May 18th: Art of Gluten Free Sourdough Baking

Art of Gluten-Free Sourdough Baking
by Sharon A Kane
A Presentation from Wise Traditions 2011, 12th Annual Conference

Friday, May 18th, 2012
DVD begins at 6:30 PM
Please come early.

Market of Choice
67 West 29th, Eugene
Upstairs in the Community Room

I can still remember the amazing smell as I entered the room to listen to Sharon A. Kane, for her talk on gluten free sourdough bread. GLUTEN FREE SOURDOUGH BREAD! The voice in my head screamed! No more guilt and sore knees? The only thing that knocks me off my gluten free wagon is the come hither sirens call, of great sourdough bread slathered with butter! Could Gluten free sourdough be true? I sure hoped so! Sharon takes on the challenge of “it can’t be done” and succeeds.

I sprung for her book. Her talk is full of helpful tips for success and audience Q&A .Highly recommended and inspirational for those trying to go gluten free.

– Reviewed by Claudia

The Art of Gluten-Free Sourdough Baking

Creating a nutrient-dense, properly fermented Gluten-Free sourdough bread made from only pure food ingredients is possible!! Sharon will discuss the differences in technique between her Gluten-Free Sourdough Technique and traditional wheat and rye sourdough techniques. She will discuss how to create, maintain and work with gluten-free sourdough starters made with various flours. She will also demonstrate the simple techniques that make successful gluten-free sourdough breads and muffins. We will talk about the properties of gluten-free flours and what each contributes to the finished sourdough product.

Sharon A. Kane is the author of The Art of Gluten-Free Sourdough Baking. After mastering old fashioned 7-day Rye sourdough bread she learned she was gluten-intolerant. Trying to find a commercial bread that was made within the Weston A. Price parameters proved difficult. She wanted bread that used whole grain flours without commercial yeast, chemical leaveners, gums or sugars. She became determined to create gluten-free bread that was prepared and fermented according to Weston A. Price principles. After one year of much trial and error she succeeded with her first loaf. Five years later she has written this book and developed a video course to share her work.  Her articles have been published in Wise Traditions and Spirit of Change. Sharon is a piano teacher at an alternative school, a hands-on energy healer and teaches Gluten-Free Sourdough Baking Classes and Allergen-Friendly Traditional Cooking. She and her husband, Allen, have an organic garden in Eastern Massachusetts. They use overwinter cold frames and begin eating out of their garden in mid March. Sharon ferments anything from the garden at least once and has succeeded in fermenting vegetable parts that usually end up in the compost. Her other book, Lacto-Fermentation Through The Seasons, features 21 recipes that start with Spring Rhubarb, move through Summer Daylily Buds and on to the much-loved old standards of late summer and fall, cucumbers and sauerkraut. Visit her website

Please RSVP if you think you will be attending(email Lisa at: or post a comment in the comments section below). If your plans change, always feel free to just show up.

Suggested donation of $4-10 per person
(Or please volunteer to help the Eugene Chapter).

Sharon Kane’s websites and articles:

More Information About Grains:
Proper preparation of grains, nuts, seeds and legumes is one of the principles of the Weston A. Price Foundation Principles of Healthy Diets.  You may also want to check out these articles on the proper preparation of grains:

If this is your first time attending our Popcorn Review:
Please see our Notes On Popcorn Reviews for more information.

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