Now I am treading on slippery ice. I don’t want to get into a fight with anyone, but on the other hand, there are so many scammers who sell complete nonsense and, worse, turn it into an (e-)book and try to sell it to you for a lot of money. I am really sick of that, so I am going to unmask those who really hit it off. Here we go:

  • Sourdough with Rebecca: Big avoid. She creates beautiful images and….nothing else. The information in her e-book is copied from other writers and there is nothing that will bring you further in your baking skills. It’s an empty shell of nothingness, just an inch away from fraud. Don’t fall for it!
  • The Loopy Whisk, a.k.a. Kat: No one on the internet is as hysterically enthusiastic about their own recipes as she is. “Amazing! Gorgeous! It tastes like wheat-based bread!”, “It’s perfect!”. Well, its not and the advice she gives is way off. “Never use psyllium powder!”, “If you do, use roughly 15% less!”, “Make a psyllium gel!”. Apparently she feels no responsibility to do some proper research and provide her fanbase with accurate information. She misleads her 2 million followers on Instagram with pure lies. All that counts is clicks. Keep screaming for attention Kat!
  • What The Fork Foodblog a.k.a Sharon: Her 4-ingredient gf sourdough bread recipe is just preposterous. She considers the flour mix as 1 ingredient, but it alone consists of 6 ingredients. So it suddenly becomes an 8 ingredient bread. Curiously, still one ingredient is missing: psyllium. How Sharon, how? On top of that, the flour mix consists mainly of starch, white rice and xanthan gum and she uses it not only for the dough, but also in the starter… It gets worse. She prescribes to use a lot of ‘un-fed’ levain. No wonder people complain their bread gets gummy. But gumminess in her bread is completely normal according to Sharon. Stay very far away from this charlatan.
  • Bakerita, a.k.a. Rachel: Activate 150 grams of starter with 80 gram of flour? Use 330 gram of levain on 305 gram of flour mix? Use 20g of whole psyllium husk or 16g of powder? Rachel exhibits a total lack of knowledge. Please refrain from this recipe.

Other examples of jaw-dropping bad gf sourdough bread recipes (and why do all those website look the same?):

  • Farmhouse on Boone
  • Natasha’s Home
  • Gluten Free On A Shoestring
  • Let Them Eat Gluten Free Cake
  • Gf Jules
  • Mama Knows Glutenfree
  • Homestead and Chill

The list goes on and on. Unfortunately I have not found any website with 100% accurate information. That’s how bad things are in the gluten-free world. The only webpage that has some valuable information is this recipe by George Eats, except for really weird stuff with the pre-ferment and some assertions that are really not true.