Here are the ingredients used in the recipes from The Art of Gluten Free Sourdough Baking:
For the Water Kefir:
Water kefir culture (available at www.anahatabalance.com, type in “new_customer_10” for 10% discount on your first order)
Raisins
Sugar
Lemon
Water
The ingredients in the starter are:
water kefir
brown rice flour
water
I am currently working on starters that do not use rice as a base as some people are allergic to it.
Flours:
Amaranth
Arrowroot (it really is a root starch)
Brown Rice,
Buckwheat
Chick Pea
Oat (gluten free)
Potato flour (not starch)
Quinoa
Sorghum
Sweet Brown Rice
Tapioca flour
Teff
Seeds:
Flax seed, whole
Chia seed, whole
Salt:
Kosher, sea or Celtic
Oil:
Your choice of oil, butter or fat
Sweetener:
Most of the recipes have no sweetener at all.
Stevia powder is used occasionally
Sugar, used in Holiday Chocolate Bread
Miscellaneous ingredients:
Spices and herbs
Dried Fruit
Nuts
Bananas
Coconut, shredded
Vanilla extract
Vanilla powder
Poppy seeds
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whether the difference between kefir and yogurt?
ReplyDeleteWhich is better between them?
whether kefir has the same flavor of yogurt?
It looks very tasty
HI Dhan,
ReplyDeleteThanks for your questions. The flavors of milk kefir and yogurt are very similar and each will work well in my breads. I use water kefir because I am allergic to all milk products. Water kefir tastes a bit like a sweet and sour lemon drink. Very good for the digestion.
I don't believe that the amount of kefir used in my bread recipes affects the taste of the bread much at all.