Gluten free mostly dairy free sourdough bread

[Guest guest]

Hi All,

A while ago Ross Mc graciously shared info with me about using kefir

to raise gluten free sourdough bread. I have been working with the

recipe and am now ready to share it. I had been making and enjoying

7-day sourdough rye but was diagnosed with celiac! (wah!) I tried

sourdough rice and corn bread but it was inedible. Now a year later

after learning about Kombucha and Kefir from this list, I wondered

if kefir could raise bread. That's where Ross comes in. He sent me

various recipes to try.

I had hoped to make dairy free bread since I've tested allergic to

cow and goat milk. I tried making the starter from kefir beer but it

didn't seem to be alive. I then tried using 1-2 teaspoons of goat

kefir. It worked really well. I also used goat kefir whey leftover

from cheese (that I make for my family) as the liquid instead of

plain water in the starter. Even though I didn't seem to have any

adverse reactions to the small amount of goat kefir I used less goat

product each time so that I believe it's pretty minimal by now. I've

exchanged water kefir beer for the liquid in the bread while still

using kefir whey as the starter liquid.

Sorry if this is confusing. So now I reactivate my starter with goat

kefir whey and use kefir beer (totally dairy free) in the actual

bread. I may try activating the starter with kefir beer in the

future.

Okay, the recipes:

2 day gradual starter

mix 1/2 c sweet rice or brown rice flour and 1/2 c water in a large

jar.

add 1-2 teaspoons of kefir, or water kefir

cover with towel

let it sit somewhere warm like near the stove.

every 8 hours or so mix in 1/2 c flour and 1/2 cup water.

If it doesn't seem alive try using kefir whey instead of water.

(I found that sweet rice flour had a spongier texture more conducive

to breadmaking than brown rice flour)

The Bread

1/2 c brown rice or sweet rice flour

1/2 c sorghum flour

1/2 c garbanzo bean flour

1/2 c potato flour

1/2 c tapioca flour1.5 - 2 teaspoons salt

1 c starter

1 - 1.5 c water

The batter should be moist and spongy.

Bake in oiled pans at 325 for 45- 50 minutes.

The bread is light and spongy and unlike other gluten free breads

can stay on the counter for 6 days without refrigeration in waxed

paper in an airtight container.

Good luck!

sharon kane