Guy Allan Davis is a MasterChef based in British Columbia. He has worked and trained in several countries and he specializes in allergy-friendly goods like gluten-free bread.
Mr. Guy Allan Davis also specializes in levains, or breads made with a sourdough starter. Though some write off sourdough all together if they receive a Celiac or gluten sensitivity diagnosis, or switch diets, you don’t need to.
In fact, you can start a gluten-free levain and care for it just as you would a traditional levain. Basic instructions are below:
- Mix:
Start your levain by combining equal weights of gluten-free flour (an all-purpose blend works well) and water in a bowl. Whisk until smooth, leaving breathing room on top.
- Feed:
For the first six days, feed the levain twice daily with equal weights of flour and water. It should become bubbly and develop a sour smell as wild yeast takes up residence.
After the initial six days, feed the starter once weekly. When it forms a bubbly dome hours after each feeding, it is ready to use.
- Bake:
Use the levain in gluten-free recipes ranging from pancakes to breads to cakes. Look for recipes that call for a gluten-free sourdough starter (levain) to begin, and then experiment with using it in other recipes.
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While you learn to bake gluten-free levains, try foods developed by experts like Guy Allan Davis at local gluten-free bakeries. You’ll be surprised at how little of a difference there is.
Guy Allan Davis 