Recipe: Lemon Breakfast Cookies, Gluten-Free, Sourdough (Fast and Easy Recipe, using leftover starter)

 

The one thing that may discourage some people from baking with sourdough is the prep time; dough has to be mixed and requires several hours to ferment before it can be baked.  But sourdough doesn’t always need forethought.  As long as you have some extra starter sitting around, there are always yummy possibilities in your future! 🙂

Today was one such morning at my house.  I’m pretty sure we’ve had the flu.  Using homeopathics, each of my kids burned through it in 3 days.  When I got sick, I just didn’t have the energy to treat myself.  Sleep!  Just give me sleep!  Oh, but by day 5 it was getting pretty old.  So last night I took time to give myself some TLC, and I worked up a remedy for myself.  This morning, when the kids woke me up asking what they should cook, I was very happy to announce that they could start school and I’d start breakfast!!

I learned my lesson.  Next time, I will take the time to remedy before I sleep!  Thankfully, we had some extra starter, so I made some quick Lemon Breakfast Cookies.  And to be more healthful, we served them with leftover veggies.

Lemon Breakfast Cookies, gluten-free, sourdough

You will need the zest and juice from one lemon.  Don’t forget to download the Lemon Breakfast Cookies PDF.

The Recipe 😉

  • 1/2 stick butter, very soft or partially melted
  • 1/2 cup tapioca starch
  • 1/2 cup brown rice starter
  • 1 egg
  • 1/4 cup honey PLUS 1/8 tsp. Sweet Leaf, white stevia extract
  • zest and juice from one lemon
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/2 cup coconut flour
  • 1 tsp. baking soda

Instructions:

Preheat your oven to 350 degrees.

Begin by softening the butter.  Then dump all the rest in and stir well.  Allow to sit a few minutes and the dough will thicken.

Line your baking sheet with parchment paper.  Scoop, 1-1/2 tablespoons at a time, and form into balls.  I use a pampered chef scoop.

1.5 TBS Scoop

You should get 21 scoops=21 cookies.  There may be half a scoop left, if anyone wants a baby cookie. 🙂  Press with your fingers to flatten.

Shaping lemon breakfast cookies

Bake at 350 degrees for approximately 15 minutes.

I use an Air Bake pan for these.  If you are using a bar pan like Pampered Chef sells, you may want to preheat the pan, or it may need to bake just a few minutes longer.

You can decide how many “cookies” you feel makes a reasonable serving.  I serve 3 per person.

These breakfast cookies were inspired by Raising Generation Nourished.  My daughter began making her breakfast cookies when we went gluten-free, but being who I am, I HAD to do a sourdough version!  The sourdough is softer, contains less starch, and is easier on the digestion.

Delicious!

Recipe: Gluten-Free Sourdough Corn Bread

We have had sub-zero temps in Minnesota.  Every few days it warms up enough to snow.  Today our high is supposed to be 4 degrees, but with windshield if feels like -23.  No way around it.  It is just COLD!! 

Storms in recent years have insured we have a surplus of wood.  My husband drug some of those downed trees out of the woods and cut them into the right sized chunks.  The kids have become proficient at loading the logs into the splitter and then stacking it. . . and we have firewood.  😉 I’m thankful for the wood stove in the basement.  Without it, the upstairs thermostat would have the main floor toasty, but the basement would still be cold.

Truth?  I’m praying for a larger woodstove; one that is the proper size for our square footage.  It would supply the blessing of burning all night without anyone having to get up to feed it, and it would warm the whole house sufficiently to turn off the electric heat (a significant $$ saver).

When the temps are this cold, give me hot tea, soup, or chili.  And what goes better with that than corn bread?  I loved the corn bread recipe my mother made when I was growing up, and I’ve converted it into a gluten free sourdough version that my kids think is still So GOOD, and it’s Oh, so easy!

Delicious gluten-free, sourdough corn bread recipe!

I prefer using a 10 inch cast iron skillet for this recipe.  It bakes faster and everyone gets a kick out of the “pie” shaped pieces.  You can also bake it in an 8×8 or 7×11 inch pan and it still turns out perfect.  It just takes a few minutes longer.

To download a PDF of this recipe, Click Here:  Gluten-Free Sourdough Corn Bread.

Ready?

Stir together:

  • 1/4 cup of butter, melted, but not hot
  • 3/4 cup water
  • stir in 1/2 cup of brown rice sourdough starter (fed in the past 12 hours)
  • 1/2 cup brown rice flour
  • 1 cup corn flour (I use actual corn flour, not meal which is more course)

After combining well, cover and allow to ferment for 7-12 hours.

After fermenting:

Preheat oven to 425 degrees, and put your cast iron pan or baking pan in the oven to heat up.  To your dough, Add:

  • 2 eggs
  • 1/2 tsp. salt
  • 1/2 cup coconut/date sugar, honey, or white sugar  *To reduce sugar, use 1/3 cup of one of the aforementioned sweeteners & 1/8th teaspoon of white, Sweet Leaf Stevia Powder.*
  • 1 tsp. baking soda (add last)

Remove pan from oven and add butter or oil, greasing all the sides and bottom of the pan.  Pour batter in pan and bake.

Cast Iron Skillet, bake 15 minutes and then check… mine is done!

Cake pan, bake 20-25 minutes.Glass baking dishes

I hope you enjoy this corn bread as much as our family does!  ~Linda

 

 

 

 

Recipe: Gluten-Free Sourdough Biscuits

I was resistant to going gluten-free for a long time.  I had spent so long cultivating good sourdough recipes using spelt (which is glutenous 😦 )that I couldn’t bear the thought of having to learn something new All.Over.Again.

As it turned out, my oldest daughter loves baking and so she scoured Pinterest for recipes and got busy in the kitchen.  I hardly had to do a thing to find new favorites, but the thing we all really missed was a good biscuit!

Oh, we tried several recipes, but nothing really measured up.  They tended to be dry, gummy or gritty.  I just didn’t enjoy them.  And then I got a gluten free starter going and discovered psyllium husk, and voila! We have biscuits!   🙂

The sourdough fermentation makes them soft and easy on the digestion.  The psyllium husk holds moisture, acts as a binder, and keeps the texture real, not gummy.  They are soooo GOOD! THis has become a tried-and-true recipe at our house.  Everyone gets excited when Mom makes biscuits!

Biscuits, mmmmm

Mmmmmmm…..

Are you ready to try them?

To print a PDF of the recipe, click:Gluten-Free Sourdough Biscuits.

Use starter that has been fed in the past 12 hours.

In a medium sized bowl, combine:

  • 1/2 cup buckwheat flour
  • 1/2 cup tapioca starch
  • 1 cup sorghum flour
  • 1/4 cup rice flour
  • 1-1/4 teaspoons fine psyllium husk powder (6.25 grams)

GF-Biscuit Flour

When these flours are well combined, cut in:

  • 1/2 cup butter

Then add:

  • 1/2 cup brown rice sourdough starter
  • 3/4 cup un-chlorinated water or milk of your preference (Take note that milk reduces the fermentation. )

GF biscuits before fermenting

When well combined, cover and allow to ferment 7-12 hours.

After fermenting:

Preheat oven to 450 degrees.

Sprinkle 1 teaspoon of baking soda and 1/2 tsp. salt over the dough and then mix thoroughly.  It will take on an airy feeling as the baking soda reacts with the acidity, neutralizing the sour flavor and adding a small rise to the dough.

GF-biscuits after souring

Roll out to the thickness you desire.  It will not noticeably rise in the oven, so decide now how thick you want them.  I have not noticed it affecting the bake time.  My kids like them about a half inch, smaller, so they can have “more” and feel like their servings are generous.  I have also rolled them out to approximately 1 inch.  I get between 8 and 12 biscuits depending on whether I make them smaller or taller.

GF- biscuits, cutting

Use a spatula or other flat utensil to lift off up and place on a baking sheet.  You can use parchment paper if you’d like, but it’s not necessary.

Bake for 8-10 minutes on a traditional baking sheet or 10-12 minutes on a stone pan.

Allow to rest for a few minutes and then slice, butter, and enjoy!

 

 

Recipe: Gluten-Free Sourdough Banana Bread

 

The fragrant smell of banana bread wafting through the house…

Warm bread with freshly spread butter, melting in your mouth.

And you feel good because you know, even though no one else can tell, it’s sourdough, and that means that it contains more readily available nutrition than traditional breads.

What better recipe, than a classic favorite, to add to your repertoire?

GF- Banana Bread 2

This gluten-free, sourdough banana bread is a simple recipe, easy to make, and delicious!

To download the PDF of this recipe, click this link: Gluten Free Sourdough Banana Bread.

I am all about eliminating unnecessary sugar from my family’s diet.  I use stevia in conjunction with traditional sweeteners to reduce our overall sugar load.  This recipe gives you options, if you’re working the sugar out of your diet.

Directions:

  • 1/2 cup butter, softened (half-melted, but not hot)
  • 2 eggs
  • 1/2 cup brown rice sourdough starter
  • 2 Tablespoons of liquid (water or milk of your preference)

Mix butter, eggs, liquid and starter together.  In a separate container, blend:

  • 1 cup sorghum flour (also called Milo flour)
  • and 1/2 cup buckwheat flour
  • and 1-1/2 teaspoons of finely ground psyllium husk powder (7.5 grams)

Combine your wet and dry ingredients.  Cover and allow to ferment for 7-12 hours.

After fermenting:

Preheat oven to 350 degrees.  Place baking dish in oven to heat while you finish your batter.

To your fermented dough, add:

  • 2 cups of mashed bananas (approximately 4 medium sized bananas)
  • 1 tsp. vanilla
  • *Honey (Either 1/4 cup, 1/3 cup, or 1/2 cup; see directions below)
  • 1/4 tsp. white Sweetleaf Stevia Powder (concentrated)
  • 1 teaspoon baking soda

Mix well.  Remove pan from oven.  Rub a stick of butter along sides and bottom of pan and allow to melt.  Pour batter in pan and bake as follows:

 

 

 

Banana Bread Loaf Pan

1 loaf pan, bake for 50-55 minutes.

9×13 inch cake pan, bake 20-25 minutes.

Banana bread should be firm, lightly browned, and a toothpick inserted into the center should come out clean.

After baking, like most breads, allow to rest several minutes before slicing.

Enjoy!!  🙂

 

* This recipe uses honey for its sweetness and its moisture.  Sugar will work, but it will result in a more dry loaf.  Traditional banana bread recipes use 1 cup of sugar per loaf. For similar sweetness, use 1/2 cup of honey (8 TBS) with 1/4 tsp. stevia.  If you are in the process of reducing your sugar intake, try 1/3 cup of honey (5 TBS) with 1/4 tsp. stevia.  If you are already accustomed to low sugar, you may enjoy 1/4 cup (4 TBS) of honey with 1/4 tsp. stevia, or adjust to your individual preference.

Recipe: Gluten-Free Sourdough Bread

If you have a bubbly, thriving brown rice sourdough starter, then you are ready to start baking!

I recently took this bread to a church fellowship meal and an out of town guest who has suffered from Celiac Disease for 20 years said that after trying many gluten free bread recipes, her long search was over!  This gluten-free sourdough bread is it!  She wasn’t the only one who thought so because there wasn’t any left!

It is a beautiful, good tasting bread that slices well.  To print, download the recipe PDF: Gluten-Free Sourdough Bread.

Ingredients:

1 cup brown rice starter

3 eggs

4 TBS melted butter, not too hot

1-1/4 cups or your choice of milk

2 TBS honey

1 cup sorghum flour

1/4 cup brown rice flour

1/2 cup buckwheat flour

3/4 cup tapioca starch

4 tsp. psyllium husks, finely ground–not all brands are the same; I use THIS BRAND  (alternative: 1 TBS xanthum gum)

2 tsp. salt

1/2 TBS  (1- 1/2 tsp. baking soda)

Directions:

  • In a large bowl, melt butter and stir in water.  Add starter, eggs, and honey.
  • In a separate bowl, mix dry ingredients (NOT baking soda!! Reserve soda for just before baking.) Use a whisk or beaters to thoroughly blend in the psyllium husks.
  • Mix wet and dry ingredients, beating with a mixer until very well combined.
  • Cover with a lid, or plate, or plastic wrap and allow to ferment a minimum of 7 hours (12 hours is ideal).  If you need to bake bread in less time, place in the oven (turned off) and turn on the oven light to warm things up and speed the fermentation process.

{The bread batter before fermenting}

After Fermenting:

  • After fermenting, when ready to bake, preheat oven to 400 degrees F.

{The bread batter “sponge” after fermenting}

  • Place bread pan in oven with oil or butter in it and allow it to melt.  While it is melting, add baking soda to bread batter and mix thoroughly.

IMG_20170803_091315499

{This is how it looks after mixing in the soda.}

  • Remove hot bread pan from oven and distribute oil around the pan, greasing all the sides.
  • Scrape bread batter into bread pan and smooth the top.

sandwich bread in pan

  • Reduce heat to 350 degrees F and bake bread for 50-55 minutes.
  • After removing bread from the oven, allow to sit a few minutes.  Run a knife around the outside to release from the pan if necessary, and then transfer to a cooling rack.
  • Allow to cool and then slice.

sandwich bread 2

sandwich bread

Makes 1 loaf.  Enjoy!

This bread was inspired by a sandwich bread at Cultures for Health.  The original recipe uses xanthum gum, contains more starch, and a few other differences.