What Are You Struggling With in Gluten-Free Baking?

First, I just want to say thank you for all of the prayers, messages, and kindness you’ve shown me since I shared the news about my dad on Instagram. I can’t tell you how much it means to me to feel so loved and supported by this community during such a hard season for our family. I’ve been trying my best to stay engaged and available here in the app because I love this community and I want to keep showing up for you, even when life feels a little heavier than usual. ❤️ I’ve had a few requests for a live gluten-free baking Q&A, and while I don’t think this platform has that option right now, I thought of something that might be the next best thing! Leave your gluten-free baking questions in the comments below! Whether you’re struggling with sourdough, trying to get your bread to rise, wondering about flour substitutions, or have a question about a recipe, I want to hear it all. I’m going to go through the questions and answer them together in a video so we can hopefully help as many of you as possible! This feels like something meaningful I can offer in this season, and a way for us to keep learning from each other and connecting here, even when I may not be able to show up in all the ways I normally would. Thank you for being here, for giving me grace, and for continuing to be such a special part of this community. Now, tell me what you’re working on in your gluten-free kitchen! 🥖❤️

By Jennifer Roberts

Save

Join the conversation

Cancel

Rhonda S

9 days ago

I would love a step by step on how to maintain a healthy sourdough starter. I have had so many different things happen that ended with bread I couldn’t eat and want to about those costly mistakes if possible. Like where to leave it if you bake once a week. On the counter, if so what temp does it need to be? Random temps in NC and drafty living spaces lead me to invest in a proofing oven which helps but I saw in one of your videos that you leave it on the counter or in the window. I would love to have all the details written out somewhere so I don’t have to search videos each time I forgot which scenario to use. If I put it in the fridge because I can’t bake for more than a week than how do I prepare it and what does it need when I take it out to bake. What does it mean when the dough proofs over the banneton and is kinda wiggly like jello and not firm? What if the bread turns out dense and not airy when you thought the starter was ready to bake with.

Your cart

What Are You Struggling With in Gluten-Free Baking?

Join the conversation