I have finally finished my book, Art of Gluten-Free Sourdough Baking, and have self-published it! This was a labor of love and took me 5 years to bring to this point.

The books can be ordered through my website:

http://artofgluten-freesourdoughbaking.com/ and will be shipped out within a few days of ordering.

I will be presenting my bread technique at the Weston A. Price annual Wise Traditions conference on November 11. This will be my first major presentation and I'm really honored and excited to be part of their speaker team.

Thanks, All!

Hello everyone,

I am wondering if I can get help with a yeasted gluten-free bread recipe.  My son just started an outdoors program during which the kids are supposed to help bake bread in wood fired oven.  There are children in the program with allergies to gluten, nuts (my son), eggs and dairy, and as a bread-baker I (perhaps foolishly) volunteered to figure out a recipe for some bread for them to bake that would be suitable for all children.  I found this recipe (see below) on-line, and it was described as outstanding and nutritionally good for being gluten-free.  Problem is, it includes eggs.  I want to figure out a modification, but I do not have any experience with gluten-free breads.  Can someone help me out?  As I mentioned, no eggs or dairy can be used in the dough.

As a sidenote, I saw some references to gluten-free sourdough on this forum, but the recipes looked involved and I am afaraid I do not have the time to figure out all the tricks.  But if you know of a simple way to make a gluten-free sourdough, I would love to know too!  The amount of added starch in the yeasted formulas is somewhat scary to me.

Thank you in advance!

Kroha

GLUTEN-FREE MULTIGRAIN MIRACLE BREAD

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup amaranth flour
1/4 cup tapioca starch
1/4 cup cornstarch or arrowroot starch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons apple cider vinegar

Preheat the oven to 200F.

Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.

Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.

Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.

Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.

This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

June 18-20 at Omega Institute in NY, I will teach a gluten-free cooking and baking weekend workshop; My new cookbook, Gluten-Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook by Leslie Cerier due July 1st, 2010 is full of delicious and easy to follow recipes for gluten-free whole grains and flours.

Gluten-free cooking and baking is fun and easy and delicious. For more information; please join me at www.lesliecerier.com

I look forward to hearing from you. eval(unescape('%64%6f%63%75%6d%65%6e%74%2e%77%72%69%74%65%28%27%3c%61%20%68%72%65%66%3d%22%6d%61%69%6c%74%6f%3a%4c%65%73%6c%69%65%40%6c%65%73%6c%69%65%63%65%72%69%65%72%2e%63%6f%6d%22%3e%4c%65%73%6c%69%65%40%6c%65%73%6c%69%65%63%65%72%69%65%72%2e%63%6f%6d%3c%2f%61%3e%27%29%3b'))

Join organic gourmet chef, teacher, and author, Leslie Cerier, for an informative and fun approach to preparing a full spectrum of gluten-free foods.

This hands-on, gluten-free cooking and baking workshop is perfect for people with gluten sensitivities; people who cook for those with gluten sensitivities; and nutritionists, dieticians, and other health professionals. Beginner and experienced cooks are invited. You learn:

• Menu planning for ease of preparation and great taste
• Ways to substitute ingredients according to seasons, schedules, moods, and what’s in your kitchen
• Cooking and baking with various sweeteners, oils, and seasonings
• The magic of global flavors, using local produce, herbs, and spices

Delectable protein-based side dishes highlighting beans, soy foods, pasture-fed dairy, nuts, and seeds

Learn to cook like an artist as you master dishes ranging from appetizers to desserts and breakfasts to one-pot dinners, including pancakes, porridges, soups, salads, pasta dishes, pilafs, bread, sushi, and pastries.

Recommended reading: Cerier, Gluten-Free Recipes for the Conscious Cook and Going Wild in the Kitchen

To register: www.lesliecerier.com or http://eomega.org/omega/workshops/d6b7adb6b819e1f957a32d21bfe62ad2/

Hello all.  Two years ago I was diagnosed with having a gluten allergy, or what is more commonly known as a wheat allergy, or Celiac's disease.  NO MORE Sourdough bread?    Time to go jump in the ocean.  So, I found some "sourdough" bread mixes, done gluten free.  Expensive and really dry.  Lots of Tapioca flour used, which in reality is a starch.  What to do?  Well, either keep buying bad bread for about $8 bucks a loaf or become a bread baker/chemist.

My breads have been tasty, have bend, but are peasant breads, heavy with little rise.  I use a sourdough starter and feed it Lecithan, ascorbic acid and ginger mix, and it has been okay, but does not cause the bread to rise much.

Since my goal is a gluten-free, taste-filled, fluffy loaf with a crisp sourdough crust, I have a ways to go, but will keep on trying.  If anyone has any information to make my chemisty experiment a sucess, let me know. 

Keep on baking!  Rene.

Hi everyone

The topic of gluten-free bread comes up regularly on this forum, and I happened to stumble upon this recipe from Dan Lepard on the Guardian UK website:

http://www.guardian.co.uk/lifeandstyle/2009/may/23/baking-white-bread

Seems like he uses a combination of soya flour, potato starch, cornflour, psyllium husk powder and xanthan gum in place of wheat flour.

Though it may be useful for those with wheat allergies out there.

I just received my copy of Bread Matters by Andrew Whitely through Amazon's UK site.  It has a lot of info in it about modern bread that I was unaware of (modern being the factory-produced stuff), but the info on gluten-free baking might be the most helpful info in the book for a lot of people.  He has a list of all the available ingredients that make up the bulk of g-f bread, with their pros, cons, nutritive value, how to use them, caveats, etc.  He also has a few bread recipes, pizza dough, and cakes too.  I am fortunate that I don't need to eat gluten-free bread, and I never intend to make it, but I found it interesting nonetheless.  He also has a recipe for Arkatena bread, which is a chickpea-sourdough-fermented wheat bread with fennel seeds from Cyprus that sounds intriguing. 

SOL

I think these cookies are really wonderful

Ingredients

3 oz. (3 squares, 85 g) unsweetened chocolate

1 lb. (454 g) sifted confectioners’ sugar

1 tsp (5 ml) vanilla extract

I found a recipe for Chinese Almond cookies in a 1914 cookbook.

I think this is one of the best versions I have ever tried; they are made with rice flour and have a nice sandy texture. They are also gluten-free and dairy-free

Ingredients

2 cups (320 g) rice flour + a little extra to form the cookies