[Sca-cooks] converting to gluten free

[Sayyeda al-Kaslaania]

Hello,

I wonder if someone more experienced with gluten free cooking can talk 
about how best to make this gluten free? Could I substitute xanthan gum 
and water for the sourdough? I figure I need to play with it, but I'm 
hoping not to re-invent a wheel. :)

Sayyeda al-Kaslaania

*******************
Counterfeit (Vegetarian) Isfîriyâ of Garbanzos
Andalusian p. A-1

Pound some garbanzos, take out the skins and grind them into flour. And 
take some of the flour and put into a bowl with a bit of sourdough and 
some egg, and beat with spices until it's all mixed. Fry it as before in 
thin cakes, and make a sauce for them.

1 c chickpea flour
4 t cinnamon
½ c sourdough
¼ c cilantro, chopped
4 eggs
½ t salt
2 t pepper

garlic sauce:
2 t coriander
3 cloves garlic
16 threads saffron
2 T oil
2 t cumin
2 T vinegar

[snipped] Crush the garlic in a garlic press, combine with vinegar and 
oil, beat together to make sauce. Combine the flour, sourdough, eggs, 
spices and beat with a fork to a uniform batter. Fry in about ¼ c oil in 
a 9” frying pan at medium high temperature until brown on both sides, 
turning once. Add more oil as necessary. Drain on a paper towel. Serve 
with sauce. Note: The ingredients for the sauce are from “A Type of 
Ahrash [Isfîriyâ]” (p. 96) which is from the same cookbook. What is done 
with them is pure conjecture.

How to Milk an Almond Stuff an Egg And Armor a Turnip: A Thousand Years 
of Recipes
By David Friedman and Elizabeth Cook ISBN: 978-1-460-92498-3
http://www.daviddfriedman.com/Medieval/To_Milk_an_Almond.pdf