The Art of Gluten-Free Sourdough BakingBlending 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 used: 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. |
Contents
Soaking for Optimum Digestibility | |
Differences Between Wheat Rye and My Starters | |
Different Flours Different Starters | |
Whole Grains to Starter | |
Water Kefir for Boosted GlutenFree Starter | |
About Pancakes | |
About Muffins Buns Mini Loaves | |
Common terms and phrases
½ cup Add ground flax amount of starter arrowroot Arrowroot flour Bake at 350F Batter type Black pepper Boosted Brown Rice bread evenly bread recipe brown rice flour Brown Rice Starter Carob Chia Gel Section chia seed coconut flour Cooling and Storing crackers cups 1/2 cup dough mixer English Muffin fermented freshly ground gluten-free sourdough glycemic index grain mill grind ground flax seed ground or 7½ Ingredients Section KitchenAid Let cool Let rise lined with parchment Maca Measure out starter Medium Thick Starter mix gently mixing bowl muffin oiled loaf pan pancakes parchment paper pizza quinoa flour refrigerator Rice Starter Section Section to source skewer should go soaked Sourdough Bread sponginess spoon or dough starter into mixing stevia stir Storing Directions Section tablespoons Directions tablespoons flax meal tapioca taste teff flour Teff Starter Test for doneness texture water kefir whisk until smooth Whole flax seed whole grain wooden spoon