• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
reenicake

non-wheat sourdough?

4 posts in this topic

Hi everyone! Haven't been here for awhile, but I am trying to find some information or leads about feeding a sourdough starter non-wheat flour. From what I know this should not be that strange, since the yeast feeds on carbohydrates.

My son and daughter have recently been tested for allergies -- wheat and eggs have come up on the banned list for both. My son is allergic to dairy and casein, nuts and peanuts (aside from fish and shellfish) while my daughter is not. I really like the moistness and keeping qualities that sourdough starters give homemade bread, especially in the absence of eggs (that so many gluten-free breads call for).

I do know that some traditional Chinese/ other Asian cultures' breads are risen with a starter based on rice, but I can't find any constructive info on the 'net.

Thanks for any help!

Share this post


Link to post
Share on other sites

Hello Reenicake,

I have developed gluten free sourdough recipes around my own food allergies. I have combined old fashioned sourdough techniques with gluten free seed and grain flours and have come up with excellent, delicious breads, muffins and pancakes. They are also free of dairy, eggs, soy, yeast, sweeteners, gums and baking powder. Very suitable for sensitive digestions.

I have posted a free download of the starter recipe plus pancake recipe:

http://www.sanctuary-healing.com/food-recipes.html

This type of baking takes some time to understand and master so it will not be for everyone although if you have some familiarity with sourdough baking it will be easy. My breads are tasty, easy to digest and have an extremely long shelf life because of the sourdough process!

My complete, and continually growing recipe book, Art of Gluten Free Sourdough Baking, is available in pdf and print form on my website, www.food-medicine.com

Good Luck and Eat Well!

Sharon A. Kane

glutenfreesourdough.blogspot.com


sharon

www.food-medicine.com

glutenfreesourdough.blogspot.com

sophisticatedpeasant.blogspot.com

Share this post


Link to post
Share on other sites

Can your children have spelt or Kamut? They are ancient grains in the wheat family, but many people who are sensitive to wheat can do one or both of these grains. In flavor, they are both more like rye. I did them both as soudoughs for five years commercially, using a 100 per cent starter of each. The spelt starter came with the business when I bought it, but I started the Kamut myself, by mixing Kamut flour and water and feeding it twice a day while it sat out at room temperature ... took just a few days. My dough was starter, flour, water and a little bit of salt ... no yeast, dairy, sugar or eggs. The breads are dense, but they aren't crumbly. We made muffins using spelt flour ... no special recipes, the only difference was most needed more flour. And we did pizza crusts with both spelt and Kamut. There's a bakery in Vancouver which uses nothing but spelt and makes everything including french pastries. (They do use white spelt however.) Spelt and Kamut flours are expensive ... they are invariably organic, along with there being relatively fewer acres grown. I paid twice as much for organic white and whole-wheat flours as non-O flours and spelt and Kamut were twice as much again. But, I did charge nearly $6 a loaf and sold lots a week.

Share this post


Link to post
Share on other sites

Thank you both! (sharon, I sent you a separate email..) Justloafing, I am afraid to try spelt or kamut because of my son's reaction to wheat -- basically he was not allergic (tested at 18 mos), then he was (tested at 3 years), then he wasn't (tested at 5 years), and now he is again (tested last month). Basically his intestines have been barraged and reacted poorly to the reintroduction of wheat -- so much so that it has affected his colon.

I'm afraid that even spelt and kamut (at $4/half pound at my heath food store) are still going to be damaging... I can't afford (literally, cost of the organic kamut plus the cost of the gastroenterologist visits) to take the chance.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • San Diego Bakeries
      By FrogPrincesse
      San Diego has a small number of artisanal bread bakeries. Bread & Cie has been my favorite for years, and their breads are now available in many supermarkets, which is very convenient. But it's nice to have some variety. So I was excited to spot a new bakery this weekend in Linda Vista. It's called Pacific Time and it is also a sandwich place with a small market with things like small-batch preserves, local beers, a cheese counter, charcuterie platters, and wine. It's located within a recently renovated strip mall that also hosts Brew Mart & Ballast Point.
       
      The bread I bought was a French-type rustic boule, dark, a bit reminiscent of Poilane but less dense. The crust could have been a little more crispy (it felt like the bread had sat around a little bit and softened in the paper bag), but the flavor was wonderful.
       

       

       
      Here is the bread:
       
       
       
    • "Modernist Cuisine: The Art and Science of Bread"
      By Lisa Shock
      The team over at Modernist Cuisine announced today that their next project will be an in-depth exploration of bread. I personally am very excited about this, I had been hoping their next project would be in the baking and pastry realm. Additionally, Francisco Migoya will be head chef and Peter Reinhart will assignments editor for this project which is expected to be a multi-volume affair.
    • Modernist Bread - Forthcoming March 2017
      By Chris Hennes
      The folks behind Modernist Cuisine have announced a projected publication date of March 2017 for their new five-volume set on bread (previously discussed here). Start saving up now!
    • Rou Jia Mo 肉夹馍
      By liuzhou
      These have been mentioned a couple of times recently on different threads and I felt they deserved one of their own. After all, they did keep me alive when I lived in Xi'an.
       
      Rou jia mo (ròu jiá mò; literally "Meat Sandwich") are Chinese sandwiches which originated in Shaanxi Province, but can be found all over China. Away from their point of origin, the tend to be made with long stewed pork belly. However in Xi'an (capital of Shaanxi), there is a large Muslim population so the meat of choice is more usually beef. In nearby Gansu Province, lamb or mutton is more likely.
       
      When I was living in Xi'an in 1996-1997, I lived on these. I was living on campus in North-West University (西北大学) and right outside the school gate was a street lined with cheap food joints, most of which would serve you one. I had one favourite place which I still head to when I visit. First thing I do when I get off the train.
       
      What I eat is Cumin Beef Jia Mo (孜然牛肉夹馍 zī rán niú ròu jiá mò). The beef is stir fried or BBQd with cumin and mild green peppers. It is also given a bit of a kick with red chill flakes.
       
      Here is a recipe wrested from the owner of my Xi'an favourite. So simple, yet so delicious.
       

      Lean Beef
       
      Fairly lean beef is cut into slivers
       

      Chopped Beef (sorry about the picture quality - I don't know what happened)
       

      Chopped garlic
       
      I use this single clove garlic from Sichuan, but regular garlic does just fine.
       
      The beef and garlic are mixed in a bowl and generously sprinkled with ground cumin. This is then moistened with a little light soy sauce. You don't want to flood it. Set aside for as long as you can.
       

      Mild Green Chilli Pepper
       
      Take one or two mild green peppers and crush with the back of a knife, then slice roughly. You could de-seed if you prefer. I don't bother.
       

      Chopped Green Pepper
       
      Fire up the wok, add oil (I use rice bran oil) and stir fry the meat mixture until the meat is just done. 
       

      Frying Tonight
       
      Then add the green peppers and fry until they are as you prefer them. I tend to like them still with a bit of crunch, so slightly under-cook them
       

      In with the peppers
       
      You will, of course, have prepared the bread. The sandwiches are made with a type of flat bread known as 白吉饼 (bái jí bǐng; literally "white lucky cake-shape"). The ones here are store bought but I often make them. Recipe below.
       

      Bai Ji Bing
       
      Take one and split it. Test the seasoning of the filling, adding salt if necessary. It may not need it because of the soy sauce. 
       

      Nearly there
       
      Cover to make a sandwich  and enjoy. You will see that I have used a bunch of kitchen paper to hold the sandwich and to soak up any escaping juices. But it should be fairly dry.
       

      The final product.
       
      Note: I usually cook the meat and pepper in batches. Enough for one sandwich per person at a time. If we need another (and we usually do) I start the next batch. 
       
       
      Bread Recipe
       
       
      350g plain flour
      140ml water
      1/2 teaspoon instant yeast

      Mix the yeast with the flour and stir in the water. Continue stirring until a dough forms. Knead until smooth. Cover with a damp towel or plastic wrap and leave to rise by about one third. (maybe 30-40 minutes).
       
      Knead again to remove any air then roll the dough into a log shape around 5cm in diameter, then cut into six portions. Press these into a circle shape using a rolling pin. You want to end up with 1.5cm thick buns. 
       
      Preheat oven to 190C/370F.
       
      Dry fry the buns in a skillet until they take on some colour about a minute or less on each side, then finish in the oven for ten minutes. Allow to cool before using.
    • Perfect Pita: The secret to thin pita with good puff
      By A Patric
      Hi all,
      I'm looking for the secret. Obviously the pita has to be rolled out thinly, but is there also a special preparation that leads to thinner pita with a very large diameter, like I've had at some falafel places? I think it is Lebanese style.
      I tried Foodman's recipe and it tastes great, but as he mentioned, they are just a little bit too thick. Also, I personally had trouble getting them to puff. My first one puffed beautifully, but the others only puffed on one side or the other (left or right). I'm wondering if I should add more water next time and simply use more flour on the board I roll it out on in order to keep it from sticking. That might result in perfect puffing due to the extra steam. Any thoughts? In terms of the thickness, should I try adding a little cake flour in with the all-purpose flour to allow them to roll out finer?
      Also, I've seen recipes with and without olive oil as an addition. Does anyone know, aside from flavor, how olive oil impacts the pita. Does it help or hinder the puffing?
      Thank you for any tips.
      Best,
      Alan
  • Recently Browsing   0 members

    No registered users viewing this page.