Fermented Wheat and Gluten-Free Grains (a preview of Traditionally Fermented Foods)

A few weeks ago Stewart walked into the house with a package and declared “Hey, I think this is your book!“. I think I was standing at the stove, deep into the canning of a large longhorn bull. One or two of the children was also under the weather so I was a bit preoccupied. It was exciting, of course, but I was tired and busy so it sort of took a back seat to more pressing things and I am actually really grateful for the perspective that has granted.

I flipped through it immediately, of course, mostly to see how the photos printed. I actually had no idea how they would translate to print so I was truly curious and very grateful for the wonderful job Meg and the design team at Page Street did. And of course to my editor, Elizabeth, who put up with way too many questions and a manuscript with dirty toddler fingerprints on it.

One thing I really wanted to include were some basic recipes for Gluten-Free Sourdough baking without the use of xanthan or guar gums. Most of my gluten-free baking I do for Annabelle who, like her Mama, seems to be sensitive even to long-fermented organic wheat. I don’t know that I would bake these loaves if it was just me but she likes her bread and pancakes and since I bake Wheat Sourdough Bread on a regular basis for the rest of the family, I’m happy to make something her and I can share.

We also whipped up the Wheat English Muffins and the Gluten-Free Sourdough Dinner Rolls last week and it was handy to have these recipes that we enjoy right in one place.

In the book I talk a lot about the need for fermentation in preparing breads, both for health and sustainability. I really wanted this chapter to be accessible for everyone whether they are gluten-free or not. I realized, after we made those Gluten-Free Sourdough Dinner Rolls again that they are also egg- and dairy-free for those who need them. And they are probably Annie’s favorite gluten-free bread.

After thumbing through it and baking from it, I plunked Traditionally Fermented Foods onto my cookbook shelf. We planted summer squash and cucumbers last week, so I may go back and look for the Summer Squash Cortido recipe when the time comes. And while the goats are nearly dried up, a few months from now may bring enough milk for regular kefir so I may throw together the simple Kefir Buckwheat Muesli that bubbles when you serve it.

As far as I know, it will be made available to all on May 9th. And if you’re really enthusiastic, you can pre-order now and get the book for less than $13 once it prints.