Monday, March 16, 2009

Why Gluten Free Sourdough?

I created these breads and bread recipes to cope with my own multiple food allergies and sensitivities. After mastering and enjoying old fashioned sourdough rye bread I learned I was gluten intolerant and could no longer eat rye. I learned I was also allergic to eggs and dairy products.

Wanting to continue eating bread, I looked at the ingredients in retail gluten free breads and found there was at least one ingredient I needed to avoid in each one. If I was going to be able to eat bread I needed to be able to control the ingredients.
I began experimenting with the sourdough techniques I had mastered for the rye bread.

Sourdough baking is a time tested bread baking technique that was used exclusively until the discovery of modern commercial yeast. It utilizes the natural yeasts and bacteria present on the grain and in the air to leaven bread. Sourdough bread becomes highly digestible because the flours are “soaked” in the starter and in the long rise period. Some people may remember their grandparents soaking oatmeal the night before cooking it for breakfast. Soaking neutralizes natural enzyme inhibitors in the grain, begins breaking down the tough cellulose fibers, fosters the formation of probiotics and enzymes and releases vitamins. All this makes for a more nutritious finished product that is easy on the digestion with many nutrients available for assimilation. Sourdough breads have a robust taste, long shelf life and freeze well.

For those of us who are gluten intolerant and have other food allergies these sourdough bread recipes can be a welcome addition to our diets.
The recipes in my gluten free recipe book are free of gluten, dairy, eggs, corn, soy, yeast, sugar, baking powder/soda, and xanthan and guar gums.
It can be purchased at:

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