The Art of Gluten-Free Sourdough Baking

Front Cover, Apr 19, 2013 - Cooking - 160 pages
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 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.

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About the Author
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

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About the author (2013)

Sharon A. Kane developed these recipes to manage her own multiple food sensitivities. She was determined to create nutritious and palatable breads that used only organic, whole grain ingredients and wild yeast. The resulting breads have brought the joy of eating fine bread back into her life. She teaches classes for the home baker as well as the professional baker.

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