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Dec/Jan 2013 Issue
Healing with Sourdough
Gluten-free, allergy-friendly baked goods nourish & delight
Several years ago, my special dietary requirements—no gluten, dairy, eggs, soy, plus sensitivities to commercial yeast and most sweeteners—prompted me to experiment with old-fashioned sourdough techniques, using gluten-free flours. It took me one year to produce a successful loaf and a few more years to develop variations on that recipe.
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