Читать книгу The Art of Gluten-Free Sourdough Baking - Sharon A. Kane - Страница 6

I created these breads and bread recipes to cope with my own multiple food allergies and sensitivities. After finally mastering and enjoying old fashioned sourdough rye bread I was devastated when I learned I was gluten-intolerant and could no longer eat my beloved rye bread. I also learned I was allergic to eggs, dairy and soy products and had to limit my intake of yeast, sweeteners, fruits and salt.

Wanting to continue eating bread, I looked at the ingredients in retail gluten-free breads and found there was at least one ingredient I needed to avoid in each one. If I was going to be able to eat bread I needed to control the ingredients. I began experimenting with the sourdough techniques I had mastered in making the rye bread.

At first I used the rye sourdough starter technique and simply substituted brown rice flour for rye flour. After a few starters that turned a moldy shade of bluish-green I learned that I would have to make some adjustments! After one year of much trial and many errors that resulted in bricks, doorstops and hockey pucks, I finally succeeded.

I find sourdough bread baking somewhat different from baking that uses an exacting recipe to ensure a consistent product time and time again. There is a natural variability involved with sourdough baking. Many things affect a sourdough product: weather, temperature and humidity in the kitchen, and variations in measurements. Allowances must be made for these factors and I have found that there are ways to compensate for some of them.

A relaxed attitude with lots of flexibility can help foster excellent breads. There is plenty of information to be had from less than perfect batches. These batches can lead to surprisingly good recipes and new techniques.

I’ve received feedback from gluten-intolerant people baking my breads. They’ve reported that their family members, who can eat gluten without trouble, like the breads very much and find them more digestible and satisfying than many of the wheat breads that are found in stores and bakeries. My husband, Allen, although not gluten-intolerant, has come to strongly prefer my breads to gluten based breads.

May these recipes help you succeed in becoming a confident gluten-free sourdough baker!