The Art of Gluten-Free Sourdough Baking. Sharon A. Kane. Читать онлайн. Newlib. NEWLIB.NET

Автор: Sharon A. Kane
Издательство: Ingram
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Жанр произведения: Кулинария
Год издания: 0
isbn: 9781456605889
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      The Art

      Of

      Gluten-Free

      Sourdough Baking

      Blending An Old World

      Sourdough Technique

      With Allergen-Friendly

      Ingredients

      By Sharon A. Kane

      Website: www.glutenfreesourdough.com

      Visit my video membership site

      to help you see

      starters, batters and finished breads.

      www.glutenfreesourdough.com

      Contact me to receive my Free Newsletter

       [email protected]

      This book is available in bulk at quantity discounts.

      Contact me at:

       [email protected]

      The information in this book is not

      intended to diagnose or treat illness.

      The author will not be held accountable for use

      or misuse of information from this book.

      The book is not intended as medical advice.

      Published in eBook format by eBookIt.com

       http://www.eBookIt.com

      ISBN-13: 978-1-4566-0588-9

      Front Cover Photographs clockwise from top left:

      Brown Rice, Teff, Quinoa, Buckwheat (Raw)

      Copyright 2012 Sharon A. Kane

      All rights reserved.

      Please do not reproduce

      material without permission

      from the author.

      Dedication

      This book is dedicated to all the

      children, teens and adults

      with multiple food sensitivities,

      who deserve to eat

      nourishing, delicious food.

      I wish you/us all the best of health.

      Acknowledgements

      I have been blessed to be the recipient of tremendous

      amounts of heartfelt help and support.

      Many thanks to:

      oMy parents, Alvin & Lillian Kane, for their continuous encouragement

      oMy husband, Allen Bourque, for proofreading and for being an honest taste-tester

      oMy daughter, Myla Green, for editing, taste-tasting and encouragement

      oMy brother, Robert Kane, for seeing what I needed next and pointing me in the right direction to find it

      oRoss McKay, for giving me the idea about water kefir

      oBonnie Slone for encouraging me to share my work with others

      oAnne Boas and Nalasa Cutler for visioning and technical help

      oMy good friends, Anne Boas, Sherrie Whittemore, Elizabeth West, and Debbie Fieldman, for their endless hours of listening, support and encouragement

      oJane Lewis, for her multi-faceted, invaluable support

      oPeggy Matthews, for her generous spirit and invaluable help in editing, test baking, videotaping, photographing, visioning, listening and taste-testing

      oMikel Matisoo for helping me understand various scientific aspects of baking.

      Special thanks to Chef Richard J. Coppedge, Jr. for his superb book, Gluten-Free Baking with the Culinary Institute of America. A number of years ago I had the wonderful opportunity to attend a gluten-free culinary summit that featured an inspiring group of cookbook writers, professional chefs, bakers and pastry chefs. Chef Coppedge was one of the many excellent speakers. His presentation of gluten-free bread and pastry principles were clear enough to help me apply these foreign concepts to my experiments with gluten-free sourdough baking. Where my baking is of a rather rustic type, his desserts are artistic and culinary masterpieces. Thank you, Chef, for your rich and informative book.

      I have referred to it countless times throughout this journey!

      Cover Design by Jane Lewis

      Photography by Sharon A. Kane

      Editing by Myla Green, Debbie Macchi

      Technical Editing by Peggy Matthews

      About the Author

      Sharon A. Kane is a gluten-free sourdough baker, organic gardener and improvisational cook. She is also a musician, wife and mother. After developing many health problems almost 30 years ago, which resulted in multiple food sensitivities, she waded through various conventional and alternative treatments until she was finally diagnosed with systemic Candida and Leaky Gut Syndrome. Many years later, gluten intolerance was also discovered. Fortunately, she slowly and steadily recovered with the help of major changes to her diet, including the addition of lacto-fermented foods, and by continuing to work with alternative health practitioners.

      Out of this healing experience she developed new ways of working with the gluten-free grains that were available to her. She experimented with combining old-fashioned sourdough techniques with gluten-free whole grain ingredients. The Art of Gluten-Free Sourdough Baking is the result of her determination to produce breads that were both nourishing and highly digestible.

      Sharon’s articles have been published in Wise Traditions, Spirit of Change and Living Without. She has presented at numerous venues and groups. She teaches Gluten-Free Sourdough Baking Classes and Allergen-Friendly Traditional Cooking.

      She and her husband, Allen, have an organic garden in Eastern Massachusetts. They use over winter cold frames allowing them to begin eating out of their garden in mid March. Sharon ferments anything from the garden at least once and has succeeded in fermenting vegetable parts that usually end up in the compost.

      Her other book, Lacto-Fermentation Through the Seasons, is a manual about using old-fashioned salt brine pickling. It features 21 recipes that start with spring Rhubarb, moves through summer Daylily Buds, Snap Peas and on to the much-loved old standards of late summer and fall, cucumbers, swiss chard and sauerkraut.

      Sharon has found a way to bring the joy of eating fine breads back into her, and hopefully your, life.

      Foreword

      By Peggy Matthews

      I first met Sharon Kane at a small, vegan raw food potluck dinner in October, 2009. Sharon was to be the much-anticipated guest speaker on how to lacto-ferment vegetables for preservation and increased nutritional value. At that time, I had one foot in the raw vegan food movement and the other in the Weston A. Price camp (which advocates plenty of cooked, animal foods) with an overlap in lacto-fermented foods. I wanted to document the event and asked if she would feel comfortable having me videotape it. She readily agreed to my request. Sharon’s teaching style was enjoyable and informative, and she gave us plenty of time for questions