Flour
- Spatula
For beginner, please put 14 days timeline because of severals factor such as weather, temperature, starter activity and so on.
As a beginner, u need to learn and know your babies first.
Why 14 days? U will see different activity each day until the day that shows same texture, smells good. Then this is a signal that your starter is already matured.
I guide Malaysian to make their own rice starter through my FB Group Gluten Free Sourdough GFSD ASMRDHIA