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Fermented Wheat and Gluten-Free Grains (a preview of Traditionally Fermented Foods)

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A few weeks ago Stewart walked into the house with a package and declared “Hey, I think this is your book!“. I think I was standing at the stove, deep into the canning of a large longhorn bull. One or two of the children was also under the weather so I was a bit preoccupied. It was exciting, of course, but I was tired and busy so it sort of took a back seat to more pressing things and I am actually really grateful for the perspective that has granted.

Overnight Wheat Sourdough Pancakes
Overnight Wheat Sourdough Pancakes leavened solely with sourdough starter – no baking powder or baking soda! Mix up the batter the night before and in the morning you simply preheat the griddle and carefully ladle the bubbling batter onto the pan.
Sourdough Oatmeal Cookies
Gluten-Free, Flour-Free Sourdough Oatmeal Cookies. These are crisp and sweet right out of the oven with a nice hint of tang since the oats get a 12-24 hour fermentation.
Gluten-Free Sourdough Boule
Gluten-Free Sourdough Country Loaf

I flipped through it immediately, of course, mostly to see how the photos printed. I actually had no idea how they would translate to print so I was truly curious and very grateful for the wonderful job Meg and the design team at Page Street did. And of course to my editor, Elizabeth, who put up with way too many questions and a manuscript with dirty toddler fingerprints on it.

One thing I really wanted to include were some basic recipes for Gluten-Free Sourdough baking without the use of xanthan or guar gums. Most of my gluten-free baking I do for Annabelle who, like her Mama, seems to be sensitive even to long-fermented organic wheat. I don’t know that I would bake these loaves if it was just me but she likes her bread and pancakes and since I bake Wheat Sourdough Bread on a regular basis for the rest of the family, I’m happy to make something her and I can share.

Fluffy Gluten-Free Sourdough Pancakes
Fluffy Gluten-Free Sourdough Pancakes

We also whipped up the Wheat English Muffins and the Gluten-Free Sourdough Dinner Rolls last week and it was handy to have these recipes that we enjoy right in one place.

Gluten-Free Sourdough Dinner Rolls
Gluten-Free Sourdough Dinner Rolls

In the book I talk a lot about the need for fermentation in preparing breads, both for health and sustainability. I really wanted this chapter to be accessible for everyone whether they are gluten-free or not. I realized, after we made those Gluten-Free Sourdough Dinner Rolls again that they are also egg- and dairy-free for those who need them. And they are probably Annie’s favorite gluten-free bread.

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After thumbing through it and baking from it, I plunked Traditionally Fermented Foods onto my cookbook shelf. We planted summer squash and cucumbers last week, so I may go back and look for the Summer Squash Cortido recipe when the time comes. And while the goats are nearly dried up, a few months from now may bring enough milk for regular kefir so I may throw together the simple Kefir Buckwheat Muesli that bubbles when you serve it.

As far as I know, it will be made available to all on May 9th. And if you’re really enthusiastic, you can pre-order now and get the book for less than $13 once it prints.

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7 Comments

  1. I just ordered your book! I am so happy to support you and the family. And the book looks AMAZING! Thank you for such wonderful posts. I really do enjoy reading your work. And I cannot wait to make some great, naturally leavened pancakes!!! They look delish! Best of luck with the book! Lea

  2. It’s in my Amazon cart. Im so looking forward to purchasing my copy and expanding my frement knowledge and experience!

  3. dear shannon i have been following your journey since your adventure began and you travelled to the off the grid farm: i remember thoe first days … you are an inspiration ..and i am overjoyed that you have written a fermenting book … i hope it can be sent to Australia and send you much love and gratitude for all you do blessings Shakti x

  4. I don’t know if you know the answer to this, but I am a diabetic and have heard that sourdough bread can be eaten by diabetics with out problems with sugar levels. Do you know if the fermentation process really use up the sugar and makes it ok for a diabetic to eat?

    I just ordered your book and am looking forward to including ferments into my diet. Thanks for your generosity in sharing your wisdom and knowledge. You are such a blessing! God bless! -jackie

    1. Hi Jackie – That’s a great question! From several research articles I have read, I would have to say yes. There was one study in particular that compared white flour sourdough bread with whole grain commercially leavened bread. The white flour sourdough bread had far less impact on blood sugar than did the whole grain.

      The process of fermentation is, by definition, a process of reducing the sugars in a food. This happens because the bacteria consume much of the sugars or convert them into organic acids or carbon dioxide (which is how sourdough bread rises). And the longer you ferment something, the more reduced the sugars generally are, whether it is milk, grains, or vegetables.

      Does that help?

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