Re: RE: Sourdough gf bread

[Guest guest]

Hi and All,

I see by your questions that I left out an extremely

important step which is letting the breads rise over

night! They really need to nearly double in size. I

assemble the bread in the evening, put it in an oven

with a pan of hot water under the pans and let them

rise till morning. Then I bake them.

So glad you asked!

I believe that kefir beer is water kefir grains

fermented with water, sugar, and fruit. That's what I

used for the liquid in the bread. I had to stop

drinking it because I was having a reaction to the

alcohol content caused by the fermentation. It is fine

in the bread, though.

I'll send along any other GF discoveries.

Good Luck,

Sharon

Sharon A. Kane

Sanctuary Energy Healing

GPath2003@...

508-881-5678

__________________________________________________

[Guest guest]

G'day ,

Adding to what Sharon said...

>[...] Do you have to let the dough rise for a certain amount of time?

When I make sourdough, I often mix it up in the morning and leave it to

rise all day. It can take from six to twelve hours, depending on lots of

factors. Just keep a watch on it after six hours, and when it's doubled

in size, bake it.

>or soak the flour a la Nourishing Traditions? I may try that as it is

>recommended to soak beans (and bean flours) with something acidic in

>order to break down the enzyme inhibitors...

Soaking whole beans works by activating enzymes, and is highly

recommended. Soaking flours doesn't really do much for them, though.

However, a sourdough ferment will do much of the same thing, and

certainly brings acids and enzymes to the party! And it tastes better,

too

>How does one make kefir beer? I have both dairy and water kefir grains...

See the files section of this group, there's a recipe in there.

nutrition/files/recipes/

>I am in your boat as well, so if you have any other gf/cf tips, let me

>know.

How about:

http://en.wikipedia.org/wiki/Dosa

http://en.wikibooks.org/wiki/Cookbook:Dosa

http://en.wikibooks.org/wiki/Cookbook:Idli

I make them with brown rice and urad dal, but also sometimes replace the

urad dal with chana dal, hulled fava beans, or moong dal. I get the

batter fermenting with a little kefir - about 12 hours, and it's ready

to use.

See also this wonderful pictorial of some Indian recipes, all GF:

http://forums.egullet.com/index.php?showtopic=31133

And don't forget the tortilla. You can actually make these with lots of

different flours (and call them roti or chapatti or bhakri), but masa

has been processed already to make the nutrients in it easily available

(and it tastes great!)

http://en.wikibooks.org/wiki/Cookbook:Tortilla

--

Ross McKay, Toronto, NSW Australia

The planet is in a pickle, but fermenting will help save us

[Guest guest]

Dear Ross,

thanks for the clarification, links and all your gracious help.

sharon

[Guest guest]

G'day Sharon

>thanks for the clarification, links and all your gracious help.

And thanks for reporting back with your fully-developed recipe! I'll

certainly be giving it a shot, next chance I get.

cheers,

Ross.

--

Ross McKay, Toronto, NSW Australia

" Let the laddie play wi the knife - he'll learn "

- The Wee Book of Calvin