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Gluten-Free Flours

GF flour choices

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[quote][i]Originally posted by MaryJane[/i]
[br]Good morning Sandy. For me , 100% whole wheat Einka (Einkorn heirloom)

https://bluebirdgrainfarms.com/product/organic-einka-flour/

side by side with the same loaf made using 100% white flour doesn't raise as mightily, but it does taste mighty good. There is a flour I've been playing with that I think performs amazingly--robust mother, robust rise. It's One Degree sprouted organic whole wheat flour:

https://onedegreeorganics.com/products/organic-sprouted-khorasan-flour-us/

(I haven't tried their Khorasan heirloom yet, just their non-heirloom organic whole wheat.)

One Degree also sells sprouted brown rice flour that I want to try soon. I think I'll order some today.

For gluten-free, quinoa is my favorite for lofty performance and ease of success, but I recommend that you mill your own white quinoa so that you know it's fresh. I've sprouted quinoa that I dried in my dehydrator and then milled and thought it was awesome, but that takes a bit of a commitment.

Unless you're strictly gluten-free, don't be afraid to get a new mother started using a new flour by simply grabbing a cup of your established mother to give your new one a head start.

[/quote]

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T O P I C R E V I E W
Beach980	Posted - Oct 13 2023 : 8:46:48 PM Hello, I've been trying to find an heirloom flour that works well for loaves of bread. I've tried Einkorn as well as one called Red Fife. Neither seems to raise very well for me. Should I incorporate more folding? Or is it just the nature of the flour? Also, I'm wondering about trying one of the GF flours instead. If so, which do you think is easiest to find success with? Thanks! Sandy
1 L A T E S T R E P L I E S (Newest First)
MaryJane	Posted - Oct 14 2023 : 05:44:32 AM Good morning Sandy. For me , 100% whole wheat Einka (Einkorn heirloom) https://bluebirdgrainfarms.com/product/organic-einka-flour/ side by side with the same loaf made using 100% white flour doesn't raise as mightily, but it does taste mighty good. There is a flour I've been playing with that I think performs amazingly--robust mother, robust rise. It's One Degree sprouted organic whole wheat flour: https://onedegreeorganics.com/products/organic-sprouted-khorasan-flour-us/ (I haven't tried their Khorasan heirloom yet, just their non-heirloom organic whole wheat.) One Degree also sells sprouted brown rice flour that I want to try soon. I think I'll order some today. For gluten-free, quinoa is my favorite for lofty performance and ease of success, but I recommend that you mill your own white quinoa so that you know it's fresh. I've sprouted quinoa that I dried in my dehydrator and then milled and thought it was awesome, but that takes a bit of a commitment. Unless you're strictly gluten-free, don't be afraid to get a new mother started using a new flour by simply grabbing a cup of your established mother to give your new one a head start.