If you’ve been following Cultures for Health for a while, you know we empathize deeply with our customers when it comes to food allergies. Even more so, we relate well when they have multiple food allergies. It’s bad enough to be allergic to gluten, but to then also have an egg allergy? Gluten-free breads and baked goods just never rival their wheat counterparts. I got over that ideal that you could directly replace traditional sourdough long, long ago. Doomed, we feel doomed! When we can have bread or baked goods again?
But, if you want to make a weary parent of allergen-ridden children very happy this holiday season, I highly encourage you first show her or him this link:
The Art of Gluten-Free Sourdough Bread
Then wrap up this lovely gem of a sourdough recipe book as a gift:
Sharon Kane has spent years fiddling with and adapting her recipes to make great sourdough treats that are free of xanthan/guar gum, baking soda, baking powder, sugar and other sweeteners, fruit juice, eggs, milk, soy, added yeasts, and large amounts of high-starch flours.
I recently tried this recipe of hers, and loved it. The Cinnamon Raisin English Muffins turned out so perfectly shaped, and tasty! I can’t give out the recipe due to copyright laws of course, but it’s the yummiest mixture of a rice/quinoa flour blend, sweetened with stevia, honey, maple syrup, or coconut nectar. Using this book, the baker can then switch things up and create coconut English muffins, banana walnut muffins, poppy seed muffins, and more. There are also recipes for pancakes, buns, pizza dough, crackers, and mini loaves.
Troubleshooting section? You bet. It’s a must-have for the recipe book collection!
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via The Shining Mind
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