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?
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Not related, but found in Joy of Cooking, '70s? revision (predates the late-'90s revision).
ReplyDeleteWheatless 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.
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.
ReplyDeletehttp://www.westonaprice.org/moderndiseases/healing-celiac-disease.html
It seems to work for me.
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.
ReplyDeleteFYI - if you do have celiac disease, it might NOT be working for you because you can be damaging your intestines and be asymptomatic.