I'm cooking for some friends of mine who have several food restrictions. Which is cool, but I've never cooked gluten free before. I'm not certain how strong their need to go gluten free, so I'm going to err on the side of caution.
I would really like to make some sourdough flatbreads. First problem with that is... how to make a gluten free sourdough starter. Right now I use a rye starter, which I suspect is not gluten free friendly. What gluten free grains or legumes would be good food for capturing (and feeding) a starter?
I'll have more questions later, but really, if I can't do the starter, then it's not much use going further with this.
Thanks for signing up!
Connect with us to get more Food52!