Finally, A Wheat-Free, 100% Rye Cookbook using Sourdough, Traditional Fats, and Natural Sweeteners

Fermented grain and conventional preparation instructions included.

From delicious brownies to rye tortillas to tangy sourdough bread... you will wonder why you've never eaten rye like this before. This book is truly a unique look into what makes rye special, and how to turn it into dazzling and healthy food that will keep your family asking for more...

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What You'll Learn

Make rye baked goods that produce a lovely flavor and texture that rival any wheat-based loaf, snack or treat.

The Case for Rye
Rye is not gluten-free but it is often more tolerated by those who can't handle wheat. It is also more economical, can have a beneficial impact on blood sugar, less likely to contain harmful pesticides, and is a traditional food.
The Benefits of Sourdough
Learn about the health benefits of sourdough, how to start and maintain a starter, and much more about this traditional method of bread preparation.
Keepin' It Traditional
Features recipes that have NO wheat, other grain flours, or added starches. Use only natural sweeteners like honey and molasses. Also, uses healthy traditional fats like butter, coconut oil, and lard. MMMmmm, yum!

Some Recipe Highlights

Most people have never had a 100% rye product that actually tasted as good or better than its wheat equivalent.  These foods need to be experienced to be understood.  If you've never had a 100% rye tortilla, pie crust, brownie, pizza crust, or traditional sourdough loaf you are missing out! 25 recipes included that you can expand and customize or simply use and enjoy.

Recipes Include:

LOAVES & DOUGHS

  • NO-KNEAD SOURDOUGH LOAF 
  • NO-KNEAD SOURDOUGH FOCACCIA 
  • NO-KNEAD SOURDOUGH PIZZA CRUST 
  • NO-KNEAD MULTIPURPOSE DOUGH 
  • NO-KNEAD SOAKED YEAST-RISEN LOAF 
  • SOAKED, YEAST-RISEN BOULE 
  • SOURDOUGH BOULE  
  • SOURDOUGH SODA BREAD 

SAVORY

  • SOURDOUGH CRACKERS  
  • SOURDOUGH TORTILLAS   
  • SOURDOUGH FLATBREAD  
  • SOURDOUGH NOODLES   
  • SOURDOUGH DUMPLINGS
  • SOURDOUGH BISCUITS

BREAKFAST & SWEET TREATS

  • FLUFFY SOURDOUGH PANCAKES   
  • RIGHT NOW! SOURDOUGH PANCAKES  
  • BASIC SOURDOUGH MUFFINS   
  • CHEWY MOLASSES SNACK BREAD   
  • SOURDOUGH CLAFOUTIS   
  • SOURDOUGH CREPES   
  • FUDGY SOURDOUGH BROWNIES   
  • SOURDOUGH DARK CHOCOLATE CAKE   
  • SOURDOUGH CHOCOLATE CHIP COOKIE BARS   
  • SOURDOUGH GOOEY CARROT CAKE BROWNIES  
  • SOURDOUGH PIE CRUST 

Soaked, Yeasted Boule

Molasses Snack Bread

Tortillas

Crackers

Brownie

Biscuits

Focaccia

Chocolate Chip Bars

Soda Bread

Get Started Now For Just $5.49 Purchase 100% Rye

The Testimonials

Please send us your testimonial!

Heather, Mamasnotebooks.com

100% Rye is such a blessing to our family! Fermented rye is one of the only grains that I can eat and I never thought that I would be able to have the foods in this cookbook again. In addition to tasting wonderful, the recipes are well written. Simple and easy to follow, they don't leave me scratching my head with a calculator and paper to rework them like so many other recipes. The texture and flavor of the long-fermented sourdough in this book are unlike any I have ever had: flavorful but not pungent, light but not sticky or mushy, and with just the right amount of crispiness on the outside. Whether you have dietary restrictions or not, these recipes are so good that they will enhance anyone's menu!

Amie

I've yet to try every recipe in the book, but I've completed a pretty thorough survey (dough, pizza, focaccia, all-purpose dough, brownies, molasses snack bread, clafoutis) and I have yet to meet a recipe that didn't receive rave reviews from our family! They've all been delicious, very simple, and repeatable time & again to produce wonderful results. Thank you so very much for such a great sourdough and wheat-free recipe book!

Charles

I've enjoyed your book, and plan to keep baking out of it for a while now. The no-knead loaf bread was definitely the best rye I've ever made, and one of the best I've had since my mom's. I've been avoiding baking with rye because it is so sticky and hard to work. Your recipe made it easy.

John

Thank You for making such an amazing cookbook, been struggling to learn how to work with this grain and your cookbook is outstanding, should cut the learning curve down a ton. Feeding up my starter now and hoping to be baking tomorrow. Keep up the good work!

Stewart Stonger

I've never had rye like this before... absolutely delicious! I know, I know... I'm biased, but if a husband can't endorse his wife's baking then you shouldn't buy the book. I fully endorse this book as the primary recipe taster. It was a hard job, but someone had to do it.

Klause

Thank you so much for 100% Rye book, this is all I was looking for: sourdough, modern wheat-free, healthy, traditional bread. Since here in Brazil there are no ancient wheat grains available to make bread, I am planning to explore rye in my sourdough journey.

About The Author

Shannon is a mama to four small children, homesteader, freelance writer, cookbook author, and fermented-food enthusiast. She is the author of three books: Simple Food for Winter, Simple Food for Spring, and 100% Rye.  She also chronicles her family's off-grid journey at nourishingdays.com

Shannon Stonger

Purchase 100% Rye

100% Rye is currently available in PDF format and paperback directly from Createspace. You may also find it on Amazon.com here.

Save 5% on Createspace by using discount code: W9F2S2ZY

PDF Version

$5.99

Adobe Acrobat (PDF) Version. Instant download.
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Paperback (Color)

21.95

The full color interior version is beautiful but more expensive to print. If you are a cookbook collector or just like to have snazzy looking books then this one is for you!
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