Оглавление
Sharon A. Kane. The Art of Gluten-Free Sourdough Baking
About the Author
Foreword
The Behavior of Sourdough
Preface
Introduction
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 Starter – Two Techniques
Visible Stages of a Gluten-Free Starter
About the Recipes
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 – Rice Quinoa Based. About Muffins, Buns & Mini Loaves – Rice Quinoa Based
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 #1
Sourdough Bread #1
About Sourdough Bread #2
Sourdough Bread #2
Ingredients
Sourdough Bread #2 New
Ingredients
New Thick Starter. Ingredients
Herb Sourdough Bread #2
Ingredients
Spice Sourdough Bread #2
Ingredients
Scallion Pepper Bread #2
Ingredients
Onion Garlic Bread #2
Ingredients
Cardamom Bread #2
Ingredients
Sourdough Bread #2 (Variation)
Ingredients
About Sourdough Bread #3
Chia Gel
Ingredients
Sourdough Bread #3
Ingredients
Chia Banana Bread #3
Ingredients
Mock Rye Bread #3
Ingredients
Fennel Seed Bread #3
Ingredients
Chia Onion Bread #3
Ingredients
Coconut Biscuits & Rice Coconut Scones – Rice Based. About Coconut Flour
Coconut Biscuits
Ingredients
Rice Coconut Scones
Ingredients
Pizza Dough – Rice Based. About Pizza Dough
Pizza Dough Recipe
Rice-Free Section. About Sourdough Bread #4 – Rice-Free
Buckwheat Sorghum Starter – Rice-Free
Multigrain Bread #4 – Rice-Free
Ingredients
Tapioca Bread #4 – Rice-Free
Ingredients
Multigrain Carob Bread #4 – Rice-Free
Ingredients
About Sourdough Bread #5 – Rice-Free
Teff Starter – Rice-Free
Teff Carob Bread #5 – Rice-Free
Ingredients
Teff Carob Coconut Bread #5 – Rice-Free
Ingredients
Teff Carob Coconut – Variations Using Different Sweeteners
About Sourdough Bread #6 – Rice-Free Quinoa
Quinoa Starter – Rice-Free
Beginning the Quinoa Starter
Quinoa 100 Bread – Rice-Free
Ingredients
Corn Breads – Rice Based and Rice-Free. About Corn Breads
Corn Rice Starter
Corn Bread
Ingredients
Corn Multigrain Mini Loaves
Crackers – Rice Based and Rice-Free. About Crackers
Flax Gel for Crackers
Sprouted Rice and Quinoa for Crackers
Rice Quinoa Crackers
Teff Graham Crackers
Dessert Breads – Rice Based. About Dessert Breads
Holiday Chocolate Bread
Sweetheart Bread
Teff Tapioca Coffee Cake
Troubleshooting Starters and Batters
Conversions
Resources: Ingredients
Resources: Equipment
Conclusion
Testimonials
Отрывок из книги
Sharon A. Kane is a gluten-free sourdough baker, organic gardener and improvisational cook. She is also a musician, wife and mother. After developing many health problems almost 30 years ago, which resulted in multiple food sensitivities, she waded through various conventional and alternative treatments until she was finally diagnosed with systemic Candida and Leaky Gut Syndrome. Many years later, gluten intolerance was also discovered. Fortunately, she slowly and steadily recovered with the help of major changes to her diet, including the addition of lacto-fermented foods, and by continuing to work with alternative health practitioners.
Out of this healing experience she developed new ways of working with the gluten-free grains that were available to her. She experimented with combining old-fashioned sourdough techniques with gluten-free whole grain ingredients. The Art of Gluten-Free Sourdough Baking is the result of her determination to produce breads that were both nourishing and highly digestible.
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I promptly got to work on the chia-based, quinoa-free bread for the child with the quinoa sensitivity and was able to create another excellent bread, Sourdough Bread #3. It did not rise as much as quinoa-containing Sourdough Bread #2 nor was it as spongy but it still was a fine, nutritious bread that, like Sourdough Bread #2, lent itself to many variations.
My experience is that chia gel gives bread stability, sponginess and an unusually long shelf life.
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