A few people have written to me about how their gluten-free sourdough breads don't seem to rise properly. Come to find out that using different grinds of flour foster very different results.
I use home milled flour brown rice flour. When I first started home milling I ground it once on the finest setting on my Kitchen Aid Grain Mill attachment. It came out fairly coarse and gritty. Then I learned about grinding twice, once on medium and again on that same finest setting. The flour was finer but still on the coarse side. My initial recipes were based on this coarse and less coarse flour and produced excellent bread.
I learned that the people having trouble were using store bought flour which is much finer than my home milled. Some of them were able to switch to home milled and got much better results. But certainly there are many, many people who will never mill their own flour for all sorts of reasons. I figured I better do some trials with home milled flour to see if I could learn how to compensate for the much finer flour.
I made 4 starters using a different grind of brown rice flour for each:
1. Once ground
2. Twice ground
3. Bob's Red Mill with added rice bran
4. Bob's Red Mill
Here's a photo of the breads after baking. Look at the differences in height.
I'm analyzing the taste, texture, and crumb of these breads. Hopefully, I'll be able to make some recommendations in the not too far future. So much to learn...