the art of gluten-free sourdough baking by Sharon Kane
the art of gluten-free sourdough baking by Sharon Kane
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Blending an Old World sourdough technique with allergen friendly ingredients. Vegan and kosher. No kneading! Also Available in PDF Instant Download The Art of Gluten-Free Sourdough Baking is 160 pages of highly digestible gluten-free sourdough recipes for breads, muffins, pancakes, crackers and pizza. No kneading! Excellent recipes for people with gluten sensitivities and multiple food allergies. No gluten, milk, eggs, soy, baking powder, baking soda, gums or yeast! Vegan and Kosher. Detailed directions for making 5 gluten-free starters using different flours. 40 delicious Rice-Based recipes, 10 Rice-Free recipes – no kneading involved! A section on pancakes using a variety of flours Ingredients Used In My Recipes: Amaranth, Brown Rice, Buckwheat, Chick Pea, Coconut, Corn Sprouted, Quinoa, Sorghum, and Teff Some recipes use small amounts of Starch flours: Arrowroot, Potato Flour, Tapioca Seeds used: Flax seeds and Chia seeds sharon-kane-healing-with-foodSharon Kane is highly sensitive to gluten as well as many other common foods. Not wanting to give up eating bread, she discovered ways to make nourishing and satisfying gluten-free sourdough baked goods using only healthful, non-allergenic ingredients. After having food allergy tests, she discovered she had strong sensitivities to a number of foods including gluten, dairy, eggs and soy. Forty eight hours after removing those foods the sinusitis and intestinal distress cleared up!
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