February 18, 2011

gluten free sourdough

it is possible, and i'm kinda in love with it. Maybe because it's a challenge, a whole new chemestry. Not too much info out there on it yet, I've been playing with brown rice, millet and buckwheat flours.

the trick is adding kefir water to really get it going. but the wild ferments work ok too, especially with the buckwheat.










rosemary herb bread, millet and buckwheat flours