Friday, February 19, 2010

Ingredients used in The Art of Gluten Free Sourdough Baking

Here are the ingredients used in the recipes from The Art of Gluten Free Sourdough Baking:

For the Water Kefir:
Water kefir culture (purchase at Cultures for Health)
Raisins
Sugar
Lemon
Water

The ingredients in the starter are:
water kefir
brown rice flour
water

I am currently working on starters that do not use rice as a base as some people are allergic to it.

Flours:
Amaranth
Arrowroot (it really is a root starch)
Brown Rice,
Buckwheat
Chick Pea
Oat (gluten free)
Potato flour (not starch)
Quinoa
Sorghum
Sweet Brown Rice
Tapioca flour
Teff

Seeds:
Flax seed, whole
Chia seed, whole

Salt:
Kosher, sea or Celtic

Oil:
Your choice of oil, butter or fat

Sweetener:
Most of the recipes have no sweetener at all.
Stevia powder is used occasionally
Sugar, used in Holiday Chocolate Bread



Miscellaneous ingredients:
Spices and herbs
Dried Fruit
Nuts
Bananas
Coconut, shredded
Vanilla extract
Vanilla powder
Poppy seeds

2 comments:

  1. whether the difference between kefir and yogurt?
    Which is better between them?
    whether kefir has the same flavor of yogurt?
    It looks very tasty

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  2. HI Dhan,
    Thanks for your questions. The flavors of milk kefir and yogurt are very similar and each will work well in my breads. I use water kefir because I am allergic to all milk products. Water kefir tastes a bit like a sweet and sour lemon drink. Very good for the digestion.

    I don't believe that the amount of kefir used in my bread recipes affects the taste of the bread much at all.

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