Saturday, March 14, 2009

Gluten Free Dairy Free Sourdough Quickbreads

Gluten free dairy free and other allergen free sourdough quick breads.
Cranberry pecan muffins, coconut muffins, buckwheat buns and sourdough bread

These wonderfully light and delicious sourdough quick bread recipes use low process ingredients. They are free of gluten, dairy, egg, commercial yeast, corn, soy, gums, baking soda/powder, and sugar. Compared to other sourdough breads they assemble quickly, have a short rise and are highly digestible. They are available in The Art of Gluten Free Sourdough Baking at:


  1. Hi Sharon,

    So far, I've made the poppy seed muffins and cranberry pecan muffins (using english muffin rings like you demonstrated in class). I've been using them for quick breakfasts or accompaniments to soup or salads for lunch. Looking forward to trying the buckwheat buns next!

    Best wishes,
    Chris C.

  2. HI Chris,
    I'm so glad you are successfully making the quick breads! About the buckwheat buns. The recipe may have too much water in it although the last time I made it it didn't have enough. Anyway, when you make them use 1/2 cup water for the last feeding rather than 3/4 cup. If it seems very dense add a little more water 1 tablespoons at a time. Make sure you let them rise 3-5 hours. They'll need it. good luck and let me know how it goes. ithink the buckwheat buns are my current favorite!