Last year, like others around the world, I started trying to make sourdough bread. Not just wheat based, but gluten free sourdough bread. I learnt to make wheat bread when I was pregnant with my first child. He’s now 29 and I’m still making wheat bread. Once I had a bread machine, which was convenient, but I love the process of making bread. I’ve made bread on and off over the years, but when COVID hit in 2020, I started again.

For my wheat bread, I use Lauche multigrain and crusty white mixed together. I’ve never tasted it, but the boys say it’s better than any store or bakery bread.

Back to my bread. I was trying lots of different recipes found on the internet and successfully making bricks and doorstops. Then I found Naomi Devlin’s online gluten-free sourdough course, which I would highly recommend. Hubby kindly gave it to me for Christmas. Since then, I’ve made beautiful edible loaves, like the one above. My little sourdough starter lives in the fridge most of the time, but I usually bake my bread once a fortnight (I’m still not a big bread eater).

Now, I’m exploring different recipes and starter hydration. Naiomi’s starter has 130% hydration. I want to try the breads in Aran Goyoaga’s books , which use a starter with 120% hydration. Meet Naomi and Aran …

Stay posted for sourdough updates as I explore new recipes.