Gluten Free new member
I am new to this site and am impressed by the wealth of ideas and contributions. It took me one year to perfect a 7-day sourdough all rye bread. It's the old fashioned type, shaped and heavy like a brick. We loved it. Then I was diagnosed with gluten allergy in addition to milk, eggs, soy and yeast sensitivity. After getting over the shock of having to give up my rye bread slathered with butter, I decided to figure out how to create a gluten free sourdough bread that did not use the usual leaveners and binders: milk, eggs, baking powder/soda, xanthan/guar gums and yeast. After 2 years I have finally mastered the tempermental nature of gluten free sourdough and have been able to successfully make breads, muffins, focaccia, etc. I am in the process of writing a book on it and currently teach classes on making the starters and breads.
These recipes are suitable for people with many food sensitivities. They are low salt, no added sweetener beyond stevia, and basically use gluten free flours, salt and water. Oh yes, and they taste really good, are nutritionally substantial, freeze well and have a long shelf life!
I look forward to learning as much as I can about sourdough and bread baking from this wonderful site.