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Suggest a better descriptionThis recipe is intended for people who are allergic to gluten and cannot make starter with wheat flour. In a quart glass container or crock, add the sugar to the warm water. Dissolve the yeast in the mixture. Add the flour, stirring well. Let sit in a warm place until fermented and bubbly, 2 to 3 hours. When bubbly and risen a little, cover and refrigerate. Starter is ready to be used. At each using, the cookbook author finds it works best if taken from the fridge and allowed to warm about 1 hour before putting into the dough mixture. After each use, replenish the started by mixing in 1/2 cup lukewarm water and 3/4 cup rice flour. Adapted from More from the Gluten-Free Gourmet by Bette Hagman 1993 ISBN 0-8050-2324-0 Shared but not tested by Elizabeth Rodier Feb 94
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Serving Size: 1 Serving (405g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 616 | ||
Calories from Fat: 21 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.1mg | 0 % | |
Potassium 130.1mg | 3 % | |
Total Carbohydrate 134.9g | 40 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 130.8g | ||
Protein 10g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 616
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