Post by JJ Judkins on Mar 13, 2009 19:08:27 GMT -6
* Exported from MasterCook *
Gf Starter For Sourdough
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pinch sugar
1 cup lukewarm water
1 tablespoon yeast granules
1 1/2 cup white rice flour
In a quart glass container or crock, add the sugar to the warm water.
Dissolve the yeast in the mixture. Add the flour, stirring well. Let
sit in a warm place until fermented and bubbly, 2 to 3 hours. When
bubbly and risen a little, cover and refrigerate. Starter is ready to
be used.
At each using, the cookbook author finds it works best if taken from
the fridge and allowed to warm about 1 hour before putting into the
dough mixture.
After each use, replenish the started by mixing in 1/2 cup lukewarm
water and 3/4 cup rice flour. Adapted from More from the Gluten-Free
Gourmet by Bette Hagman 1993 ISBN 0-8050-2324-0 Shared but not tested
by Elizabeth Rodier Feb 94
Yield: 1 servings
Description:
"This recipe is intended for people who are allergic to gluten and
cannot make starter with wheat flour."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 868 Calories; 3g Fat (3.6% calories from fat); 14g Protein;
190g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 12 1/2
Grain(Starch); 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0
Gf Starter For Sourdough
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pinch sugar
1 cup lukewarm water
1 tablespoon yeast granules
1 1/2 cup white rice flour
In a quart glass container or crock, add the sugar to the warm water.
Dissolve the yeast in the mixture. Add the flour, stirring well. Let
sit in a warm place until fermented and bubbly, 2 to 3 hours. When
bubbly and risen a little, cover and refrigerate. Starter is ready to
be used.
At each using, the cookbook author finds it works best if taken from
the fridge and allowed to warm about 1 hour before putting into the
dough mixture.
After each use, replenish the started by mixing in 1/2 cup lukewarm
water and 3/4 cup rice flour. Adapted from More from the Gluten-Free
Gourmet by Bette Hagman 1993 ISBN 0-8050-2324-0 Shared but not tested
by Elizabeth Rodier Feb 94
Yield: 1 servings
Description:
"This recipe is intended for people who are allergic to gluten and
cannot make starter with wheat flour."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 868 Calories; 3g Fat (3.6% calories from fat); 14g Protein;
190g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 12 1/2
Grain(Starch); 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0