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The Art of Gluten-Free Sourdough Baking (English Edition)
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The Art of Gluten-Free Sourdough Baking (English Edition) [Format Kindle]

Sharon A. Kane , Peggy Matthews

Prix Kindle : EUR 7,20 TTC & envoi gratuit via réseau sans fil par Amazon Whispernet

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Descriptions du produit

Présentation de l'éditeur

Blending an old world sourdough technique with gluten-free whole grains. Breads, muffins, pancakes, pizza dough and crackers.

Gluten-Free Sourdough technique and recipes to bake your own artisanal and highly nutritious sourdough breads. Recipes are also free of dairy, eggs, soy, yeast, gums and chemical leaveners. In addition, they are low in salt, sugars, fat and starch flours.

A variety of flours and seeds are used: brown rice, buckwheat, amaranth, teff, sorghum, quinoa, coconut, corn, flax and chia.

Excellent taste, easy to digest, long shelf life and no kneading or bread machine required.

Directions for making your own starter are included in the book.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 1091 KB
  • Nombre de pages de l'édition imprimée : 247 pages
  • Editeur : (9 novembre 2011)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B0065DWMZM
  • Synthèse vocale : Activée
  • X-Ray :
  • Classement des meilleures ventes d'Amazon: n°210.152 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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Commentaires en ligne 

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Commentaires client les plus utiles sur (beta) 4.5 étoiles sur 5  15 commentaires
19 internautes sur 19 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 The ART is: Making Gluten-Free DELICIOUS & Allergy-Free & Highly Digestible 14 novembre 2011
Par Cynthia - Publié sur
Format:Format Kindle
I have been using Sharon A. Kane's excellent book to create delicious, digestible and allergy-free muffins, breads, and pancakes. Sharon is very detailed in her presentations because she has spent a good deal of time working out the EXACT way to succeed at putting these recipes together. I was so thrilled to find that there was a way to have SOURDOUGH and GLUTEN-FREE bread, buns, and muffins... and what a bonus to find that she doesn't include refined sugar or baking powder, eggs, or dairy! These recipes are schmeckin' good AND healthy!
9 internautes sur 9 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Enjoyed the book! 16 juillet 2012
Par R. Dodd - Publié sur
Format:Format Kindle|Achat vérifié
Great resource for the gluten-free baker. Especially enjoyed her review of each type of grain and the quality it lends to bread-making. It's the first e-cook-book I've purchased for my Kindle, which makes it a little challenging to go back and forth between sections when following a recipe (not as easy as flipping pages). I will probably purchase regular cookbooks in the future for that reason.
8 internautes sur 8 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Being gluten intolerant doesn't have to mean giving up breads! 19 octobre 2012
Par Magworks - Publié sur
Format:Format Kindle
As a seller of Organic French Sourdough Starter I know that gluten is not for everyone. Many of the products sold that are gluten free have a negative that goes along with it. Just like the author said every time she looked at a product there was another ingredient that was a problem for her.

Some give up on breads. This book is a invaluable to someone that is gluten intolerant. The author goes into why sourdough breads are good for you as well as goes into sourdough starters, going into the pitfalls of just harvesting wild yeasts to use as a starter. While my first experience on harvesting starters was not as bad as the authors it did produce a starter that just didn't taste good. This is a lesson that is not seen in all sourdough books, but should be.

In addition, the author goes into a sufficient amount of ''techie'' stuff without being too technical. The book is well written and has a flow to it just as any good book should have.

If you are gluten intolerant you can greatly improve the quality of your life , and those around you by getting your hands on this book!
6 internautes sur 6 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Addicted to soaking... 20 octobre 2012
Par J. Young - Publié sur
Format:Format Kindle|Achat vérifié
This book has been amazing for my family, who eats traditional foods. Soaked, sprouted and lacto-fermented is how we prepare food on a regular basis.
I didn't know that gluten free sourdough was possible. This book has shown me I was very wrong! Not only is it possible, it can be mouth-wateringly delicious, too.
There are many recipes in the book. I do wish there were recipes for a few more items, but there are so many to keep me busy in the meantime of waiting! Pizza crust, muffins, pancakes, bread and more... there is a wealth of information and recipes at your fingertips.
So glad to have this on Kindle!
3 internautes sur 3 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 It helps to have some experience 1 janvier 2013
Par Rina Stevens - Publié sur
Format:Format Kindle|Achat vérifié
These breads taste wonderful, with a nice sourness to them, and they have a nice crackly crust. That being said, I am having some difficulty with them, mainly due to my inexperience. So far when I make them the insides keep coming out doughy and underdone. I suspect that this is my fault, because each time I have added a little water at the end (since otherwise the dough seems too dry to me). It wasn't clear enough to me what kind of texture the finished dough was supposed to have.
(If you are an experienced baker, though, you might not have this problem.)

But these breads taste great. I broke up my too-wet bread and made it into croutons, which I just couldn't stop eating.
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