The Art of Gluten-Free Sourdough Baking

by Sharon A. Kane, Peggy Matthews (Foreword)

Blending an old world sourdough technique with gluten-free whole grains. Breads, muffins, pancakes, pizza dough and crackers.Gluten-Free Sourdough technique and recipes to bake your own artisanal and highly nutritious sourdough breads. Recipes are also free of dairy, eggs, soy, yeast, gums and chemical leaveners. In addition, they are low in salt, sugars, fat and starch flours.A variety of flours and seeds are brown rice, buckwheat, amaranth, teff, sorghum, quinoa, coconut, corn, flax and chia. Excellent taste, easy to digest, long shelf life and no kneading or bread machine required.Directions for making your own starter are included in the book.

Genres: Cookbooks

247 pages, Kindle Edition

First published November 9, 2011

Reviews

[Cori Dyson · Rating 5 out of 5]

Excellent!

If you have a gluten allergy and long for real sourdough bread, then this is the book for you! Clear instructions for several breads. Authentic sourdough breads using only wild yeast as leavening agent.

[Hannah]

Coming back to finish this another time, as we are transitioning to GAPS.