The milk and water kefir grains are often used for fermented beverages' production with technological and functional effects. These complex natural consortia of microorganisms can have promising applications in other fields of food industry. This work aimed to select the most performant artisanal starter culture, between different water (WKG1, WKG2) or milk (MKG) kefir grains, for gluten-free sourdoughs production. The impact of ingredients' combination, sterilization, gelatinization, and type of fermentation (liquid- and solid-state fermentation) on the microbial consortium's biochemical behavior, antifungal, antioxidant, and acidification potential was evaluated. The proposed flow chart involving the individual sterilization of the composite flour from the fermentation medium, respectively the distilled water, and the freeze-dried WKG2 as starter culture revealed that two up to four backsloppings stabilized the microbiome without alterations of the antioxidant and antifungal properties (p > 0.05). Furthermore, the addition of okara in the fermentation substrate had a positive effect on the organic acids' (lactic, acetic, citric, propionic, and butyric) and bioactive compounds' concentration from the sourdough. Using the kefir grains cultures for the diversification of gluten-free functional sourdough breads can be an approachable way to obtain healthy bioingredients for safe bakery products' manufacture, through the natural microbiomes.

牛奶和水开菲尔颗粒通常用于发酵饮料的生产，具有技术和功能效果。这些复杂的微生物天然聚生体在食品工业的其他领域具有广阔的应用前景。这项工作旨在在不同的水 (WKG1、WKG2) 或牛奶 (MKG) 开菲尔谷物之间选择性能最高的手工发酵剂，用于生产无麸质酸面团。评估了成分组合、灭菌、糊化和发酵类型（液态和固态发酵）对微生物群落的生化行为、抗真菌、抗氧化和酸化潜力的影响。建议的流程图涉及从发酵培养基中分别对复合面粉进行单独灭菌，分别是蒸馏水，冷冻干燥的 WKG2 作为起始培养物表明，两到四次后倾可以稳定微生物组，而不会改变抗氧化和抗真菌特性（p > 0.05）。此外，在发酵基质中添加豆渣对酸面团中的有机酸（乳酸、乙酸、柠檬酸、丙酸和丁酸）和生物活性化合物的浓度有积极影响。使用开菲尔谷物培养物使无麸质功能性酸面包多样化是一种通过天然微生物组获得用于安全烘焙产品制造的健康生物成分的平易近人的方法。在发酵基质中添加豆渣对酸面团中的有机酸（乳酸、乙酸、柠檬酸、丙酸和丁酸）和生物活性化合物的浓度有积极影响。使用开菲尔谷物培养物使无麸质功能性酸面包多样化是一种通过天然微生物组获得用于安全烘焙产品制造的健康生物成分的平易近人的方法。在发酵基质中添加豆渣对酸面团中的有机酸（乳酸、乙酸、柠檬酸、丙酸和丁酸）和生物活性化合物的浓度有积极影响。使用开菲尔谷物培养物使无麸质功能性酸面包多样化是一种通过天然微生物组获得用于安全烘焙产品制造的健康生物成分的平易近人的方法。