Tag Archives: Vegan
Gluten-Free Sourdough Baking:
How to Use Traditional Techniques
with Gluten-Free Flours
Sunday November 10, 2012
8226 N. Denver Ave.
Learn a simple, low-maintenance method for making and maintaining and ongoing, whole grain, gluten-free sourdough starter!
You’ll take home recipes, your own starter culture, and inspiration for the holiday baking season!
We’ll demonstrate basic and advanced techniques in gluten-free baking,
Discuss tips for converting your own favorite traditional sourdough recipes to fit your special diet
Taste samples of sourdough baked goods made deliciously gluten-free.
Taught by Dori Oliver of Nourishing Foodways and Dori’s Gluten-Free Kitchen.
This is a free class sponsored by the Multnomah County Library; No registration is required.
For more information contact firstname.lastname@example.org.
Old-Fashioned Fermented Dill Pickles Makes 3-4 quarts During the late summer months when cucumbers are plentiful these simple fermented pickles are a staple in my kitchen. Over the years, the reassuring advice of Sandor Katz’ Wild Fermentation: The Flavor, Nutrition, … Continue reading
Cooling Cucumber and Watermelon Salad Makes 4 cups Chunks of crisp cucumber and vine-ripened Hermiston watermelon are dressed with fresh lime juice, sea salt, and spicy black pepper in this vibrant, unexpected, and refreshing cucumber watermelon salad. 2 medium slicing … Continue reading
Marinated Mixed Vegetable Salad Makes about 4 cups A marinated mixed vegetable salad is one of my favorite ways to prepare summer vegetables. With this recipe as a template I use up the odds and ends left in the crisper … Continue reading
Grapefruit for Allergies Makes one In the spring of 2011 I was experiencing the usual symptoms of my seasonal allergies. My scratchy eyes and stuffy nose were annoying, but seemed mild compared to the overwhelming hay fever, debilitating headaches, and … Continue reading
Lacto-Fermented Raspberry Orange Drink Makes about 3 quarts Oregon’s warm summer days have me craving the tart and salty lacto-fermented juice drinks in Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. Here is my version of Sally … Continue reading
(This post is a follow-up to the post How to Save Money on Gluten-Free, Organic, and Natural Foods: Coupons) To take full advantage of weekly sales I check all of my regular stores’ sale advertisements before making my weekly … Continue reading
Gluten-Free Sourdough Pita Bread Makes 8 I’m truly delighted by these little, gluten-free, sourdough pita breads. They puff-up when baked, they’re perfect for pocket sandwiches, and wonderful with hummus! 2 cups mature Gluten-Free Natural Levain Starter Culture ½ cup warm … Continue reading
My post from April 9, Fabulously Frugal, Sprouted Lentils, reminded me that I have been wanting to share another fabulous way to save money on natural, gluten-free, and organic foods. A few months back I began actively seeking coupons, weekly … Continue reading
Sprouted Gluten-Free Bread Makes 1 loaf The extra efforts of sprouting are rewarded by crunchy, tender, sandwich-friendly Sprouted Gluten Free Bread. Once you are familiar with the simple process for sprouting grains and legumes, this bread is rather easy … Continue reading