Why Gluten-Free Sourdough?
Gluten-free sourdough is not fermented wheat. It is a different structure, a longer flavor window, and a celiac-safe path only when every flour and tool is gluten-free.
Contributor profile
Claire Kittridge
Home baker and editor
Home baker in Indianapolis testing gluten-free formulas for weekday sandwiches, holiday breads, and celiac-safe hosting.
- Role
- Gluten-free baker
- Location
- Indianapolis, Indiana
From the recipe box
Recipes by Claire Kittridge
No recipes are currently filed under this byline.
Technique notes
Guides by Claire Kittridge
No guides are currently filed under this byline.
Kitchen journal
Articles by Claire Kittridge
Psyllium vs Xanthan in Gluten-Free Sourdough
Psyllium husk at 5-7% of flour weight builds an elastic gel for hearth loaves. Xanthan gum is a different hydrocolloid, useful in small doses, not a 1:1 swap.
Indiana Kitchen Fermentation Temps
How we proof gluten-free sourdough in Indianapolis through dry winter heat and humid summers, using dough temperature instead of a recipe's imaginary 75F studio.
Dutch Oven Steam for Gluten-Free Bread
Why a preheated Dutch oven is the simplest steam chamber for gluten-free sourdough, when to uncover, and how to get crust without a bakery deck oven.
Celiac Hosting and Shared Kitchens
How we host gluten-free and celiac guests in a mixed-world kitchen: flour dust, toasters, dedicated tools, and the honesty that fermentation does not make wheat safe.