Walnut-wild rice bread from Gluten-Free and Vegan Bread: Artisanal Recipes to Make at Home by Jennifer Katzinger

  • sourdough starter
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  • xanthan gum
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  • Show all ingredients...

  • EYB Comments

    Uses "Mother wild starter", recipe in book, which must be made at least two days ahead and must ferment for four hours on baking day. Correction on the author's website: "In step 4: After baking for 15 minutes, decrease the temperature to 400 degrees F and bake for 45 minutes. Decrease the temperature to 300 degrees F and bake for an additional 30 minutes, until golden brown and crusty."

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Uses "Mother wild starter", recipe in book, which must be made at least two days ahead and must ferment for four hours on baking day. Correction on the author's website: "In step 4: After baking for 15 minutes, decrease the temperature to 400 degrees F and bake for 45 minutes. Decrease the temperature to 300 degrees F and bake for an additional 30 minutes, until golden brown and crusty."

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