The Art of Gluten-Free Sourdough Baking: Blending an Old World Sourdough Technique With Allergen-Friendly Ingredients

Discover the art of gluten-free sourdough baking with recipes that exclude dairy, eggs, soy, yeast, gums, and chemical leaveners. Embrace healthier, diverse flours like brown rice, buckwheat, and quinoa for delicious breads, muffins, pancakes, and more. No kneading or bread machine needed. Includes instructions for your own starter. Perfect for anyone seeking nutritious, tasty, and easy-to-digest sourdough with a long shelf life.

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About the Author: Sharon A. Kane
Sharon A. Kane developed these recipes to manage her own multiple food sensitivities. She was determined to create nutritious and palatable breads that used only organic, whole grain ingredients and wild yeast. The resulting breads have brought the joy of eating fine bread back into her life. She teaches classes for the home baker as well as the professional baker.
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.