Wheat flour alternatives for sourdough?

Has anyone tried using sprouted wheat, oat flour, coconut flour, some seed or nut flours? I can't eat conventionally grown wheat (leaves me feeling like someone is standing over me, kicking me in the stomach, for days after a single cookie!), and would MUCH prefer a seed or nut based version, so it can be used in conjunction with my keto diet, that helps my body function better. But, at this point, I'll even be content with just occasional indulgences, if that's all I can get.

But so far, all I've found are recipes calling for a wheat base, that you add a different flour to, one it starter is established...

I’ve made 100% sprouted whole wheat sourdough from Lindley Mills. Here’s all the information on their flour.

https://www.lindleymills.com/super-sprout.html

I tried with the recommended ratios of water to flour initially. Then started trusting my instincts, either adding more water or flour after an initial half hour hydration. As anyone knows who makes sourdough regularly, it’s not an exact science.

Good luck with your search, I hope this helps.

I am celiac.

I started my own starter by placing a mix of flours (rice and teff were in it, don't recall what else) and water, and a bit of sugar if I recall,  near the fruit basket on the counter and waiting a few days for it to bubble . I have done it twice now - once it caught something weird while trying to start and I had to restart. I fed it mixed GF flour and water, and froze it for up to a year at a time between batches.

No experience with nut flours, but buckwheat and oats should both work well.

Thank you, Edward! It's good to know the sprouted wheat can work! I'm still hoping for a lower carb option, but... Well, I'm not holding my breath, lol.

Thank you, Catie! In that case, I may get a little more adventurous, and try some of them. I'm a little concerned about the oils in the nuts and seeds going rancid, so maybe I'll start with coconut flour... I don't think I have celiac issues, but have reason to believe mine is based more in the glyphosate that's sprayed on wheat crops, to speed drying, for harvest.

Catie George wrote:I am celiac.

I started my own starter by placing a mix of flours (rice and teff were in it, don't recall what else) and water, and a bit of sugar if I recall,  near the fruit basket on the counter and waiting a few days for it to bubble . I have done it twice now - once it caught something weird while trying to start and I had to restart. I fed it mixed GF flour and water, and froze it for up to a year at a time between batches.

No experience with nut flours, but buckwheat and oats should both work well.

Have you tried injera? It's a wild fermented Ethiopian flat bread (it's kind of a spongy pancake), made exactly this way. Traditionally it's made from teff, but outside Ethiopia the cost of teff is prohibitive for Ethiopian families so they use a mix of other flours - rice is usually one. Injera is often the plate and cuttlery. It's delicious (as is all ethiopian food!)

I'd bet it makes a delicious european style bread too.

Carla Burke wrote:Thank you, Catie! In that case, I may get a little more adventurous, and try some of them. I'm a little concerned about the oils in the nuts and seeds going rancid, so maybe I'll start with coconut flour... I don't think I have celiac issues, but have reason to believe mine is based more in the glyphosate that's sprayed on wheat crops, to speed drying, for harvest.

Try some Organic wheat then, we're lucky here so long as you buy Danish wheat flour it isn't sprayed.

I started a new sourdough culture in July with sprouted spelt flour, and it's been doing great. I plan to transition it to einkorn flour in the near future, since I feel better with einkorn than spelt. I still can't overdo it on either one, though.
I hear gluten free flours are more finicky in a culture, so I haven't ventured there, yet. The things I've read suggest a mix of flours, mostly rice, and something to boost it at first.

Nikki Roche wrote:I plan to transition it to einkorn flour in the near future, since I feel better with einkorn than spelt.

Where do you get your einkorn flour? I only look sporadically, but when I do my searches turn up suppliers who are out of stock.

Joylynn Hardesty wrote:

Nikki Roche wrote:I plan to transition it to einkorn flour in the near future, since I feel better with einkorn than spelt.

Where do you get your einkorn flour? I only look sporadically, but when I do my searches turn up suppliers who are out of stock.

I bought whole einkorn berries from Jovial awhile back and stored them in the freezer, but I've heard a lot of people say places have been out of stock this year. For smaller amounts, Vitacost usually has the berries and flour in stock.

I don’t know if this would work for you, but I’ve had great success with an all-rye starter. I started it off in my fermentation cabinet, but now it happily bubbles on my counter

So many great ideas in this thread! The eikorn flour has always called my attention, but the one time I bought it I found it quite pricey. Maybe worth it to grow our own? Anyone have experience growing it?