Created by: nancyelizabeth
Project

Gluten Free Sourdough Artisan Bread

I am just amazed that this can be done. Thanks so much Shauna, I have my sourdough back again. I used Shauna's book "Gluten-Free Girl American Classics Reinvented" to convert this to sourdough and grew my own starter which worked amazingly well. The taste is "out of this world" I honestly don't remember sourdough tasting this great. The crust is wonderfully crusty and chewy. I am happy <3

You Can Make This

nancyelizabeth made Gluten Free Sourdough Artisan Bread with:

Baking With the Gluten-Free Girl

Online Class

Baking With the Gluten-Free Girl

with Shauna James Ahern

Project Description

I am just amazed that this can be done. Thanks so much Shauna, I have my sourdough back again. I used Shauna's book "Gluten-Free Girl American Classics Reinvented" to convert this to sourdough and grew my own starter which worked amazingly well. The taste is "out of this world" I honestly don't remember sourdough tasting this great. The crust is wonderfully crusty and chewy. I am happy <3

Q&A with nancyelizabeth

ditetre@mac.com asked:
Hello-- My husband is allergic to eggs, corn, dairy, nuts, tree nuts, soy, apples, peaches, bananas-- he also has Celiac disease and can have no gluten or gluten contaminated products.. as well as iodized salt. Do you think your class makes sense for me or are my restrictions going to be too difficult to work around. Many thanks.... and yes, baking for him is a real challenge :)
nancyelizabeth answered:
I am so sorry about all of your issues. We have some like that in our family too. It is difficult, to say the least. I am just a student in this class, not the teacher but I can tell you that it is very well done and informative. I got so much from this class and went on the develop some of my own recipes with what I learned. I am sure you would benefit from taking this class.
joanfirra18987423 asked:
I am on the FODMAP diet which eliminates lactose, gluten, all fruits and veggies high in fructose, artificial sweetners, onions and garlic. Can I benefit from the gluten free classes. I love to bake.
nancyelizabeth answered:
I understand the love of baking! And the restrictions too. I think you will like the class. The artisan bread, for example is only flour, water and psyllium husk with yeast and a bit of sugar for the rise. I have loved any of the recipes that I’ve tried.
tommagno19791823 asked:
can you provide the recipe for this sour dough loaf? it looks amazing
nancyelizabeth answered:
Hi, I am just a student in this class. I used the recipes from this class with Shauna’s book at hand to make it work with sourdough for levening.
tommagno19791823 asked:
I know you're a student in the class. Your bread looks amazing. You said you combined a recipe from class with one from her book. I was wondering if you could share the complete combined recipe if possible. So i could make a loaf as good as yours?
nancyelizabeth answered:
Thank you for the compliment. I think it would be a big job to write out the combined recipe for several reasons. It a long and complex recipe, I don’t remember exactly how I did it and I am pretty sure it would be a copyright infraction for me to do so. It takes some experimention. I remember working on this for weeks. If you are wondering if the book is worth the investment the answer is a big YES.

Skill Level

Intermediate