Hi!
I've been trying to make my own bread for sometime now, however I am gluten free which always offers its own unique perspective toward cooking food. I've been working on some GF sourdough, and have not yet been successful.
I like this approach and have hope it may allow me to cook a bit more from scratch without the issues of rising sourdough that hasn't any sticky glutenous proteins.
Do you think this recipe will still work if I were to use brown rice flour in place of regular flour??
-Madds:)
