[Sca-cooks] converting to gluten free

[yaini0625 at yahoo.com]

Does this recipe require a sourdough starter or actual sourdough bread? 
If it calls for sourdough bread and you don't want to make a loaf of gluten free bread try Udi's brand bread- not Rudi's.
For sourdough starter we have experimented with rice flour, xanthum gum, yeast and water. It doesn't have the same traditional "sour" taste as sourdough bread but it was good.
Aelina the Saami

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-----Original Message-----
From: Sayyeda al-Kaslaania <samia at idlelion.net>
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.orgDate: Tue, 12 Apr 2011 13:35:59 
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] converting to gluten free

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

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