Gluten-free sourdough conversion kit

Every gluten-free sourdough recipe online tells you something different, half of them contradict each other, and more than a few just don't work when you try them.

Most gluten-free baking advice treats it as wheat baking with an ingredient missing, swap this flour for that one, add a gum, hope for the best. It isn't wheat baking with a gap in it. Gluten-free dough is a different material, built on a different structural principle, and this kit works through that principle from first ingredients.

What you'll gain

• Build and maintain a gluten-free starter using a method built on how a rice-flour starter actually behaves, not a wheat method with the wheat swapped out
• Understand exactly what psyllium husk and xanthan gum are doing in your dough, so you can adjust a formula on purpose instead of guessing at percentages
• Blend your own house flour from three simple principles, or start straight from one of three tested house blends
• Bake seven formulas, from a straightforward everyday boule through to an enriched milk loaf, all written in baker's percentages you can scale up or down
• Diagnose a gummy centre, a collapsed loaf, or dry crumbling texture in seconds with the troubleshooting quick-reference table
• Work with hydration ranges that are actually correct for gluten-free flour, instead of applying wheat-dough numbers to a different material

What's inside

A single 30-page A4 PDF, delivered as one file:

• Who this kit is for, and how gluten-free sourdough differs from wheat sourdough at a structural level
• Building and maintaining a gluten-free starter: feeding schedule, reading it, and troubleshooting when it stalls
• Flour blend science, three house blends, and a build-your-own worksheet
• Structure and hydration without gluten, including how psyllium husk and xanthan gum each behave and where hydration ranges actually sit
• Seven formulas in baker's percentages: basic boule, sandwich loaf, seeded loaf, pizza base, flatbread, dinner rolls, and an enriched loaf
• A troubleshooting section with a quick-reference summary table for the four most common gluten-free problems

A note on medical dietary needs

This kit is a baking science guide, not medical or dietary advice. If you or anyone you're baking for follows a gluten-free diet for a medical reason, always check the label on every individual ingredient, flours, starches, gums, and any shop-bought additions, since cross-contamination and labelling vary by brand and by batch. Check with the brand directly or with a qualified health professional if you're in any doubt.

Keep going

This kit doesn't have a bundle partner in the current DoughRise catalogue, but every page links back to two free calculators built for exactly this kind of baking:

• Hydration Calculator
• Sourdough Starter Calculator