tasteful journey:
Heather Hein’s Gluten-free Shepard’s Bread
Compiled and photos by Heather Hawkins, Journey Intern

1 1/4 cups warm water
2 tsp. yeast
2 tsp. sugar
1 cup sorghum flour
3/4 cup tapioca starch
3/4 cup potato starch
1/2 cup milk powder
3/4 Tbsp. xanthan gum
1 tsp. salt
1 tsp. egg replacer powder
1/4 tsp. soy lecithin granules
1 tsp. dough enhancer
1 1/2 Tbsp. sugar
2 eggs
2 Tbsp. oil

In a small bowl, combine water, yeast and sugar. Stir well and set aside. In a heavy-duty mixer, add the sorghum flour, tapioca starch, potato starch, milk powder, xanthan gum, salt, egg replacer, soy lecithin, dough enhancer and sugar. Combine on lowest speed for about one minute, until thoroughly mixed. In a separate bowl, combine eggs and oil. Add yeast mixture and egg mixture to the dry ingredients in the mixer. Mix on lowest speed for one minute, then increase speed to high and beat for two minutes. Meanwhile, thoroughly grease an 8- or 9-inch oven-safe glass mixing bowl. Turn dough out of mixer
and into the greased bowl. Smooth top of the dough with a spatula dipped in water and oil. Cut a thin “X” if desired. Allow to rise in warm oven for 40 to 45 minutes, until dough rises past the top of the bowl. Turn oven to 365 degrees. Bake for 40 to 45 minutes or until the internal temperature reaches 200 degrees. Turn bread out onto a cooling rack.

OPTIONAL: Add an egg-white wash to the top of the bread prior to baking or sprinkle parmesan cheese on top.

Celiac disease is an autoimmune disorder triggered by the ingestion of gluten-containing foods or those containing wheat, rye, oats and barley. When things like bread, crackers, soy sauce and beer are ingested, the body perceives them as invading organisms and it triggers antibodies to destroy them. After prolonged exposure to gluten, the intestinal tract becomes damaged and nutrients aren't extracted as food passes through. Along with stomach aches, nausea, decreased appetite and fatigue, celiac disease can also increase the risk for osteoporosis and diabetes. Celiac disease affects one in 133 people nationwide, although only about 4,700 are diagnosed each year.

As a celiac herself, Heather didn't like the taste of store-bought gluten-free products and found the gluten-free cookbooks weren't much better. She began experimenting and came up with her own recipes that taste no different than gluten-containing foods. She now teaches her recipes at the Whole Foods cooking school and to clients of her business “Silly Yak Solutions.” If you'd like Heather to come to your home and teach you how to create delicious gluten-free meals, e-mail her at sillyakchick@yahoo.com.

Whole Foods' Salud! Cooking School
Tired of your standard spaghetti or settling for a PB&J because you're out of time and creativity when dinner time rolls around?  For about $30, Whole Foods' Salud! Cooking School will help you spice up your plate. Heather is one of many teachers at this cooking school. In a class of about 20 students, you will learn – and eat! – worldly recipes from places like France, Naples, South America, Vietnam and Turkey. The school is great for hosting birthday parties, corporate team-building events and wedding showers, among other events. For more information and to sign up for classes, call 267-9200 and ask for the Salud! Cooking School or visit www.wholefoodsmarket.com.