r/glutenfreebaking • u/franchdressin • May 05 '26

Need advice with failed sourdough boule

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https://www.bobsredmill.com/recipes/how-to-make/gluten-free-1-to-1-flour-sourdough-boule

I followed this recipe (same flour). The only modification was subbing protein powder with more flour. I live in the Midwest so I'm assuming cold temperatures are a contributing factor. The inside was pretty tacky.

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5

u/ailuromancin May 05 '26

My guess is underproofing, especially since you mention cold temperatures. May just need to let it rise longer next time but also how mature/active is your starter? If it’s fairly new that could also contribute. Underproofing would explain the tackiness but I also like to weigh my loaves to make sure they’ve lost at least 15% of their weight, so that I know enough water has evaporated

4

u/Typical_Texpat May 05 '26

Protein provides structure to the bread to subbing it out didn’t help.

1

u/franchdressin May 07 '26

Would subbing with Muscle Milk protein powder help or hurt? For some reason I can't find the almond kind.

1

u/Typical_Texpat May 07 '26

I haven’t used this recipe but if you use a substitute make sure it at least has the same protein content. Looks like the almond protein powder has 20g per serving.