Share 'Naturally leavened gluten free bread that tastes good?'
I'm not sure who sees these posts, but if anyone is out there and can tell me what ratios to use grains in and how to make the starter work with gluten free grains, I would love some input.
Also, do I really need gluten free grains if I am fermenting the dough? I have a child who needs to heal her gut and she appears to be sensitive to all grains containing gluten.
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