The Art of Gluten-Free Sourdough Baking
The sandwich loaf is a big hit! Thank you :-) I knew my youngest and husband would like it, but I was a bit nervous about my other son. Sometimes he likes the taste of tapioca flour and sometimes he just doesn't.
Since we received the custom recipe all he has talked about is his love of his egg sandwiches.
I think the loaf is great too. It could even pass untoasted, which is impressive. We love your loaves, Sharon. Keep the quinoa-free ones coming! They are truly fabulous! JW, Tennessee
I just wanted to say that I DEFINITELY feel a difference when I bake breads your way, using the sourdough fermenting technique.
When I make your breads I have no intestinal distress whatsoever so I know you are definitely onto something here. Thanks for all your work and SHARING it!Shari
I wanted to let you know I'm having success with the loaves. I've gotten over initial resistance to the sour flavor. I really like the Teff coconut, carob loaf. This may become my standard bread for a while. Thanks so much for all your hard work and for sharing your knowledge. Also, a bonus in this process is that somewhere between eating this bread and drinking some of the water kefir, I've stopped taking probiotic supplements.SL, Virginia
I have tried making many gluten free loaves and was only successful when I came across your recipes. I have recently made your chocolate bread recipe and it was a real hit. My daughter, who is celiac, loves the breads. CB, Australia
Hi Sharon, I just wanted to reach out and say thank you for all the time and effort you have put into the development of your gluten free bread. Your successes mean that many people like myself are saved from having to start from scratch. Your blog is exactly what I was looking for and it opened my eyes to so many possibilities.VL, Australia
Well, my hat is off to you ... what great gluten-free sourdough! My husband couldn't believe the pizza and English muffins were gluten-free. Great texture and rise. Well done!" The Chia Loaf was a big hit with everyone. By far, this is our favorite recipe. It toasted beautifully, the texture was nice (a bit dense and chewy, but in a good way) and the flavor was very mild. My youngest son asked for seconds! EVERYONE is having it for breakfast again tomorrow. Again, great job!JW, Tennessee
Dear Sharon, Thank you for the recipes. I finally tried the rice/quinoa bread, and it was very nice. We did not try some of the other ones yet because there are numerous ingredients, and some are hard to find in Kuwait. I liked the bread very much.WBE, Kuwait
For years, I have been looking for a bread recipe using gluten free, dairy free ingredients. I have experimented myself for over 10 years and most things were thrown out. Thank you for your bread recipe on Weston.A.Price. I tried it and it worked beautifully. It is just like the one I buy here in Australia for $7 a loaf which is very tiny for that price. Between my daughter’s intolerance and my own we can not afford this bread anymore so it was good to have this recipe work out so beautifully.K, Australia
Thank you so much Sharon! Making gluten-free sourdough has freed me from the worry of developing a sensitivity to yeast. It has also opened the doors to tastier breads. I hadn't really even heard about gluten-free sourdough, let alone successfully attempted sourdough before going gluten-free. Now I can see a way to modify any yeast based recipe - this from a person who always needs to follow the recipe word for word.LV, Tavistock, Ontario
So far all I have made is waffles and my family really likes them! I have used several different kinds of rice that I grind with my champion juicer. The color of our starter is a light purple...kind of fun! The waffles come out crunchy and chewy at the same time. I have been keeping a starter going on my counter and that is working out well. Thank you for discovering that you can do a sourdough starter with rice flour!TM
Thank you for all the update recipe emails and the revised version of The Art of Gluten Free Sourdough Baking. I just wanted to let you know that the revisions are excellent, the book is much better organized and the recipes are very easy to follow now. I have been enjoying baking more then ever!
My gluten-intolerant daughter is so happy, but what's even greater is that her sister, who does not have the allergies, has been loving all the breads and muffins and now I don't have to have separate breads for all the different members of the family. We all love them and eat them! I have been looking for sourdough, gluten-free, yeast-free, dairy-free recipes for 3 years now, and I have to say, you are a God-send. So thank you!:) KFG, California
Thank you for all the research you have put into this book.
Since going gluten free, sourdough is the one bread I have not been able to replace. I come from a family of bakers and maintained my own wheat-based sourdough culture for many years.
I understand how some wheat bakers might have trouble with your starter and technique, at first.
I lost many loaves of wheat free bread because I treated them the same way I treated their counterparts.
I would lose them in the oven because the rules of gluten-free sourdough are different than wheat or rye. Thank you for figuring out the rules!
I really like the idea of making fresh starter every time rather than maintaining a starter, as my life is already very busy.
I look forward to this new learning phase and I am grateful to you for sharing your knowledge. Sonja