Gluten-Free Sourdough Bread (with FREE Video)

Healthy gluten-free sourdough? Yes, it’s totally possible… and it’s delicious!

In this week’s Allergy-Free Cooking eCourse, we are working on gluten-free sourdough. It’s pretty fun, so I uploaded one of the lesson videos to YouTube so you can check it out, too.

What’s happening in the video and picture above? Sharon Kane, the expert gluten-free baker behind Gluten-Free Sourdough Company and the author of The Art of Gluten-Free Sourdough Baking, has launched a product line of gluten-free sourdough bread mixes and starters. She sent me a few bread mixes to try, and my family absolutely loves them. I made a video to show you how how easy and wonderful they are!

Like many great ideas and products, Sharon’s bread techniques — and now mixes and starters — were born of necessity. She needed a specific kind of bread for herself. Over time, she perfected her skills and the techniques, and then started sharing the info with others who would benefit, too!

Sharon’s Gluten-Free Sourdough Story

Here’s the story in Sharon’s own words.

Because I needed a bread made within very specific guidelines, I had to develop it myself. Here’s what I needed:

*only real food ingredients
*free of gluten, dairy, eggs, soy, xanthan gum, and commercial yeast
*free of refined sugars and high starch flours
*fermented according to Traditional Food preparation practices

Before being diagnosed with gluten sensitivity, I had developed — and mastered — a bread technique based on 7-day sourdough rye bread. I based my gluten-free experiments on this technique. It took one year to get a decent gluten-free sourdough bread and 2 more years to branch out using different flours. To share what I had discovered, I wrote my book, Art of Gluten-Free Sourdough Baking.

Five years later, I have developed a Gluten-Free Sourdough Bread Mix Kit. It’s a true sourdough (no commercial yeast) and can be made in about 1 day. This bread:

*uses whole grain, unsprayed teff flour
*uses organic ingredients
*is properly fermented
*has a natural spongy quality
*takes minimal work
*freezes well
*taste great!!

The bread mixes are assembled at the Gluten-Free Sourdough Company, my own licensed, dedicated gluten-free, peanut-free, and vegan facility. I use glass and stainless steel equipment and when absolutely necessary, only BPA-free plastics. The outer packaging is completely biodegradable (being only paper with no chemical smells). Learn more about my products and production practices here.

If you feel that you want the benefits of gluten-free sourdough but you’re too busy or you’re not getting good results when you try it yourself, these bread mixes may be just what you need!

FREE Grain-Free Cookie with Purchases through March 31, 2014

Sharon is really great. I asked her if she’d be willing to do something extra special for GNOWFGLINS folks who try her bread mixes. She said yes right away.

Here’s what you’ll get — a FREE grain-free cookie with any purchase through March 31, 2014.

These cookies are a brand-new product Sharon’s been perfecting. She wants to make an ultra-healthy grain-free cookie based with sprouted almond flour. The ingredients are: organic, unpasteurized, sprouted almonds; organic shredded coconut; organic coconut oil; organic maple syrup; organic vanilla powder; organic mace; and organic chia seed.

You’ll get one of her grain-free cookies for FREE with any purchase at Gluten-Free Sourdough Company through March 31, 2014.

Because these cookies are a brand-new product she’s perfecting (it doesn’t even have a name yet), Sharon would love to get your feedback about taste, texture, or anything else. Or ideas for the name!

More Sourdough Resources:

• Is Store-Bought Sourdough TRUE Sourdough? #AskWardee 057
• Can I Feed My Sourdough Starter Different Flours? #AskWardee 021
• Can I Use Reverse Osmosis Water For Fermenting, Culturing, & Sourdough? #AskWardee 138
• How To Freeze Your Sourdough Starter {Best Way} #AskWardee 059

Tell me: what have been your experiences with gluten-free sourdough? Do you think these bread mixes would help? If you give Sharon’s bread mixes, starters, or the cookie (yumm) a try… be sure to let me know what you think!

Also see: My review of Sharon’s book The Art of Gluten-Free Sourdough Baking.

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