Читать книгу The Art of Gluten-Free Sourdough Baking - Sharon A. Kane - Страница 2
ОглавлениеThe Art
Of
Gluten-Free
Sourdough Baking
Blending An Old World
Sourdough Technique
With Allergen-Friendly
Ingredients
By Sharon A. Kane
Website: www.glutenfreesourdough.com
Visit my video membership site
to help you see
starters, batters and finished breads.
Contact me to receive my Free Newsletter
glutenfreesourdoughbaker@gmail.com
This book is available in bulk at quantity discounts.
Contact me at:
glutenfreesourdoughbaker@gmail.com
The information in this book is not
intended to diagnose or treat illness.
The author will not be held accountable for use
or misuse of information from this book.
The book is not intended as medical advice.
Published in eBook format by eBookIt.com
ISBN-13: 978-1-4566-0588-9
Front Cover Photographs clockwise from top left:
Brown Rice, Teff, Quinoa, Buckwheat (Raw)
Copyright 2012 Sharon A. Kane
All rights reserved.
Please do not reproduce
material without permission
from the author.
Dedication
This book is dedicated to all the
children, teens and adults
with multiple food sensitivities,
who deserve to eat
nourishing, delicious food.
I wish you/us all the best of health.
Acknowledgements
I have been blessed to be the recipient of tremendous
amounts of heartfelt help and support.
Many thanks to:
oMy parents, Alvin & Lillian Kane, for their continuous encouragement
oMy husband, Allen Bourque, for proofreading and for being an honest taste-tester
oMy daughter, Myla Green, for editing, taste-tasting and encouragement
oMy brother, Robert Kane, for seeing what I needed next and pointing me in the right direction to find it
oRoss McKay, for giving me the idea about water kefir
oBonnie Slone for encouraging me to share my work with others
oAnne Boas and Nalasa Cutler for visioning and technical help
oMy good friends, Anne Boas, Sherrie Whittemore, Elizabeth West, and Debbie Fieldman, for their endless hours of listening, support and encouragement
oJane Lewis, for her multi-faceted, invaluable support
oPeggy Matthews, for her generous spirit and invaluable help in editing, test baking, videotaping, photographing, visioning, listening and taste-testing
oMikel Matisoo for helping me understand various scientific aspects of baking.
Special thanks to Chef Richard J. Coppedge, Jr. for his superb book, Gluten-Free Baking with the Culinary Institute of America. A number of years ago I had the wonderful opportunity to attend a gluten-free culinary summit that featured an inspiring group of cookbook writers, professional chefs, bakers and pastry chefs. Chef Coppedge was one of the many excellent speakers. His presentation of gluten-free bread and pastry principles were clear enough to help me apply these foreign concepts to my experiments with gluten-free sourdough baking. Where my baking is of a rather rustic type, his desserts are artistic and culinary masterpieces. Thank you, Chef, for your rich and informative book.
I have referred to it countless times throughout this journey!
Cover Design by Jane Lewis
Photography by Sharon A. Kane
Editing by Myla Green, Debbie Macchi
Technical Editing by Peggy Matthews
