February Newsletter

Hi All,
I have begun a free monthly newsletter about gluten-free sourdough bread, allergen friendly cooking and helpful tips for the kitchen and the home garden. Take a look!

Click Here! February Newsletter

A Letter from a Reader

Hello dear Sharon,

I am writing to report on my most recent gluten-free sourdough baking experiences. First, I want to thank you, Sharon, again for being so amazing and inventing GFSD baking, and all these amazing recipes. I love my new book too! It's already well covered with grease spots - looks well used and loved!:)

I have been trying all the new rice-free recipes, just thinking that I want to get rid of all the random flours I had in the pantry...well, it turned out I just loooooooove the new breads! It all started with the Corn Multigrain Mini Loaves, which I wanted to make for Thanksgiving. I ended up making mini muffins instead, which turned out great, but since I had made more then 3 cups of the starter I continued feeding the leftover starter.

When I had about 6 cups buckwheat/sorghum starter I made both Tapioca Bread #4 and Multi Carob#4. YUM! We had delicious sandwiches for days. The kids and hubby were super happy. At the beginning of the year I had fallen in the rice mini-muffins rut for months, then I took the summer off from baking. Now everybody in the house feels spoiled with all these new delicious breads.

Today I made my first Teff bread. This one is definitely everyone's fave so far...and it came with a bonus! When I was mixing the bread this morning I ended up with more dough then would fit in my bread pan, but not enough for two breads. So I took the extra dough and mixed in about 1 more cup of teff flour, 2 T. molasses, some coconut sugar, cinnamon, cloves, nutmeg and a bunch of butter (at least 2-3T). I left it out to rise.

When I got home from work (about 7hrs later), the bread was ready to bake. The cookie dough had only risen slightly, but I thought enough to give it a shot. Well, let me tell you, the cookies turned out amazing!!!!! I'm so happy! Gluten-free sourdough cookies. And sugar free, kind of, since there was barely any coconut sugar in the mix. I think those would also taste delicious with some choc chips. Next time, I'm going to try the cookies with more starter and less added though at the end. I also would like to try lemon butter cookies. Perhaps with a rice-quinoa starter?

Another experiment, though not as exciting as the cookies, but pretty delicious was the bread pudding. We can eat eggs, so I mixed a few eggs, some coconut milk and cinnamon with some crumbled leftover corn bread, stuck it in the oven for about 45min and voila!... yum!

That's it for now! I'm gonna try to take pictures one of these days - may be over Christmas break when I have more time.

Again, thank you and God bless you!
Love,
KG

Domestic Divas share about Wise Traditions Conference!

Sherry and Adrienne, the Domestic Divas, made a humorous and informative video about what they purchased at the Wise Traditions Conference. It's about 10 minutes long and well worth it. My book, The Art of Gluten-Free Sourdough Baking, gets a mention!
Here's the link:
Domestic Divas on Youtube

Teff Sourdough Starter for Samples for Wise Traditions Conference

I'm in the middle of baking countless samples for the Wise Traditions conference where I will be presenting my bread technique.

I'm baking one of my favorite slightly sweet breads, Teff Carob Coconut.

Here are some photos of the very impressive looking starter.







I like the craggy surface of the top and the spongy holes seen through the sides of the glass.

Saturday Night, November 5, 7:00 pm EST! Live Internet Radio Interview with Vickilynn Haycraft!

Wow! Another interview! This time it will be a live internet radio show by Vickilynn Haycraft, who is an excellent interviewer. This will be a relaxed one-hour talk where we will delve into gluten-free sourdough baking as well as discuss some aspects of my own personal healing journey.

Click here for a direct link to the show page.
http://www.blogtalkradio.com/doctorprepper/2011/11/05/get-real-get-prepared-with-vickilynn-haycraft-1

The show will be live Saturday Evening, Nov. 5, from 7-8PM EST, so you can tune in live via that link.

This link will be available after the show to access the interview On Demand, or to download as an Mp3.

If you would like to hear the show live via phone and not on the computer, the number is 1 (347) 326-9604

We will also be open to taking live calls on the air at the above number!

Make a cup of tea, toast a piece of gluten-free sourdough bread and join me for an easy going evening!

I was interviewed!

Hi All,
I was interviewed about my bread technique by Lisa Marie Lindenschmidt, a traditional foods cook and chocolate maker. Her husband, the techie behind the interview, makes amazing home made meade, which is a fermented drink that was a staple in Europe for many years. I have tasted their foods and meade and can heartily recommend them. Lisa Marie was a great interviewer, asking me unusual questions in an impromptu and conversational style.

Have a listen, the interview is under 30 minutes.
Interview with Sharon Kane

Be Well,
sharon

Here are links to the chocolate and meade site:
Rite Chocolate
Bardic Brews

Pancakes! New Video!

Here is a pancake video demonstrating how to make pancakes that are free of gluten, dairy, eggs, soy and yeast. Being sourdough they do have a slightly mild-to-medium sour taste so in my opinion they are perfect as a savory grain accompaniment to a meal instead of bread.

Click here for Gluten-Free Sourdough Pancakes Video