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Blending an Old World sourdough technique with allergen friendly ingredients.
Vegan and kosher. No kneading!
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The Art of Gluten-Free Sourdough Baking is 160 pages of highly digestible gluten-free sourdough recipes for breads, muffins, pancakes, crackers and pizza. No kneading! Excellent recipes for people with gluten sensitivities and multiple food allergies. No gluten, milk, eggs, soy, baking powder, baking soda, gums or yeast! Vegan and Kosher.
Detailed directions for making 5 gluten-free starters using different flours. 40 delicious Rice-Based recipes, 10 Rice-Free recipes – no kneading involved! A section on pancakes using a variety of flours
Ingredients Used In My Recipes: Amaranth, Brown Rice, Buckwheat, Chick Pea, Coconut, Corn Sprouted, Quinoa, Sorghum, and Teff
Some recipes use small amounts of Starch flours: Arrowroot, Potato Flour, Tapioca
Seeds used: Flax seeds and Chia seeds
New Recipe Supplement Available for $20.
To make the breads you need to acquire a Booster for the starter. You can purchase my dehydrated Sourdough Starter Cultures here. Each packet boosts 4 batches of bread. You begin a fresh, new starter whenever you need it and don’t have to care for starters or boosters between baking days. You can easily carry these cultures with you if you travel. No care of the booster is necessary between baking days. My Sourdough Starter Cultures last 6-12 months in their dehyrdrated state.
Contents of The Art of Gluten-Free Sourdough Baking:
The Behavior of Sourdough: Getting Started, Soaking for Optimum Digestibility, Ingredients used in these Recipes, Equipment, The Lineage of My Sourdough Starter, Differences Between Wheat, Rye and My Starters, A Short Outline of Gluten–Free Sourdough Bread Making.
Definitions: Working with your Starter, Refrigerated Starter for Less Feedings and Milder Taste, The Weekend Baker, Different Flours, Different Starters, Grinding Your Own Flour, Measuring, Calculations, Whole Grains to Starter.
Feeding Your Sourdough Starter – Two Techniques: Visible Stages of a Gluten–Free Starter, Starter Recipes, Water Kefir for Boosted Gluten–Free Starter, Boosted Brown Rice Starter, Tips and Troubleshooting for Growing your Starter, Medium Thick Starter, Thick Starter.
Pancakes Using a Variety of Flours: About Pancakes, Gluten–Free Sourdough Pancakes, Variations on the Basic Pancake Recipe and Unusual Serving Suggestions, A Simpler Pancake, Potato Water Sourdough Pancakes, Pancakes Used for Bread.
Muffins, Buns & Mini Loaves: About Muffins, Buns & Mini Loaves, Banana Walnut Muffins, Cinnamon Raisin English Muffins, Coconut English Muffins, Cranberry Nut Muffins, Poppy Seed Muffins, Sweet Buns, Ginger Raisin Muffins, Focaccia, Buckwheat Buns.
Loaf Breads – Rice Based: About Loaf Breads, About Sourdough Bread, Sourdough Bread, Herb Sourdough Bread, Spice Sourdough Bread, Scallion Pepper Bread, Onion Garlic Bread, Cardamom Bread, Chia Banana Bread, Mock Rye Bread, Fennel Seed Bread, Chia Onion Bread,
Coconut Rice Biscuits & Scones – Rice Based: About Coconut Flour, Coconut Biscuits, Rice Coconut Scones.
Pizza Dough – Rice Based: About Pizza Dough, Pizza Dough Recipe.
Rice-Free Section: About Sourdough Bread – Rice Free, Buckwheat/Sorghum Starter, Multigrain Bread, Tapioca Bread, Multigrain Carob Bread, Teff Starter – Rice-Free, Teff Carob Bread, Teff Carob Coconut Bread, Teff Carob Coconut Variations Using Different Sweeteners, Sourdough Bread Quinoa, Quinoa Starter, Quinoa 100 Bread.
Corn Breads – Rice Based and Rice-Free: Corn Breads, Corn Rice Starter, Corn Bread, Corn Multigrain Mini Loaves
Crackers – Rice Based and Rice-Free: About Crackers, Flax Gel for Crackers, Sprouted Rice and Quinoa for Crackers, Crackers Rice/Quinoa, Teff Graham Crackers.
Dessert Breads – Rice Based: About Dessert Breads, Holiday Chocolate Bread, Sweetheart Bread, Teff Tapioca Coffee Cake.
Guarantee: Returns accepted within 5 days of receipt. Item must be undamaged and unopened with tags still attached. Contact our Customer Care for more details.
Sharon Kane is highly sensitive to gluten as well as many other common foods. Not wanting to give up eating bread, she discovered ways to make nourishing and satisfying gluten-free sourdough baked goods using only healthful, non-allergenic ingredients.
After having food allergy tests, she discovered she had strong sensitivities to a number of foods including gluten, dairy, eggs and soy. Forty eight hours after removing those foods the sinusitis and intestinal distress cleared up!