The Art of Gluten-Free Sourdough Baking - edition by Sharon A. Kane, Peggy Matthews. Cookbooks, Food & Wine eBooks @ .
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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.
The Art of Gluten-Free Sourdough Baking - edition by Sharon A. Kane, Peggy Matthews. Cookbooks, Food & Wine eBooks @ .
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The Art of Gluten-Free Sourdough Baking - edition by Sharon A. Kane, Peggy Matthews. Cookbooks, Food & Wine eBooks @ . Reviews
This book has been amazing for my family, who eats traditional foods. Soaked, sprouted and lacto-fermented is how we prepare food on a regular basis.
I didn't know that gluten free sourdough was possible. This book has shown me I was very wrong! Not only is it possible, it can be mouth-wateringly delicious, too.
There are many recipes in the book. I do wish there were recipes for a few more items, but there are so many to keep me busy in the meantime of waiting! Pizza crust, muffins, pancakes, bread and more... there is a wealth of information and recipes at your fingertips.
So glad to have this on !
This was a very thorough book for my introduction to gluten-free sourdough baking. I have been using sourdough for several years, but just recently needed to go gluten-free for my daughter. Sharon may have more detail than necessary for some people. The recipes I have tried have turned out.
This is a topic mater few has touched. That said it is a little hard to follow
Few talk about real gluten free sourdough cookbooks exist and that why I got it. The information is good I just feel like I have to rewrite it every time I read it. I can't wait for the second version I hope it will be more organized and easer to read
Great recipes. Had a difficult time finding an actual book as the e-version is difficult for me to use. Finally contacted the author and bought it direct from her. She also sells a sample assortment for a small amount of money. Very nice lady.
If you are gluten free and love sourdough bread, I highly recommend this book! It contains wonderful recipes for gluten free sourdough breads with no gums! I had a question about on of the recipes, so I emailed the author and she responded to me personally in 24 hours! And she gave me some extra hints. Sharon Kane is a sweetheart! And she obviously cares about her recipes and the people who cook them.
Being able to properly digest our food is one of the main factors which determines the state of our health. Some foods are easier to digest than others and how we prepare our food can make a huge difference in the availability and assimilation of the nutrients from our food. Proper preparation can also destroy toxins which are naturally present in many vegetables and grains. Traditionally our ancestors soaked, sprouted and/or fermented their fruits, beans, grains and vegetables...and sometimes even meat.
Sharon Kane, the author of The Art Of Gluten Free Sourdough Baking, discovered through food sensitivity testing that she was intolerant to many foods, including gluten. Sharon loved baking sourdough breads but the gluten in the grains and some of the other ingredients in the breads were stressing her system and making her ill. She was advised to avoid these substances. This news of course was very disappointing. However, the author was not discouraged for long. She was determined to create sourdough breads free of many allergens, including eggs, gluten, and dairy so she could again enjoy the taste, comfort and health benefits of properly prepared grains. Sharon experimented for a year with different flours and starters...with many failures...before she finally created a bread that she thought had the properties she desired. The results of her fortitude and persistence has been greater health, several books on traditional food preparation, online instructional videos, and the Gluten Free Sourdough Company that sells the delicious gluten, egg, dairy, soy free products that she has created.
I first bought the version of The Art Of Gluten Free Sourdough Baking but then decided it would be easier for me to have an actual hard copy to read and refer to....so it is the hard copy that I will be referring to in this review. First of all, to get people aware of the health properties and other positive qualities of the ancient process of sourdough baking...I will include the 6 benefits the author lists on the back of her book.
1. High Digestibility
2. Excellent Taste
3. Nutrient Density
4. Long Shelf life
5. Economical
6. Allergen Friendly
I would also like to include a paragraph from page 21 of the book which describes why soaking and/or the fermenting of grains is so important.
"Soaking foods mimics the early stages of a seed's germination cycle. A fully mature grain plant has plump grain seeds after a long and bounteous season. The grain seeds are essentially little packages of nutrients protected in a hard shell called a seed coat. The seed's mission in life is to reproduce and needs certain conditions to germinate. A grain seed left on the stalk of a spent plant, or on the ground, withstands extremes of temperature and moisture to allow its seed coat to soften and absorb water which facilitates germination. This process allows nutrients to become available to feed the newly germinated sprout until it has its first pair of true leaves and can make food through photosynthesis. When we soak grains before cooking or eating we mimic this process. The nutrients that would have fed the young sprout now become available to us after soaking."
The flours which are included in her recipes are teff, quinoa, corn, buckwheat, brown rice, and coconut. Sharon lists all the ingredients and equipment that you will need to succeed in gluten free sourdough baking. The author's instructions are very clear and detailed and she also includes photos which demonstrate the different steps and what the starters, batters and breads should look like. Sharon uses minimal sweeteners in her recipes and includes a conversion chart so a person can use the sweetener that best suits their needs. In the photo to the right you are shown what a bubbling starter looks like, what the bread looks like when it is rising and what the finished loaf should look like. This is very helpful in being able to gauge one's progress.
Gluten free sourdough baking uses "starters" to help the bread to rise. The book carefully explains the different properties of the various starters and batters so that the baker knows what to look for. The author includes a section on grinding your own flour. On page 43 there is an important chart which shows the amounts of grain, the amounts of flour it will convert to when ground, and then how much starter that amount of flour will create.
In the process of creating the gluten free starters the author noticed that her starters were going "bad" or becoming moldy. Through further research she learned that you can boost these starters with fermented beverages. Sharon tried using water kefir as a starter and that is when things began to turn around providing her with more successes. She refers to the water kefir starters as "boosted starters." Kombucha tea can also be used as a booster for starters or if you are not dairy sensitive you can use milk kefir or yogurt.
Everyone has different food sensitivities. Sharon has been asked by others to create certain breads for people with specific allergies and as a result she has divided the recipes into sections. Two of these sections are rice based recipes and rice free recipes.
Some of the delicious recipes included in the book are Pancakes, Banana Walnut Muffins, Cinnamon Raisin English Muffins, Cranberry Nut Muffins, Buckwheat Buns, Herb Sourdough Bread, Scallion Pepper Bread, Mock Rye Bread, Chia Onion Bread, Multigrain Carob Bread, Teff Carob Coconut Bread, Corn Bread, Dessert Breads, Quinoa 100 Bread ...and much more.
Sourdough gluten free breads are denser with a different "old world" texture and taste to them. I find this to be a positive difference. Sharon's breads are more hearty, nutrient dense, filling, and delicious than typical commercial fluff breads. On Sharon's website she has many baked items for sale, along with equipment, starter boosters, books and more. I have tried her English muffins, muffin tops, dessert breads and I actually tried one of her mixes as a first step in learning sourdough baking. I found the pumpernickel bread mix to be absolutely delicious! I put off making the bread from this mix because I thought I would fail. However, the whole process went very smoothly and the bread was a success! I was pretty impressed with the organization and directions of the mix itself but I was also pretty proud of myself because I actually succeeded in making sourdough bread! The next step for me will be trying one of the recipes in this book with my water kefir made from my new water kefir grains which I bought from Sharon. The author does not use baking powder, baking soda, or yeast in her recipes, preferring the most natural leavening method possible. Sharon advises people to toast the sourdough breads to get the best flavor and texture. When in a hurry I have eaten her breads untoasted but toasting does seem to improve texture and taste.
The book includes sections on definitions, differences between the various flour starters, refrigerated starters versus starters grown on the counter, feeding your starter, different stages of a starter, a large recipe section with photos, how to make chia gel and what it is used for, how to make pizza dough, conversions, troubleshooting, and where to get ingredients and equipment. Sharon shares her experiences and how she has learned from her failures. I am finding the book to be very thorough, easy to read, and written in an enjoyable manner. Everything she does seems to be very organized and well thought out. I admire this quality because I am definitely not an organized person.
Sharon has written this book to empower others to create healthy food in an economical manner. Too many people are experiencing sensitivities to gluten and other foods , which were once considered to be healthy. We desperately need to figure out the main causes of this predicament but in the meantime we must learn to prepare the foods that we can eat in a manner that releases the most nutrition possible. Our ancestors somehow knew that soaking, sprouting and fermenting not only preserved their foods but made them much more nutritious and digestible. I highly recommend this book to anyone who would like more control over their own health which offers less dependence on our failing medical system. To purchase Sharon's book and other products, check out her website . Through her persistent experimentation, she has come up with unique products that will help to improve our lives.
I am really enjoying these recipes. They are easy to follow, and I get to either start fresh sourdough starter, or I've been using my own that I have been feeding. I love that it asks for more of the sourdough starter than other recipes out there, which is a great way to be less wasteful!
I have been trying to bake the banana chia bread, but half the list of ingredients are missing in the edition. I don't know how many bananas to mash, or how much of the spices to put in. Anyone else having this problem, or does my edition have a glitch??? I would have loved to contact the author, but I'm not sure how to do that.
EDIT I have changed my review to 5 stars because after accessing the website that the fellow customer told me about in the comments, I was able to write to the author directly. She responded within 30 minutes of me writing her, so it is very refreshing to know that the author is there for her readers! She was able to pass along the recipe in full. Turns out it is a glitch that she mentioned at least another customer is experiencing, so they are trying to resolve it. Once again, I really recommend the book! And knowing that she is available makes it even better!
This book has helped me a lot in my gluten free sourdough experiments. I'm not crazy about how sour the breads turn out or about the process she uses but the texture of the breads is great. It's been very helpful as a starting point and I am still experimenting with modifications. The book feels very self-published - it is more like a notebook. But the information inside is meticulously researched and tested. She has recipes for a wide variety of flours and everything is done with a mindset of maximizing health, using real food ingredients, keeping it affordable, and keeping sweeteners to an absolute minimum.
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