Sunday, December 2, 2012

Free December Newsletter

December Newsletter features a delicious and beautiful holiday dessert: English Trifle and it's gluten-free, sugar-free and vegan!!

Click to read

Monday, November 26, 2012

Free November Newsletter

November Newsletter Click Here to Read
This month's topics:
  • Holiday Food
  • Natural Antihistamine
  • My article published in Living Without Magazine Dec/Jan edition!!
  • My new website!

Tuesday, October 30, 2012

Monday, September 3, 2012

Free September Newsletter

September Newsletter is out!! Click here to read! This month's topics: Lacto-Fermented Cucumber Relish Whole Grain Sorghum Frozen Tomatoes Congestion Buster Bread Crumbs & recipe for GF meatloaf

Tuesday, August 7, 2012

Free August Newsletter!!

August Newsletter!! Click to read!

This month's topics:
Flour: Store Bought vs. Home Milled Easy Summer Corn-Free Succotash Summer Greens for Winter Soups Rhubarb Rose Petal Water Kefir

Thursday, July 26, 2012

July Newsletter Click here to read it!

This month's topics:
Article: How Do You Get Your Probiotics?
From the Kitchen: Easy Summer Poached Bluefish
Fruit: Bumper Crop of Fruit? Water Kefir to the Rescue
From the Garden: Walking Onions

Thursday, May 3, 2012

May Newsletter!!

________________________________________________ HI All, The May Newsletter is here! Topics include Water Kefir Soda, Quinoa, Fermented Mackerel and Oven Baked Gluten-Free Pancakes. Click to read it!

Friday, April 20, 2012

Letter from a Reader

Hi Sharon,
I purchased your ‘Art of Gluten Free Sourdough Baking’ book a little while ago. It arrived just in time for me to transform my first batch of boosted brown rice starter into a reasonably successful loaf. It was a little flat and moist but with a great taste and lovely chewy texture that is missing in the normal gluten free shop offerings!

I didn’t think I would make another loaf soon so I used the leftover brown rice starter to make pancakes for Easter breakfast and included fruit and some spices. We ate these with soft goat cheese and sugar free jam. Wow! Even my husband and mother enjoyed these. I ran out of bread before my next batch of starter was ready so I used a bought loaf that I had in the freezer. I couldn’t believe the difference in the way my stomach felt.

I have just made two loaves using a mix of brown rice starter with Quinoa flour and potato flour. I had a really good result with these, so much so that I had four slices of the first one that I cut up! They seem to slice easily and last very well.

Thank you so much for putting so much effort into researching and producing this book. I had all but given up on bread until my sister in law brought your book to my attention. I am looking forward to trying some of the other things as well. Like banana bread!

Warm regards and thanks again!
D.B., Australia

Friday, March 30, 2012

April Newsletter is Out!

I've had fun with this newsletter as it involves a lot of spring gardening and fermenting ideas. Enjoy! Click here for the link

Wednesday, March 14, 2012

Gluten-Free Sourdough Starter Recipe

How to Make Gluten Free
Sourdough Starter (Excerpt from The Art of Gluten-Free Sourdough Baking)

(Also free of milk, eggs, yeast, soy, gums & chemical leavener
The steps below might seem daunting just to make bread but with practice it becomes easy.

Here are the basic steps for Gluten Free Sourdough Starter:

• Make Water Kefir (made from a culture)
• Make Brown Rice Starter
• Boost Brown Rice Starter with Water Kefir
• Feed Brown Rice Starter with brown rice flour and water, 2-3 times a day
• Use for pancakes, breads, muffins and pizza dough

Info about Water Kefir:

• Water Kefir is a tasty and potent fermented drink, full of natural probiotics and enzymes. (If you try drinking it start with a small amount at first! It’s really potent)
• Made from a culture and takes 2 minutes to put together
• Ferments in 1-2 days
• Stores in refrigerator for one month
• With care these cultures can be used repeatedly and live indefinitely

Making pancakes will help you get the “feel” of working with a sourdough starter. They take a fraction of the time needed for a bread recipe and
produce tasty pancakes.

Water Kefir Recipe

Ready for use in 1-2 days

Water Kefir Culture * (purchase from Cultures for Health)

Glass quart jar
Paper towel or cloth
Rubber band

Day 1

• Fill a quart jar with water leaving 2 inches of space at the top of the jar.
• Add 2 tablespoons sugar, stirring to dissolve.
• Add 20 raisins.
• Add a slice of lemon.
• Add water kefir culture into the quart jar.
• Cover with paper towel or cloth and secure with a rubber band.

Day 2

• When raisins float to the top, around 24 hours later, use a nonmetal spoon to remove raisins and lemon and discard them.

• In cool weather: Re-cover the water kefir drink with the paper towel or cloth and rubber band and ferment for 6 more hours on the counter.

• In warm weather: Put the water kefir drink directly into the refrigerator.

• Cap and store water kefir drink (along with cultures settled at the bottom) in the refrigerator and use as needed taking care not to pour water kefir cultures out of the jar. They will easily just sit on the bottom until you make your next batch.

• Water Kefir drink is now ready to use for Boosted Brown Rice Starter.

Replenishing Your Batch

• When you have used the water kefir liquid down to about an inch in the jar (with cultures still sitting on the bottom) begin a new batch in a new jar adding fresh water, sugar, raisins, and lemon.

• Then pour the remaining water kefir drink and water kefir culture into the new jar.

• Cover and ferment as above for Day.

*Purchase Water Kefir at Cultures For Health

Boosted Brown Rice Starter

Ready for use in 3-4 days

Brown rice flour
Water Kefir

Ceramic or glass bowl
Cloth or paper towel
Rubber band

Step 1

• Put one cup of brown rice flour into a ceramic or glass bowl

• Pour in 3/4 cup of water and whisk smooth

• Add 1-2 tablespoons of water kefir and whisk again

• Cover with a cloth or paper towel and secure with a large rubber band

• Leave it on the counter away from drafts or extreme temperatures

Step 2

The key to a healthy starter is regular feedings
of brown rice flour and water

How to Feed:

• Feed 3 times daily, roughly every 8 hours.
• Feed with ¼- ½ cup of flour and slightly less water, whisking smooth and covering

• If you know you won't be able to feed it after 8 hours, put it in the refrigerator after feeding. You won't have to feed it for another 12 hours

• After two days put the starter in a clean bowl (to keep the dry starter from mixing with the fresh starter) and continue feeding

• At around 48 hours the starter should show signs of viability
If you don’t see any bubbles or “hilling”, (when the flour makes a hill) you can add another tablespoon of water kefir

• By the third and fourth days you may see bubbles of different sizes and hear a hissing sound when stirring

Your starter is now ready for pancakes.

Gluten Free Sourdough Pancakes

Since buckwheat, teff, quinoa or oat flour will give the pancakes some needed density (a pure rice flour starter tends to be on the thin, soupy side) have the last feeding of the starter be 1/4 - 1/2 cup of one of those flours plus a little less water. Let ferment 7 hours.

Yield: 4 pancakes

Ingredients for 4 pancakes
1 cup boosted brown rice starter (including the last feeding of buckwheat or other flour plus slightly less water
1 tablespoon oil, melted butter or fat
A large pinch of salt
1-2 tablespoons freshly ground flax seed (grind in a coffee grinder)

Mix oil, salt and ground flax seed into starter
Let sit for at least 15 minutes to allow the flax to thicken the batter.
The batter should be like a thick cake batter.
If the batter is too thick whisk in a little water, a tablespoon at a time, until you get the desired consistency
(The batter can sit for up to 24 hours in the refrigerator. The finished pancakes will be thinner and lighter)
Oil pan or griddle and heat to fairly hot
Spoon or ladle out the batter onto the pan
These take longer to cook than wheat pancakes so flip a few minutes after bubbles show up or the edges start to dry out.
Cook another 1-2 minutes and serve.

You can also cool them on a rack and refrigerate in a container for a 3-5 days. Just reheat them in the toaster.


Purchase The Art of Gluten-Free Sourdough Baking

Other Books Available

Lacto-Fermentation Through The Seasons – Fermented vegetables are a homemade probiotic-rich condiment. A year’s worth of recipes for making your own fermented vegetables starting in spring, moving through summer and into fall.

Intestinal Recovery – Recipes and techniques to slowly and gently help repair the digestive and immune systems.

Highly Digestible Beans – Technique for making the most easily digestible beans possible. 4 recipes included.

Contact me:

Copyright 2012 by Sharon A. Kane

Wednesday, March 7, 2012

March 2012 Newsletter!

Finishing up winter and getting ready for spring in the March 2012 Newsletter

Click Here to read

Tuesday, February 28, 2012

The Imperfect Loaf

Truth be told, I still make imperfect loaves of bread. With sourdough there are so many variables it is nearly impossible to achieve duplicate results from batches to batch.

Some variables that affect the finished product are:
*the fineness or coarseness of the grind of the flour
*amounts of water
*ambient humidity
*ambient temperature
*the slightest variations in measurements

With practice I have gotten to the place where I can make adjustments to the starter and batter as I go, correcting what might go wrong.

If I haven't made a specific recipe in a while I may have an imperfect loaf the first time around and a perfect loaf the second. I recently made my Mock Rye Bread using a refrigerated starter instead of a room temp starter. Refrigerated starters can be deceiving as the chilled starter may appear thicker than it truly is. This one seemed too thick so I added more water to the starter to make it the texture I remembered it should be.

The loaf rose but not as much as I had remembered it rising. When I sliced open an end of the loaf, the texture was a bit dense. The holes were not as large as they should be.

I continued slicing as I wanted to freeze some and found the closer I moved to the center of the bread the wetter the top was. That's when I realized the batter was too wet and I made a mental note not to add as much water next time.

Some pieces near the center were almost squishy.
I continued slicing and lay the slices on a rack to dry out for a day. Then I froze half of them and stored the others in a container lined with a cloth. They toasted up fine, the taste is great albeit a bit dense.

You can see that the tops of many slices came apart. I saved those pieces, let them dry out and dropped them in the bottom of a bowl of soup. Perfect!

Friday, February 3, 2012

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! Subscribe if you are interested.

Click Here! February Newsletter