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Highly digestible gluten-free sourdough breads, muffins, pancakes, and pizza. These recipes are excellent for people with multiple food allergies. No gluten, milk, eggs, soy, sugar, baking powder, baking soda, gums, or yeast!
Author Sharon Kane presents extensive and detailed directions to help you get started making your own gluten-free sourdough starters. The book also includes 40 delicious recipes plus a section on pancakes and interesting variations. It includes a section dedicated to recipes that are also rice-free.
The recipes in this book can be made by creating a starter using brown rice flour and adding water kefir, milk kefir or even kombucha. Full instructions are included in the book. (You may also wish to use an established Brown Rice Sourdough Starter.)
Click here to learn more about the techniques and ingredients used by this author.
Sharon Kane is a gluten-free sourdough baker, organic gardener, and imporvisational cook. She is also a musician, wife, and mother. After developing many health problems which resulted in multiple food sensitivities, she slowly and steadily recovered with with the help of major changes to her diet, including the addition of lacto-fermented foods and developing new ways of working with gluten-free grains.