gluten-free sourdough
We have a sourdough starter that goes back more than 100 years, but of course it is a wheat starter. My wife has recently learned that she has a problem with gluten, so we're thinking about trying a wheat-free starter. Does anybody have any experience with this? If we use a little of our starter with gluten-free grains, how many generations will it take before the wheat gluten is diluted enough to not be a factor for her?
Replies to This Discussion
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Permalink Reply by Diane on -
We've been gluten-free for awhile. Not a good idea to use that starter. It may not work with gluten-free flour anyway. We have been experimenting with breads and have come up with some good ones.
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Permalink Reply by David Smigelski on -
Hi Diane,
Do any of your bread recipes use sourdough starter?
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Permalink Reply by HealthFoodMart on -
Need to start over, there is no way to "dilute" out the Gluten in the Wheat. Wheat contains the iGa enzyme, and no matter how many "generations" it will still be present as it is essential to the life of the yeast.
Choosing a Gluten Free Yeast, like Red Star, you can begin a new starter in a Gluten Free Flour...mine is in Bob's Red Mill General Purpose Flour, Bette Hagman's recipe calls for just plain Rice Flour.
Her recipe for starter is:
Pinch of Sugar
1 Cup lukewarm Water
1 Cake Yeast, or equivalent granules
1 1/2 Cups Rice Flour
Combine in Glass and let sit for 3-4 hours or until "Bubbly", then refrigerate, replenish with 1/2 cup lukewarm water and 3/4 cup rice flour after each use.
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Permalink Reply by Joz Lee on -
I found this recipe that I'm going to try.........
Garlicky Sourdough Bread uses Dehydrator
2 cups oat groats, soaked (overnight) , rinsed, and strained
1 c. almonds, soaked, rinsed, and strained
1 c. kamut, soaked, rinsed, and strained
1 Tbl olive oil
1 tsp sea salt
3 cloves garlic, minced
3 T fresh rosemary, minced
Process the soaked nuts and grains along with olive oil and sea salt for 30 seconds. Mix in the garlic and rosemary by hand and let the dough sit, covered, overnight at room temperature.
Spread the dough 1/2-inch-thick on Teflex sheets, and dehydrate for 5 hours at 100 degrees.
Turn the bread and score it into 6-inch squares. Dehydrate for 6 hours more, or to desired texture.
- From John Larsen, The Complete Book of Raw Food
If anyone is interested? we can group work on this?
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Permalink Reply by David Smigelski on
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We have a food dryer that has been working overtime drying morels this spring. Now that we're finished with that, I'm going to give your recipe a shot. It sounds interesting. We're off to Arcata for a few days starting tomorrow, so it won't be until next week.
I'll report back.
David
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Permalink Reply by Joz Lee on
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If you need help let me know...............
also.........I got a Berry (Cherry) Cobbler to ''die'' for - with no flour whatsoever ! and it's even better than the flour ones... and using rice flour or the other flours is not working. Not worth the trouble ....all comes out 'cake/gooy' or just ' un eatable' ( not edible!) so I gave up on all those recipes!
Can't wait for you to try this bread and report back. Joz
If you'r into mushrooms...........Porcinis are out !
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Permalink Reply by Joz Lee on
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when I use my dehydrator I try to load it up...............if you would like to experiment with two recipes??? try this also.
Onion Bread
This raw onion bread is hearty and delicious! Use this bread as a burger bun, for vegetable sandwiches or cut into smaller pieces and dip into hummus.
2 large sweet onions ***Albertson's always has them !
3/4 cups flax seed, ground in coffee grinder
3/4 cups raw sunflower seeds, ground in coffee grinder
1/2 cup Nama Shoyu -- Tamari ***wheat free!!!!! read labels ( @ Health Food Mart)
1/3 cups olive oil
Preparation: Peel and half the onions. Slice in a food processor (with slicing disc). Place in large bowl and mix with rest of ingredients until thoroughly combined. Spread 2 cups over a Teflex sheet, repeat until all of mixture is used. Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours. Cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically). Usually makes 18 pieces. Delicious! Joz
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Permalink Reply by Marilyn Swanson on
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I was more concerned about your comment about "most G-F baked goods suck"...true about some, but mostly because they try to eliminate too many ingredients...(note to manufacturers: G-F does not mean diary-free or egg free, and even though some people have difficulties with those as well, WHY try to make a product to cover all bases?)...Try www.123glutenfree.com for a list of wonderful baked goods! Expensive, I suppose, but when you need a really good Birthday cake, you cannot beat this source....And the Pan Bars are a family favorite, made with applesauce or pumpkin. They require lots of butter & eggs, but they're so rich & good that you won't need to eat much anyway! We have a granddaughter who is Celiac, and I ate G-F for several years, until a Dr. at Stanford decided I was not a Celiac, as well. I do know that finding G-F products is easier now, but they're nearly all baked goods, and the secret to good health is NOT going to be worrying about your bread/pizza/cookie sources. The fewer of those things you eat, the better, anyway. It's really easy to become obsessed with finding "satisfying foods" and feeling "deprived"...Focus away from the table, whenever possible....Learn to love peanut butter on apples! See's chocolate, by the way, is G-F, except for their Malt Balls...Dove chocolate also OK, I understand, but avoid Lindt! Good luck to all of you....and if you've eaten G-F for two years, and you do not feel better, find a Dr. who can help you....Stanford University's Medical School's Dept of Gastroenterology has a wonderful research program for Celiacs...and they're working on the "chemistry" of this small intestine absorption problem! They're hoping to offer a pill one day soon that will allow us to eat anything...Hooray!
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