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Gluten-Free Sourdough Starter - Celiac.com


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#1 admin

 
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Posted 27 December 2012 - 12:07 AM


Celiac.com

Gluten-free Sourdough Starter
Celiac.com
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.



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#2 a1956chill

 
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Posted 27 December 2012 - 01:58 AM

I would try this. Does any one have a good gluten free sour dough bread recipe ? ( with out xanthan gum )
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Gluten free Oct/09
Soy free Nov/10

numerous additional intolerances,, i.e. If it tries to kill me I do not eat it .
After 40+ years of misdiagnoses I was diagnosed with:
Dermatitis Herpetiformis : Positive DH biopsy...... Celiac :based on DH biopsy and diet response.

Osteoporosis before  age 50
Hashimoto's thyroiditis disease .

Diagnosed type 2 Diabetes 

Osteoarthritis

Gilbert's Syndrome , confirmed by gene testing


#3 tarnalberry

 
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Posted 27 December 2012 - 10:36 AM

False - you do not get the benefits of the lactobacillus in the bread. It is killed by the heat of baking the bread.
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Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#4 a1956chill

 
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Posted 27 December 2012 - 01:41 PM

I dont care about the benefits /or not of the lactobacillus in the bread.,,, I would just like to be able to eat some kind of bread .
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Gluten free Oct/09
Soy free Nov/10

numerous additional intolerances,, i.e. If it tries to kill me I do not eat it .
After 40+ years of misdiagnoses I was diagnosed with:
Dermatitis Herpetiformis : Positive DH biopsy...... Celiac :based on DH biopsy and diet response.

Osteoporosis before  age 50
Hashimoto's thyroiditis disease .

Diagnosed type 2 Diabetes 

Osteoarthritis

Gilbert's Syndrome , confirmed by gene testing


#5 tarnalberry

 
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Posted 27 December 2012 - 02:56 PM

Sorry - I was replying to the article itself, not your reply.
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Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#6 love2travel

 
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Posted 27 December 2012 - 05:51 PM

I've got a good starter that involves cabbage and apple peels! Will post after I finish making my bread.
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#7 a1956chill

 
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Posted 28 December 2012 - 12:29 AM

I've got a good starter that involves cabbage and apple peels! Will post after I finish making my bread.


:wub: XOXO :wub:
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Gluten free Oct/09
Soy free Nov/10

numerous additional intolerances,, i.e. If it tries to kill me I do not eat it .
After 40+ years of misdiagnoses I was diagnosed with:
Dermatitis Herpetiformis : Positive DH biopsy...... Celiac :based on DH biopsy and diet response.

Osteoporosis before  age 50
Hashimoto's thyroiditis disease .

Diagnosed type 2 Diabetes 

Osteoarthritis

Gilbert's Syndrome , confirmed by gene testing


#8 Takala

 
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Posted 28 December 2012 - 12:06 PM

False - you do not get the benefits of the lactobacillus in the bread. It is killed by the heat of baking the bread.


False false. If the lactobacillus has already performed a function in the process of creating bread, such as growing in a starter medium to be used like yeast, or helping to break down, by soaking, gluten- free grains further before baking, then it did perform a beneficial function, even if it then was sacrificed during the final cooking phase. Example: using cultured yogurt in a recipe calling for dairy, instead of milk, to avoid a lactose reaction.
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