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Thursday, January 8, 2009

GF Sourdough Starter?

I have been thinking lately about sourdough and wondering if its possible to make a more complex flavored bread using a gluten free sourdough starter.

I am still not sure about how to create a protein structure, in the dough, that would capture the gas bubbles and form a lighter bread, but I am thinking that maybe a starter could at least help the flavor be less sweet.

Any ideas?

3 comments:

  1. Not related, but found in Joy of Cooking, '70s? revision (predates the late-'90s revision).

    Wheatless Gingerbread

    Sift together six(!) times:
    1.25 c rye or rice flour
    1.25 c(!) cornstarch
    2 t baking soda
    1 t cinnamon
    .25 t each cloves and ginger

    Mix together:
    .5 c sugar
    1 c molasses
    .5 c soft butter
    1 c boiling water

    Add and stir well:
    2 well-beaten eggs

    Combine all and beat until thoroughly mixed. Bake in a greased 9x9 pan at 325 60–70 minutes(!) or until it tests done.

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  2. Research suggests that Lactobacillus bacteria in sourdough will break down gluten in wheat and other grains if fermented for over 7 hours, and they also make flours more digestible at the same time.
    http://www.westonaprice.org/moderndiseases/healing-celiac-disease.html

    It seems to work for me.

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  3. That is interesting research, but I am very sensitive and I don't think I am going to roll the dice and gamble with this technique, but I am glad it is working for you.

    FYI - if you do have celiac disease, it might NOT be working for you because you can be damaging your intestines and be asymptomatic.

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