There are “grains” like quinoa or kaniwa, known as Andean pseudocereals, that are gluten-free, and I’m not sure if it’s feasible to use them for baking with sourdough. I’ve tried doing this a couple of times, but I have almost no experience using sourdough to make bread and even less experience using kefir to make sourdough, so I didn’t get good results.
I wanted to use kefir and also kefir grains, because they tend to multiply easily.
Maybe I shouldn’t use only pure quinoa or kaniwa flour, because since they’re gluten-free, they don’t have the same consistency as bread made from wheat flour.
Does anyone have any experience with this?
