I'm trying a variety of new bread recipes in order to find a easy to make gluten safe bread that Wendy can enjoy. This one came out pretty tasty with 12 hour ferment at 83F. I mixed up 1 c white flour, 1 c rice flour and 1 c garbanzo flour with 1 t salt and 1/4 t yeast and 1/4 t kefir whey. The bread enjoyed a nice rise and a little bit of sourness. The goal is the ferment the bread until it's in the sourdough realm in order make the gluten easily digestible.
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